- Boil and cook baby potatoes in a pressure cooker or a pot.Once done, cool and peel them. Set aside. Whisk the yogurt with milk till smooth and set aside. Heat a cooking pot and add ghee to it. Add cumin seeds, whole red chilies and bay leaves. Once cumin seeds begin to crackle, add finely chopped onions, green chilies and ginger. Stir and fry till the onions become light golden brown and ginger is aromatic. Reduce the heat and add red chili powder, coriander powder and garam masala. Stir well. Switch off the heat and remove the cooking pot from heat. Set it aside for half a minute and then add boiled potatoes to it. Stir it well for 10 – 15 seconds. Now very slowly and little by little, add and whisk the yogurt to the potatoes and incorporate it well. This procedure has to be slow and with gradual addition of yogurt so as to prevent the yogurt from curdling since heat can curdle it really easy and quick. Once all yogurt has been incorporated, place the cooking pot again on low heat. Add one fourth cup of water and stirring continuously, cook for at least five minutes. Add salt and cook further for five more minutes, stirring often. It is very important to stir it often to prevent yogurt from curdling. Once done, switch off the heat and stir in a table spoon of coriander. Transfer the contents to the serving bowl and garnish with coriander.
Tadka dahi aloo
#myrecipe
By Shaalini Shaalu
Jan, 29th
567
Servings
4 persons
Cook Time
25 minutes
Ingredients
14
- 16
Ingredients
- Potatoes
- Curd
- Milk
- Ghee
- Cumin
- Dried red chillies
- Bay leaf
- Onion
- Ginger
- Green chillies
- Red chilli powder
- Corinader powder
- Garam masala
- Water
- Salt
- Corinader
