Lunch
Best Dahi Wale Aloo Recipe (Indian Yogurt-based Potato Curry) Recipe
If you enjoy Best Dahi Wale Aloo Recipe (Indian Yogurt-based Potato Curry) Recipe cuisine, this Lunch recipe is worth trying at home....
⏱️
10 Min Prep
🔥
45 Min Cook
🍽️
4 Servings
🥗
Vegetarian
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
Instructions
1
To begin making Dahi Wale Aloo formula, first wash the potatoes thoroughly.
2
Then pressure fiery up them till they are cooked soft, but not completely mushy.
3
You can follow this method to learn how to pressure fiery up them.Once the pressure has released from the cooker, open the line, strain the aqua and allow the potatoes to cool.
4
Then, strip them and roughly break into chunks.In a large container, toss in curd and besan with a little aqua and fluff up them together to make a creamy paste.
5
There should not be any lumps in the curds.
6
fluff up till it is creamy and then set aside.In a wok or kadhai, mildly hot some margarine.
7
toss in cumin seeds and hing.
8
As soon as cumin begins to crackle, toss in finely finely sliced shallot and saute till the onions soften.Next toss in the finely finely sliced ginger, garlic and green chilies along with the curry leaves and toss them all together for a couple of mins.toss in the red chilli dusting masala condiment, coriander dusting masala condiment and turmeric and saute the masala well until it is cooked through and begins to release margarine from the sides.
9
If you find the masala sticking at this stage, toss in a little aqua (2 tablespoons) in it and toss well.toss in the potatoes to the masala and incorporate again till the potatoes are well-coated.Turn the fiery up to low and start pouring the beaten curd over the potatoes.
10
incorporate well.
11
Adjust seasoning as per your notes and close the lid to allow the curry to low-boil for 5 mins.Once done, turn the fiery up off, accentuate with coriander leaves and present with Steamed Rice or Phulkas.
Recipe Information
Cuisine
North Indian Recipes
North Indian Recipes
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
55 mins
55 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
45 minsTotal Time
55 minsMaster Chef
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