Dahi Wale Aloo (Yogurt Potatoes) Recipe
Indulge in the creamy goodness of Dahi Wale Aloo, a delightful North Indian dish that perfectly marries boiled potatoes with a rich yogurt-based sauce, making it a fantastic choice for lunch or a side dish to complement your meal. This recipe is easy to follow and packed with flavor, sure to impress your family and friends alike. Let’s dive into the steps to create this scrumptious dish!
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 4 (chopped) |
| Curd (Yogurt) | 1 ½ cups |
| Gram Flour (Besan) | 2 tablespoons |
| Asafoetida (Hing) | ⅓ teaspoon |
| Cumin Seeds | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Onion | 1 (finely chopped) |
| Ginger | ½ teaspoon (finely chopped) |
| Garlic | ½ teaspoon (finely chopped) |
| Green Chilies | 2 (chopped) |
| Red Chili Powder | 1 teaspoon |
| Coriander Powder | 1 ½ teaspoons |
| Turmeric Powder | ½ teaspoon |
| Salt | To taste |
| Oil | 4 tablespoons |
| Fresh Coriander | For garnish (chopped) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250-300 kcal |
| Protein | 7 g |
| Carbohydrates | 35 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sodium | 200 mg (varies with salt added) |
Preparation Time
| Time Component | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Total Time | 55 minutes |
| Servings | 4 servings |
Instructions
-
Prepare the Potatoes: Begin by washing the potatoes thoroughly. Place them in a pressure cooker with enough water and a pinch of salt. Cook until you hear two whistles, then turn off the heat and let the pressure release naturally. Once cool, peel the potatoes and cut them into bite-sized pieces.
-
-
Make the Yogurt Mixture: In a large mixing bowl, combine the yogurt, gram flour, and a little water. Whisk it well until the mixture is smooth and free of lumps. Set this aside.
-
Sauté the Aromatics: Heat oil in a kadhai (wok) over medium heat. Add cumin seeds and asafoetida, allowing them to sizzle for about 10 seconds. Then, add the chopped onion and sauté until it becomes soft and translucent.
-
Add Ginger, Garlic, and Chilies: Incorporate the finely chopped ginger, garlic, and green chilies into the pan, followed by the curry leaves. Sauté for another 2 minutes until fragrant.
-
Spice It Up: Sprinkle in the red chili powder, coriander powder, and turmeric powder. Stir well, then add about 2 tablespoons of water to create a paste. Allow this to cook for 3 to 4 minutes, letting the spices meld together.
-
Combine the Potatoes and Yogurt Mixture: Gently add the boiled potatoes to the spice mixture, folding them in carefully. Reduce the heat and pour in the yogurt and gram flour mixture. Stir well to coat the potatoes in the creamy sauce. Season with salt to taste.
-
Final Cook: Cover the kadhai and let it simmer for an additional 5 minutes. This allows the flavors to infuse, and the sauce to thicken slightly.
-
Garnish and Serve: Once done, turn off the heat and garnish with fresh chopped coriander. Serve the Dahi Wale Aloo warm alongside kachumber salad and tawa parathas for a delightful meal.
Serving Suggestions
Dahi Wale Aloo is best enjoyed with a side of kachumber salad, which adds a refreshing crunch to your meal, and pairs wonderfully with warm tawa parathas or steamed rice. The creamy yogurt sauce complements the spices, making each bite a harmonious blend of flavors.
Conclusion
This Dahi Wale Aloo recipe captures the essence of North Indian cuisine, providing a wholesome, comforting dish that is not only easy to prepare but also versatile enough to serve on various occasions. Whether you’re cooking for a family lunch or a festive gathering, this dish is sure to be a hit. Enjoy your culinary journey with Dahi Wale Aloo and embrace the joy of cooking with love!
