Dahi Wale Aloo (Punjabi Style Yogurt Potatoes)
Description:
Dahi Wale Aloo, a beloved Punjabi dish, is known for its comforting and tangy flavor, making it a popular choice in North Indian cuisine. This dish is not only easy to prepare but also incredibly versatile—it can be enjoyed as part of your everyday meal or made during fasting days as it is free of onions and garlic. The smooth blend of curd (yogurt) and spices beautifully coats the potatoes, creating a rich and flavorful curry that pairs wonderfully with parathas or rice.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potato | 4 medium, diced |
| Curd (Yogurt) | 1-1/2 cups |
| Gram Flour | 2 tbsp |
| Asafoetida (Hing) | 1/3 tsp |
| Cumin Seeds | 1 tsp |
| Curry Leaves | 1 sprig |
| Onion | 1 medium, finely chopped |
| Ginger | 1/2 tsp, finely chopped |
| Garlic | 1/2 tsp, finely chopped |
| Green Chillies | 2, chopped |
| Red Chilli Powder | 1 tsp |
| Coriander Powder | 1-1/2 tsp |
| Turmeric Powder | 1/2 tsp |
| Salt | To taste |
| Oil | 4 tbsp |
| Coriander Leaves | For garnish, chopped |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Instructions:
-
Boil the Potatoes:
Start by thoroughly washing the potatoes. Cut them into small dice and place them in a pressure cooker. Add enough water to cover the potatoes and a pinch of salt. Close the lid and cook on medium heat for about 2 whistles. Once done, turn off the heat and allow the pressure to release naturally. After the potatoes have cooled, peel and chop them into bite-sized pieces. -
Prepare the Curd Mixture:
In a large mixing bowl, combine the curd (yogurt) and gram flour. Add a little water and whisk the mixture until smooth, ensuring there are no lumps. Set this curd mixture aside for later use. -
Sauté the Aromatics:
Heat the oil in a large frying pan over medium heat. Add the cumin seeds and asafoetida (hing), allowing them to sizzle for a few seconds. Then, add the chopped onion and sauté until it softens and turns translucent. -
Add Ginger, Garlic, and Green Chilies:
Stir in the finely chopped ginger, garlic, and green chilies. Sauté them for another 1-2 minutes, allowing their flavors to infuse the oil. Next, add the curry leaves and cook for 2 minutes, letting them crisp up slightly. -
Spice It Up:
Now, add the red chili powder, coriander powder, and turmeric powder. Stir to combine and cook the spices for about 3-4 minutes. If needed, add 2 tablespoons of water to prevent the spices from burning and ensure a smooth consistency. -
Combine the Potatoes and Curd Mixture:
Add the diced potatoes to the pan and stir well to coat them in the spicy onion mixture. Reduce the heat to low and pour in the curd and gram flour mixture. Mix everything gently and add salt to taste. Let it cook for an additional 5 minutes to allow the flavors to meld together. -
Garnish and Serve:
Once the Dahi Wale Aloo has thickened and the potatoes are fully coated in the creamy sauce, garnish with freshly chopped coriander leaves. Serve this flavorful dish alongside Kachumber Salad and warm Tawa Parathas for a complete meal.
Tips for Serving:
- Pair Dahi Wale Aloo with soft Tawa Parathas, Naan, or steamed basmati rice for a comforting North Indian meal.
- The dish is mildly spiced but can be adjusted to your preference by increasing the amount of green chilies or red chili powder.
Enjoy the creamy, tangy goodness of Dahi Wale Aloo and delight in a dish that brings the true flavors of North India to your table!
