Dahi Aloo Recipe

Potato is probably the one vegetable that binds every cuisine, culture, vegetarian and non-vegetarian across the world. The versatile root can be had in more ways than ten, each yummier than the other.

Dahi Aloo is yet another way of devouring this mushy vegetable. The Rajasthani preparation uses boiled potatoes cooked in a yogurt curry flavored with spices. The end result is a light and flavorsome golden gravy with soft chunks of potato. Follow this recipe to dahi up your aloo.

Image: Honest Cooking

Feature Image: Archana’s Kitchen

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Aloo, You There?

Boiled potatoes in a spiced yogurt gravy.

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Course

Side Dish

Cuisine

Indian, Punjabi

Prep Time

15 minutes

Cook Time

10 minutes

Servings

MetricUS Imperial

Ingredients

• 1 cup whisked curd dahi
• 3 cups boiled potato peeled and cubed
• 1 gram tbsp besan bengalflour
• 1 tbsp ghee
• 1/2 tsp Mustard seeds
• 1 tsp Cumin seeds jeera
• 1 tsp fennel seeds saunf
• 1/2 tsp nigella seeds kalonji
• 1 Bay Leaf
• 1 stick cinnamon dalchini
• 2 Cloves
• a pinch of Asafetida hing
• 1 tsp chilli powder or to taste
• 1/4 tsp Turmeric powder haldi
• 1 tsp coriander-cumin powder
• 1/4 cup Water
• salt to taste
• leaves A handful chopped coriander for garnish

Course Side Dish Cuisine Indian, Punjabi Prep Time 15 minutes Cook Time 10 minutes Servings MetricUS Imperial Ingredients 1 cup whisked curd dahi 3 cups boiled potato peeled and cubed 1 gram tbsp besan bengalflour 1 tbsp ghee 1/2 tsp Mustard seeds 1 tsp Cumin seeds jeera 1 tsp fennel seeds saunf 1/2 tsp nigella seeds kalonji 1 Bay Leaf 1 stick cinnamon dalchini 2 Cloves a pinch of Asafetida hing 1 tsp chilli powder or to taste 1/4 tsp Turmeric powder haldi 1 tsp coriander-cumin powder 1/4 cup Water salt to taste leaves A handful chopped coriander for garnish

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Instructions

1. Whisk together the curd and besan. Keep aside.
2. Heat ghee in a pan and sauté the mustard seeds, cumin seeds, fennel seeds, nigella seeds, bay leaf, cinnamon, cloves and asafetida on a medium flame for a few seconds.
3. Add the curd, water, chili powder, turmeric powder and coriander-cumin powder. Mix well and cook on a slow flame for 2 minutes, stirring continuously.
4. Add the potatoes and salt. Mix well and cook for 2-3 minutes, stirring occasionally.
5. Turn off the stove and give on final stir.
6. Garnish with coriander leaves and serve hot.