Dahi wale aloo
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Boiled potatoes in a light curd gravy with cumin and spices, made without onion or garlic.
Region: Rajasthan (Marwar)Occasion: Fasting days and everyday mealsTime: 30 minServes: 4Vegetarian
Ingredients
- 4 potatoes, boiled and cubed
- 1 cup curd
- 1 tsp besan
- 1 tbsp ghee
- 1 tsp cumin seeds
- A pinch of hing (leave out on fasting days)
- 1 tsp ginger, grated
- 1 green chilli, chopped
- ½ tsp turmeric
- 1 tsp red chilli powder
- 1 tsp coriander powder
- Salt to taste (rock salt on fasting days)
- Chopped coriander
Method
- Whisk the curd with besan, the powdered spices and 1 cup water.
- Heat ghee and add cumin, hing, ginger and green chilli.
- Add the potatoes and stir for 2 minutes.
- Pour in the curd mixture, stirring continuously until it comes to a boil.
- Simmer for 8–10 minutes, add salt and coriander, and serve with puri or roti.
History
Many Marwari and Jain families avoid onion and garlic, and dishes like this were built on curd and spices instead.
Significance
It is a quick everyday dish and, made with rock salt and no besan or hing, a common food on fasting days with kuttu or rajgira puris.