Wednesday, 8 January 2014

Dahi Aloo / Potatoes in yoghurt gravy

 Hello! Happy New year!
I know, I know. It's been a long time since my last post.
But I have been waylaid by a lot many things. And that left me with little time for Kichu Khonn.
But I came as soon as I realised that I hadn't made a single post this new year ... and it is already past a week.
Easier said than done.
I cook much less these days. I click even lesser.
So went back to my folders loaded with snaps that I had clicked once upon a good time and picked up these ... a quick scan confirmed I had not posted them .. yes, it has come to that .. I do not even remember things I've posted.
So here's a brand new recipe on the start of a brand new year.
Yesterday, a RJ on a station I was listening to, said that she has decided that she'll keep wishing everyone "Happy New Year" all through January ... till the 31st.
So, on that line, I guess I am not too late to wish you all a very happy new year ahead!


I had made this dish with yoghurt/curd ... yes. But I had also added a good dose of Tandoori masala to it.
Was undecided on a name ... so stuck to Dahi aloo.
You can call it the gravy version of Tandoori aloo ... sans the colour and the roasting.

Need :

Small potatoes - boiled in salt water and peeled
Ginger paste
Garlic paste
Curd - beaten with some water  till smooth
Haldi / Turmeric powder
Red chilli powder - a pinch
Tandoori masala
Kasuri methi - powdered
Salt - to taste
Cooking oil


How to :

Pick the potatoes with a fork.
Heat oil in a kadahi /wok.
Add the ginger and the garlic paste and fry well.
Add a little haldi powder and the potatoes. Fry well till the masala coats the potatoes.
Add some water and bring to a boil.
Lower heat and add the tandoori masala and the kasuri methi. Simmer for a while.
Then slowly add the beaten curd and do a taste check for salt.
If needed add some more.
Simmer for some more time, covered.
Remove from heat and let it stand covered for a while.

Serve hot with rotis or naan.
Enjoy!!

Ok ... I have lost Feedly too ... so am totally lost. I cannot hop over to your blogs as regularly.
So I apologize for being out of touch.
Will hop over to your spaces as soon as I get a good reader.
Till then do keep coming over and stay in touch friends.

Wish you all a very happy and healthy new year ahead!



16 comments:

  1. Happy New year. I love potato curries though i hardlymake them as we anyway use potatoes here like we use rice as a main carb. And the gravy looks so yumm too.

    ReplyDelete
    Replies
    1. You are right Finla. But these are new potatoes that we usually get only in winters ... so once in a while is ok I guess. :)
      A very happy new year to you!

      Delete
  2. Dahi aloo is fingerlicking good.......Irresistible one.

    ReplyDelete
  3. Hi Sharmila, happy new year! The aloos look amazing. I first thought this recipe might be a bit like Dum Aloo but this sounds very different and quite amazing.

    ReplyDelete
  4. Thank you Vaish! It is indeed different ... you get the tandoori flavours but have a gravy too. :) And actually very light.
    A very happy new year to you too.

    ReplyDelete
  5. This looks wonderful! Happy New Year! I had an aunty back home who made dahi aloo and it used to be so yum! This must be wonderful....

    ReplyDelete
  6. Happy New Year, never too late!

    This looks like I will need to try soon.

    ReplyDelete
  7. I like the use of tandoori masala in the dahi aloo. Looks good, S.

    ReplyDelete
  8. Happy New Year. This aloo sounds delicious.

    ReplyDelete

Thank you for sharing Kichu Khonn( a few moments ) with me in my kitchen!