Dahi Aloo | Dahi wale Aloo recipe | Potato Yogurt Curry | How to make Dahi Aloo Curry

Main Course | vegetarian

  • Prep Time 5 Mins
  • Cook Time 25 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
  • 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

  1. 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.
  2. 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.
  3. When the Onions turn light pink, add the Ginger Garlic Paste and fry.
  4. Then add Salt, Cumin Seeds Powder, Coriander Powder, Garam masala, and Green Chillies and fry well.
  5. Add the Tomato paste and fry till oil separates. Then add the fried Potatoes and fry for 3 minutes.
  6. 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.
  7. Once the Oil separates, sprinkle chopped Green Coriander and remove it from the fire.