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.
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.
