Name: Dahi Aloo Rasa recipe by Arpita Biswas at BetterButter
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
Ingredients: Boiled baby potatoes 250 GMs; Curd 1/2 cup; Saunf / fennel seeds 1/2 tsp; Jeera/ Cumin seeds 1/2 tsp; Peppercorns 1/2 tsp; Coriander seeds 1/2 tsp; Cinnamon stick 1”; Green Cardamom 2pcs; Cloves 1/2 tsp; Ginger 1/2” piece; Garlic 8 cloves; Onion 1 small size; Dried Kashmiri red chilli - 4-5; Hing 1/2 tsp; Turmeric 1/2 tsp; Kasoori methi 1 tsp; Salt to taste; Mustard oil 4 tbsp

Ingredients Serving: 2

Boiled baby potatoes 250 GMs
Curd 1/2 cup
Saunf / fennel seeds 1/2 tsp
Jeera/ Cumin seeds 1/2 tsp
Peppercorns 1/2 tsp
Coriander seeds 1/2 tsp
Cinnamon stick 1”
Green Cardamom 2pcs
Cloves 1/2 tsp
Ginger 1/2” piece
Garlic 8 cloves
Onion 1 small size
Dried Kashmiri red chilli - 4-5
Hing 1/2 tsp
Turmeric 1/2 tsp
Kasoori methi 1 tsp
Salt to taste
Mustard oil 4 tbsp

Instructions

Dry roast cumin, fennel, coriander, green cardamom, peppercorns, cloves , cinnamon and grind to a coarse powder.
Make a fine paste of the ginger, garlic, onion and Kashmiri red chilli
Peel the boiled baby potatoes and marinate in 1/4 tsp turmeric and some salt for 5 minutes. Deep fry the marinated potatoes in mustard oil till lightly browned. Drain and keep it aside.
In a pan heat mustard oil till smoking point and cool. Reheat the oil on medium heat and add hing. Fry for a minute then tip in the wet paste and cook till it leaves oil.
Now add the turmeric and fry for a minute, then add the curd ( make sure the curd is whisked well). Cover and cook for 10 minutes on low heat.
Add the fried potatoes and the roasted masala powder. Cook covered for another 10 minutes. At this point you will see a layer of oil floating on top of the gravy, this is the Rogan from curd.
Now crush the kasoori methi and add it to the gravy.
Your aloo rasa is ready to be savoured.

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