Dahi ke Aloo
Equipment
- Heavy-based Pan
- Pan
- Bowl
Ingredients
- 4 tablespoons Vegetable oil or Ghee
- 1/4 teaspoon Asafoetida
- 1 teaspoon Mustard seeds
- 3 Red chillies Kashmiri or other mild chillies
- 10-15 Curry leaves
- 500 g Potatoes (4 medium), cut into cubes
- 1 teaspoon Coriander ground
- 1 teaspoon Cumin ground
- 1 teaspoon Chilli powder
- 1 teaspoon Garam Masala
- 1 tablespoon Gram (Chickpea) flour
- 500 ml Natural (plain) yoghurt (2 1/4 cups), whisked
- Salt
- 1/2 teaspoon Turmeric ground
Instructions
- Heat the oil in a large, heavy-based pan over medium heat, add the asafoetida, mustard seeds, chillies, and curry leaves and fry for about 1 minute.
- Add the potatoes together with all the ground spices, season with salt, then reduce the heat, cover, and cook over low heat for about 8-10 minutes, or until the potatoes are soft. Pour a little hot water into the pan to prevent the potatoes from sticking to the base (bottom) of the pan.
- Put the gram flour and yoghurt into a bowl and mix together, then add this mixture to the potatoes.
- Bring almost to the boil, then reduce the heat and simmer for about 7 minutes, or until the sauce becomes thick.
Video
Nutrition
Serving: 4gSodium: 76mgCalcium: 187mgVitamin C: 75mgVitamin A: 478IUSugar: 7gFiber: 4gPotassium: 768mgCholesterol: 16mgCalories: 313kcalSaturated Fat: 14gFat: 19gProtein: 8gCarbohydrates: 30gIron: 2mg
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