Dahi Aloo Recipe
Dhai Aloo has a fine taste. Dhai Aloo gets its taste from potatoes mixed with yoghurt and flavored with coriander leaves. Dhai Aloo is inspired in many food joints all over the world.
Summary
Ingredients
4 tblspn oil
1 onion, chopped
2.5cm piece root ginger, peeled and finely chopped
1 tblspn ground coriander
2 green chillies, finely chopped
675g small new potatoes
227 tomatoes
100g raisins
Salt
300ml natural yogurt
2 tblspn chopped fresh coriander leaves, to garnish
Directions
Heat the oil in a large pan, add the onion and ginger and fry until soft.
Stir in the ground coriander and chillies and fry for 2 minutes.
Add the potatoes, stir well, cover and cook very gently for 5 minutes, stirring occasionally so they colour evenly.
Add the tomatoes with their juice, raisins and salt to taste and stir well.
Increase the heat a little and cook, uncovered.
As the liquid evaporates, add half the yogurt, a tablespoon at a time.
When the potatoes have cooked for 20 minutes and are just about ready, add the remaining yogurt, a tablespoon at a time, lower the heat and cook for 2 minutes.
Sprinkle with the coriander leaves to serve.
Stir in the ground coriander and chillies and fry for 2 minutes.
Add the potatoes, stir well, cover and cook very gently for 5 minutes, stirring occasionally so they colour evenly.
Add the tomatoes with their juice, raisins and salt to taste and stir well.
Increase the heat a little and cook, uncovered.
As the liquid evaporates, add half the yogurt, a tablespoon at a time.
When the potatoes have cooked for 20 minutes and are just about ready, add the remaining yogurt, a tablespoon at a time, lower the heat and cook for 2 minutes.
Sprinkle with the coriander leaves to serve.
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