DAHI ALOO
HOW ABOUT A EASY AND CHATPATI PUNJABI DISH THAT WILL OPEN THE TASTE BUDS AND YOU WILL ASK FOR MORE.... THIS RECIPE IS MY BESTFRIEND'S FAVORITE AND SO THOUGHT OF PRESENTING THIS TO YOU GUYS .... LETS GET STARTED..
INGREDIENTS:
1. FRESH CURD-1 CUP
2. GRAM FLOUR(BESAN)- 2 TO 2.5 CUP
3. BOILED POTATOES- 3 MEDIUM TO LARGE
4. OIL- AS PER REQUIREMENT
5. CUMIN SEEDS-1 TBSP
6.ONION(FINELY CHOPPED)- 1 BIG
7.TOMATO (FINELY CHOPPED)- 1 BIG
8.GREEN CHILLI(HARI MIRCH FINELY CHOPPED)- 3 TO 4
9. GARLIC CLOVES( FINELY CHOPPED)- 5
10. GINGER(FINELY CHOPPED)- 1 INCH
11. CODY LEAF(KADI PATTA)- 10 TO 15
12. TURMERIC POWDER( HALDI)- 1TBSP
13.CORIANDER POWDER(DHANIA POWDER)- 1.5 TBSP
14. GARAM MASALA POWDER- HALF TBSP
15. ASFOETIDA(HING)- 1PINCH
16.SALT( NAMAK)- AS PER REQUIREMENT
17. WATER-AS PER REQUIREMENT
METHOD:
1. RINSE AND BOIL POTATOES PROPERLY TILL THEY ARE BOILED PROPERLY AND CUT THEM INTO SIZES SHOWN IN THE ABOVE PICTURE.
2. IN ANOTHER BOWL TAKE CURD WHIP IT PROPERLY AND ADD BESAN TO IT AND THEN AGAIN MIX THEM TO FORM A NICE THICK PASTE.
3. NOW ADD REQUIRED OIL IN A PAN AND WHEN THE OIL GETS HEATED ADD CUMIN SEEDS AND WAIT FOR THEM TO CHANGE COLOUR.
4.NOW ADD FINELY CHOPPED ONIONS AND FRY THEM IN MEDIUM FLAME TILL THEY BECOME TRANSLUCENT.
5. NOW ADD FINELY CHOPPED GINGER GARLIC AND GREEN CHILLIES ONE BY ONE AND SAUTE THEM FOR 2 TO 3 MIN ON MEDIUM FLAME ONLY.
6.NOW ADD KADI LEAVES AND HING AND FRY FOR 2 MIN AGAIN.
7. NOW ADD FINELY CHOPPED TOMATES AND FRY TILL THEY BECOME SOFT AND SMASHED.
8.WHEN TOMATO IS COOKED PROPERLY THEN ADD TURMERIC POWDER AND CORIANDER POWDER AND COOK IT ON LOW FLAME. WHEN THE MASALA WILL START LEAVING OIL IT MEANS IT IS COOKED PROPERLY.
MASAL WILL LOOK SOMEWHAT LIKE THIS.
9. NOW ADD POTATOES AT THIS STAGE AND FRY ON MEDIUM FLAME TILL MASALA MIXES INTO THE POTATOES.
10. NOW LOWER DOWN THE FLAME TOTALLY AND START ADDING CURD MIXTURE INTO IT SLOWLY AND KEEP ON STIRING. KEPP FLAME LOW AND MIX THE MIXTURE PROPERLY AND LET IT COOK FOR ABOUT 8-10MIN ON LOW FLAME AND COVER IT WITH A LID.
11. NOW OPEN THE LID AND IF THE GRAVY IS TOO THICK THEN ADD SOME WATER AND THEN SALT AS PER TASTE. NOW STIR IT ON MEDIUM FLAME AND GET UR DESIRED CONSISTENCY OF THE GRAVY.
12. AT THE END ADD GARAM MASALA TO IT AND COOK FOR 1MIN ON HIGH FLAME AND THEN SWITCH OFF THE FLAME COVER IT AND GIVE IT STANDING TIME OF 3MINS.
AND UR DELICIOUS DAHI ALOO IS READY TO SERVE WITH PARATHA.
TRY IT OUT AND DO LEMME KNOW....
