Dahi Wale Aloo Recipe (Indian Yogurt-based Potato Curry)

 Dahi Wale Aloo Recipe (Indian Yogurt-based Potato Curry)

Ingredients:

4 Potatoes (Aloo) - chopped,1-1/2 cups Curd (Dahi / Yogurt),2 tablespoons Gram flour (besan),1/3 teaspoon Asafoetida (hing),1 teaspoon Cumin seeds (Jeera),1 sprig Curry leaves,1 Onion - finely chopped,1/2 teaspoon Ginger - finely chopped,1/2 teaspoon Garlic - finely chopped,2 Green Chillies - chopped,1 teaspoon Red Chilli powder,1-1/2 teaspoon Coriander Powder (Dhania),1/2 Turmeric powder (Haldi),Salt - to taste,4 tablespoons Sunflower Oil,Coriander (Dhania) Leaves - chopped or garnish

Estimated Time

Preparation time: 10 min
Cooking Time: 45 min
Total Time: 55 min
Cuisine: North Indian Recipes
Course: Lunch
Diet: Vegetarian 

How to make Dahi Wale Aloo Recipe (Indian Yogurt-based Potato Curry) 

  1. To begin making Dahi Wale Aloo Recipe, first wash the potatoes thoroughly
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  2. Then pressure cook them till they are cooked soft, but not completely mushy
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  3. You can follow this method to learn how to pressure cook them
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  4. Once the pressure has released from the cooker, open the line, drain the water and allow the potatoes to cool
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  5. Then, peel them and roughly break into chunks
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  6. In a large bowl, add curd and besan with a little water and whisk them together to make a smooth batter
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  7. There should not be any lumps in the curds
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  8. Whisk till it is smooth and then set aside
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  9. In a wok or kadhai, warm some oil
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  10. Add cumin seeds and hing
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  11. As soon as cumin begins to crackle, add finely chopped onion and saute till the onions soften
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  12. Next add the finely chopped ginger, garlic and green chilies along with the curry leaves and toss them all together for a couple of minutes
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  13. Add the red chilli powder, coriander powder and turmeric and saute the masala well until it is cooked through and begins to release oil from the sides
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  14. If you find the masala sticking at this stage, add a little water (2 tablespoons) in it and toss well
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  15. Add the potatoes to the masala and mix again till the potatoes are well-coated
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  16. Turn the heat to low and start pouring the beaten curd over the potatoes
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  17. Mix well
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  18. Adjust salt as per your taste and close the lid to allow the curry to simmer for 5 minutes
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  19. Once done, turn the heat off, garnish with coriander leaves and serve with Steamed Rice or Phulkas
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