Potato Curry In A Yoghurt Sauce (Dahi Wale Aloo)
Dahi Wale Rasedar Alu (Khatte Alu)
This traditional dish is made in most north Indian homes, especially on fasting days, when many people choose not to eat any onions and garlic. As no frying of onions and tomatoes is required, it is a very quick dish to make. You can change the flavour by cooking with black mustard seeds and curry leaves, in place of cumin seeds. Serves 4
2-3 potatoes, approximately 500 gm
1 cup full cream* yoghurt at room temperature
1-2 tbsp. cooking oil or ghee (clarified butter)
1 tsp. grated ginger root
2-3 small red chillies or 1 large broken up
1 tsp. coriander powder
1/2 tsp. turmeric powder.
1/2 tsp red chilli powder, adjust to taste
Salt to taste (use Sendha namak or Indian rock salt when making for a fasting meal)
1 1/2 -2 cups water
Garnish: chopped coriander leaves (optional)
*Full cream yoghurt is less likely to split. Keeping it at room temperature and then adding to hot ingredients, ensure that it does not slit when added to hot ingredients.
Boil potatoes in their skin. I usually boil the in a microwave steamer. Cook on full power for 8-10 minutes, until soft to touch. You can boil them in a pan or a pressure cooker.
Cool, peel and cut into bite size pieces. You can break them up instead of cutting. This way. you get a slightly thicker gravy/sauce.
Beat yogurt lightly to make it smooth.
Heat ghee or oil in a pan.
Add cumin seeds, whole red chillies and ginger, fry for 15-12 seconds.
Take the pan off the heat, add all spices and salt, stir in. Taking it off the heat ensure that your spices do not burn.
Add chopped, broken up potatoes, stir gently to coat with the spices.
Add yoghurt, stir it in.
Add water, mix and bring to boil.
Cover and simmer for 5 minutes.
Serve with freshly made Plain Paratha or