Chawal ki Roti, Aloo Tamatar Sabzi and Dahi

Ingredients

• 500 g Potatoes (about 4 medium, boiled, peeled, and roughly crumbled)
• 250 g Tomatoes (about 3 medium, pureed)
• 1 large Onion (finely chopped)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chili (slit lengthwise)
• 2 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 0.25 tsp Hing
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1.5 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1 tsp Kasuri Methi (crushed)
• 1.25 tsp Salt (or to taste)
• 2 cup Water (hot)
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Heat oil in a kadai or heavy-bottomed pan over medium heat. Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds. Then, add the hing and stir for a few seconds.

2. 2

   Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and translucent. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.

3. 3

   Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Stir continuously for about 30 seconds to prevent the spices from burning.

4. 4

   Pour in the tomato puree and mix well. Increase the heat to medium and cook the masala, stirring occasionally, for about 6-8 minutes until it thickens and you see oil separating from the sides.

5. 5

   Add the crumbled boiled potatoes and salt. Gently mix to coat the potatoes with the masala. Sauté for 2 minutes, allowing the potatoes to absorb the flavors.

6. 6

   Pour in 2 cups of hot water and stir well. Bring the curry to a rolling boil. Once boiling, reduce the heat to low.

7. 7

   Cover the pan and let the curry simmer for 8-10 minutes. During this time, use the back of your spoon to gently mash a few potato chunks against the side of the pan. This will naturally thicken the gravy.

Ingredients

• 1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
• 2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)

Instructions

1. 1

   Boil and Thicken Milk

   • Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
   • Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2. 2

   Cool Milk to the Right Temperature

   • Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
   • To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3. 3

   Inoculate with Starter

   • In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
   • Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
   • Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4. 4

   Set the Dahi to Ferment

   • Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
   • Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
   • In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5. 5

   Chill and Serve

   • After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
   • Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
   • Serve chilled as a side, use it to make raita, or enjoy it plain.