Deliciously Tangy Dahi Wale Aloo Recipe: A Flavorful Twist to Your Potato Dishes
Indulge in the irresistible flavors of Dahi Wale Aloo, a delectable North Indian dish that marries the creamy richness of yogurt with the earthy goodness of tender baby potatoes. This recipe infuses a tangy burst of flavors into your usual potato dishes, creating a satisfying meal thatβs both comforting and bold. The aromatic spices combined with the creamy yogurt base transform this dish into a tantalizing treat, perfect for a cozy lunch or a special dinner. Whether you serve it with Methi Thepla, Baingan Bharta, or Beetroot Raita, Dahi Wale Aloo is sure to leave your taste buds dancing with delight!
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Baby Potatoes | 10 |
| Ghee | 2 tablespoons |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Onion (thinly sliced) | 1 medium |
| Ginger (finely chopped) | 1-inch piece |
| Green Chillies (finely chopped) | 2 |
| Asafoetida (Hing) | 1/4 teaspoon |
| For Dahi Mixture | |
| Curd (Dahi/Yogurt) | 1 cup |
| Gram flour (Besan) | 1 tablespoon |
| Kashmiri Red Chilli Powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Water | 1-1/2 cups |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Salt | To taste |
| Fresh Coriander (Dhania) Leaves (chopped) | 4 sprigs |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Instructions
-
Prepare the Potatoes:
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- Pressure cook for 3 to 4 whistles and turn off the heat. Let the pressure release naturally.
- Once the pressure has released, open the lid, drain the water, and allow the potatoes to cool slightly.
- Once cooled, peel the potatoes and set them aside.
-
-
Prepare the Dahi Mixture:
- In a large mixing bowl, whisk together the curd (yogurt), gram flour (besan), kasuri methi, turmeric powder, coriander powder, red chilli powder, and salt. Stir until the mixture forms a smooth batter.
- Gradually add the water and whisk until the batter is lump-free and smooth. Set this mixture aside.
-
Cook the Masala:
- Heat ghee in a large saucepan over medium heat. Add the cumin seeds and sautΓ© until they crackle and release their aroma.
- Add the sliced onions, chopped ginger, and green chillies. SautΓ© them until the onions turn soft and translucent.
- Add the asafoetida (hing) and stir to combine.
-
Roast the Potatoes:
- Add the peeled potatoes to the pan and sautΓ© them in the masala for about 5β7 minutes on medium heat. Stir occasionally to ensure the potatoes are evenly roasted and develop a lightly crispy crust on the outside.
-
Add the Dahi Mixture:
- Pour the prepared dahi (yogurt) mixture into the pan with the roasted potatoes. Stir gently to coat the potatoes in the creamy yogurt sauce.
- Keep mixing the ingredients until the yogurt begins to thicken and the curry becomes smooth and well combined.
-
Simmer and Finish:
- Check for salt and adjust according to taste. Cover the pan and simmer for 3 to 5 minutes on low heat, allowing the flavors to meld together.
- Turn off the heat and stir in the freshly chopped coriander leaves for a burst of freshness.
-
Serve:
- Transfer the Dahi Wale Aloo to a serving bowl and garnish with additional coriander leaves, if desired. Serve hot with Methi Thepla, Baingan Bharta, or Beetroot Raita for a complete and flavorful lunch or dinner.
Tips for Perfect Dahi Wale Aloo
- Consistency of the Dahi Mixture: Ensure that the yogurt is well whisked with no lumps to achieve a smooth, creamy consistency in the curry.
- Roasting the Potatoes: Roasting the potatoes in ghee not only enhances their flavor but also gives them a nice crispy texture, which adds a delightful contrast to the creamy sauce.
- Adjusting the Spice Level: If you prefer a milder dish, reduce the amount of green chillies or red chilli powder. For a spicier kick, increase the quantities of these ingredients.
- Serving Suggestions: This dish pairs wonderfully with flatbreads like roti, naan, or paratha. You can also serve it alongside rice for a complete meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 4g |
| Carbohydrates | 32g |
| Fat | 13g |
| Fiber | 5g |
| Sugar | 4g |
| Sodium | 450mg |
Why You’ll Love This Recipe
Dahi Wale Aloo is the perfect combination of simplicity and flavor. The creamy yogurt base brings a rich, tangy depth to the potatoes, while the aromatic spices provide a tantalizing punch. Itβs a comforting dish that can be served as a side or a main, making it ideal for lunch or dinner. Whether you’re preparing a casual meal or a festive gathering, this dish is sure to impress.
Give this recipe a try, and enjoy the delightful twist on your traditional potato dishes. The tangy yogurt, aromatic spices, and crispy potatoes make Dahi Wale Aloo an unforgettable experience!
Serving Suggestions:
- Methi Thepla
- Baingan Bharta
- Beetroot Raita
Enjoy your flavorful, comforting Dahi Wale Aloo with your favorite accompaniments!
