Friday, 31 July 2009

Dahi Alu

I learnt this lovely Rajasthani dish from my dear friend Suvarna, who is an excellent cook...


3 boiled Potatoes
Whisked curd - Full fat or low fat according to individual preferences
2 tsp Ginger Garlic paste
3 tsp Coriander Powder
1 tsp Red chilly powder
1/2 tsp Turmeric
2 tsp Besan (Chickpea flour)
1 cup Tomato Puree
Cumin seeds for tempering
1 tsp oil
Salt to taste

Let's first make the Curds sauce. Whisk the curds, add little water and make it a smooth texture. Put corriander powder, little turmeric and little besan (chickpea flour) to avoid curdling. Leave this aside.
Heat oil in a pan. Add cumin seeds and once they start dancing, put the ginger garlic paste and let it cook till the raw flavour is gone.
Add the tomato Puree and once it has cooked, slowly put the curds sauce and keep stirring. Add the sauce little at a time. Remember to stir continuously to avoid curdling.
Add the boiled potatoes. Sprinkle chilli powder and salt according to preferences.
Enjoy this delicious Dahi Alu with Parathas or Naans!!!


Minal said...

hi mansi, tried this recipe for lunch today. Turned out good, my husband and I enjoyed it. Looking forward for more tasty recipes.

Mansi said...

Hi Minal, great to know that you enjoyed this. Thanks so much.

Suvarna said...

hi manasi, i m proud of you:) will send some more recipes for your blog soon.

Mansi said...

Thanks so much gurumaiyya.