Duhee Alu
|
|
|
| Boiled potatoes in a creamy yogurt sauce, alternate recipe. |
|
Duhee Alu
|
|
|
| Rating: easy |
| Preparation time: 15 min. |
Ingredients:
3 large potatoes (maybe 4)
1 cup of yogurt
3 cups warm water
1/2 tea. of tumeric powder
2 cloves
pinch of asafetida (heeng)
1/2 tea. of salt, or to taste
1/2 tea. of chili powder
1 tbls. clarified butter (ghee), or oil if preferred
1/2 tea. of mango powder (amcur)
green coriander leaves
Procedure:
Boil the potatoes. Allow to cool to handling temperature. Peel and break (not cut) the potatoes into chunks. Set aside.
Heat the ghee and fry the cloves, heeng, chili quickly (few seconds or so). Add a bit of warm water to bring the oil closer in temperature to the yogurt.*
Beat the yogurt and tumeric in 3 cups warm water.* Heat them slowly to a boil in the pan with the oil. Let simmer for 5 or 10 minutes. Add the chunks of potato to the heated mix and simmer 10 minutes more.
If a tangier taste is desired, add a teaspoon of amcur (mango powder) just before serving. Garnish with green coriander leaves, if desired.
*If the yogurt can be brought to room temperature or higher, and the oil is initially cooled to bring
it closer to the yogurt temperature, the yogurt is less likely to curdle when heated. If it does anyway,
just beat it briskly with a wire whisk. This will not make is perfectly smooth, but it will greatly reduce the
size of the curds. Regardless, curdled or not, the taste won't be affected, just the texture.
Serves four as a hearty luncheon with chapaties or
parathas.
