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- Duration: 20 minutes
- Serves: 4 people
Spice Level: Medium
There is nothing more comforting than eating potatoes smothered in a creamy gravy. To achieve this texture, use only room temperature curd, whip it well before adding it to the pan and make sure that the gravy doesn’t curdle.
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Dahiwale aloo is the signature dish from Uttar Pradesh and is served along with kachoris or bedvi poories and enjoyed in most homes, featured in restaurant menus and even sold by pushcart stalls along the streets.
- Potato (aloo), boiled and peeled (2 cups)
- Curd (dahi) (1½ cup)
- Green chillies (hari mirch) (2 tsp)
- MTR Kali Mirch/Black Pepper Powder (1 tsp)
- Ginger (adrak) (1/2 tsp)
- Fasting salt (senda namak) ( to taste)
- Cumin seeds (jeera) (1 tsp)
- Fennel seeds (saunf) (1/4 tsp)
- Asafoetida (hing) ( 1/4 tsp)
- Roughly mash the boiled potatoes into fairly large chunks.
- Heat ghee in a kadhai, add cumin, fennel seeds and asafoetida. Sauté for a few seconds.
- Remove the kadhai from the heat and then add ginger, chillies, MTR Kali Mirch/Black Pepper Powder and potatoes.
- Add the beaten curd and put the kadhai back on heat. Pour in 2 cups of water along with salt and allow it to simmer on a low flame for 10–12 mins.
- Serve it hot with crispy poories or hot chapattis.
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