Creamy Yogurt Potato Curry: Dahi Wale Aloo Recipe

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

Dahi Wale Aloo, a delectable North Indian dish, perfectly balances the richness of yogurt with the wholesome goodness of potatoes, creating a comforting curry that is both satisfying and flavorful. The creamy texture and aromatic spices make this dish a favorite for lunch or dinner. Serve it alongside steamed rice or soft phulkas for a delightful meal that your family will love.

Ingredients

Nutritional Information (Per Serving)

Preparation Time

Servings

Instructions

1. Prepare the Potatoes: Begin by washing the potatoes thoroughly under running water to remove any dirt. Next, place them in a pressure cooker with enough water and cook until they are soft but not mushy, which should take about 3 to 4 whistles depending on the size of the potatoes. Once done, let the pressure release naturally, open the lid, drain any excess water, and allow the potatoes to cool down. After they have cooled, peel the potatoes and break them into rough chunks, setting them aside for later.

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2. Make the Yogurt Mixture: In a large mixing bowl, combine the curd (yogurt) and gram flour (besan). Add a little water to the mixture to achieve a smooth batter, ensuring there are no lumps. Whisk the mixture well until it is completely smooth, then set it aside for later use.

3. Cook the Spices: In a spacious wok or kadhai, heat the sunflower oil over medium heat. Once the oil is hot, add the cumin seeds and asafoetida. Allow the cumin seeds to crackle for a few seconds. Next, add the finely chopped onion to the oil and sauté until the onions turn soft and translucent, which should take about 3 to 4 minutes.

4. Add Aromatics: Once the onions have softened, introduce the finely chopped ginger, garlic, and green chilies to the wok, along with the curry leaves. Toss all these ingredients together and sauté for another couple of minutes until fragrant.

5. Incorporate the Spices: Sprinkle the red chili powder, coriander powder, and turmeric into the wok, stirring well to cook the spices through. Sauté the masala until it becomes aromatic and starts releasing oil from the sides. If you find the masala beginning to stick to the pan, you can add a little water (about 2 tablespoons) to loosen it up and prevent it from burning.

6. Mix in the Potatoes: Add the prepared potato chunks into the wok and mix them well with the masala, ensuring they are evenly coated with the spices.

7. Combine with Yogurt: Reduce the heat to low and gently pour the whisked yogurt mixture over the potatoes. Carefully stir to combine, ensuring the potatoes are well coated without breaking them apart. Adjust the salt according to your taste preference, and cover the wok with a lid. Allow the curry to simmer for about 5 minutes to let the flavors meld together.

8. Serve: Once done, turn off the heat and garnish the Dahi Wale Aloo with freshly chopped coriander leaves for a pop of color and freshness. Serve this delightful curry hot with steamed rice or soft phulkas for a wholesome meal.

Enjoy!

Dahi Wale Aloo is not just a curry; it’s a warm embrace on a plate, showcasing the beautiful flavors of North Indian cuisine. The creaminess of the yogurt paired with the spices and tender potatoes makes for a comforting dish that’s perfect for any occasion. Enjoy this delightful recipe with your loved ones, and relish the flavors of home-cooked goodness!