Spicy Dahi Aloo By Krishna Mukherjee
I am always in the favour of using seasonal vegetables whenever possible. Nothing makes me more happy than bringing home fresh seasonal produces from the local market; and whipping up something or the other in my kitchen using them. Winter is the time for baby potatoes, and if you get tired of the usual dum alu, this could be your go-to option.
Ingredients:
- Potatoes
- Jeera/ Cumin Seeds
- Dhania/ Coriander Seeds
- Dry Chillies
- Methi Seeds/ Fenugreek Seeds
- Aniseeds
- Whole Garam Masala
- Javitri/ Mace
- Jaiphal/ Nutmeg
- Bay Leaves
- Curd
- Hing
- Salt
- Sugar
- Green Chillies
- Ghee
Preparation:
- Boil potatoes and remove the skin.
- Fry the boiled potatoes and keep it aside.
- Dry roast whole cumin, coriander, dry chillies along with a small quantity of fenugreek seeds, aniseeds, whole garam masala as well as a little bit of mace and nutmeg. Once roasted, grind to a coarse powder.
- Whip the curd and add the powdered roasted masala to the whipped curd.
- Heat little ghee and add bay leaves, asafoetida and little cumin.
- When it starts to crackle pour in the curd-masala mixture, followed by salt, sugar and green chillies.
- As it starts to boil add the fried potatoes and continue to cook for some time. Remove from heat, sprinkle finely chopped coriander leaves and cover with a lid.
- Let it stand for some time and then serve with roti or paratha.