Lahsuni Dahi Aloo

Heat oil in a pan, add lightly crushed garlic and sauté until light golden brown. Now add cumin seeds and mustard seeds and sauté until golden brown. Add ginger, green chilies, whole red chilies, coarsely crushed coriander seeds, and curry leaves and sauté until golden brown. Now add gram flour (besan) and keep the heat low.

Sauté until golden brown. Now peel and cut the potatoes and add them. Add salt to taste, coriander powder, red chili powder, and turmeric powder and sauté well. Add about 2 glasses of water and cook until 6-7 boils.

Now whisk the yogurt well until smooth and add it to the potatoes. Stir continuously with a spoon. Cook on low heat until it thickens slightly, then remove from the heat. Then add the tempering on top.

For the tempering, heat oil, then after a while add red chili powder and asafoetida. Pour the prepared tempering over the yogurt and potato mixture. Garnish with coriander leaves and serve hot.

Note: The yogurt should be at room temperature, not from the refrigerator. If it is from the refrigerator, take it out 2 hours before making the dish. This prevents the yogurt from curdling in the dish.