Dahi Aloo.
Ingredients.
- 4 medium-sized potatoes (boiled, peeled, and cubed)
- 1 cup plain yogurt (whisked)
- 1 medium onion (finely chopped)
- 2 tomatoes (finely chopped)
- 2 green chilies (slit)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 2 tablespoons cooking oil or ghee.
- Salt to taste
- Fresh coriander leaves (for garnish)
Instructions.
1.Prepare the Potatoes.
Boil the potatoes until tender. Peel and cut them into medium-sized cubes. Set aside.
2.Cook the Base.
Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes.
Cook tomatoes until they turn soft.
3.Add Spices.
Red chili Turmeric coriander powder, and salt. Mix well and cook for 2-3 minutes.
4.Add Yogurt.
Lower the heat and slowly add the whisked yogurt to the mixture. Stir continuously to avoid curdling.
Cook for 3-4 minutes until the yogurt blends well with the spices.
5.Add Potatoes.
Add the boiled potato cubes to the gravy. Mix gently to coat the potatoes with the yogurt mixture.
Cook for 5-7 minutes on low heat, allowing the flavors to blend.
6.Finish with Garam Masala.
Sprinkle garam masala and mix well. Cook for another 2 minutes.
7.Garnish and Serve.
Garnish with fresh coriander leaves.
Serve hot with roti, paratha, or rice.
Enjoy your Dahi Aloo during Sehri! It’s light, flavorful, and perfect for a pre-dawn meal. 😊
