Dahi wala aaloo (Potato in curd gravy)

• Servings: 4-5
• Preparation time: 10 minutes.
• Frying time: 5-6 minutes.
• Cooking time: 4-6 minutes.
• Total time: 22 minutes. 

Do you have unexpected guest and in dilemma; what to cook for him quickly?

For me the answer is “Dahiwala Aaloo(Potato in Curd Gravy)”; a delicacy from Rajasthan and Utter Pradesh. A luscious curry dish just ready under 20 minutes.

It is always huge hit with Poori, Pulao or Jeera Rice.

The  recipe is  ideal for fasting days of Navratri as there is no use of onion and garlic.

Lets starts to cook recipe…

Ingredients:

• Potato: 250 gm
• Curd (yogurt): half cup
• Ghee: 4 tablespoon
• Tomato: 1no
• Green chilly: 1no.
• Ginger: two inch piece (grated)
• Cumin seed: half teaspoon
• Bay leaf: 1no.
• Asafoetida powder: 1pinch
• Salt: 2 teaspoon
• Turmeric powder: one forth teaspoon
• Coriander powder: half teaspoon
• Red chilli powder: 1 teaspoon
• Garam masala powder: one forth teaspoon

Preparation:

1. Beat the curd properly by hand blender or spoon, make it  smooth.
2. Cut the tomato and green chilli in very small pieces.
3. Boil/ microwave the potatoes.
4. Peel and crush the potato with hand, so that we get the uneven shape of potato.

Method:

1. Take kadhai, heat ghee till smoke appears.
2. Add cumin seed, asafoetida powder and sputter it for few seconds; add ginger and tomato, stir fry on medium flame for couple of minutes or until liquid dries up.
3. Add salt, turmeric powder, chilli powder and coriander powder; continue to fry  couple of minutes or until tomato is done and ghee separates from the masala.
4. Add one cup of water, let it boil for 2 minutes; add crushed potatoes, let it be boil .
5. Add beaten curd at low heat; stir continuously and bring it to boil.
6. Put off the flame and decorate with green coriander leaf.
7. Serve hot.with plane poori or Palak poori.

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Dahi wala aaloo (Potato in curd gravy) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.