Dahi Aloo

After a spell of cold and cough and insipid taste the palate was craving for some zing but something not too spicy. One dish that came to my mind as a good comfort food that still satisfied the craving was dahi aloo, that could be done without looking for too many ingredients.

As luck would have it we had baby potatoes on hand and it made it better for us

Ingredients

Potatoes 1 kg

Onion medium-sized 4

Yogurt 2 cups

Oil 2 tbsp + 1 tbsp

Cumin seeds 1½ tsp

clove 4 pods

Cinnamon 1″ piece

Bay leaf 1

Asafetida ¼ tsp

Salt ½ tsp+ ½ tsp chili powder

Kasuri methi 2 tsp

Fresh coriander leaves 2 tbsp finely chopped

Spices to mix

Chilli powder 1½ tsp

Fennel seed powder ½ tsp

Turmeric powder ½ tsp

Coriander powder 1½ tsp

Cumin seed powder ¾ tsp

Method

• Wash the potatoes well and cook them in a pressure cooker for two whistles. Peel the boiled potatoes.
• While the potatoes are getting cooked prepare the dahi masala mix. take the curds in a bowl and all the spices mentioned in the spice mix including the salt and whisk well.

• Heat 2 tablespoons of oil in a big wok and while maintaining a low flame add the half spoon chili powder and salt. Transfer the peeled potatoes to the oil and sauté till golden brown.

• Transfer to a plate and in the same wok heat one spoon oil and let the cumin seeds splutter. Add the bay leaf. crushed cinnamon an and cloves and sauté till the aroma is released.
• Add the pureed onion to the oil and sauté till translucent. Add the dahi masala mix, cover with a lid and cook for 4 to 5 minutes till the oil stars separating out. Add another half cup of water and let it boil.
• Add the sautéed potatoes to the gravy and mix well, cover witha lid and cook for three inutes or so to blend the mix well.
• Add the crushed kasuri methi and coriander leave to garnish and serve hot.

Notes

• In case you like it more spicy you can add a teaspoon of garam masala towards the end before garnishing.

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