Potato is probably the one vegetable that binds every cuisine, culture, vegetarian and non-vegetarian across the world. The versatile root can be had in more ways than ten, each yummier than the other.
Dahi Aloo is yet another way of devouring this mushy vegetable. The Rajasthani preparation uses boiled potatoes cooked in a yogurt curry flavored with spices. The end result is a light and flavorsome golden gravy with soft chunks of potato. Follow this recipe to dahi up your aloo.
Image: Honest Cooking
Feature Image: Archana’s Kitchen
Aloo, You There?
Boiled potatoes in a spiced yogurt gravy.
Whisk together the curd and besan. Keep aside.
Heat ghee in a pan and sauté the mustard seeds, cumin seeds, fennel seeds, nigella seeds, bay leaf, cinnamon, cloves and asafetida on a medium flame for a few seconds.
Add the curd, water, chili powder, turmeric powder and coriander-cumin powder. Mix well and cook on a slow flame for 2 minutes, stirring continuously.
Add the potatoes and salt. Mix well and cook for 2-3 minutes, stirring occasionally.
Turn off the stove and give on final stir.
Garnish with coriander leaves and serve hot.