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Dahi Wale Aloo Recipe (Indian Yogurt-based Potato Curry)
North Indian RecipesLunchVegetarian

Dahi Wale Aloo Recipe (Indian Yogurt-based Potato Curry)

A vegetarian North Indian Recipes recipe with potatoes (aloo) - chopped, -/2 curd (dahi / yogurt), tablespoons flour (besan). Ready in 55 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories
760kcal
Estimated Cost
₹400-550
Carbs97g
Protein42g
Fats23g
Servings Scaler
4

Instructions

19 steps
  1. 1

    To begin making Dahi Wale Aloo Recipe, first wash the potatoes thoroughly

    potatoes (aloo) - chopped(4)
  2. 2

    Then pressure cook them till they are cooked soft, but not completely mushy

  3. 3

    You can follow this method to learn how to pressure cook them

  4. 4

    Once the pressure has released from the cooker, open the line, drain the water and allow the potatoes to cool

    potatoes (aloo) - chopped(4)
  5. 5

    Then, peel them and roughly break into chunks

  6. 6

    In a large bowl, add curd and besan with a little water and whisk them together to make a smooth batter

    -/2 curd (dahi / yogurt)(1 cups)
  7. 7

    There should not be any lumps in the curds

    -/2 curd (dahi / yogurt)(1 cups)
  8. 8

    Whisk till it is smooth and then set aside

  9. 9

    In a wok or kadhai, warm some oil

  10. 10

    Add cumin seeds and hing

    cumin seeds (jeera)(1 teaspoon)
  11. 11

    As soon as cumin begins to crackle, add finely chopped onion and saute till the onions soften

    potatoes (aloo) - chopped(4)cumin seeds (jeera)(1 teaspoon)onion - finely chopped(1)ginger - finely chopped(1/2 teaspoon)garlic - finely chopped(1/2 teaspoon)green chillies - chopped(2)coriander (dhania) leaves - chopped or garnish
  12. 12

    Next add the finely chopped ginger, garlic and green chilies along with the curry leaves and toss them all together for a couple of minutes

    potatoes (aloo) - chopped(4)sprig curry leaves(1)onion - finely chopped(1)ginger - finely chopped(1/2 teaspoon)garlic - finely chopped(1/2 teaspoon)green chillies - chopped(2)coriander (dhania) leaves - chopped or garnish
  13. 13

    Add the red chilli powder, coriander powder and turmeric and saute the masala well until it is cooked through and begins to release oil from the sides

    red chilli powder(1 teaspoon)-/2 coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/2)coriander (dhania) leaves - chopped or garnish
  14. 14

    If you find the masala sticking at this stage, add a little water (2 tablespoons) in it and toss well

    tablespoons flour (besan)(2 gram)tablespoons sunflower oil(4)
  15. 15

    Add the potatoes to the masala and mix again till the potatoes are well-coated

    potatoes (aloo) - chopped(4)
  16. 16

    Turn the heat to low and start pouring the beaten curd over the potatoes

    potatoes (aloo) - chopped(4)-/2 curd (dahi / yogurt)(1 cups)
  17. 17

    Mix well

  18. 18

    Adjust salt as per your taste and close the lid to allow the curry to simmer for 5 minutes

    sprig curry leaves(1)salt - to taste
  19. 19

    Once done, turn the heat off, garnish with coriander leaves and serve with Steamed Rice or Phulkas

    sprig curry leaves(1)-/2 coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - chopped or garnish

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