Tadka dahi aloo (tempered potato yogurt curry)

Name: Tadka dahi aloo (tempered potato yogurt curry)
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 3
Cuisine: En
Ingredients: 350 gm Baby Potatoes (feel free to use regular potatoes instead. Boil, cool, peel and cube them before using); ¾ C Yogurt (mine is always somewhat thick, homemade yogurt); ¼ C Milk; 1 tbsp Desi Ghee; ½ tsp Cumin Seeds; 2 Whole Dry Red Chilies (spit in two); 2 Bay Leaves; ¼ C finely chopped Onions (omit if you want to make it for Navratri fasting); 1 tsp finely chopped Ginger; 2 Green Chilies, finely chopped (adjust heat as per size and kind of chili you use); ¼ – ½ tsp Red Chili Powder (adjust to taste); 1 tsp Coriander Powder; ¼ tsp Garam Masala; ¼ – ½ C Water (adjust to desired consistency); ½ tsp Salt (adjust to taste); 2 tbsp finely chopped Fresh Coriander (Cilantro)

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Main Dish

Easy

40 min

A creamy yet light and mild Indian curry of Tempered Yogurt and Potatoes. Tastes best served with Indian flatbreads.

Preparation

Preparation15 min

Waiting time10 min

Cook time15 min

Boil and cook baby potatoes in a pressure cooker or a pot. (It took one pressure whistle in a pressure cooker) Once done, cool and peel them. Set aside.

Whisk the yogurt with milk till smooth and set aside.
Heat a cooking pot and add ghee to it. Add cumin seeds, whole red chilies and bay leaves. Once cumin seeds begin to crackle, add finely chopped onions, green chilies and ginger. Stir and fry till the onions become light golden brown and ginger is aromatic.
Reduce the heat and add red chili powder, coriander powder and garam masala. Stir well. Switch off the heat and remove the cooking pot from heat. Set it aside for half a minute and then add boiled potatoes to it. Stir it well for 10 – 15 seconds.
Now very slowly and little by little, add and whisk the yogurt to the potatoes and incorporate it well. This procedure has to be slow and with gradual addition of yogurt so as to prevent the yogurt from curdling since heat can curdle it really easy and quick. Patience is the key here.
Once all yogurt has been incorporated, place the cooking pot again on low heat. Add one fourth cup of water (I used half a cup since the curry thickens when it sits) and stirring continuously, cook for at least five minutes.
Add salt and cook further for five more minutes, stirring often. It is very important to stir it often to prevent yogurt from curdling. (adjust the cooking time as this point, depending upon on how much water you used and also how thick or thin you want the consistency of the curry)
Once done, switch off the heat and stir in a table spoon of coriander. Transfer the contents to the serving bowl and garnish with rest of the coriander. Serve hot with parantha, chapati or rice. (We prefer having it with parantha)