Dahiwale Aloo
Equipment
- Heavy-based Pan
Ingredients
- 4 tablespoons Vegetable oil or Ghee
- 1/4 teaspoon Asafoetida
- 1 teaspoon Mustard seeds
- 3-4 Red chillies dried
- 10-15 Curry leaves
- 500 g Potatoes (4 medium), cut into cubes
- 1 teaspoon Coriander ground
- 1 teaspoon Cumin ground
- 1 teaspoon Chilli powder
- 1/2 tablespoon Turmeric ground
- 1 teaspoon Garam Masala
- 500 ml Natural (plain) yoghurt (2 1/4 cups), whisked
- Salt
Instructions
- Heat the oil or ghee in a large, heavy-based pan over medium heat, add the asafoetida, mustard seeds, dried red chillies and curry leaves and stir-fry for about 1 minute.
- Add the potatoes together with all the ground spices, season with salt, then cover, reduce the heat to low and cook for about 10-15 minutes, or until the potatoes are soft.
- Pour a little water on the lid and tilt it into the pan when hot to prevent the potatoes from sticking to the base (bottom) of the pan.
- Remove the pan from the heat, add the yoghurt slowly, stirring constantly, then return to the heat and simmer for about 5 minutes, or until the sauce is thick, but do not allow to boil.
Video
Nutrition
Serving: 4gCalories: 309kcalCarbohydrates: 30gProtein: 7gFat: 19gSaturated Fat: 14gCholesterol: 16mgSodium: 75mgPotassium: 774mgFiber: 4gSugar: 7gVitamin A: 477IUVitamin C: 76mgCalcium: 188mgIron: 2mg
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