Dahiwala Aloo

Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 4 servings

Ingredients

2 1/2 cups peeled baby potatoes
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)
2 bayleaf (tejpatta)
3 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
3 to 4 curry leaves (kadi patta)
1 slit green chilli
2 tsp chilli powder
1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 cup beaten curds (dahi)
2 tbsp ghee
salt to taste

For The Garnish
2 to 3 tbsp chopped coriander (dhania)

Method

Heat the ghee in a pan and add the cumin seeds, mustard seeds, onion seeds, fennel seeds and asafoetida.When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.Add the potatoes, chilli powder, coriander-cumin seed powder, turmeric powder and salt and sauté till the masala coats the potatoes evenly.Add 1/2 cup of water, mix well and bring to a boil.Add the curds and bring to a boil, while stirring continuously.Garnish with the coriander.Serve hot.