My best friend came over for lunch today to celebrate that she got a new job. Since we both love Indian food, I had to prepare something special.
Last night I saw this recipe on Honest Cooking, so I gave it a try.
It's super simple and comes with all the Indian flavors I'm always craving. An excellent choice for a low fat, vegetarian and very flavorful lunch.
I served it with green rice (not pictured here, sorry about that) which is super simple to make. To a regular white rice recipe, add a half cup of chopped Cilantro, that's it.
for the Green Rice
- 1.5 cups of White Rice
- 1/2 cup chopped Cilantro
- 2.5 cups of Water
- Pinch of Salt
-Bring water to a boil, add salt, rice and cilantro. Reduce the heat to medium heat.
-Once the water has evaporated completely, cover the rice and reduce to low heat. Let it cook for 15 minutes, uncover and fluff with a fork. Cook uncovered for another 5 minutes.
for the Dahi Ke Aloo
- 4 small Potatoes (sorry I'm not being more specific)
- 1 cup plain Yogurt, at room temperature
- 1 cup of Water
- 1 tbsp Oil
- 1 tsp Cumin seeds
- 1 tsp Coriander Powder
- 1/4 tsp Turmeric
- 1/4 tsp Red Pepper Flakes
-Remove the peel, cut in half and boil the potatoes in salted water until done. Remove from water and cut up into squares. Mash only about a third of the potatoes. Set aside.
-In a sauce pan, add the oil, cumin seeds, coriander powder, turmeric and pepper flakes. Cook for one minute over medium heat. Add the potatoes, cook for two minutes incorporating well into the oil and spices.
-Meanwhile, mix the yogurt into the water and whisk well. Pour it over the potatoes, bring to a boil and cook for one minute. It should start to thicken up a bit. Serve garnished with some extra red pepper flakes and cilantro.