Dahi ke aloo

Dahi ke aloo is a traditional vegetable dish originating from North India. Although it has many variations, the dish is usually made with a combination of potatoes, asafoetida, dahi, gram (chickpea) flour, mustard seeds, hot peppers, oil or ghee, curry leaves, coriander, cumin, chili powder, turmeric, garam masala, and salt. The asafoetida, mustard seeds, curry leaves, and hot peppers are fried in oil and mixed with the potatoes, salt, and ground spices. The mixture is cooked over low heat until the potatoes are soft. A mixture of gram flour and dahi is added to the pan, and the dish is heated through and simmered until the sauce develops a thick consistency. It's recommended to serve dahi ke aloo with chapati or steamed rice on the side.