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Dahi Aloo is a flavourful potato curry cooked and simmered in curd or yoghurt-based gravy with basic spices and whole garam masala. This curry is very easy to prepare and always come to a rescue when you don’t have vegetables at home. Curd or dahi is a base for this curry. It is always preferable to whisk the curd (dahi) well with spices and cook it on a low flame after adding it to the pan (to stop the curdling).
You can prepare this curry without onion and garlic. Omit the onion and garlic in the recipe and, your dahi aloo without onion and garlic is ready to enjoy. It goes very well with poori, paratha or naan. Serve it hot.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 159 kcal

Utensil and Tools

  • Philips Induction Cook Top
  • Borosil Glass Mixing Bowl
  • Prestige Omega Deluxe Granite Kadai
  • Silicon Spatula
  • Bulfyss Large Natural Bamboo Wood Chopping Cutting Board
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Ingredients
  

  • ⅓ cup Curd (Dahi)
  • ¼ tsp tsp Turmeric Powder
  • 1 ¼ tsp Kashmiri Chilli powder
  • 1 tsp Coriander Powder
  • ½ tsp Cumin Powder
  • 3 big Potato
  • 1 big Onion
  • 1 tsp Ginger-Garlic Paste
  • 3 Green Chilli
  • 1 inch stick Cinnamon
  • 1 tsp Cumin seeds
  • 2 Black Cardamom
  • ¼ tsp Hing (asafoetida)
  • 2 Bay Leaf
  • 1 tsp Kasuri Methi
  • 1 ¼ cup Water
  • 2 tbsp Coriander Leaves (finely chopped)
  • 4 tbsp Oil
  • Salt To taste

Video

Instructions
 

  • Take a bowl and add curd (dahi), turmeric powder, chilli powder, coriander powder, cumin powder and salt. Mix it well and keep it aside.
  • Wash, peel and dice the potatoes. Keep the diced potatoes in water.
  • Boil water in a saucepan and add ½ teaspoon of salt in the water. Add the diced potatoes and cook them for 8-10 minutes on a high flame until they are cooked thoroughly. Do not overcook the potatoes.
  • Transfer the cooked potatoes to a plate and let it cool down.
  • Heat oil in a pan or kadhai. Add ¼ tsp of turmeric to the oil. Stir it well. Add boiled potatoes to the oil and fry them until golden brown.
  • Transfer the fried potatoes to a tissue paper-lined plate. Set them aside.
  • Add cinnamon, black cardamom, cumin seeds, hing (asafoetida) and bay leaf in the same pan or kadhai. Let it crackle.
  • Add finely chopped onion and green chillies. Stir it well and cook the onion for 4-5 minutes until it turns soft and translucent.
  • Add ginger-garlic paste and cook it for 2-3 minutes until its raw smell goes away.
  • Add curd and spice mixture to the pan. Cook it for 8-10 minutes on a low flame until the raw smell of spices and curd disappears, and oil starts releasing from the sides of the pan.
  • Add Kasuri methi and potatoes and mix it gently. Add water and adjust the consistency and seasoning of the curry according to the taste.
  • Cover and simmer the potatoes in the curry for 2-3 minutes. Switch off the flame and add fresh coriander leaves.
  • Dahi aloo is ready to serve.

Nutrition

Calories: 159kcalCarbohydrates: 6gProtein: 1gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 3mgSodium: 138mgPotassium: 86mgFiber: 2gSugar: 2gVitamin A: 234IUVitamin C: 5mgCalcium: 51mgIron: 1mg
Keyword dahi aloo, potato, curry
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