DAHI ALOO, BHINDI

 

 

 

Any dish prepared with yogurt / curd fascinates me. Hence ,I'm drawn to yogurt based North Indian gravies. I had only a few okra hence, combined potato. Yogurt imparts a nice sweet flavour and helps to tone down the spicy flavour in the gravy.This gravy goes well with chapati,puri,phulka,jeera rice and plain rice.

 

 

 

 

 

 

 

 

 

 

 

 

 INGREDIENTS

 

POTATO- 1 LARGE

 

ONION- 2 NOS

 

OKRA- 7 NOS

TOMATOES- 2 NOS

GINGER GARLIC PASTE- 1 TSP

CHILLI POWDER- 3/4 TSP

CORIANDER POWDER- 1 1/2 TSP

CUMIN POWDER- 1/2 TSP

GARAM MASALA POWDER- 1/2 TSP

 

TURMERIC POWDER- 1/4 TSP

CURD/ YOGURT- 2 TBSP

 

SALT TO TASTE

 

OIL- 1 TBSP

 

CUMIN SEEDS- 1 TSP

 

CRUSHED KASOORI METHI-  1 TSP

 

PROCEDURE

 

Wash okra and chop it . Wash and peel the potato and chop it length wise.

 

Heat 4 tsp of oil in a pan and add chopped okra and fry well till its cooked. Then in the same pan,add potatoes till it turns soft. Now keep the sauteed veggies aside.

In the same pan in which the veggies are sauteed,add the remaining oil. Add when the oil is hot enough,add cumin seeds. When it starts to splutter,add chopped onion,salt and fry well till it turns translucent.

Add ginger garlic paste and fry till the raw smell disappears. Add chopped tomatoes and fry till the tomatoes turn mushy.

Now add in all the spice powders and fry till the powders blends well. 

Add curd and simmer in mild heat and switch off. Don't cook for long time as the curd will start to curdle.

Add fried okra and potato to the gravy and mix well. 

Add crushed kasoori methi to gravy and serve.