Name: Dahi ke Aloo recipe by Shashwati Dixit at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 cups of slightly sour yogurt; 1 tbsp gram flour( besan); 1 and 1/2 cup boiled and squared potatoes; 1 tbsp ghee; 2 tsp coriander (dhania) powder; 1 tsp finely chopped green chillies; 1/2 tsp fenugreek (methi) seeds; 1/2 tsp cumin (jeera); 1 tbsp finely chopped coriander; 1 pinch of asafoetida; Salt to taste

Ingredients Serving: 4

2 cups of slightly sour yogurt
1 tbsp gram flour( besan)
1 and 1/2 cup boiled and squared potatoes
1 tbsp ghee
2 tsp coriander (dhania) powder
1 tsp finely chopped green chillies
1/2 tsp fenugreek (methi) seeds
1/2 tsp cumin (jeera)
1 tbsp finely chopped coriander
1 pinch of asafoetida
Salt to taste

Instructions

Take a deep pan and put 2 tsp of ghee to heat.
Once the ghee is hot, put in the methi seeds and jeera into it. Take care not to burn them by keeping the gas on a medium flame.
Once they splutter, put in the finely chopped chillies and a pinch of heeng. Put in the coriander powder, after a few seconds add the boiled potatoes.
Stir this mixture for a couple of minutes till all the spices get incorporated into the potatoes. Add salt as per taste and turn off the gas. Let the mixture cool down.
In a separate bowl, put in the yogurt, add 2 cups of water and whisk it well. Add the besan and whisk it again so that no lumps are formed. Add this mixture to the potatoes.
Turn on the gas and cook on a medium flame for 10-12 mins till the consistency becomes a little thicker.
Enjoy it with chapatis or plain rice.

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