Dahi wale aloo recipe with step by step pics – easy to prepare delicious recipe of potatoes simmered in curd sauce.
Sharing a family recipe of Punjabi dahi aloo. At times, I make this dahi aloo as a quick side gravy dish to go with chapatis or steamed rice. You just need to boil the potatoes and preparing the sauce does not take much time.
The recipe is good and tastes similar to a kadhi. Just that there are potatoes added which makes some difference.
Serve dahi wale aloo with chapatis, rotis or steamed rice. The aloo dahi gravy also goes very well with cumin rice or peas pulao.
How to make dahi wale aloo
1. rinse and then boil/steam potatoes till they are completely cooked. You can cook them in a pressure cooker for 3 whistles or steam them in a steamer or electric cooker. You can use 3 medium to large potatoes or about 300 grams potatoes.
2. in another bowl, take 1 cup fresh curd/yogurt and whisk till smooth.
3. Add 2 to 2.5 tbsp besan (gram flour).
4. next add 1.5 cups water and whisk this mixture till smooth. There should be no lumps of besan. Keep aside.
5. when the potatoes are still warm, peel them. Crumble and keep aside.
Making dahi aloo
6. in a pan heat 2 tbsp oil and add ½ tsp cumin seeds. Saute till the cumin seeds crackle and change color.
7. then add ⅓ cup finely chopped onions.
8. saute till the onions turn translucent.
9. add 1 tsp finely chopped ginger, 1 tsp finely chopped garlic and 1 tsp finely chopped green chilies. Stir and saute for half a minute.
10. next add 7 to 8 curry leaves and asafoetida. Saute for about half a minute.
11. now add ⅓ cup finely chopped tomatoes.
12. stir.
13. saute till the tomatoes become pulpy and you see oil leaving sides of the masala.
14. add ¼ tsp turmeric powder, ¼ tsp red chili powder and ½ tsp coriander powder. If you want you can spice the gravy more by adding ½ tsp red chili powder. Stir very well.
15. now add the crumbled potatoes.
16. stir and saute for about 2 minutes.
17. keep the flame to a low and then add the curd mixture.
18. as soon as you add the curd mixture, stir quickly.
19. stir and mix very well.
20. Simmer the gravy for 8 to 10 minutes on a low flame. If the gravy becomes thick, then you can add some water.
21. then add salt as per taste.
22. stir and then add ½ tsp garam masala powder.
23. Again stir and switch off the flame. Add 2 tbsp chopped coriander leaves.
24. Lastly stir and Serve dahi wale aloo with chapatis, rotis or steamed rice. It also goes very well with cumin rice or peas pulao.
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Dahi Aloo
Ingredients
for the curd mixture
- 1 cup Curd (yogurt)
- 2 to 2.5 tablespoon besan (gram flour or chickpea flour)
- 1.5 cups water
other ingredients
- 300 grams potatoes or 3 medium to large potatoes - boiled
- 2 tablespoon oil
- ½ teaspoon cumin seeds
- 1 medium onion finely chopped or 1/3 cup finely chopped onions
- 1 medium tomato finely chopped or 1/3 cup finely chopped tomatoes
- 1 to 2 green chilies, finely chopped or 1 teaspoon chopped finely chopped green chilies
- 3 to 4 medium garlic cloves , finely chopped or 1 teaspoon finely chopped garlic
- ½ inch ginger - finely chopped or 1 teaspoon finely chopped ginger
- 7 to 8 curry leaves
- ¼ teaspoon turmeric powder (ground turmeric)
- ¼ teaspoon red chili powder
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon Garam Masala Powder
- 1 pinch asafoetida (hing)
- salt as required
Instructions
preparation
- Rinse and then boil/steam potatoes till they are completely cooked.
- You can cook them in a pressure cooker for 3 whistles or steam them in a steamer or electric cooker.
- When the potatoes are still warm, peel them. Crumble and keep aside.
- In another bowl, take 1 cup fresh curd/yogurt and whisk till smooth.
- Add 2 to 2.5 tbsp besan.
- Next add 1.5 cups water and whisk this mixture till smooth. There should be no lumps of besan.
- Chop the onions, tomatoes, ginger, garlic and green chilies finely.
making dahi aloo
- In a pan heat 2 tbsp oil and add 1/2 tsp cumin seeds. Saute till the cumin seeds crackle and change color.
- Then add 1/3 cup finely chopped onions.
- Saute till the onions turn translucent.
- Add 1 tsp finely chopped ginger, 1 tsp finely chopped garlic and 1 tsp finely chopped green chilies. Stir and saute for half a minute.
- Next add curry leaves and asafoetida. Saute for about half a minute.
- Now add 1/3 cup finely chopped tomatoes.
- Stir and saute till the tomatoes become pulpy and you see oil leaving sides of the masala.
- Add 1/4 tsp turmeric powder, 1/4 tsp red chili powder and 1/2 tsp coriander powder. If you want you can spice the gravy more by adding 1/2 tsp red chili powder. Stir very well.
- Now add the crumbled potatoes. Stir and saute for about 2 minutes.
- Keep the flame to a low and then add the curd mixture.
- As soon as you add the curd mixture, stir quickly. Stir and mix very well.
- Simmer the gravy for 8 to 10 minutes on a low flame. If the gravy becomes thick, then you can add some water.
- Then add salt as per taste.
- Stir and then add 1/2 tsp garam masala powder and 2 tbsp chopped coriander leaves. Switch off the flame.
- Lastly, stir and serve dahi aloo with chapatis, rotis or steamed rice. It also goes very well with cumin rice or peas pulao.
Awesome! I always love vegrecipesofindia
thank you ????
Too good recipe.. Came out so well.. Thanks for the great recipe..
Welcome Pavi
I made it today for my son’s tiffin box with methi paratha. Tasted heavenly… I just loved it… eagerly expecting the reaction from my lil one… 🙂
Thanks Preethi for sharing this positive feedback.
I really can not thank you enough for this wonderful recipe. I made it today and it served as a perfect after work comforting meal. We Bengalees use dahi in many dishes and we are taught to lower the flame as low as possible to prevent curdling of the yogurt. But adding besan serves as an excellent alternative. Thank you again for the recipe.
Welcome Anuria. Glad to know this. Thanks for your appreciation. Even we keep the flame to the lowest when adding curd in any dish and then stir it quickly. At times i remove the pan from the burner and then add the curd.