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Sunday, 19 June 2016

Doi Aloo (Potatoes in Yoghurt Gravy - Bengali Style)


          
          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. 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. It can be relished with rice, chapattis or pooris. Do give it a try by checking for a step by step method with pictures to prepare this simple delicacy.





  • 10-12 baby potatoes, boiled & peeled
  • 3 tbsp. mustard oil
  • 1-2 dry red chilies
  • 1" cinnamon stick
  • 2-3 green cardamons
  • 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





          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. 

          Give it a stir and serve with plain steamed rice, veg. pulao, poori or chapattis. (If you desire a thicker consistency, reduce the gravy as per your preference).





Boil the potatoes and peel them.



       Heat 1 tbsp. oil and fry the potatoes till light brown. 



             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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