Flavourful Dahiwale Aloo (Baby Potatoes In Flavourful Yogurt Gravy)

Summer is truly a testing time for me. In Delhi’s inexorable heat I prefer to cook something that’s not too spicy, light on the stomach, fast to cook, yet not compromising on the taste. As the availability of variations in veggies is limited I innovate something with whatever at hand. The other day I had some small/baby potatoes lying in the kitchen and some fresh dahi/yogurt in the fridge. Made Dahiwale Aloo putting together some more ingredients that were readily available in the kitchen. Very easy to cook and extremely delicious, this recipe is a must try in the summers.

The Way I Made It:
 

Ingredients:

• 750 gms Baby potatoes
• 200 gms dahi/yogurt/curd
• 2 onions chopped
• ½ inch ginger grated
• 7-8 curry leaves
• 2 whole dry red chillies
• 4 green cardamoms
• 1 inch cinnamon stick
• 2 tsp cumin seeds
• Salt and sugar to taste
• Refined oil as per requirement

Procedure:

Step 1:

Wash and boil the unpeeled baby potatoes in pressure cooker upto 7 whistles. Turn off the flame and let the pressure release on its own. Take out the potatoes and let them cool. Peel off the skin and keep aside.

Step 2:

Heat oil in a skillet and throw in some curry leaves. Add the onions and sauté. Add ginger and fry. Add the potatoes and continue stirring. Take a bowl, yogurt and a little water. Beat the yogurt creamy. Lower the flame and add the yogurt slowly stirring continuously. Add salt and sugar. Cover and cook for 5-7 minutes to let the potatoes soak in the gravy and seasoning and turn off the flame.

Step 3:
 

Now we prepare the masala (spice) to make the potatoes a little more flavourful. Heat a skillet and throw in the whole spices cardamom, cinnamon, cumin seeds, whole red chillies. Dry roast them till they turn brownish and emanate fragrance. Pour them on a newspaper and crush them roughly with a rolling pin.

Step 4:

Take out the potatoes on a serving bowl and sprinkle the dry roasted spices on top. Mix lightly with a spoon so that all the potatoes are covered with the masala. Serve with hot fulkas/paranthas/jeera rice…..so delish!!