Dahi wale Aloo
Author's Note
A tangy yogurt and potato curry that comes together in a flash.
Ingredients
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2 Cups plain yogurt
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2 cups of water
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1/2 tsp. turmeric
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1/2 tsp. chili powder
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1 tsp. coriander powder
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A pinch of asafoetida
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5- 6 boiled potatoes
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Salt to taste
For the spice tadka -
2 tsp. oil
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1 tsp. mustard seeds
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1/2 tsp. cumin seeds
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2 sprigs curry leaves
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2 whole dried chilies broken into pieces
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A pinch of Asafoetida
Directions
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Boil the potatoes till soft. Peel and set aside.
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put the yogurt in the pot you are cooking the curry in.
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Thin it out with water -(remember it thickens with the potatoes).
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Add the turmeric, coriander, asafoetida, chili powder, and salt.
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Break the potatoes with your hand and add it to the curry.
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Mix and simmer (make sure it is not on high heat).
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In a separate pot, add oil till smoking.
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Add the mustard seeds, cumin seeds, chilies, curry leaves, and asafoetida.
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Add this mixture to the yogurt curry.
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Simmer for a few minutes.
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Serve hot with rice or roti.