18 Oct 2010

Dahi Aloo Curry

by Floyd Cardoz

1 quart OIKOS yogurt

10 fingerling potatoes

1 quart water

1 tbsp. red mustard seeds

1/2 tbsp. turmeric

3 sprigs of curry leaves

1 red chili (crushed)

2 fresh chili peppers

2 pieces of ginger (minced)

1 sliced onion

1 tbsp. cumin

2 heirloom tomatoes diced

1 tsp. salt

1 tsp. sugar

1 tsp. pepper


Cook fingerling potatoes in water, cool, and break into large pieces. Bloom mustard seeds in oil. Add the cumin and red pepper. Add the curry leaves, ginger, turmeric and simmer. Add the onion and saute for 2 minutes. Whisk the yogurt and water together in a separate bowl. Turn the heat to low and add the yogurt/water mixture. Simmer for 20 minutes, stirring constantly. Season. Add potatoes and serve!