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Recipe: Mayur's Dahi Aloo

Last updated on: June 10, 2024 22:51 IST

Photograph: Kind courtesy Sonia Goyal/Wikimedia Commons

Indians cook potatoes in literally thousands and thousands of ways. Every home has their own signature style of preparing an aloo tadkari (spiced potatoes), either with just the right pinch of sonf (fennel seeds) or kallonji (nigella seeds) or a little extra bhunoing or maybe double-frying or some other little kitchen secret that makes their version special.

This Dahi Aloo, that I conjured up, is, as the name implies, a tangy and creamy yoghurt curry with a hint of kasuri methi (dried fenugreek leaves) made with mushy potatoes. It goes well with hot phulkas or rice. The subtle flavour of fenugreek leaves makes all the difference and the use of very little spices. Net result: It's a lovely unfiery summer lunch.

Dahi Aloo

Serves 3-4



Mayur's Note: You may, if you prefer, add whole spices like tej patta (bay leaf), badi elaichi (black cardamom), kali mirch (whole black pepper) and lavang (cloves) for extra zing.