Aloo has always been food that I could happily eat at ANY point in time of the day! Be it the fried and salted French fries, be it aloo ke pakode at teatime, be it aloo ki tikki, be it potatoes in curd….I always fill my plate with it!
When I was in college, a friend taught me how to make aloo in a “yummilicious” curd gravy….it’s very simple to prepare…the taste is absolutely marvelous….the potatoes will just melt in your mouth and give you that “wow” feeling….try it! 
Preparation Time: 10 Minutes
Cooking Time: 20-25 Minutes
Servings: 3-4
Main Dish
Ingredients:
- Four- five (4-5) medium sized potatoes boiled and peeled
- One (1) cup yogurt (dahi) beaten
- One (1) tablespoon red chili powder
- One and a half (1 ½) tablespoons of salt or to taste
- Half (1/2) a tablespoon of coriander (Dhania) powder
- One-fourth (1/4) tablespoon of turmeric (haldi) powder
- One-fourth (1/4) tablespoon of garam masala
- Two (2) pinches of asafetida
- One (1) stalk of curry leaves
- One (1) tablespoon of cilantro/coriander leaves – chopped up
- Two (2) cups of water
- Half (1/2) tablespoon each- garlic and ginger – grated
- Two (2) fresh green chilies- slit
- One (1) tablespoon mustard (rai/sarson) seeds
- One (1) tablespoon cumin (jeera) seeds
- One-fourth (1/4) tablespoon of wheat flour
- 3-4 tablespoons of oil
Method:
- Wash the potatoes. Boil the potatoes in water. Once done, peel off the skin.
- Cut each potato in large sized pieces.
- Use your hands or a fork to finely mash around three to four (3-4) pieces of potatoes.
- Keep the chopped potatoes and the mashed potatoes aside.
- In one fourth (1/4) cup of water, take every dry masala and mix well.
- On the other hand, heat some oil in a pan.
- Once the oil is hot, throw in the mustard (rai/sarson) and cumin (jeera) seeds.
- Once the cumin and mustard seeds begin to splutter, add the garlic and ginger, fresh green chilies that have been split, along with the curry leaves.
- Next, take the masala mixture that you prepared earlier and add it to this. In the hot oil fry the masala mixture for about 2-4 minutes.
- While the ingredients are being fried, take the yogurt (dahi) and finely beat the yogurt.
- Add the beaten yogurt and then fry for about 5 minutes.
- You will notice that the yogurt will lose its white color. Keep constantly stirring after you have added the yogurt.
- Put in the left over water in addition to the flour and all the potatoes.
- Stir nicely.
- Bring everything to a boil.
- Cook on low heat for roughly10-15 minutes until the gravy starts to turn thick.
- Lastly, dress up the dish with chopped cilantro/coriander leaves.
- Serve hot with parantha, wheat chapatti or even basmati rice.
