Name: Doi Aloo (Dahi Aloo / Potatoes in Yoghurt Gravy - Bengali Style) recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 10-12 baby potatoes, boiled & peeled; 3 tbsp. mustard oil; 1-2 dry red chilies; 1" cinnamon stick; 2-3 green cardamoms; 5-6 cloves; 1 bay leaf; 1 tsp. cumin seeds; 1 onion, ground to a paste; 1 tsp. ginger paste; 1/2 tsp. turmeric powder; salt to taste; 1 tsp. red chili powder; 1/2 tsp. roasted cumin powder; 1/2 tsp. roasted coriander powder; 1/2 tsp. garam masala powder; 1 cup yoghurt, beaten; 1/2 cup milk; 2-3 green chilies; 1 tsp. ghee

ABOUT Doi Aloo (Dahi Aloo / Potatoes in Yoghurt Gravy - Bengali Style) RECIPE

Who does not like potatoes? It is the most favourite veggie, out of which you can dish out many recipes. So let me share my version of a Bengali style side dish - Doi Aloo / Dahi Aloo. I often indulge in it, especially with plain steamed rice for a great comfort and a satisfying lunch. A perfect blend of yoghurt, milk and baby potatoes in this creamy gravy is simply divine. If preferred you can reduce the gravy, but I like it this way. You may also relish with chapattis, pooris, pulao, jeera rice or plain biryani.

Ingredients Serving: 4

10-12 baby potatoes, boiled & peeled
3 tbsp. mustard oil
1-2 dry red chilies
1" cinnamon stick
2-3 green cardamoms
5-6 cloves
1 bay leaf
1 tsp. cumin seeds
1 onion, ground to a paste
1 tsp. ginger paste
1/2 tsp. turmeric powder
salt to taste
1 tsp. red chili powder
1/2 tsp. roasted cumin powder
1/2 tsp. roasted coriander powder
1/2 tsp. garam masala powder
1 cup yoghurt, beaten
1/2 cup milk
2-3 green chilies
1 tsp. ghee

Instructions

Heat 1 tbsp. oil and fry the potatoes till light brown. Drain and keep aside. Heat remaining oil and temper with bay leaf, cinnamon, cardamoms, cloves, dry red chilies and cumin seeds. Saute for a few seconds.
Add the onion and ginger paste. Saute till almost dry.
Add all the powdered spices and mix well. Saute for a few seconds more.
Add the yoghurt, milk, green chilies and the fried potatoes. Simmer on a medium flame by stirring at intervals till the gravy is slightly reduced.
When done and you get the desired consistency or when the oil rises to the top, add the garam masala powder and ghee.
Serve with plain steamed rice, veg. pulao, poori or chapattis.

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