Doi Aloo (Potatoes in Yoghurt Gravy - Bengali Style)

 

          Who does not like potatoes? It is the most favorite veggie, with which you can try out many yummy recipes. So let me share my version of a Bong style side dish - Doi Aloo / Dahi Aloo which is basically potatoes cooked in yoghurt gravy. It pairs well with steamed rice for a great comfort and a satisfying meal. 

           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. Do give it a try by checking out the step by step pictorial recipe 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 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 yogurt, beaten
• 1/2 cup milk
• 2-3 green chilies
• 1 tsp. ghee

          Heat 1 tbsp. oil in a kadai /pan 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. Sauté for a few seconds.

          Add the onion and ginger paste. Sauté till almost dry. Add all the dry spices and mix well. Sauté for a few seconds more.

          Add the yoghurt, milk, green chilies and 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 steamed rice, veg. pulao, poori or chapattis. (If you desire a thicker consistency, reduce the gravy as per your preference).

                     Heat 1 tbsp. oil & fry the potatoes till light brown. Drain & keep aside. 

                  Heat remaining oil & temper with bay leaf, cinnamon, cardamoms, cloves, 

                  dry red chilies and cumin seeds. Sauté for a few seconds.

                                  Add the onion and ginger paste. Sauté till almost dry. 

                              Add all the dry spices & mix well. Sauté for a few seconds more.

                 Add the yoghurt, milk, green chilies & fried potatoes. Simmer by stirring 

                  at intervals till the gravy is slightly reduced.

                                  When done, add garam masala & ghee. Give it a stir.

                                  Serve with steamed rice, veg. pulao, poori or chapattis.