DAHI ALOO

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DAHI ALOO


DAHI ALOO RECIPE:  
This is a simple no onion and garlic recipe and also no tomato curry which is prepared mainly with potatoes, curd and other dry spices. It is an ideal fasting or vrat recipe which can be easily served with roti or chapati and also with hot steamed rice or jeera rice. It is a curd based curry or sabzi ideal for those who do not have special dietary requirements of no onion, garlic and even tomatoes. It can be easily prepared within the few minutes with boiled potatoes and served for lunch or dinner.
 
TIPS AND ADVICE:
Firstly, boil the curd before adding it to the masala. Otherwise the curd may curdle and secondly, stir the curry continuously after adding curd. Also cook the curd based curry on low to medium flame. Lastly add salt only after the curry comes to a boil, else the curd may curdle.  
 
TIME:
Preparation Time: 10 MINUTES
Cooking Time: 15 MINUTES
Total Time: 25 MINUTES 
Serves: 4 Servings 
Course: Curry
Cuisine: North Indian
Keywords: Dahi Aloo Recipe 
 
INGREDIENTS:
  • 1 tbsp ghee
  • 1 bay leaf
  • ½ tsp turmeric
  • 1 tsp cumin seeds
  • 1 inch ginger (finely chopped)
  • ½ tsp coriander powder
  • 1 green chilli (slit)
  • 1 tsp Kashmiri red chilli powder
  • 2 large potatoes (boiled and cubed)
  • 1 cup water
  • 1 cup curd (whisked)
  • ½ tsp salt
  • ½ tsp garam masala powder
  • 1 tsp kasuri methi
  • 2 tbsp coriander leaves (finely chopped)
 
INSTRUCTIONS:
1. Firstly, heat ghee in a kadahi and add 1 bay leaf and 1 tsp coriander leaves (finely chopped) Add cumin seeds and saute till it becomes aromatic.
2. Next add 1 inch ginger, 1 green chilli and saute well.
3. Lower the flame and add ½ tsp turmeric, 1 tsp chili powder, ½ tsp coriander powder and saute for 30 seconds.
4. Further add 1 cup water and 1 cup whisked curd. If you want thick gravy, add less water.
5. Stir the curd well while keeping the flame low.
6. Stir while keeping the flame low, else the curd may curdle.
7. Now add salt and also add 2 large boiled potatoes.
8. Mix well, cover and simmer for 5 minutes or till the potatoes absorb the flavour.
9. Now add ½ tsp garam masala powder, 1 tsp kasuri methi and 2 tbsp coriander leaves. Mix well.
10. Finally, enjoy Dahi Aloo with hot steamed rice or roti.
 
NOTES:
1. First, pressure cook the potatoes with water and little salt for 3 whistles.
2. Whisk the curd well, else it might curdle.
3. Additionally, add salt only after the curd mixture is brought to a boil, else it might curdle.
4. Finally, cook Dahi Aloo on low flame for rich and creamy texture.

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