Description

Dahi Aloo or Potato Yogurt Curry is an easy and delicious no onion, no garlic recipe made with boiled potatoes and cooked in a thick yogurt gravy flavored with some basic Indian spices. This is a simple and quick dish just follow some tips and you will get a perfect curry that goes very well with chapatis, poori, or steamed rice.

Scale

Ingredients

3 large potatoes
1 cup yogurt (curd)
1–2 green chillies
¼ cup coriander leaves
1 teaspoon cumin seeds
1/3 teaspoon asafetida (hing)
½ teaspoon red chilli powder
½ teaspoon turmeric powder
½ teaspoon coriander powder
½ teaspoon ginger powder
½ teaspoon dry fenugreek leaves
Salt to taste
2 tablespoons oil

Instructions

Preparation

Boil the potatoes in a pressure cooker and then peel them.
Now coarsely crumble the potatoes with your hand and set them aside. Do not mash the potatoes completely.
Next, take a mixing bowl, add 1 cup yogurt along with ½ cup water.
Whisk the mixture continuously till smooth.

How to make Dahi Aloo

In a pan/kadhai, heat oil over medium flame.
Once it’s hot, add cumin seeds.
Stir until crackle and change color.
Add asafoetida, green chillies, and sauté for about half a minute.
Then add turmeric powder, red chilli powder, coriander powder, and dry ginger powder.
Stir very well all the spices for a few seconds on low flame.
Now add the coarsely crumbled potatoes into the pan.
Toss the potatoes until well coated with the spices. Keep the flame to a low and sauté them for a minute.
Add 2 cups of water to the potatoes mixture.
Mix well and boil over medium heat.
Cover it and simmer for 5 minutes till the potato absorbs the flavor.
Then turn the flame to low.
Add the whisked yogurt mixture to the pan.
Keep stirring the mixture quickly, so the yogurt does not curdle.
Let the mixture comes to a boil.
Add salt to taste.
Stir very well.
Then sprinkle some dry fenugreek leaves on the top.
Also add chopped coriander leaves to the curry.
Dahi Aloo are ready to serve.
Serve hot with any Indian bread like paratha, puri, or roti.

Notes

Yogurt is the most important ingredient for this dish, so whisk the yogurt well until it’s smooth to avoid it from curdles when it’s cooked.
Make sure while adding the yogurt mixture to the curry is not at a very high temperature. Keep the flame to a low simmer or completely turn it off before adding the yogurt.
Add salt only when the yogurt mixture comes to a boil, else there are chances to curdle.
This recipe is perfect for Navratri/fasting season. If you are making it during fasting then add saindha namak (rock salt) instead of regular salt. Just skip asafetida, turmeric and coriander powder if you don’t use them during fasting.
Additionally you can add curry leaves. It provides the most amazing smell and taste.

Category: Main Course, Side dish
Cuisine: North Indian

Keywords: Dahi wale Aloo ki Sabji, Yogurt-based Potato Curry, No Onion No Garlic Recipe