Dahi Aloo ki Sabzi

Cook along · 14 steps

Method

1. 1

   Wash 15-17 small potatoes. Transfer to a pressure cooker.

2. 2

   Add 1 tsp salt and 2 cups water. Cook on low flame for 2 whistles.

3. 3

   Let the cooker cool down. Check that potatoes are cooked but not mushy.

4. 4

   Peel the potatoes after they cool completely.

   

5. 5

   For the curd mixture: take 1 cup fresh curd in a mixing bowl. Add salt to taste, 1 tbsp coriander powder, ½ tsp turmeric powder, and ½ tsp red chili powder. Mix well until smooth with no lumps.

6. 6

   Heat 2 tbsp oil in a pan. Add 1 tbsp finely chopped green chilies, ½ tsp chili flakes, ¼ tsp asafoetida, and ¼ tsp turmeric powder. Fry on low flame.

7. 7

   Add the curd mixture. Stir continuously on low flame for 2 minutes. Do not stop stirring or the curd will curdle.

   

8. 8

   When the mixture starts boiling, add ½ tsp garam masala and 2 tbsp finely chopped coriander. Mix well.

9. 9

   Add the peeled potatoes. Roll them in the gravy. Mix gently on low flame.

10. 10

    Add 1 tbsp kasuri methi. Mix gently.

11. 11

    Cook for 1-2 minutes until the gravy thickens and coats the potatoes.

    

12. 12

    Garnish with finely chopped coriander.

13. 13

    Serve with paratha, dal rice, or any bread.

14. 14

    Place Tulsi leaves and offer to Lord Jagannath. Chant Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Ram Hare Ram Ram Ram Hare Hare