Thursday, June 16, 2016

Dahi Aaloo / Potatoes in Yogurt Gravy

I  make potato curry in 2 or 3 ways, a simple dry roast, with onions and peas or as stew with coconut milk. I had heard about potatoes in yogurt but never tasted it. I recently tried this potatoes in yogurt gravy and it was pretty good. The flavors of ginger, green chilli  and yogurt was very refreshing. My husband liked it a lot as well and commented multiple times, it is good.

Here is the recipe

Get Ready

 3 medium sized potatoes boiled, peeled and crumbled
1/2 onion thinly sliced
2 green chillies slit lengthwise ( increase if you need more heat)
1 tsp chopped ginger
1/4 tsp turmeric powder
1/2 tsp asafetida powder/ perungayam
Salt to taste
1 cup plain yogurt
1 tbsp besan / kadalai mavu
2 tsp oil
1 tsp jeera / cumin seeds
A few sprigs of curry leaves
Cilantro for garnish
Water as required


Set the potatoes
Add the besan to the yogurt and whisk well till there are no lumps. Set aside
In a pan, add oil and add the cumin seeds and let them crackle.
Add the curry leaves, asafetida, onion ,green chil, ginger and turmeric powder and sauté till the onions are translucent.
Add the crumbled potatoes, little salt, reduce heat and sauté for 1-2 mins
Add the yogurt with besan to the potatoes and  gently stir, but continuously so the yogurt does not curdle.
If the gravy gets too thick add little water to the required consistency of the gravy.
Let it cook for 1-2 mins. Adjust salt as per taste.
Turn the heat off.
Garnish with cilantro.

Serve with phulkas, parathas or rice.

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