Potatoes in yoghurt - dahiwalla aloo


1 lb potatoes, sliced 1/2" thick

2 medium onions
2oz fresh grated coconut (optional)
3-4 green chiles (optional)
2 cloves garlic
1/2" piece fresh ginger
1 1/2 tsp coriander
1 tsp cumin
1/2 tsp turmeric
1 tsp red chile powder
2 tbsp plain yoghurt
2 tbsp oil
1/8 tsp mustard seeds
Several curry leaves or 1 tbsp cilantro leaves
Salt

1. Puree the onions, coconut, chiles, garlic, ginger, coriander, cumin, half the turmeric, and red chile powder with 2 tablespoons of water in a blender or food processor.

2. Boil the potatoes with the remaining turmeric powder and salt to taste. When the potatoes are 75% done, drain and cool.

3. Heat the oil in a pan and add the mustard seeds. When they pop, add the curry or cilantro leaves, followed by the pureed spices. Fry for 5-10 minutes, stirring periodically.

4. Whisk the yoghurt and add to the pan, mix well. Season with salt and add 1/2 cup water (or a little less as desired). Add the potato slices and cook over low heat until done (about 15 minutes). 


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