Dahi Aalu : Baby potatoes in Yogurt Sauce

Any intelligent fool can make things bigger, more complex, and more violent. It takes a touch of genius—and a lot of courage—to move in the opposite direction." — E. F. Schumacker

How wonderfully correct the statement is, fitting smoothly into our daily lives and our kitchens as well. Simple recipes coming back from our roots are the best we value and relish. This recipe coming from my kitty is one of those to which I am stuck with fond and reminiscence. A very simple yet palatable side dish with minimum efforts is bound to fill your heart with warmth and your taste buds with flavour. Although the marinating time takes its toll, but then its effortless and easy so no pointers for that. It was often made in our home during Navratras when usage of onion garlic is restricted. I loved the food during that period, it was kind of a detoxing phenomenon for the body and mind too. All clean and light food with no heavy additions.

This is one such recipe which can be planned ahead and is a nice accomplishment to dal-rice and a perfect side dish for any curry. It is traditionally made with baby potatoes, but you can make it by chopping big potatoes as well. Addition of ginger and Asafoetida gives a nice tang and enhances the digestive traits of the dish.

Ingredients:

• 15-16 baby potatoes
• 1 ½ cup yogurt, whisked
• 1 tsp salt
• 1 tsp Red chili flakes
• 1 tsp kasuri methi , dried fenugreek leaves
• ½ tsp black pepper
• 1 ½ tsp ginger paste
• 1 tsp Panch phoran
• 1 tsp Chaat Masala ( optional)
• 1 tsp poppy seeds  ( optional )

For tempering:

• 1 tsp Ghee ( clarified butter )
• A pinch of asafoetida ( hing )
• 1 tsp cumin seeds
• Salt as per taste
• Handful of coriander leaves, chopped

Preparation:

• Tender the potatoes in a pressure cooker or steamer. Do not mash them, just almost cooked but firm. Peel them when wool off and keep aside
• Mix everything given under marinate and fold in the boiled potatoes gently. You can also prick them with fork  randomly for better absorption of the flavours.
• Keep marinated for atleast 3-4 hours, or overnight.

Method:

• Heat oil in a wok, splutter cumin seeds and add Asafoetida. Keep the flame low and add the marinated potato mix to the wok. At this stage, yogurt might curdle if the flame is not set on low, so do remember that in mind.
• Cook it on low flame for 5-6 minutes stirring in between so that the yogurt coats the potatoes well. Check the seasoning and turn off
• Garnish with cilantro leaves and  serve hot with chapathis