Dahi Ke Aloo (Yogurt Potatoes)
Dahi ke Aloo is a comforting and flavorful potato curry that is loved in many parts of India. In some eastern regions, it is also known by a different local name, but in my home, we simply call it Dahi ke Aloo. It is made with boiled potatoes and whisked yogurt, which gives the curry a smooth, tangy, and delicious taste. This dish is simple, satisfying, and goes very well with roti or other Indian breads.
Ingredients
- •1 lb Potatoes (about 3-4 medium, boiled, peeled, and cubed)
- •1.5 cup Plain Yogurt (full-fat, whisked until smooth)
- •2 piece Green Chilies (slit lengthwise, adjust to taste)
- •1 tsp Cumin Seeds
- •1/4 tsp Asafoetida (Hing)
- •1/2 tsp Turmeric Powder
- •1 tbsp Coriander Powder
- •1/2 tsp Red Chili Powder (or to taste)
- •1/2 tsp Garam Masala
- •to taste Salt
- •2 tbsp Vegetable Oil or Ghee
- •1/2 cup Water (or as needed for consistency)
Instructions
- 1.
Boil the potatoes, peel them, and break them into medium-sized pieces by hand.
- 2.
Whisk the curd well until smooth.
- 3.
Heat oil or ghee in a kadai or pan on medium flame.
- 4.
Add hing and cumin seeds. Let them crackle.
- 5.
Add chopped green chilies and sauté for a few seconds.
- 6.
Lower the flame and add the whisked curd. Stir continuously so that the curd does not split.
- 7.
Add water, coriander powder, garam masala, red chili powder, turmeric powder, and salt. Keep stirring and let it come to a gentle boil.
- 8.
Add the broken boiled potatoes and mix well.
- 9.
Let it cook on low flame for 10 to 15 minutes until the curry becomes flavorful and slightly thick.
- 10.
Add fresh coriander leaves and serve hot.
Tips
- 💡Always whisk the curd well before adding it.
- 💡Stir continuously after adding curd to prevent it from splitting.
- 💡Hand-broken potatoes give a more homemade texture than perfectly cut pieces.
- 💡This curry tastes even better after simmering for a few extra minutes.
Recipe from TheCookbook.ai
Created by Anu