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Dahi waale aloo

Dahi wale aloo or potatoes cooked in yogurt gravy is a  rich gravy from Rajasthan. It is one of the simplest potato curries that is flavourful yet aromatic, the ingredients are quite simple, and the yogurt gives a rich base and that required sourness to the curry. This is a no onion, no garlic recipe, yet the flavours are quite promising, so grab your rice bowl, cook this for dinner and enjoy your meal. 





 Ingredients

  • 4-5 medium potatoes
  • 1 tsp coriander Seeds
  • 10-15 black peppercorns
  • 1 tsp cumin seeds
  • 2 dried red chilies
  • 3 green cardamom
  • 1 tsp fennel seeds
  • 2 Onions
  • 4 green chilies
  • 1 cup curd
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1/2 tsp black salt
  • 3 tsp  mustard oil
  • 1 tsp hing
  • 1/2 tsp Sugar
  • chopped coriander leaves
  • dried fenugreek leaves
  • 1 tsp garam masala powder
  • 2 cups warm water




Method

  1. Wash the potatoes well, keep the skin on if you desire, or discard the skin, completely your choice.
  2. Portion the potatoes into equal portions.
  3. Heat a pan on low heat and add the coriander seeds, black peppercorns, cumin seeds, red chilies, green cardamom, fennel seeds.
  4. Cool down the spices the add to a blender ground the spices coarsely.
  5. Finely chop the onion and green chilies.
  6. In a bowl add 1 cup of curd along with turmeric powder, red chili powder, and black salt.
  7. Mix it all together to make a fine paste.
  8. Meanwhile deep fry the potatoes on the low-medium flame in vegetable oil.
  9. For the gravy heat mustard oil on high flame, once it smokes, lower the flame, the colour of the oil should turn pale.
  10. Once the temperature of the oil has lowered, add the powdered spices, and hing, give a nice stir.
  11. Now add the onions, cook until the onions turn translucent, then add the curd and spice mix we made earlier.
  12. Stir vigorously so that the curd does not curdle.
  13. Once the curd has mixed well, stir at regular intervals, let the oil surface on top.
  14. Now add the potatoes after draining the oil.
  15. Mix it well, then add some warm water and give a gentle mix.
  16. Add some garam masala powder and cook until the desired gravy-like texture is achieved.
  17. Add some crushed and dried fenugreek leaves.
  18. Serve with a bowl of steaming hot rice.

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