Dahi Ke Aloo (Yogurt Potatoes)

• •1 lb Potatoes (about 3-4 medium, boiled, peeled, and cubed)
• •1.5 cup Plain Yogurt (full-fat, whisked until smooth)
• •2 piece Green Chilies (slit lengthwise, adjust to taste)
• •1 tsp Cumin Seeds
• •1 tsp Asafoetida (Hing)
• •1 tsp Turmeric Powder
• •1 tbsp Coriander Powder
• •1 tsp Red Chili Powder (or to taste)
• •1 tsp Garam Masala
• •to taste Salt
• •2 tbsp Vegetable Oil or Ghee
• •1 cup Water (or as needed for consistency)

Instructions

1. 1

   Boil the potatoes, peel them, and break them into medium-sized pieces by hand.

2. 2

   Whisk the curd well until smooth.

3. 3

   Heat oil or ghee in a kadai or pan on medium flame.

4. 4

   Add hing and cumin seeds. Let them crackle.

5. 5

   Add chopped green chilies and sauté for a few seconds.

6. 6

   Lower the flame and add the whisked curd. Stir continuously so that the curd does not split.

7. 7

   Add water, coriander powder, garam masala, red chili powder, turmeric powder, and salt. Keep stirring and let it come to a gentle boil.

8. 8

   Add the broken boiled potatoes and mix well.

9. 9

   Let it cook on low flame for 10 to 15 minutes until the curry becomes flavorful and slightly thick.

10. 10

    Add fresh coriander leaves and serve hot.

Chef's Tips

• 💡Always whisk the curd well before adding it.
• 💡Stir continuously after adding curd to prevent it from splitting.
• 💡Hand-broken potatoes give a more homemade texture than perfectly cut pieces.
• 💡This curry tastes even better after simmering for a few extra minutes.