Saturday, 11 April 2020

Dahi Aloo/Dahi Aloo Recipe/Dahi Wale Aloo Ki Sabzi/ Potatoes in Yogurt Curry

Dahi Aloo is a famous and common North India dish served as side dish for Rotis/Chapathis, White Rice, Cumin Rice, Ghee Rice etc. Dahi Aloo means Potatoes cooked in Curd/yogurt. It is a very easy recipe that can be made in a jiffy. Dahi aloo can be made with onions, ginger and garlic and is totally optinal, but I prefer making it with them. As this Aloo/Potato is made with yogurt/curd, it is a wonderful body coolant and is a perfect for the upcoming summer. Do try out this lovely, delicious and  creamy Dahi Aloo and post your comments here. Meanwhile do check out other North Indian Dals and Sidedishes here and other Potato Recipes here.

Here’s how to make Dahi Aloo with step by step photos…
Ingredients
Potato/Aloo/Urulai kizhangu
4
Yogurt/Thayir/Curd/Dahi
1 ½ cup
Besan Flour/Kadalai Maavu
2 tbsp
Onion/Vengayam
1 sliced
Green Chillies
2 finely chopped
Ginger & Garlic Paste
1 ½  tbsp
Red Chilli Powder/Milagai Thool
1 tsp
Coriander Powder/Malli Thool
1 ½ tsp
Turmeric Powder/Manjal Thool
½ tsp
Salt
As needed
Coriander Leaves/Cilantro
2 tbsp finely chopped

For Tempering
Oil
3 tbsp
Bay Leaf/Birinji Leaf
1
Cumin Seeds/Jeeragam
1 tsp
Dry Red Chilli
2
Asafoetida/Perungayam/Hing
¼ tsp
Curry Leaves/Karuvepillai
10-12
Preparation Time: 10-12 minutes                     Recipe Category: Side Dish
Cooking Time: 20 minutes                                             Recipe Cuisine: North Indian
Author: Priya Anandakumar

Meanwhile also check out 

Method
Wash the potatoes thoroughly with water. Add them to the pressure cooker and cook for 3-4 whistles or until soft.

After the steam releases, open the lid, drain the water and allow the potatoes to cool. Peel the skin and chop the potatoes roughly to chunks.

In a wide bowl, add the yogurt/curd/thayir, add besan flour, little water and whisk thoroughly to make a smooth batter. Make sure there are no lumps in the curd and keep it ready.

Heat oil in a kadai/sauce pan, sputter cumin seeds, then add 2 dry red chillies and fry to 10-15 seconds.

Now add asafoetida/perungayam, bay leaf and fry for 10-15 seconds. 


Add sliced onions, green chillies and fry well until they turn to golden brown color.

At this stage add ginger & garlic paste and fry well until all the raw smell vanishes.

Add the washed curry leaves and give a good stir.

Now add red chilli powder, coriander powder, turmeric powder and salt.

Mix everything really well until the raw smell vanishes and begins to release oil from the sides. Add 2 tbsp of water and toss well so that the masala is cooked well.

Add the potatoes to the masala and mix again till the potates are well coated with the masala.

Reduce the flame to low and start pouring the beaten curd over the potatoes. Mix really well.

Adjust the salt at this stage and close the lid. Simmer the curry for about 5-6 minutes.

Now you will see the creamy aloo potato is ready, switch off the stove. Add the finely chopped cilantro/coriander leaves and give a good stir.

Yummy, delicious and tempting Dahi Aloo is ready to be enjoyed. Serve it hot with steam cooked white rice or Chapathis or CuminRice/Jeera Rice or Ghee Rice.


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Priya Anandakumar