Dahi Aloo / Potato Curry with Yoghurt / Dahi Aloo Wale

Serves : 4

Time Required : 40 Minutes

4   potatoes

2 tablespoons oil

1/2 teaspoon cumin seeds

Pinch of asafetida

2 teaspoons  gram flour

1 bay leaf

8 tablespoons yogurt

2 teaspoon grated ginger

3 teaspoon finely chopped green chilies

1 sprig  curry leaf

2 tablespoon coriander powder  

1/2 teaspoon turmeric powder 

1  table spoon  chilly powder

1 tablespoon chopped cilantro 

1 1/2 cups of water

Method of Preparation

Boil the potatoes until they are tender.

Peel and cut them in bite size cubes.

Mix the yogurt, ginger, green chilies, turmeric powder, coriander powder and paprika into a paste.

Heat the oil in a saucepan.  

Add the cumin seeds and asafetida. After the cumin seeds crack, add the bay leaf ,  curry leaf and gram flour. Stir for about half a minute until the besan (gram flour) is golden-brown.

Add the yogurt paste and stir-fry for about 2 minutes on medium heat until the paste starts leaving the oil from the sides.

Add the potatoes and let it cook for 2-3 minutes.

Add about one cup of water. After the gravy boils, let it cook on low-medium heat for 4 to 5 minutes. Add water when you require gravy.

Add the cilantro and salt and continue to cook for a few minutes.

 Serve with paratha , chappathi