Tangy Dahi Wale Aloo Recipe: Creamy Yogurt Potatoes with Indian Spices

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 that’s 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

1. Prepare the Potatoes:

   Related Articles

   • 
     Manoharam Murukku Recipe – South Indian Diwali Sweet with Jaggery and Coconut
   • 
     Refreshing Kiwi Raw Mango Mint Masala Sherbet Recipe
   • 
     Authentic Mumbai Pani Puri with Green Moong and Tamarind Chutney
   • 
     Karamani Poriyal Recipe – South Indian Yard Long Beans Stir Fry with Coconut
   • Wash the baby potatoes thoroughly. Place them in a pressure cooker and add about 1/4 cup of water.
   • 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.

2. 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.

3. Cook the Masala:

   • Heat ghee in a large saucepan over medium heat. Add the cumin seeds and sauté until they crackle and release their aroma.
   • Add the sliced onions, chopped ginger, and green chillies. Sauté them until the onions turn soft and translucent.
   • Add the asafoetida (hing) and stir to combine.

4. Roast the Potatoes:

   • Add the peeled potatoes to the pan and sauté them in the masala for about 5–7 minutes on medium heat. Stir occasionally to ensure the potatoes are evenly roasted and develop a lightly crispy crust on the outside.

5. 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.

6. 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.

7. 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. It’s 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!