2 large potatoes chopped and boiled for 8-10 minutes.
1 Medium sized onion finely chopped.
1/2 cup tomato puree
2 table spoon ghee / clarified butter (or three table spoon oil)
1 tea spoon jeera / cumin seeds
1 tea spoon mustard seeds
1/2 tea spoon turmeric / haldi
1/2 tea spoon garam masala powder
1 tea spoon kashmiri red chilli powder / lal mirch powder
Note: Add more if you want the dish to be hot 🙂
1 inch ginger finely chopped
6-7 cloves of garlic finely chopped
1 tea spoon coriander powder
1 green chilli slit and finely chopped
1 cup water
1 cup fresh curd / yogurt whisked
Salt as per taste
1.In a thick bottomed pan heat ghee (or oil if you opted).
2. Add mustard seeds and cumin and let them crackle.
3. Add finely chopped onions and green chilies.
4. Sauté till onion becomes translucent.
5. Add ginger and garlic and sauté for 3-4 minutes.
5. Keeping the flame on low add turmeric, chilly powder, coriander powder and sauté for 30 seconds.
6. Add 1/2 cup tomato puree and cook till oil separates.
7. Add 1/2 cup whisked curd and cook till oil separates.
8. Stir well keeping the flame on low else there are chance for curd to curdle.
9. Add a little water and mix well (don’t make the gravy watery).
10. Fry boiled potatoes on low flame till they become crisp.
11. To the gravy, add garam masala powder, mix well.
11. Add potatoes to the gravy.
12. Serve dahi aloo along with hot steamed rice or roti.