Dahi Aloo - Baby Potatoes in Spiced Yogurt Sauce

Even though I grew up in a household where each and every meal was cooked without onion and garlic and still devoured with gusto by all of us,I am eternally confused when I am required to make anything without these two.Garlic,I can live without but a day without cutting up an Onion?Difficult.

I was racking my brains as to what to cook alongside rotis on Shivrathri day when I had decided I would do away with rice and of course,onion and garlic.I remember seeing this on a tv show(or was it active cooking?) and had a faint idea how to go about it.Baby potatoes are one of my favorites and I knew one could never go wrong with potatoes.

A friend who tasted it said,it is moru curry with potatoes and I knew why it was so familiar in taste.Yes,it does taste like a North Indian's version of the Malayalee moru curry:)

Dahi Aloo


Ingredients


Baby Potatoes - 15-17
Salt to taste
Thick curd - 1 1/2 cups
Besan/Gram flour - 1 tbsp
Green chilly - 1,small
Ginger - 1/2' piece
Oil/Ghee - 2 tsp
Jeera - 1/2 tsp
Hing/Asafetida - 1/2 tsp
Red chilly powder - 1/4 tsp
Coriander powder - 1/2 tsp
Haldi powder - 1/4 tsp
Garam masala - 1/2 tsp
Salt to taste
Kasoori methi - 2 tsp
Coriander leaves - 1/4 cup,chopped


Method

Wash and scrub the potatoes under running water and cook in a pressure cooker with salt for about 4-5 whistles(approximately 15 minutes).
Peel and keep aside.

Make a paste of ginger and green chilly.Mix the besan with curd and make a smooth paste.Reserve.

In a kadai add oil/ghee and splutter jeera.Lower the flame and add hing and green chilly paste.Saute for 2-3 minutes.

Now add the masala powders-red chilly,coriander,haldi and garam masala powders.

Mix in the peeled potatoes,salt to taste and the curd paste.give a good stir and let it come to a boil.
Simmer for 5-7 minutes or till the curry thickens and the sauce coats the potatoes well.
Mix in the kasoori methi and coriander leaves.
Serve with rotis or rice.