Dahi Alu

Ingredients

• 5/6 small potatoes (boiled)
• 2 cloves
• 1 cardamom
• 1 small piece cinnamon
• juice of small piece of ginger
• 1 cup curd, diluted with water if too thick
• 1 kashimiri red chilli cut in round pieces

Cooking

• Heat oil, add cinnamon, cardamom, cloves, mirchi and haldi
• After couple minutes of sauté, add the boiled potatoes (cut in chips style)
• Let this cook on slow heat for 20 minutes (the potatoes will start browning and become lightly crispy). Take care to turn them over intermittently
• Add salt and ginger juice and mix well
• In a bowl, whisk curd, lal mirchi and jeera powder
• When the potatoes are largely cooked, add the curd mixture and mix well
• Take care to stir continuously to avoid curdling
• Let this cook (with the stirring) for 5-10 mins
• Can garnish with chopped coriander