Rajasthani Dahi ke Aloo
Rajasthani Dahi Aloo ki sabji- potato cubes cooked in a tangy creamy yogurt sauce
Servings: 5 person
Ingredients
- 500 gm Baby potatoes or normal potatoes
- 1.25 cup Yogurt/Curd
- 1 tsp Degi Mirch/ Kashmiri chili powder
- 1/2 TSP Turmeric Powder / Haldi Powder
- 1 tsp Red Chilli powder / Laal mirch powder
- To taste Salt / Namak
- 2 tsp Coriander Powder / Dhaniya Powder
- 1.5 tbsp Dried Fenugreek / Kasoori Methi
- 3/4 tbsp Gram flour / Besan
- 1/4 tsp Garam Masala Powder
- 2 Green Chilies / Hari Mirch sliced
- 3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya optional
Tadka/ tempering
- 4 tbsp Cooking oil or ghee
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/4 tsp Asafoetida / Hing powder
- 2 Bay Leaves / Tej Patta
- 1 Black Cardamom / Badi Elaichi
- 2 Dried Red Chilli, Whole optional
Instructions
- Wash the potatoes and boil till they are just done , add 1 tsp salt in the boiling water.(dont over cook )
- If you don't have baby potatoes then boil normal potatoes and then cut into big pieces.
- After boiling peel the potatoes and cut into 2 pieces, sprinkle some salt over them and mix (adding salt in steps helps absorption of salt inside the potatoes and they will not taste blend)
- (I prefer to chill potatoes in the refrigerator for some time so they will not break while roasting )
- Heat few tbsp of oil in a wide heavy bottom pan and add the potatoes pieces and let them roast for few minutes so they get a nice colour and crust.
- If you are in hurry then can skip this step or just deep fry them quickly.
- Take curd in a bowl and whisk well and then add gram flour and all the dry spices in it except salt and garam masala.
- heat 3 tbsp of oil in a cooking pan and add cumin seeds, when they start to crackle then add cardamom, bay leaves , whole dried red chili and asafoetida
- Once the tempering is done , lower the heat and add the curd mixture in the pan and keep stirring till it start boiling, keep cooking till it become thick and start releasing the oil.
- Add the potato pieces and salt ,mix well. Now add 1.5 cup hot water in the curry and stir to mix.
- Cook it till it start to boil again, keep stirring till then.
- Now add sliced green chilies and cover with a lid and simmer for 2 minutes.
- Add garam masala and chopped fresh coriander and switch off the heat and let it rest for 5 minutes.
- The gravy will thicken slightly when it cool down .
- (You can adjust the quantity of water in the curry as per your preference )
- Enjoy dahi aloo sabji with paratha, poori or bedmi !