Dahi aloo or potatoes in yogurt curry.
A very simple and easy yet delicious no onion garlic recipe.
You can also make it for fasting days. Just replace the salt with rock salt.
This week our 165 #Foodiemonday bloghop theme is #Navratri special recipe. Sharing this easy, simple and lip-smacking potato curry with yogurt.
For Navratri fasting you may like different kinds of smoothies. Get the recipes here.
I am not in home this time. So sharing an easy and delicious potato curry with yogurt. I have made it in a very simple way. If you like you can add 1 small tomato 1/2 inch piece grated ginger and 1 chopped green chilli
After adding mustard seeds, cumin seeds and hing. Fry the tomato, ginger and green chilli till the tomatoes becomes mushy then add boiled potatoes and follow the recipe. But I didn’t need to add these. Curry tastes too good. Everyone love this simple yet delicious curry in my home. If you are making this for fasting you can omit asafoetida or hing if it not allowed in fasting food.
Recipe
Potatoes – 4, boiled
Cumin seeds – 1 teaspoon
Mustard seeds – 1/4 teaspoon
Hing or asafoetida – 1/4 teaspoon
Salt to taste
Cumin powder – 1 teaspoon
Coriander powder – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Garam masala powder – 1/2 teaspoon
Kashmiri red chilli powder – 1 teaspoon
Or
Red chilli powder – 1/2 teaspoon
Yogurt – 1 cup
Water – 1 cup
Cilantro or coriander leaves – 1 tablespoon, chopped
Ginger julienne and slit green chilli to garnish
Method
1. Peel and cut the boiled potatoes in small cubes.
2. Whisk the yogurt well and keep aside.
3. Heat oil or ghee in a pan. Add mustard seeds.
4. Add cumin seeds and when the seeds splutter add hing or asafoetida.
5. Now add the potatoes and salt. Fry till the potato slightly changed it’s colour.
6. Add turmeric powder, cumin powder, coriander powder, garam masala powder and red chilli powder. I have used kashmiri red chilli powder.
Fry for a minute.
7. Reduce the flame to low. Add whisked yogurt and water. Mix well.
8. Add chopped cilantro or coriander leaves. Cook on low heat for 6 – 7 minutes. Stir to avoid curdling.
9. Dahi aloo or potatoes in yogurt curry is ready. Taste and adjust the seasoning.
10. Garnish with cilantro, ginger julienne and slit green chilli. Serve hot with bread, puri, paratha, barnyard millet pulao, jeera rice, pulao or steamed rice.
Notes
1. If you are making this for fasting days, you can omit hing and garam masala powder if not allowed. And replace salt with rock salt.
2. If don’t want to use red chilli add chopped green chilli after adding cumin seeds and hing.
You can add 1 chopped tomato with green chilli if you want. Fry till the tomato becomes mushy then add the potatoes.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.
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