This recipe consists of potatoes combined with a creamy yogurt gravy its a nice creamy gluten-free recipe. It tastes great with Puris.
Course Main Course
Cuisine Indian
Keyword Aloo With Dahi, Easy, Kid Friendly, Spicy Potatoes
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
boiling potatoes 20 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Ingredients
2largeboiled potatoes
2tbspoil
1/2tspcumin seedsjeera
1/8tspasafetidahing
2tspbesangram flour
1bay leaf
4tbspyogurtdani, curd
1tspgrated ginger
1tspgreen chili finely chopped
1tbspdoriander powderdhania
1/2tspturmerichaldi
1/2tsppeprika
1/4cupcilantro finely choppedhara dhania
1-1/2cupwater use as needed
Instructions
Boil the potatoes until they are tender. Peel and cut them in bite size pieces.
Mix the yogurt, ginger, green chilies, turmeric powder, coriander powder and paprika into a paste. Set aside.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds and asafetida. After the cumin seeds crack, add the bay leaf and besan (gram flour). Stir for about half a minute until the besan (gram flour) is golden-brown.
Add the yogurt paste and stir-fry for about 2 minutes on medium heat until the paste starts leaving the oil from the sides.
Add about one cup of water. After the gravy boils, let it cook on low-medium heat for 4 to 5 minutes. Adjust the water in gravy to your liking.dd the potatoes and let it cook for 2-3 minutes.
Add the cilantro and salt and continue to cook for a few minutes. Serve with any kind of bread.
Notes
SuggestionsUse variety of vegetables, such as green peas, carrots, and cauliflowers, as a substitute for the potatoes. The recipe for the gravy remains the same. Serve with Matar Paratha, Gobi Paratha.