Dahi wale Alu (Potato curry cooked with yoghurt)

Like most of my recipe encyclopedia, this one too comes from my Mom, though I did not like the preparation as a kid. I think it was because of the asafoetida which she added (and which I still avoid). I remembered it years later, when I was trying to cook something quick for dinner, just for myself, and my husband was eating out with colleagues. I made it again yesterday with hot parathas, for Sunday brunch.
As always, I searched the internet for the recipe, and realized that there quite a few methods by which this curry can be prepared. Sharing my Mom’s version.

Ingredients:

Boiled potatoes: 3
Beaten curd / yoghurt: ½ cup
Oil: 2 tbsp
Dry Red chili: 1 (optional)
Cumin Seeds: ½ tsp
Cloves / Laung: 2
Turmeric powder: ½ tsp
Red Chili powder: ¼ - ½ tsp
Salt: To taste
Water: 3 cups

Method:
- Peel the boiled potatoes. Break them with your hands into bite sized pieces.
- Add the curd and water to the potatoes and mix. Keep aside
- Heat oil in a pan. Add the dry red chili and stir till it changes color
- Add cumin seeds and cloves. When the seeds begin to splutter, add turmeric powder, and the potato curd mixture
- Add salt and red chili powder. Bring the curry to a boil
- Lower the flame and let the mixture boil for another 4 – 5 minutes.
- Serve hot with parathas

Why I recommend it?
- The yoghurt adds a sour / tangy flavor which is different from the usual curries cooked with tomato
- It’s simple and quick. Can be prepared in under 10 minutes if you have boiled potatoes stocked in your refrigerator