DahiWalle Aloo

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Ingredients:
200 gms Aloo/Potatoes, boiled
2-3 dry red chillies
2 green chillies finely chopped 
1/2 cup of curd
1/2 tsp of Haldi
1/2 tsp of cumin/jeera powder
1/2 tsp of Shahi Jeera seeds
1 tbsp of Kashmiri Red chilli powder
1 tbsp of Tikkha Red chilli powder
1/2 tsp garam masala
1 tsp of coriander powder
2 tsp of amchur powder
a pinch of hing
a pinch of sugar
1 tbsp kasuri methi
chopped coriander leaves [optional]
Salt to taste
Oil & Water

Recipe:
1. Wash the potatoes very well. Boil the potatoes and later immerse the same in cold water for easy peel of the skin.
2. Break the boil potatoes to med - small pieces and fry the potatoes till crispy brown. Remove them and keep aside.
3. In a same kadai, fry the shahi jeera. Lower the flame & add asafoetida and dry red chili and green chillies.Let it fry for a min.
4. Then add both the red chilli powder and haldi. Fry the same for a min till you get the aroma, but take care should not burn.
5. Later add 2-3 tbsp of water and let the mixture cook for a minute.
6. Add the beaten curd and mix well. To this mixture add coriander, jeera and amchur powder.
7. Give a boil to the mixture for a minute on low flame so that the curd won't cuddle.
8. Add 2 cups of water and again mix well and bring to boil again. Add salt as per taste and also add little sugar to get the colour in the gravy.Mix well.
9. To this add the fried aloo. Mix well. Now add garam masala and kasuri methi.
10.Cover with a lid and let the whole mixture simmer for 10-15 minutes till the gravy becomes thick.
11. Sprinkle chopped coriander leaves on top and serve dahi aloo hot with rotis, naan or rice.


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