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Dahiwale Aloo

SERVES 4

This follows almost the same ingredients as the Papad curry posted elsewhere on my blog. It is quite interesting and a cool, calm,non-spicy dish.A healthy break from spicy Indian curries.

INGREDIENTS
Potatoes- 6
Onion (medium)-2
Garlic- 6
Turmeric powder- 1 tsp
Red chilli powder- 1-2 tsp
Coriander powder- 1 ½ tsp
Asafoetida (Hing)- A pinch
Curd (Not sour)- 2 cups
Cumin seeds- 1 tsp
Bay Leaves- 1 or 2 (optional)
Water- 1 cup (Depending on consistency of curd)
Salt- to taste
Oil- to shallow fry and for preparation
Fresh coriander leaves- to garnish

Boil the potatoes till partially done.
They should be half done.
Peel and shallow fry till slightly brown.
Grind the onion and garlic together into a paste.

Heat oil in a pan, add cumin seeds, bay leaves (optional) and fry.
Add ground paste and fry well till pink and raw smell is gone.
Add some more oil and fry paste till almost dry and well fried.
Add spice powders except asafoetida, add salt and fry.
Add water and cook till it boils.
Boil for a minute or two
Add beaten curd and asafoetida on slow flame. Stir well.
Add the fried potatoes.Stir well taking care not to break the potatoes.
Let simmer for 2-3 minutes.
Garnish with fresh coriander leaves.
Serve with hot Jeera rice and any Indian breads.

Sumi says: You can garnish with a sprinkling of freshly ground pepper if you like the flavour

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