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Thursday, April 30, 2009

Dahi Wale Aloo

I am a potato fan... whenever I am bored or stuck on what to make to go along with chapati the only vegetable (root) I can think of is Potato. Mainly coz its always there at home (I always keep it handy. Its like tissue rolls, refill as soon as its over..:P) and secondly coz anything u make with potato kind of tastes awesome and yet so simple to make...:)

Dahi wale aloo is a very simple and creamy potato gravy curry and it goes so well with phulkas..:) I make it very often at home.It can be made with just the potatoes... I have added tomato to the dish to make it more tangy but if u dont have tomato u can always skip it..:) So here goes the recipe...:)


Potato - 3 (parboiled and cubed )

Tomato - 1 Chopped (optional)

Turmeric powder - 1 tsp

Dhania - Jeera Powder - 2 tsp

Garam Masala - 1 tsp

Salt to taste

Red Chilli powder - 1 tsp

Jeera (Cumin seeds) - 1 tsp

Hing (Asafoetida) - 1 or 2 pinches

Ginger - 2 tsp

Mint leaves - 3 tsp finely chopped (optional)

Green chillies - 1 tsp

Yogurt - 1 cup

Oil or Ghee - 2 tsp

Coriander leaves for Garnish

Method :

Firstly heat the ghee and when it gets hot enough, add the cumin seeds and a pinch of hing and let it splutter. Once the cumin is done add the finely chopped ginger and green chillies and saute it till it browns up a bit.

Now, reduce the flame and add the yogurt at intervals (divinde the yoghurt in 3 parts) and stir it well so that the yoghurt blends with the masala. See that there are no lunps. Stirring fast avoids lumps so do it..:)

Add all the other ingredients including the boiled potato and mix well. (dont add the mint and coriander leaves now...:)..keep it aside for garnish )

Stir well to see that everything is blended well nicely. Cook the potaoes on high heat until it fries a bit. Pour Aproximately1 cup water if u think the curry is too dry and let it simmer for 15-20 minutes.
Add the fresh mint leaves and cover with a lid so that the mint leaves wilt in the heat of the curry. Mix well and garnsih with coriander leaves. Serve hot along side of pickle and chapatis.

Serve hot with phulkas. Enjoy with awesome gravy bhaji.


Asha said...

I love it too. Something about the alus and Dahi, they just taste divine together, looks good! :)

Cham said...

Mint and yogurt sounds yummy in potato!

uvr said...

looks delicious.... you are right about rarely going wrong with potatoes... today I made potatoes... threw in what all were handy and smelled great when cooking... towards the end, i thought i reduced the heat and stepped aside for a minute and it was all burnt... despite that the taste was fine... hehehe.. :)

Anonymous said...

Dahi waale aloo look amazing :-), isn't potato a stem thoguh...

Ramya Vijaykumar said...

I am a potato fan too nice curry the greens in the curry makes it even richer, looks creamy too... My first time here, have blog rolled you shall come back for more!!!

Divya Vikram said...

Love the spices in there. looks delectable Shubha..

Nithya Praveen said...

First time to ur blog...i love it too.yummy!

Supriya Nair said...

Hi Shubha...first time here...you have a lovely blog. The Dahiwale Aloo are mouthwatering...love them...

SriLekha said...

hi! join in the EFM-Breakfast and Variety Rice Series going in my blog!

Bombay-Bruxelles said...

Your aloo looks awesome! Thanks for visiting my blog - I'm a regular on your's although haven't commented.

Take care

Pavithra said...

Hi shubha first time here.. really impressed with ur recipes and layout.. dhai wale aloo is really mouthwatering rich and creamy yaa.., banana nut cake too..

Anonymous said...

nice presentation.