Dahi Aloo Recipe

Dahi Aloo is a delicious and easy to prepare recipe of potatoes simmered in fresh curd and subtly flavoured with some basic Indian spices. Addition of curd not only lends a pleasantly sour taste to the dish but also makes it cool and comforting. The ever popular potato finds its way into a variety of recipes and is an indispensable part of Indian cuisine. Dahi aloo is one of the simplest potato based Indian dishes. Dahi Aloo goes can be eaten with any Indian bread or rice. However its combination with puri, lachcha paratha or plain paratha is just relishing.

prep time

10 mins

cook time

12 mins

serving

6 servings

Tags : Salads Main Course Desserts Snacks Pickles

instructions

step 1

Boil and peel 3 large potatoes.

step 2

Coarsely crush the potatoes with your hand. You don’t have to mash the potatoes.

step 3

Add 1 cup curd (yogurt) in a mixing bowl along with 1/2 cup water.

step 4

Beat the curd and water mixture till smooth.

step 5

Heat oil in a kadai or pan over medium heat. When oil becomes hot add cumin seeds (jeera) and let them crackle. Then add heeng (asafoetida) and green chillies.

step 6

Next add turmeric powder (haldi), red chilli powder, coriander powder (dhania) and dry ginger powder (saunth). Roast the spices for a few seconds. Do not add salt at this stage.

step 7

Add the coarsely mashed potatoes to the pan.

step 8

Stir to coat the potatoes in the spices and lightly roast them for a minute.

step 9

Add 2 cups of water to the potatoes.

step 10

Mix well and bring it to a boil. Then turn the heat to low.

step 11

Add the beaten yogurt to the pan in small spoonfuls while stirring the mixture, so the yogurt does not curdle.

step 12

Keep stirring continuously and bring the mixture to a boil. Then add in salt and mix well.

step 13

Sprinkle some kasuri methi (dry fenugreek leaves) on the top.

step 14

Add chopped coriander leaves to the curry and mix well.

step 15

Dahi Aloo are ready. Serve them hot with any Indian bread like paratha, puri or roti.

ingredients

3 Large Potatoes

1 Cup Curd (Yogurt)

1-2 Green Chillies

1/4 Cup Coriander Leaves

1 Teaspoon Jeera (Cumin Seeds)

1/3 Teaspoon Heeng (Asafoetida)

2/3 Teaspoon Red Chilli Powder

1/2 Teaspoon Haldi (Turmeric Powder)

1/2 Teaspoon Dhania Powder (Coriander Powder)

1/2 Teaspoon Saunth (Ginger Powder)

1/2 Teaspoon Kasuri Methi (Dry Fenugreek Leaves)

1 Teaspoon Salt, or to taste

2 Tablespoons Oil

tools

pressure cooker

Bowl

Masher

Ladel

Pan

Measuring Spoons

Measuring Cups