Dahi Aloo | Dahi wale Aloo recipe | Potato Yogurt Curry | How to make Dahi Aloo Curry
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Dahi Aloo | Dahi wale Aloo recipe | Potato Yogurt Curry | How to make Dahi Aloo Curry - This Potatoes in Curd Gravy is perfect for Chapathis and Rice and here is a detailed recipe with images and a video.
There are innumerable recipes that can be made with Potatoes. But this Curry is special and it tastes spicy, strong and sour in a thick gravy of Curds.
“Potatoes in Curd Gravy” is a recipe that has many variations across the northern India. And it also tastes different in Dhabas and restaurants. I am making it the way it is done in Bihar and Uttar Pradesh. This is a simple recipe just follow some tips and you get a perfect Curry.
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Tips
Potatoes:
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Potatoes should not be cooked fully. They should be cooked to 80% and then fried. The remaining 20% is done while the Curry is cooked.
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I have used Baby Potatoes but you could cut a big Potato into four or six pieces and use it.
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Potatoes should be fried well in Oil first. Only then does the Curry taste good.
Kalonji/Black Cumin:
- Black Cumin or Kalonji seeds give a great flavor to the Curry but you can skip it if you don’t like the taste.
Curd:
- Before you add whisked Curds, switch off the stove and mix the Curds well in the Curry. Then switch the stove back on and cook on a low flame until the Oil separates. Then the Curd won’t become flaky.
Mirchi Powder:
- There is no need for additional Mirchi Powder if you have Green Chillies and Pepper. But taste the Curry and add if you like more spice.
Dahi Aloo | Dahi wale Aloo recipe | Potato Yogurt Curry | How to make Dahi Aloo Curry - Recipe Video
Dahi Aloo | Dahi wale Aloo recipe | Potato Yogurt Curry | How to make Dahi Aloo Curry
Prep Time 5 mins- Cook Time 25 mins
- Total Time 30 mins
Servings 4
Ingredients
- 300 gms Baby Potatoes cooked to 80%
- 2 Pinches Asafoetida
- Salt – A little
- 1/2 tsp Pepper Powder
- 3 tbsp Oil
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For the Curry
- 1/2 tsp Cumin Seeds
- 2 Pinches Kalonji/Black Cumin
- 1 cup Chopped Onions
- 1 tbsp Ginger Garlic Paste
- 5 Green Chillies
- Salt
- 2 Turmeric
- 1/2 tsp Pepper Powder
- 1/2 tsp Garam Masala
- 1 tsp Coriander Powder
- 1/2 tsp Roasted Cumin Seeds Powder
- 1/2 cup Tomato Paste
- 300 gms Whisked Curd
- 2 tbsp Oil
- 2 tbsps Green Coriander
Instructions
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Add cooked Potatoes to the Oil and fry till golden. As the Potatoes are changing color, add Asafoetida, Salt, and Pepper Powder and fry till golden. Set aside.
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In the same pan, heat 2 tbsp of Oil and add Cumin Seeds and Black Cumin, and mix. Add the chopped Onions and fry well.
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When the Onions turn light pink, add the Ginger Garlic Paste and fry.
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Then add Salt, Cumin Seeds Powder, Coriander Powder, Garam masala, and Green Chillies and fry well.
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Add the Tomato paste and fry till oil separates. Then add the fried Potatoes and fry for 3 minutes.
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Switch off the stove and add the whisked curd and mix well in the Curry. Then switch the stove back on and cook covered on a low flame until the Oil comes to the surface.
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Once the Oil separates, sprinkle chopped Green Coriander and remove it from the fire.
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