Dahi Aloo - Rich Tangy Yogurt gravy Potato Curry

Dahi Aloo

Dahi Aloo recipe inspiration is from Manjula's Kitchen

Potato curry in creamy  yogurt and rich spicy gravy. It can be served as a side dish with any Indian breads and rice items. I served with Methi Paratha(flat Indian bread stuffed with fenugreek leaves)

Ingredients for Dahi Aloo:

1. Aloo (Potatoes) (medium size)        4(boil,and cut into medium size pieces)
2. Cumin seeds                                  1 tea spoon
3. vegetable oil                                   1 table spoon
4. Asafoeteda                                    1/2 tea spoon
5. Yogurt                                           1 cup
6. Besan   (gram flour)                       2 spoons
7. Turmeric powder                           1/2 tea spoon
8. Cumin powder                              1 tea spoon
9. Coriander powder                        1 tea spoon
10. Garam masala powder                 1 tea spoon
11. Chilli powder                               1 tea spoon
12. Green chilli paste                         1/2 tea spoon   
13. Ginger paste                                1 tea spoon
14. Bay leaf                                        1
15. Salt                                              1 table spoon
16. Water                                          1  cup
17. Fresh coriander leaves                  few

Method:

1. Heat vegetable oil in a(medium heat) non stick pan.
2. Add asafoteda and cumin seeds fry for few min until they crack.
3. Add boiled potato pieces and bay leaf mix well and stir fry  for 2min.
4.  In a mean while take a wide bowl add yogurt,water,salt,besan,cumin,coriander,chilli powders,green chilli paste,ginger paste,turmeric powder,garam masala powder mix well with beater.
5. Now add this yogurt spice mixure in to stir fried Aloo and mix well and cook for 3 to 4 min. in high flame.(If gravy is too thick  add some more water and cook for few min.)
6. Now turn off the flame and decorate with fresh coriander leaves.
7. Serve with any Indian breads or rice items.
8. I serve with Methi(fenugreek leaves stuffed wheat flour Indian flat bread) parathas.