Dahi Aloo | Potato Curd Gravy

Dahi Aloo is a quick and easy to make but delicious recipe. We just need very few ingredients for this recipe. The only time consuming part is boiling the potatoes. I would say dahi aloo is more or like a south indian 'Mor Kuzhambu' recipe. I make Dahi Aloo as an accompaniment whenever I prepare Capsicum Rice or Jeera Rice.

Dahi Aloo

Cuisine: North Indian | Category: Curry/Gravy | Serves: 2

Prep Time: 10 min | Cook Time: 20 min

Ingredients

Potato	- 2 nos
Curd/Yogurt	- 1 cup
Turmeric powder	- 1/4 tsp
Chilli powder	- 1 tsp
Coriander powder	- 1/2 tsp
Asafoetida	- 1/4 tsp
Garam masala powder	- 1/4 tsp
Salt	- as required
To Temper
Oil	- 2 tbsp
Mustard seeds	- 1/4 tsp
Red chilli whole	- 2 nos
Curry leaves	- 1 sprig
Ginger	- 1 tsp (finely chopped)

Instructions

1. Wash potatoes and cut into half. Cook the potatoes in enough boiling water. After its done, peel the skin, cut into your desired size(cubes or wedges) and keep it aside.

2. Heat a pan with 2 tbs of oil over medium heat. Add mustard seeds, allow it to splutter. Add red chilli, curry leaves, ginger and give a little stir. Now add potatoes into the pan, fry for a minute.

3. Add turmeric powder, asafoetida, chilli powder, coriander powder, salt and stir well. Reduce the flame to low. Take one cup of curd in a bowl and beat it slightly with a whisk or spoon. Pour curd into the pan. Gently mix it.

4. Finally add garam masala powder, coriander leaves and mix well. You don't need to cook for long after adding curd.

Serve Dahi Aloo with steamed rice or any variety rice of your choice.

Lax Notes

* Add curd over low flame otherwise it may curdle.

* I mashed some of the potato pieces after adding curd. It will give a thick texture to this gravy and prevents curd from curdling.

* Consistency of Dahi Aloo is your choice. You can make it either thick or runny.