3mediumpotatoesaround 600 grams, boiled and slightly crushed
1/4teaspoonred chili powderor to taste
1cupwhisked plain yogurt245 grams
3/4teaspoonsaltor to taste
Whisk the yogurt until smooth before you start.
Boil 3 medium potatoes. You can either boil them in a pressure cooker or a stove-top. If using a traditional pressure cooker, cook on high heat for 7-8 whistles. If using a stove-top, cut into quarter and cook for 20-25 minutes until done.
Peel the skin of the potatoes and crush them slightly. You just want to break them into pieces, best done by your hands. Do not mash them. Set them aside.
Heat a heavy bottom pot or kadai on medium heat. Once hot, add ghee to the pot and then add the cumin seeds, chopped ginger and chopped green chili.
Saute for 1 to 2 minutes until the ginger starts turning golden brown in color. Stir in the crushed boiled potatoes into the pot.
Give a quick stir and then add the spices- coriander powder, turmeric and red chili powder. Toss the potatoes until well coated with the spices.
Now remove the pot from heat and then stir in the yogurt, one tablespoon at a time and stirring continuously.
Keep stirring for 2 minutes until all the yogurt is well combined, this prevents the yogurt from curdling. This is also why we also remove the pot from heat while adding the yogurt.
Transfer the pot back on to the stove and add in 2 cups water. Let it come to a slight boil.
Lower the heat, then add the salt and mix. Cover the pot and let dahi aloo simmer on low heat for 3 to 4 minutes.
Garnish dahi aloo with cilantro and serve with roti/rice/poori or paratha. I add quite a bit of water as it thickens as it cools down.