Full written recipe of Dahi wale aloo

Prep time: 15-20 minutes
Cooking time: 20-25 minutes
Serves: 4-5 people

Ingredients:
• Potatoes medium size
• Salt a large pinch
Marination:
• Sarson ka tel (mustard oil) - 1 tbsp
• Kashmiri lal mirchi (kashmiri red chilli) powder - 1 tsp
• Dhaniya (coriander) powder - 1 tsp
• Haldi (turmeric) - 1/4 tsp
• Jeera (cumin) powder - 1 tsp
• Kasuri methi - 1/2 tsp
• Fennel powder - 1 tsp
• Kala namak (black salt) - 1/4 tsp
• Salt to taste
• Oil for shallow frying
Gravy
• Kaju (cashew nuts) - 1/4 cup
• Magaj (melon seeds) - 1/4 cup
• Dahi (curd) - 2 cups
• Powdered spices:
1. Teekhi lal mirchi (spicy red chilli) powder - 1 tsp
2. Haldi (turmeric) - 1/2 tsp
3. Dhaniya (coriander) powder - 1 tsp
• Sarson ka tel (mustard oil) - 2 tbsp
• Jeera (cumin seeds) - 1 tsp
• Laung (cloves) - 2-3 nos.
• Choti elaichi (green cardamom) - 2-3 pods
• Hari mirchi (green chillies) - 2-3 (chopped)
• Adrak (ginger) - 1 inch (julienned)
• Kashmiri red chilli powder 1 tbsp
• Salt to taste
• Garam masala - 1/2 tsp
• Kasuri methi - 1/2 tsp
• Fresh coriander leaves a small handful
Method:
• I've cut the potatoes in medium size dices, say about 1 inch cube.
• I've kept water for boiling, further ill add salt a large pinch and the diced potatoes, stir once and cook the potatoes until they are 90% cooked. This may take around 7-8 minutes. Check for its doneness by cutting it with a fork, there should be slight resistance while cutting the potatoes.
• Once the potatoes are 90% cooked, strain the water and cool down the potatoes completely.
• Meanwhile, take a mixing bowl, add all the ingredients of the marination and mix well, now add the parboiled potatoes and coat it well with the marinade.
• Now set a pan on medium high heat, heat the pan really well and further add enough oil to shallow fry the marinated potatoes, first let the oil heat nicely, and once its heated nicely, add the marinated potatoes and fry from one side until a layer forms and it becomes golden brown in colour, flip and cook from all side until crisp & golden brown. Keep it side to be used later in the gravy.
• For making the gravy we need to start by first making the cashew & melon seed paste, set water for boiling the cashew & melon seeds, boil it until the cashew becomes soft, strain the water and transfer them in a grinding jar.
• Grind the boiled cashew nut & melon seeds in a very fine paste, add little water while grinding. Keep the paste aside to be used later in making the gravy.
• Now, take 2 cups of dahi in a bowl, further add the powdered spices and whisk well, make sure to whisk well so there are no lumps. Keep this curd mixture aside to be used later in the gravy.
• Now, for making the gravy, set a wok on medium heat, add mustard oil and heat until its smoking point, basically until the smokes starts to release, switch off the flame or lower the flame and let the oil cool down a little bit.
• Now, add jeera, laung, choti elaichi, green chillies & ginger, stir & cook on medium heat for a minute.
• Now, lower the flame and add the kashmiri red chilli powder, as you add the chilli powder, stir quickly and add cook it for few seconds, add few splashes of water to avoid the chilli powder from burning.
• Now add the prepared cashew paste and the curd mixture, stir continuously and cook for 2-3 minutes.
• Now, add salt to taste, lower the flame to medium heat and cook it for 7-8 minutes, while stirring continuously.
• As the cooking process goes on the gravy will start to thicken, so you can adjust the consistency by adding hot water as per your preference.
• Now at this stage after cooking the gravy, you can add the shallow fried potatoes, garam masala & kasuri methi, stir with light hands and cook on medium heat for few more minutes.
• Finish it by adding some freshly chopped coriander leaves.
• Your quick dahi wale is ready to be served, serve hot with chapati or any indian bread of your choice.

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