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Here’s a simple and delicious recipe for Dahi Aloo, a flavorful potato dish cooked in a creamy yogurt sauce:
– 4 medium-sized potatoes, peeled and cubed
– 1 cup plain yogurt (curd), whisked
– 2 tablespoons oil
– 1 teaspoon cumin seeds
– 1/2 teaspoon mustard seeds (optional)
– 1 green chili, finely chopped (adjust to taste)
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/2 teaspoon garam masala
– 1/2 teaspoon ground black pepper
– Salt to taste
– 1 tablespoon chopped fresh coriander leaves (for garnish)
– Boil or steam the cubed potatoes until they are tender but not mushy. Drain and set aside.
– In a pan or skillet, heat 2 tablespoons of oil over medium heat.
– Add 1 teaspoon cumin seeds and, if using, 1/2 teaspoon mustard seeds to the hot oil. Sauté for a few seconds until the seeds start to crackle.
– Add the finely chopped green chili and sauté for another minute.
– Stir in 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and salt to taste. Mix well.
– Add the boiled potatoes to the pan and mix gently to coat them with the spices. Cook for 2-3 minutes, allowing the potatoes to absorb the flavors.
– Lower the heat and gradually add the whisked yogurt, stirring continuously to prevent curdling.
– Let the mixture simmer for 5-7 minutes on low heat, allowing the yogurt to thicken and the flavors to meld together. Stir occasionally.
– Add 1/2 teaspoon garam masala and 1/2 teaspoon ground black pepper. Mix well.
– Garnish with chopped fresh coriander leaves. Serve hot with rice, chapati, or puri.
Enjoy your creamy and tangy Dahi Aloo!
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