Make this cooling potato and curd gravy for summer

This light gravy is easy to make and goes well with both rotis and rice.

Written by Monika Manchanda | Bengaluru | Published: June 16, 2016 3:30:21 pm
Besides being great for the summer, dahi walle aloo is also a classic Holi dish. (Photo: Sinamon Tales) Besides being great for the summer, dahi walle aloo is also a classic Holi dish. (Photo: Sinamon Tales)

The temperature in Bengaluru is soaring so high that all I have been eating or drinking is curd in copious amounts. I have raitas with everything at home with either glasses of buttermilk and lassi and light yoghurt gravies. I got this recipe for dahi walle aloo from a dear friend, Smita, eons ago. I made it and shared the picture with her and she went “but this will taste better with mashed potatoes” and I went “but it looks prettier this way”. I know I know it does sound familiar to all you food bloggers there. I promised that I would try the mashed version and I did, but honestly, I think I like the taste of the unmashed one better as well.

I have been making this recipe at home on a regular basis and another friend recently told me that dahi walle aloo was the first dish she and her family ate at home with puris on the day of Holi.

And guess what? You can also make this with arbi, I tried it last week and it was totally brilliant.

Dahi walle aloo

5- Large boiled potatoes
½ cup- Sour Curd
1 inch- Sliced ginger
2 tsps- Ghee
2- Green chillies, slit
¼ tsp- Asafoetida
½ tsp- Jeera
Salt to taste
½ tsp- Turmeric powder
¼ tsp- Red chilli powder
½ tsp- Chaat masala
Coriander leaves for garnish

* Lightly smash the boiled potatoes or chop in rough pieces. You can use baby potatoes as well. Just increase the quantity to about 12 baby potatoes.

* Whisk together curd with one glass of water to make thin buttermilk. Keep aside.

* In a heavy bottomed kadhai, heat ghee and when medium hot, add asafoetida and sautee for one minute until brown. Add jeera seeds and sautee further until they are lightly browned. Add green chillies and fry for another 30 seconds.

* Add the chopped/smashed/mashed potatoes and fry for about two-three minutes until they start browning.

* Add salt, turmeric powder along with the buttermilk (if you are afraid that curd might break, add a tsp of maida to curd while whisking) on a low flame constantly stirring. Once it comes to boil, reduce flame and cook for two more minutes. Switch off the flame and add chilli powder, chaat masala. Garnish with coriander and serve with paranthas or puris.

The post first appeared on Sinamon Tales, powered by Cucumbertown, the world’s first food blogging platform.

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