12-15 Baby/New Potatoes (or 3 large Potatoes)
1 tsp Cumin Seeds ( Zeera / Jeera )
½ tbsp Dried Fenugreek Leaves ( Kasuri Methi)
¼ tsp Asafoetida ( Heeng/ Hing )
1 tbsp Oil
For Yogurt Marinate:
2 cups Yogurt, beaten or whisked to remove any lumps
1 tsp Ginger Paste
½ tsp Red Chilli Powder (adjust acc to taste)
½ tsp Garam Masala (adjust acc to taste)
½ tsp Jeera/Cumin Powder
1 tsp Dhania/Coriander Powder
½ cup mint leaves, finely chopped
Salt to taste
Pierce the whole new or baby potatoes with knife or fork and cook them in pressure cooker or heavy bottomed vessel with enough water. Once cooked thoroughly and cooled a bit, peel them and keep them aside. If using large potatoes, dice them to 1 inch cubes.
Now prepare the yogurt marinate by mixing all the ingredients listed above. Add the potatoes to the yogurt marinate, and mix them well so that each potato is coated well. Cover the vessel with cling film and refrigerate overnight (8-9 hours) or at least for 1-2 hours.
Heat oil in pan and add cumin seeds and hing. When cumin seeds starts to crackle and turn light golden, add dried fenugreek leaves and let it cook for half a minute in medium flame.
Add marinated potatoes along with any left over marinade and cook for 7-10 minutes, stirring all the while, till small bubble starts to appear. Make sure that you stir the curry all the while so that it doesn’t curdle. Add chopped mint leaves, mix and turn off the flame.
Remove from the flame and let it rest for ten minutes. Garnish with chopped coriander leaves and serve this creamy Dahi Aloo with plain or flavoured rice or any Indian flat breads.
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