Dahi Aloo (Baby Potato in a tangy creamy curd gravy)

Blend tomato and onion to make a fine paste. Heat oil in a deep saucepan, add ginger garlic paste. Fry it for 1-2 minutes. Add blended tomato-onion puree. Cook it in low flame, till the oil is starting coming out. Add Dhaniya Powder, Chlli Powder,  & Turmeric Powder. Cook it for another 1-2 minutes. Add water, boiled potato. Mix it with salt & yogurt. Add Garam Masala and stir well. Garnish with Kausri Methi.

Baby Potato in a creamy tangy yogurt gravy

Dahi Aloo