Dahiwale Aloo

Name: Dahiwale Aloo
Yield: 4 person
Cuisine: Indian
Ingredients: For curd mixture; 1/4 th cup hung curd; Half tsp turmeric powder; 1 tbsp kashmiri red chilli powder; 1 tsp coriander powder; Half tsp cumin powder; FOR Remaining ingredients; 4 boiled potatoes cut into large pieces; 4-5 tbsp oil; 1 tsp cumin seeds; 1/4 th tsp hing; 2-3 slit green chillies; 1 tsp ginger-garlic paste; 1/4 th tsp garam masala powder; 1 bay leaf; 1 medium finely chopped onion; 1-1/2 Cups warm water; 1 tbsp kasuri methi; leaves Some chopped coriander; as per taste Salt; 1 tsp sugar

Sudeshna Rajib Das @cook_85882015

New Delhi

#boxweek18 #dahi

Sudeshna Rajib Das @cook_85882015

Saved

Ingredients

half an hour

4 person

For curd mixture
1/4th cup hung curd
Halftsp turmeric powder
1 tbspkashmiri red chilli powder
1 tspcoriander powder
Halftsp cumin powder
FOR Remaining ingredients
4boiled potatoes cut into large pieces
4-5 tbspoil
1 tspcumin seeds
1/4th tsp hing
2-3slit green chillies
1 tspginger-garlic paste
1/4th tsp garam masala powder
1bay leaf
1medium finely chopped onion
1-1/2 Cupswarm water
1 tbspkasuri methi
leavesSome chopped coriander
as per taste Salt
1 tspsugar

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Steps

half an hour

1

In a small bowl, add curd, turmeric powder, Kashmiri red chili powder, cumin powder & coriander powder. Now mix all the above ingredients and keep this curd mixture aside.
2

Now take a pan, add 4 to 5 tbsp of oil in it. When the oil gets hot, add the potato pieces to it. You can add a pinch of turmeric powder. Now cover the pan & fry them for about 2 to 3 mins until it turns golden from outside. Keep the flame low. Now remove them from the oil and keep them aside.
3

Then in the same oil, add cumin seeds, bay leaf, hing, and slit green chilies, and ginger-garlic paste. Mix everything well and fry them on a low flame for about a minute until the raw smell of the masala gets disappeared.
4

Now add finely chopped onion into it & fry everything well on a low flame until the onion turns golden brown. Now turn off the flame and add the curd mixture into it.
5

Quickly mix it or else the curd will start curdling, instead of turning creamy. Now switch on the flame, now keeping the flame at the lowest, cover the pan & cook the masalas well until it reduces in quantity. It would take about 5 mins. Keep stirring in between or else the masala would get burnt.
6

You will notice that the oil will start separating from the sides of the masala as it has a bit reduced in quantity. Now add 1 and a half cups of warm water into it. Mix everything well. Add some salt and sugar to it and give it a good mix. Now cover the pan and cook it on a low flame for about 3 mins.
7

Now add potato pieces into it. Mix it well. Now cover the pan and cook the potatoes for about 5 mins. Then finally add some garam masala powder, crushed Kasuri methi, and some chopped coriander leaves. Now give everything a good mix. Now cover the pan once again and cook it for one more minute.
8

Your yummy and tangy Dahiwale Aloo ki sabzi is now ready to serve. Serve it hot with some assorted rotis of your choice. I have served them with authentic, Bengali Koraishutir Kochuri.