The temperature in Bengaluru is soaring so high that all I have been
eating or drinking is curd in copious amounts. I have raitas with
everything at home with either glasses of buttermilk and lassi and light
yoghurt gravies. I got this recipe for dahi walle aloo from a dear
friend, Smita, eons ago. I made it and shared the picture with her and
she went “but this will taste better with mashed potatoes” and I went
“but it looks prettier this way”. I know I know it does sound familiar
to all you food bloggers there. I promised that I would try the mashed
version and I did, but honestly, I think I like the taste of the unmasked one better as well.
I have been making this recipe at home on a regular basis and another friend recently told me that dahi walle aloo was the first dish she and her family ate at home with puris on the day of Holi.
And guess what? You can also make this with arbi, I tried it last week and it was totally brilliant.
Dahi wall aloo
Ingredients
5- Large boiled potatoes
½ cup- Sour Curd
1 inch- Sliced ginger
2 tsps- Ghee
2- Green chilies, slit
¼ tsp- Asafoetida
½ tsp- Jeera
Salt to taste
½ tsp- Turmeric powder
¼ tsp- Red chilli powder
½ tsp- Chaat masala
Coriander leaves for garnish
Method
* Lightly smash the boiled potatoes or chop in rough pieces. You can use baby potatoes as well. Just increase the quantity to about 12 baby potatoes.
* Whisk together curd with one glass of water to make thin buttermilk. Keep aside.
* In a heavy bottomed kadhai, heat ghee and when medium hot, add asafoetida and sautee for one minute until brown. Add jeera seeds and sautee further until they are lightly browned. Add green chillies and fry for another 30 seconds.
* Add the chopped/smashed/mashed potatoes and fry for about two-three minutes until they start browning.
* Add salt, turmeric powder along with the buttermilk (if you are afraid that curd might break, add a tsp of maida to curd while whisking) on a low flame constantly stirring. Once it comes to boil, reduce flame and cook for two more minutes. Switch off the flame and add chilli powder, chaat masala. Garnish with coriander and serve with paranthas or puris.
I have been making this recipe at home on a regular basis and another friend recently told me that dahi walle aloo was the first dish she and her family ate at home with puris on the day of Holi.
And guess what? You can also make this with arbi, I tried it last week and it was totally brilliant.
Ingredients
5- Large boiled potatoes
½ cup- Sour Curd
1 inch- Sliced ginger
2 tsps- Ghee
2- Green chilies, slit
¼ tsp- Asafoetida
½ tsp- Jeera
Salt to taste
½ tsp- Turmeric powder
¼ tsp- Red chilli powder
½ tsp- Chaat masala
Coriander leaves for garnish
Method
* Lightly smash the boiled potatoes or chop in rough pieces. You can use baby potatoes as well. Just increase the quantity to about 12 baby potatoes.
* Whisk together curd with one glass of water to make thin buttermilk. Keep aside.
* In a heavy bottomed kadhai, heat ghee and when medium hot, add asafoetida and sautee for one minute until brown. Add jeera seeds and sautee further until they are lightly browned. Add green chillies and fry for another 30 seconds.
* Add the chopped/smashed/mashed potatoes and fry for about two-three minutes until they start browning.
* Add salt, turmeric powder along with the buttermilk (if you are afraid that curd might break, add a tsp of maida to curd while whisking) on a low flame constantly stirring. Once it comes to boil, reduce flame and cook for two more minutes. Switch off the flame and add chilli powder, chaat masala. Garnish with coriander and serve with paranthas or puris.
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