16 October, 2018
DAHI WALE ALOO/DAHI ALOO/POTATO CURD CURRY
Had lot of curds (I always make it/set it at home), so thought of making dahi aloo/curd curry using potato. I make it in my own way. I use almost the same ingredients, which we use for making majjige Paldya/huli/kadhi/vegetable curd curry , but the difference is I don’t grind any thing and I avoid using fresh coconut, So there lies the secret ingredient which I use to make this curry thick ! (please check in the ingredients list below). Tastes superb and a kind of easy to prepare recipe. I serve this curry with rice rotti/akki rotti as well other than Phulka, chapati, poori etc. The quantity of ingredients mentioned below is enough to make the curry for 3 to 4 people.
Ingredients : The measuring cup used is of 250 ml
- Potato (boiled) – 3 medium sized
- Curd – 1 cup
- Ghee – 1 tsp
- Cumin seeds – 1 tsp
- Green chilli – 1 (Chop)
- Curry leaves – few
- Coriander leaves – 2 tbsp
- Ginger – 1/2 tbsp
- Turmeric powder – 1/2 tsp
- Red chilli powder – 1/4 + 1/2 tsp (Kashmiri red chili powder, which gives good color but less hot)
- Hing – 1/4 tsp
- Fenugreek seeds powder – 3/4 tsp
- Rice flour/chawal ka atta/akki hittu – 2 tbsp (to make the curry thick)
- Water – up to 1 cup (adjust for desired consistency)
- Salt to taste
PROCEDURE :
- Heat ghee and add cumin seeds, green chilli, ginger, curry leaves, coriander leaves, 1/4 tsp turmeric powder, 1/2 tsp red chilli powder, hing and fenugreek powder and saute them well
- Now add in boiled, peeled, crumbled potato and stir well and add in water and let it boil for a while
- Now add in whisked curd while stirring continuously, also add in remaining 1/4 tsp turmeric powder and 1/4 tsp red chilli powder now stir well
- Add in rice flour and required salt, mix everything well by stirring continuously
- Remove from the fire, transfer to a serving bowl and sprinkle some more coriander leaves
