Chowkey Dahiwali Aloo

Ingredients 

• 1 cup yogurt
• 3 potatoes, boiled, peeled and chopped
• 2 tablespoons oil
• 1/4 teaspoon asafoetida
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 3-4 dry red chilies, broken
• 2 inch ginger pieces, finely chopped
• 8-10 garlic cloves, crushed
• 1 teaspoon refined flour (maida)
• 1 onion, finely chopped
• 2 teaspoons coriander seeds, roasted and crushed
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon dry mango powder (amchur)
• Salt to taste
• 25-30 fresh mint leaves + for garnish

Method

1. Heat oil in a non stick kadai. Add asafoetida, cumin seeds, mustard seeds, red chillies and sauté. Add ginger and sauté. Lightly crush garlic, add and sauté.
2. In a bowl, whisk yogurt, refined flour and 2 cups water till smooth. When garlic gets lightly browned, add onion and sauté till lightly coloured. Add coriander seeds and mix.
3. Add turmeric powder, dried mango powder and mix. Add yogurt mixture and cook on low heat, stirring continuously.
4. When the mixture comes to a boil, add potatoes and mix.
5. Add salt and mix. Add most of the mint leaves and mix.
6. Garnish with the remaining mint leaves and serve hot.

Nutrition Info