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Dahi wale Aloo ( Potatoes in Yogurt)

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AUTHOR’S NOTES

A tangy yogurt and potato curry that comes together in a flash.

INGREDIENTS ( Serves 4-5)

2 Cups plain yogurt

2 cups of water

1/2 tsp. turmeric

1/2 tsp. chili powder

1 tsp. coriander powder

A pinch of asafoetida

5- 6 boiled potatoes

Salt to taste

For the spice tadka

2 tsp. oil

1 tsp. mustard seeds

1/2 tsp. cumin seeds

2 sprigs curry leaves

2 whole dried chilies broken into pieces

A pinch of Asafoetida

DIRECTIONS

  1. Boil the potatoes till soft. Peel and set aside.

  2. put the yogurt in the pot you are cooking the curry in.

  3. Thin it out with water -(remember it thickens with the potatoes).

  4. Add the turmeric, coriander, asafoetida, chili powder, and salt.

  5. Break the potatoes with your hand and add it to the curry.

  6. Mix and simmer (make sure it is not on high heat).

  7. In a separate pot, add oil till smoking.

  8. Add the mustard seeds, cumin seeds, chilies, curry leaves, and asafoetida.

  9. Add this mixture to the yogurt curry.

  10. Simmer for a few minutes.

  11. Serve hot with rice or roti.