Dahi Wale Aloo – Potatoes in Creamy Yogurt Sauce

December 04, 2011 By: Megabeth Category: Side Dishes Print This Post Print This Post

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Indian food is so flavorful and is so easy to make. It’s win-win. These potatoes are so warm and savory on a chilly fall evening and you can get them from stove to plate in no time flat.

The secret to prepping Indian food is to measure out all your spices before you start cooking. That way, you aren’t scrambling over a sizzling pan trying to measure everything out while trying not to burn the house down.

These potatoes are a great “cabinet” recipe because I tend to have all these ingredients on hand at all times. If you can’t find fresh curry leaves try a bay leaf, instead.

Dahi Wale Aloo – Potatoes in Creamy Yogurt Sauce
by Show Me The Curry

Ingredients:

  • Potatoes – 4 medium (boiled and cubed)
  • Oil – 4 tsp
  • Cumin Seeds – 1 tsp
  • Asofoetida (Hing) – pinch
  • Turmeric Powder – ½ tsp
  • Curry Leaves – 1 sprig
  • Green Chilies – 1 to 2 to taste (chopped finely)
  • Ginger – 1 tsp (finely grated)
  • Garlic – 3 cloves (finely chopped)
  • Tomatoes – 14.5oz can diced tomatoes or 3 medium (diced)
  • Dhaniya Powder (coriander) – 1 tbsp
  • Garam Masala – 1 tsp
  • Red Chili Powder – ½ tsp (to taste)
  • Paprika – ½ tsp
  • Salt – 1 tsp (to taste)
  • Yogurt – 1 ½ cups (well beaten)
  • Cilantro – finely chopped, for garnishing

Heat Oil in a non-stick pan on medium heat.Add Cumin Seeds and allow them to sizzle.
Add Asofoetida, Turmeric Powder, Curry Leaves, Green Chilies, Ginger and Garlic – allow to cook for 1 minute.
Add Tomatoes, stir and cook for 3-4 minutes until Tomatoes are soft.
Add Dhaniya Powder, Garam Masala, Red Chili Powder, Paprika and Salt – stir and cook for 1 minute.
Add Yogurt and cook while continuously stirring for 3-4 minutes. Water or Milk (1/2 cup) may be added if potato gravy is too thick or Yogurt is too sour.


Add Potatoes, stir and allow mixture to boil.

Garnish with Cilantro and serve hot with Pooris, Chappatis, Spinach Paranthas or Rice.

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