Ingredients
The following ingredients have 4 Servings
- 1 tablespoon ghee (or use oil)
- 1/2 teaspoon cumin seeds
- 1 tablespoon finely chopped ginger
- 1-2 green chilies (chopped, adjust to taste)
- 3 medium potatoes (around 600 grams, boiled and slightly crushed)
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (or to taste)
- 1 cup whisked plain yogurt (245 grams)
- 2 cups water (16 oz)
- 3/4 teaspoon salt (or to taste)
- cilantro (to garnish)
Instruction
- Whisk the yogurt until smooth before you start.
- Boil 3 medium potatoes. You can either boil them in a pressure cooker or a stove-top. If using a traditional pressure cooker, cook on high heat for 7-8 whistles. If using a stove-top, cut into quarter and cook for 20-25 minutes until done.
- Peel the skin of the potatoes and crush them slightly. You just want to break them into pieces, best done by your hands. Do not mash them. Set them aside.
- Heat a heavy bottom pot or kadai on medium heat. Once hot, add ghee to the pot and then add the cumin seeds, chopped ginger and chopped green chili.
- Saute for 1 to 2 minutes until the ginger starts turning golden brown in color. Stir in the crushed boiled potatoes into the pot.
- Give a quick stir and then add the spices- coriander powder, turmeric and red chili powder. Toss the potatoes until well coated with the spices.
- Now remove the pot from heat and then stir in the yogurt, one tablespoon at a time and stirring continuously.
- Keep stirring for 2 minutes until all the yogurt is well combined, this prevents the yogurt from curdling. This is also why we also remove the pot from heat while adding the yogurt.
- Transfer the pot back on to the stove and add in 2 cups water. Let it come to a slight boil.
- Lower the heat, then add the salt and mix. Cover the pot and let dahi aloo simmer on low heat for 3 to 4 minutes.
- Garnish dahi aloo with cilantro and serve with roti/rice/poori or paratha. I add quite a bit of water as it thickens as it cools down.
