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Dahi Wale Aloo

Dahi Wale Aloo Recipe is a common Punjabi dish also cooked in the rest of Northern India. A comforting Navratri dish it is made of boiled potato chunks cooked in a thick creamy yogurt curry which is cooling and perfect for fasting days.

 

Adapted from this recipe here. 

Seafood Curry

  • 4 Potatoes (Aloo) , chopped

  • 1-1/2 cups ALVAS Natural yoghurt

  • 2 tablespoons Gram flour (besan)

  • 1/3 teaspoon Asafoetida (hing)

  • 1 teaspoon Cumin seeds (Jeera)

  • 1 sprig Curry leaves

  • 1 Onion , finely chopped

  • 1/2 teaspoon Ginger , finely chopped

  • 1/2 teaspoon Garlic , finely chopped

  • 2 Green Chillies , chopped

  • 1 teaspoon Red Chilli powder

  • 1-1/2 teaspoon Coriander Powder (Dhania)

  • 1/2 Turmeric powder (Haldi)

  • Salt , to taste

  • 4 tablespoons Oil

  • Coriander (Dhania) Leaves , chopped or garnish

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  1. To begin making Dahi Wale Aloo Recipe, first wash the potatoes thoroughly. Then pressure cook them till they are cooked soft, but not completely mushy. You can follow this method to learn how to pressure cook them.

  2. Once the pressure has released from the cooker, open the line, drain the water and allow the potatoes to cool. Then, peel them and roughly break into chunks.

  3. In a large bowl, add curd and besan with a little water and whisk them together to make a smooth batter. There should not be any lumps in the curds. Whisk till it is smooth and then set aside.

  4. In a wok or kadhai, warm some oil. Add cumin seeds and hing. As soon as cumin begins to crackle, add finely chopped onion and saute till the onions soften.

  5. Next add the finely chopped ginger, garlic and green chilies along with the curry leaves and toss them all together for a couple of minutes.

  6. Add the red chilli powder, coriander powder and turmeric and saute the masala well until it is cooked through and begins to release oil from the sides. If you find the masala sticking at this stage, add a little water (2 tablespoons) in it and toss well.

  7. Add the potatoes to the masala and mix again till the potatoes are well-coated.

  8. Turn the heat to low and start pouring the beaten curd over the potatoes. Mix well. Adjust salt as per your taste and close the lid to allow the curry to simmer for 5 minutes.

  9. Once done, turn the heat off, garnish with coriander leaves and serve with Steamed Rice or Phulkas.

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