India ~ Dinner ~ Dahi Wale Aloo

 Dahi Wale Aloo

I am actually eating this as I write today's blog! It was wonderful when I made it last night and it is just as yummy today for leftovers!

I will have to say that when I began this month, I was easily frustrated with the difficulty of some of the recipes, the time required prepping, cooking and most of all cleaning up afterwards. I was in awe of the women *and men* who cook these traditional meals on a daily basis and I have renewed respect for the rich culture and traditions of India.

That said, on to the recipe!

I went back to Show me the Curry *shhhh don't tell them that I LOVE their videos as well as the wide variety of recipes. Watching them go through the steps makes me feel so much more confident that I am doing it right*

You can find the original post HERE

Dahi Wale Aloo  (Potatoes in Creamy Yogurt Sauce) 

Ingredients:

Potatoes - 4 medium (boiled and cubed)

Oil - 4 tsp

Cumin seeds - 1 tsp

Asofoetida (hing) - Pinch

Turmeric Powder - 1/2 tsp

Curry Leaves - 1 sprig

Green Chilies - 1 to 2 to taste (finely chopped)

Ginger - 1 tsp (finely grated)

Garlic - 3 cloves (finely shopped)

Tomatoes - 14.5 oz can diced tomatoes or 3 medium tomatoes (diced) 

Dhaniya Powder - 1 tbsp 

Garam Masala - 1 tsp 

Red Chili Powder - 1/2 tsp (to taste)

Paprika - 1/2 tsp

Salt - 1 tsp (to taste)

yogurt - 1 1/2 cups (well beaten)

Cilantro - finely chopped, for garnishing

Putting it all together:

1. Heat oil in non-stick pan on med heat
2. Add Cumin Seeds and allow to sizzle
3. Add Asofoetida, Turmeric, Curry , Chilies, Ginger and Garlic and allow to cook for 1 minute
4. Add Tomatoes, stir and cook for 3-4 minutes until Tomatoes are soft
5. Add Dhaniya, Masala, Chili Powder, Paprika and Salt and cook while stirring for 1 minute
6. Add Yogurt and cook while continuously stirring for 3-4 minutes
7. Add Potatoes, stir and allow mixture to boil

Garnish with Cilantro and serve hot with Chappatis or Rice 
Serves 4-5

What I did Differently:
I still have No Idea where to find Asofoetida, Dhaniya or curry Leaves around here so sadly I omit those when making this dish and in place of Curry leaves I use a Curry powder.
You can add less or no Chilies if you are not able to handle too much spice and instead use more Chili Powder.


My Families Reaction:
My oldest son gave it Two Thumbs Up for taste, Texture and how good it made my kitchen smell while I was cooking it.
My youngest son loved it! If you knew my youngest son, you would understand how difficult it is to find recipes that challenge our comfort zone that he will actually eat. This boy can live on peanut butter and jelly if given half the chance and at 14, he is still a picky eater.
I loved it also and will be placing this in my Favorite Recipes List! Hopefully we can make this again and again and I hope you love it just as much! 
It is tangy yet light and great with rice!