Cook dahi wale aloo with purti sunlife refined sunflower oil

Dahi Wale Aloo

Dahi Aloo is delicious recipe of potatoes simmered in spiced and tangy yogurt sauce. It is also called Dahi Wale Aloo and is best served with roti, chapati or steamed rice.

Ingredients

For The Curd Mixture

-1 cup Curd (yogurt)

-2 to 2.5 tablespoons besan (gram flour), can swap with chickpea flour

-1.5 cups water

Other Ingredients

-300 grams potatoes or 3 medium to large potatoes – boiled.

-2 tablespoons oil – Purti sunflower oil .
½ teaspoon cumin seeds.

-⅓ cup finely chopped onions and tomatoes or 1 medium-sized

-1 teaspoon finely chopped green chilies or 1 to 2 green chillies

-1 teaspoon finely chopped garlic or 3 to 4 small to medium garlic cloves

-1 teaspoon finely chopped ginger or 1 inch ginger, peeled and chopped

7 to 8 curry leaves

-¼ teaspoon turmeric powder

-¼ teaspoon red chili powder or cayenne pepper

-½ teaspoon Coriander Powder & Garam Masala

-1 pinch asafoetida (hing)

salt as required

Preparation

-Rinse and then boil/steam potatoes till they are completely cooked.  You can cook them in a 3 ltr stovetop pressure cooker with 2 cups water for 3 to 4 whistles.

-Carefully remove the potatoes with a pair of tongs and set aside to cool.

-When the potatoes are still warm, peel them. Crumble and keep aside.

-In another bowl, take the fresh curd or dahi (yogurt) and whisk till smooth.

-Add 2 to 2.5 tablespoons of besan (gram flour).

-Next add 1.5 cups water and whisk this mixture till smooth. There should be no tiny lumps of gram flour in this slurry mixture.

-Chop the onions, tomatoes, ginger, garlic and green chilies finely.

Making Dahi Aloo

Step-1: In a pan heat 2 tbsp Puri Sunflower oil and add cumin seeds. Fry on low heat till the cumin seeds crackle and change color. Then add finely chopped onions.

Step-2: Stirring often sauté onions on low to medium-low heat till the onions turn translucent and are softened.

Step-3: Add finely chopped ginger, garlic & green chilies. Stir and sauté for half a minute on low to medium-low heat.

Step-4: Next add curry leaves and asafoetida. Sauté on low to medium-low heat for about half a minute.

Step-5: Now add finely chopped tomatoes.

Step-6: Stir and saute on medium-low to medium heat or till the tomatoes become pulpy and you see oil leaving sides of the masala mixture.

Step-7: Add turmeric powder, red chili powder and coriander powder. For a spicier gravy add ¼ to ½ teaspoon more of the red chili powder. Stir and mix very well.

Step-8: Now add the boiled crumbled potatoes. Stir and sauté for about 2 minutes on low to medium-low heat.

Step-9: Keep the flame to a low or turn off the heat and then add the curd and gram flour slurry.

Step-10: As soon as you add the curd slurry, stir immediately. Stir and mix thoroughly.

Step-11: Simmer the gravy for 8 to 10 minutes on a low heat. If the gravy becomes thick, then you can add some water.

Season with salt as per taste.

Step-12: Stir to mix and then add garam masala powder and 2 tbsp chopped coriander leaves. Switch off the heat.

Step-13: Lastly, stir and serve Dahi Aloo with either chapati or roti or steamed rice. It also goes very well with cumin rice or peas pulao.