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 
- 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.