दही आलू Dahi Aloo Potaoe Yoghurt

  • 3-5 potatos - about 1 kg [2 pounds]
  • 1 dl [½ cup] finely chopped onions
  • 3 dl [1¼ cup] yoghurt
  • 1 dl [½ cup] unsaltad and unroastaded peanuts [jordnötter cacahouettes], whole or finely crushed

    Spices

  • 1-2 tsp (teaspoons) Ghee (clarified butter) or oil
  • 1 cinnamon stick [kanelstång canelle],
  • ½-1 tsp ground hot red pepper
  • 1 tsp fenugreek seeds [bockhornsklöver], finely crushed or ground
  • 1 Tsp (tablespoon) fresh ginger [ingefära gingembre], finely chopped
  • 2 tsp ground our crushed coriander seeds
  • 1½-2 tsp salt
  • Several garlic cloves, finely chopped or squeezed through a garlic press
  • Fresh coriander leaves [cilantro]

    Boil the potatoes until they are not quite done. Peel and cut into quite small, irregular pieces.

    Meanwhile, dry rost the peanuts under high heat until they give off a strong flavor. Set aside.

    Heat the oil in a pot and first add the cinnamon, and after a minute or two the fenugreek and hot chili. After another minutes add the chopped ginger, and the chopped onions 2 minutes later. Let fry for ten minutes or so.

    Then stir in the yoghurt and add the potatoes, crushed coriander seeds and salt and let simmer for half an hour or so, depending on the size of the potatoes. Be sure not to cook them too long, there should be lumps of potatoes in the dish. You will probably have to add a little water during the process, but the dish should be fairly dry when served.

    Finally turn off the heat and add the peanuts, garlic and the fresh coriander and stir well.

    Fenugreek and unsaltad and unroastaded peanuts are readily available at Indian Grocery stores.

    16.11.2007 English only Swedish only French only