Dahi ke Aloo Recipe

 
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Dahi ke Aloo
How to make Dahi ke Aloo
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

An easy, light and refreshing potato curry with a yogurt base.

Ingredients of Dahi ke Aloo

  • 500 gm potatoes-boiled and peeled
  • 1/4 cup clarified butter
  • 1/8 tsp asafoetida or heeng
  • 1 tsp cumin seeds
  • 1 Tbsp finely shredded ginger
  • 1/2 cup tomatoes-grated
  • 1/2 tsp garam masala
  • 2 tsp coriander powder
  • Salt to taste (substitute with rock salt if fasting)
  • 1/2 tsp chilli powder
  • 1/2 tsp turmeric
  • 1/2 cup yoghurt
  • 3-4 coarsely chopped green chillies
  • 1 Tbsp chopped coriander leaves

How to Make Dahi ke Aloo

  • 1.Break the potatoes, by holding each in the palm of your hands and closing the fist.
  • 2.Set these unevenly broken potatoes aside, till required.
  • 3.Heat the clarified butter and add the cumin seeds and asafoetida.
  • 4.When the cumin seeds begin to splutter, add the ginger and saute till lightly fried; then add the tomatoes and stir-fry till the fat separates.
  • 5.Add the garam masala, coriander powder, salt, turmeric and chilli powder.
  • 6.Stir a few times till well mixed, and then add the potatoes and the green chillies.
  • 7.Turn around over high heat, till they look slightly fried.
  • 8.Add about 2 cups of water and bring the mixture to a boil.
  • 9.Reduce flame and simmer uncovered for about 15 minutes.
  • 10.Beat the yoghurt till smooth and add to the potatoes.
  • 11.Serve hot, garnished with the chopped coriander leaves.

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