Tuesday, November 18, 2014

Rajasthani style Aloo ki sabzi ~ Dahiwale Aloo ~ Potatoes in yogurt gravy curry

Rajasthani cuisine has  been on my " to try" list for some time now. When we travel to India, our family likes to frequent a restaurant that serves Rajasthani food and we always enjoy the experience. When we get home, I always think this is something I would love to make myself , but somehow I never got around to doing it,  that is, until recently.  

This creamy potato curry is one of my first experiments with making Rajasthani cuisine in my home. This is a super simple curry that is perfect for weekdays or whenever you are short of time. Once the potatoes are cooked and cubed, it takes just a few minutes to get ready. The combination of seeds used in this recipe along with the spices impart a delicious flavor that tastes pretty amazing. If a quick, flavorful curry sounds appealing to you give this one a try and enjoy :)

Click here for a printable view of this recipe

Ingredients and Method to make Dahiwale Aloo (adapted from this recipe )
3 cups of cooked, peeled and cubed potatoes ( aloo) ( about 8 medium sized potatoes)
I cup fresh plain yogurt ( curds/ dahi)
1 Tbsp chick pea flour ( besan)
2 tsp oil
1/2 tsp mustard seeds ( rai)
1 tsp cumin seeds ( jeera)
1 tsp fennel seeds ( saunf)
1/2 tsp onion seeds ( kalonji / nigella)
1 clove (laung)
1 inch thin piece of cinnamon (dalchini)
1 bay leaf ( tej patta)
1/4 tsp turmeric powder ( haldi)
1/2 tsp red chili powder (or to taste) ( lal mirch)
1/2 tsp cumin powder ( jeera pwd)
1/2 tsp coriander powder (dhania)
Salt to taste
2 to 3 Tbsp finely chopped cilantro ( coriander leaves/ hara dhania)

Cook, cool a little, peel and cube potatoes and keep aside.

Place chick pea flour/ besan in a small bowl. Add a little water and make a smooth paste making sure there are no lumps in it. Add plain yogurt/ dahi to it and whisk together until well blended. 

Heat oil in a heavy bottomed pan on medium heat, add mustard seeds to it. When the mustard seeds begin to splutter add cumin, fennel, onion seeds, clove, cinnamon and bay leaf and stir for a few seconds. 

Add yogurt + chickpea flour mixture to it. Then add one cup of water, then add turmeric powder, chili powder, cumin powder and coriander powder.  Cook this mixture on low  heat , stirring frequently until the mixture heats through.

Add cubed potatoes, salt to taste and simmer on low heat stirring frequently for a couple of mins for the flavors to mingle.Remove from heat, garnish with cilantro and serve hot with phulkas/ rotis/ chapathis.

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