Potato in Curd Gravy (Indian Yogurt-based Potato Curry)

Yogurt-based Potato Curry (Dahi wale aalu) is a common Punjabi dish also cooked in the rest of Northern India. It is made of boiled potato chunks cooked in a thick creamy yogurt curry. Once you have boiled potatoes ready, this dish comes together in no time at all and can be prepared when you have unexpected guests. Simple, quick and made with just a handful of ingredients its a good addition to any meal.

Serve the Potato in Curd Gravy can be enjoyed with Steamed Rice or Chapati.

Ingredients

• 3 medium. potatoes boiled and peeled
• 1 cup curd or yogurt beaten
• 1 tsp. red chilli powder
• 1 tsp. salt
• 1/2 tsp. dhania powder
• 1/4 tsp. turmeric powder
• 1/4 tsp. garam masala
• 2 pinches asafoetida
• 1 stalk curry leaves
• 1 tbsp. coriander leaves chopped
• 1 1/4 cup water
• 1/2 tsp. each ginger, garlic grated
• 2 green chillies slit
• 1 tsp. each cumin, mustard seeds
• 1/4 tsp. wheat flour
• 1 tbsp. oil

Instructions

1. Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
2. Mix all the dry masala in 1/4 cup water.
3. Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
4. Add the masala mixture and fry for 2 minutes.
5. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
6. Add the remaining water and all the potato and flour. Stir well.
7. Boil and simmer for 10 minutes or till gravy thickens
8. Garnish with chopped coriander.
9. Serve hot with thin wheat chappaties and rice.

Making time: 30 minutes.

Makes for: 5

Shelf life: Best fresh

Aloo Palak (Potato and Spinach Curry) – Vegetarian Recipe