East African Style Dahi ke Aloo

Ingredients

In this East African adaptation of Dahi ke Aloo, we incorporate the unique flavors of the region. While the original Indian version uses traditional Indian spices like cumin, coriander, and turmeric, the East African version adds a twist by incorporating spices commonly used in the region, such as cardamom, cinnamon, and cloves. Additionally, the dish is garnished with fresh cilantro and served with East African staples like Ugali (a cornmeal porridge) or Chapati (a type of flatbread). We alse have the original recipe for Dahi ke aloo, so you can check it out.

• 500g (1.1 lb) potatoes, peeled and cubed 500g (1.1 lb) potatoes, peeled and cubed
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooking oil Cooking oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 6g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the minced garlic, grated ginger, and green chilies to the pan. Sauté for a minute until fragrant.
3. 3.
   Add the chopped tomatoes and cook until they soften and release their juices.
4. 4.
   In a bowl, whisk the yogurt until smooth. Add the ground cardamom, cinnamon, cloves, cumin, coriander, turmeric, and salt. Mix well.
5. 5.
   Add the yogurt mixture to the pan and stir until well combined.
6. 6.
   Add the cubed potatoes to the pan and mix them gently with the yogurt sauce.
7. 7.
   Cover the pan and let the potatoes cook on low heat until they are tender and the flavors have melded together, stirring occasionally. This should take about 15-20 minutes.
8. 8.
   Once the potatoes are cooked, garnish with fresh cilantro.
9. 9.
   Serve the East African Style Dahi ke Aloo hot with rice or Chapati.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook uniformly.
• Yogurt — Use plain yogurt with a creamy consistency for the best results. Greek yogurt can also be used for a thicker sauce.
• Green chilies — Adjust the quantity of green chilies according to your spice preference. Remove the seeds for a milder flavor.

Tips & Tricks

• For a creamier texture, mash some of the cooked potatoes with the back of a spoon before serving.
• Adjust the spices according to your taste preferences. Add more chili for extra heat or increase the amount of cinnamon for a stronger flavor.
• To make the dish more substantial, you can add vegetables like peas or carrots along with the potatoes.

Serving advice

Serve the East African Style Dahi ke Aloo as a main course with steamed rice or Chapati. It pairs well with a side of fresh salad or pickles.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a traditional East African-style bowl or plate for an authentic touch.