Today I did the same. Cooked a simple meal for the little girls who are considered goddesses. I made some traditional dishes and here is the recipe for one today. This is something very simple, goes well with the pooja meal because it doesn’t ask for strong spices, onion or garlic and as my husband says, its very carby. So perfect for a meal after a day of fasting.
Ok, raise your hand if you don’t like potatoes … everyone loves potatoes! At least I do, or maybe I like them a little more than I should but I don’t regret it. As a child I was the pickiest eater and potato was the only vegetable I could eat (does that count as a true vegetable?). But now that I am past that phase, potatoes still remain a favorite because you can do so much with them. Especially in Indian cooking when you can make something as royal as a Mughlai Aloo Dum or a simple stir fry, potatoes will always shine. The recipe I am sharing today is one such recipe.
Dahi is hindi for yogurt and Aloo means potatoes. When potatoes are cooked in tangy and creamy yogurt with few simple spices they become Dahi Ke Aloo. I call it potato and yogurt soup. My mom serves it with hot and crisp fresh out of the griddle rotis, I served it with some fresh baguettes.
But if you want to take it up a notch then serve them with nice and crisp parathas (pan fried flatbreads). Even better if you do it with lachha paratha. A layered and flaky Indian flatbread which is pan fried in some ghee and is in itself an art form! I am guest posting today on my dear friend Jenna’s beautiful blog Eat Live Run and there I made some lachha paratha for you. Go check it out! But again, whatever you call this soup or whichever way you serve them, they still remain classic comfort food and an easy quick fix dish.
Ingredients: (As I guest posted on Veggy Belly)
4 medium size potatoes (boiled, peeled)
2 cups yogurt (room temperature)
2 cups water
1 tsp cumin seeds
1 tsp red pepper flakes (a little extra if you want to garnish)
1 tsp turmeric powder
1 ½ tsp coriander powder
Salt to taste
1 tbsp. olive oil (extra to drizzle on top of your soup)
Mash the potatoes. Thoroughly mash one and mash the others to bite size pieces. Set aside.
In a bowl whisk together yogurt and water leaving no lumps.
Heat oil in a medium size pot. Add cumin seeds. Once they start to pop, add turmeric and coriander powder.
Mix the spices together and add potatoes immediately. Mix spices well with the potatoes.
Stir in the thinned yogurt. Mix it well together with the potatoes.
Wait till the soup comes to a nice rolling boil and then add salt.
You can serve it hot. I like mine lukewarm with some extra virgin olive oil drizzled and some red pepper flakes sprinkled on top.
To all my friends who celebrate, wishing you all Shubh Navratri!