Dahi Aloo (Potatoes in yogurt gravy)
2 medium potatoes boiled
1 cup yogurt
½ cup water
2 tsp chickpea flour (besan)
½ tsp ginger grated
1/8 tsp Asafetida
1 tsp cumin seeds
1 ½ tsp chili powder
¼ tsp turmeric powder
1 tsp coriander powder
½ tsp mustard seeds
¼ tsp fennel seeds
1-2 dry red whole chilis
Few curry leaves
2-3 tbsp chopped coriander leaves
2 tbsp oil
Cut boiled potatoes into small pieces.
Whisk yogurt, water and chickpea flour well and keep aside.
Heat oil and add mustard seeds.
When it splutters, add cumin, whole chili, and fennel seeds.
Add ginger, asafetida, turmeric powder, coriander powder and chili powder, curry leaves and stir.
Add potatoes and mix well.
Take the pan off fire and add yogurt mixture and mix well.
Put the pan back on fire and let it simmer. Add more water if required.
Stir in coriander leaves and take off fire.
Serve with chapathis.