Name: Dahibale Alloo recipe by Santosh Bangar at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 5
Ingredients: 500 gm potatoes- boiled and peeled; 1/4 cup clarified butter; 1/8 tsp asafoetida or hing; 1 tsp cumin seeds; 1 tbsp finely shredded ginger; 1/2 cup tomatoes- grated; 1/2 tsp garam masala; 2 tsp coriander powder; Salt to taste (substitute with rock salt if fasting); 1/2 tsp chilli powder; 1/2 tsp turmeric; 1/2 cup curd; 1 tsp- singhara aata; Coriander leaves; Green chilli

Ingredients Serving: 5

500 gm potatoes- boiled and peeled
1/4 cup clarified butter
1/8 tsp asafoetida or hing
1 tsp cumin seeds
1 tbsp finely shredded ginger
1/2 cup tomatoes- grated
1/2 tsp garam masala
2 tsp coriander powder
Salt to taste (substitute with rock salt if fasting)
1/2 tsp chilli powder
1/2 tsp turmeric
1/2 cup curd
1 tsp- singhara aata
Coriander leaves
Green chilli

Instructions

When the cumin seeds begin to splutter, add the ginger and saute till lightly fried.
Then add tomatoes and stir-fry till the fat separates. Add the garam masala, coriander powder, salt, turmeric and chilli powder.
Stir a few times till well mixed, and then add the potatoes and the green chillies.
Turn around over high heat, till they look slightly fried. Add about 2 cups of water and bring the mixture to a boil.
Reduce flame and simmer uncovered for about 15 minutes. Beat the yogurt till smooth, add atta to it and add to the potatoes.
Using atta in curd so curd will curdle. Serve hot, garnished with the chopped coriander leaves.

Similar Recipes