January 27th, 2011
Baby Potatoes In Yogurt Gravy/Dahi Aloo
I’m yet to come across people who dont find comfort in potatoes. Cook it up however you want, chop it up however you wish or even smash it up and it rarely disappoints. I have many favourite ways of cooking potatoes. Baked until crisp in the oven and topped with olive oil and a mixture of my favourite peppers, baked whole and generously brushed with butter and pepper, stuffed with cheese, made into rosti with cheese, cooked with my grandmother’s spice mixture in her own special way, in a coconut based curry and stuffed inside my favourite masala dosa, I can’t tell you which of these is a favourite as I give equal marks to all of them in my book.
Served as the main ingredient in a dish, it shines and when served alongside something else, it perfectly complements. How many vegetables have such attributes?
The best part is I have a few staples and I continue to discover new favourites with one of my favourite vegetables. Like these baby potatoes in yogurt gravy that was served to us when we were in Bangalore. This recipe comes from a friend of my mother-in-law and has no oil in it. Yes you heard it right! Absolutely no oil in the cooking, but that should not be the sole reason for you to make this. It tastes so good that you got to make it and eat it to believe me.
Potatoes taste best in this season. They have such an earthy flavour to them which somehow goes missing the rest of the year.This is one of the best ways to enjoy potatoes that are marinated in a spiced yogurt mixture and cooked thereafter. A little spicy and a little tangy, the flavour of the potatoes really come through in this preparation. Serve it with hot rotis or some hot plain rice or a simple vegetable pulao.
Baby Potatoes In Yogurt Gravy/Dahi Aloo Recipe
You could substitute the baby potatoes with an equal amount of any other potato.
500 gm (1 lb) baby potatoes
400 gm (2 cups) yogurt*
1 tbsp freshly grated ginger
2 tsp coriander powder
3/4 tsp red chilli powder
1 green chilli, minced
1/2 tsp garam masala powder
1 1/2 tsp salt
2 tbsp fresh coriander or cilantro, chopped
In a medium sized pot, boil the potatoes until tender. Alternatively, pressure cook the potatoes with 2 whistles. When cool, peel the potatoes and keep aside.
In a medium sized bowl, whisk the yogurt to remove any lumps and stir in the ginger, coriander powder, red chilli powder, green chilli, garam masala powder, salt and coriander leaves. Stir in the potatoes and marinate for 5 to 6 hours.
Place the potatoes along with the yogurt mixture in a medium sized pot and cook on a medium low flame, stirring all the while until the gravy comes to a boil. It is important to keep stirring to prevent the gravy from splitting. Once it comes to a simmer, take off the heat and serve hot or at room temperature.
* If your yogurt is very thick, then use 1 1/2 cup yogurt and 1/2 cup water, but do keep in mind that the yogurt is supposed to be on the thicker side.