Dahi ke aloo – Potatoes cooked in yogurt2016-01-19
- Yield : 250 gms
- Servings : 4
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 35m
Potatoes recipes are for the days when you don’t have time
Potatoes are not an Indian vegetable but today, it’s impossible to imaging Indian cuisine without the goodness of this starchy carbohydrate tuberous vegetable. Dahi ke aloo is a potato gravy with fresh herbs and mild spices has the goodness of potatoes and is one of the easiest to prepare.
While adding besan (gram flour) is optional, adding it in the curd gives it a nice flavour and makes the gravy thick. Remember to put very little though, else the gravy will be very thick and loose it’s texture.
The potato is a starchy, tuberous crop. The word “potato” may refer either to the plant itself or to the edible tuber. In the Andes, where the species is indigenous, there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region approximately four centuries ago and have since become an integral part of much of the world’s food supply. It is the world’s fourth-largest food crop, following maize, wheat, and rice. Wild potato species can be found throughout the Americas from the United States to southern Chile.
The potato was originally believed to have been domesticated independently in multiple locations, but later genetic testing of the wide variety of cultivars and wild species proved a single origin for potatoes in the area of present-day southern Peru and extreme northwestern Bolivia (from a species in the Solanum brevicaule complex), where they were domesticated approximately 7,000–10,000 years ago. Following centuries of selective breeding, there are now over a thousand different types of potatoes. The local importance of the potato is variable and changing rapidly. It remains an essential crop in Europe (especially eastern and central Europe), where per capita production is still the highest in the world, but the most rapid expansion over the past few decades has occurred in southern and eastern Asia. As of 2007 China led the world in potato production, and nearly a third of the world’s potatoes were harvested in China and India. Source: Wikipedia
- Potatoes 1/2 Kg
- Ginger 1 Tsp grated
- Garlic 1 Tsp crushed
- Yogurt 1 cup (Thick)
- Cumin 1 Tsp
- Dried red chili 1 seeded
- Asafoetida 1/2 Tsp
- Green Chilies 2 chopped
- Red chili powder 1/2 Tsp
- Turmeric 1/4 Tsp
- Ground coriander 1 Tbsp
- Fennel seeds 1 Tsp
- Black onion seeds (kalunji) 1 Tsp
- Curry leaf 2 sprigs
- Besan 1 Tbsp (optional)
- Fresh coriander for garnish
- Salt to taste
- Mustard oil 2 Tbsp
Boil the potatoes in their jackets, peel and crush them corsely with hands
Whip the curd and add besan (if using). Add 1/2 cup water to the curd and keep aside
In a pan heat oil and add cumin, turmeric, asafoetida, fennel seeds, onion seeds and after a few seconds add chopped green chilies, curry leaves, ginger and garlic. Fry for a second or two and add whipped curd mixture. Keep stirring.
Add the boiled and crushed potatoes, add salt and let the mixture boil for about 5-7 minutes.
Garnish with fresh coriander and serve.
Serve this delectable dish with hot pooris and steamed rice .
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
The idea for Swati’s Kitchen came about one day as I was chronicling one of my recipes for a dear friend. So here you will see my recipes and tips and tricks for making easy, rewarding and mouthwatering delights.