Potato Yogurt Soupy Curry (Matah Ke Aaloo)
- 3 Russet potatoes – pierce, microwave for 8 – 10 min, peel and cut small cubes
- 1/2 cup yogurt
- 1/2 bunch cilantro – mince
- 1 stem curry leaves – ribbon cut or use as whole
- 4 cups water
- Blend in a small food processor 1 large piece ginger, 1/4″ piece of fresh turmeric, 1 green chile and 1 garlic clove – peel skin and chop so that it blends nicely
- 1 tsp cumin seeds
- 1/4 tsp whole black pepper
- 1/4 tsp asafoetida/hing
- 1/2 tsp turmeric powder
- 1/2 tsp red chile powder or to taste
- 1 1/4 tsp coriander powder
- 1 tsp fennel powder
- 1/4 to 1/2 tsp garam masala
- 1/4 tsp rasam powder
- 1 1/2 tsp salt
- 2 tbsp olive oil
- Temper cumin, black pepper, curry leaves and asafoetida in hot oil, reduce heat and add fresh blend.
- (One way to temper without burning the seasoning is to heat oil and then turn off and immediately put all that is require to bloom. Turn back on the heat to low and increase accordingly.)
- Then add and saute the rest of the seasoning (except garam masala) and the potatoes for 3 min. Cook on low to sear the potatoes, then increase heat and add 2 cups of water. When it starts to form a thick mushy consistency reduce heat and add yogurt. Stir for few min and add the rest of the water and garam masala. Simmer to a boil.
- It tends to thicken, so add water, Bulgarian buttermilk and salt accordingly.
- Garnish with lots of cilantro.
- Enjoy with puris, toasted sour dough bread, naan, flat, pita bread, etc.
- Fingerling potatoes lightly scraped, boiled and broken with hand are also made using this recipe. Only the liquid is more clearer and not so heavy.