Dahi aloo – Potatoes in buttermilk gravy

This is also called aloo kadhi. Simple to cook, few ingredients and finger licking in taste. This can be termed as ‘cheat cooking’ 😉 I usually make this when I have run out of vegetables 😛

As I have already confessed, I am becoming a lazy lump 😉 so this was another cheat meal 😀

Potatoes are favorite vegetables of almost everyone in India. I thank the Portuguese for introducing this wonder vegetable to the Indian palate, the food of the masses and oppressed !

Here’s what i did……….

INGREDIENTS

Makes for 2 -3 persons

2 nos – medium sized boiled potatoes

1 nos – small sized onion

1 tsp – chopped green chilies

1/2 tsp – grated ginger

1/2 tsp – tumeric powder

1/4 tsp – red chili powder (optional)

1/4 tsp – black mustard seeds

1/4 tsp – fenugreek seeds

1 sprig – curry leaves

1 nos – dry red whole chili

1 1/4 cup – buttermilk /yogurt

1 1/2 tbsp – chickpea flour /besan

1 1/2 tsp – oil

pinch of asafoetida

1 tsp – clarified butter (optional)

METHOD

Peel the boiled potatoes and dice them. Keep aside.

Blend the buttermilk /yogurt with the chickpea flour. Keep aside.

Finely chop the onion.

Heat oil in a deep pan, temper with curry leaves, dry red whole chili, asafoetida, black mustard and fenugreek seeds. Once they are fragrant, add the chopped onion and green chili. Fry till translucent. Add the grated ginger and the diced potatoes. Let the oil coat the potatoes evenly on all sides.

Pour the buttermilk/ yogurt -chickpea mix. Add tumeric and red chili powder (optional) at this stage. Season with salt and cook on low flame for 10 mins.

Add the clarified butter (optional) and take it off fire.

Serve hot with plain boiled rice or paranthas.

Happy cooking !! 🙂

Cheers !! 😀

 

 

 

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