DAHI ALOO GRAVY ( for 2-3 servings )

INGREDIENTS ;

• 250 gm aloo ( potato ) boiled & peeled
• 1 tbsp ginger, finely sliced
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 100 gm curd ( yogurt )
• 2 green chilli
• 1 tbsp oil
• a pinch of asafoetida ( hing )
  
• salt to taste
• 1 tbsp coriander leaves, chopped

METHOD ;

Break the boiled potatoes or cut into small pieces. Keep this unevenly broken potatoes
aside. Heat the oil or ghee in a pan . Add cumin and asafoetida. When cumin splutter,
add ginger and green chilli. Saute till slightly fried. Lower the flame, add curd, stir
vigorously until all its well blended. Add coriander powder, turmeric powder and red
chilli powder. Mix it well. Add 2 cups of water and salt. Bring the mixture to boil for
few minutes then add potatoes and then simmer uncovered for about 10-15 minutes.
Serve hot. Garnish with coriander leaves. Relish Dahi wale aloo with puree in breakfast
or with rice in lunch.