Deliciously Tangy Dahi Wale Aloo Recipe: A Flavorful Twist to Your Potato Dishes

Name: Deliciously Tangy Dahi Wale Aloo Recipe: A Flavorful Twist to Your Potato Dishes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: North Indian Recipes
Ingredients: 10 null Baby Potatoes; 2 tablespoons Ghee; 1/2 teaspoon Cumin seeds (Jeera); 1 null Onion thinly sliced; 1 inch Ginger finely chopped; 2 null Green Chillies finely chopped; 1/4 teaspoon Asafoetida (hing); 1 cup Curd (Dahi / Yogurt); 1 tablespoon Gram flour (besan); 1/2 teaspoon Kashmiri Red Chilli Powder; 1 teaspoon Coriander Powder (Dhania); 1/2 null Turmeric powder (Haldi); 1-1/2 cups Water; 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves); null Salt to taste; 4 sprig Coriander (Dhania) Leaves chopped

Archana Doshi

May 13, 2024

20906 Ratings

Deliciously Tangy Dahi Wale Aloo Recipe: A Flavorful Twist to Your Potato Dishes

Time:Prep: 10 M|Cook: 45 M|Total: 55 M

Makes:6 Servings

Meal:Lunch

Cuisine:North Indian Recipes

Indulge in the irresistible flavors of Dahi Wale Aloo, a delectable Indian dish that combines the creamy richness of yogurt with the earthy goodness of potatoes. This recipe offers a tantalizing twist to your usual potato dishes, infusing them with a burst of tangy goodness that will leave your taste buds dancing with joy.

In this easy-to-follow recipe, tender potatoes are gently simmered in a velvety blend of yogurt and aromatic spices, creating a harmonious medley of flavors that is both comforting and satisfying. The tanginess of the yogurt complements the subtle heat of the spices, while the potatoes soak up all the deliciousness, resulting in a dish that is simply irresistible.

Whether served as a side dish to accompany your favorite main course or enjoyed on its own with warm rotis or fluffy rice, Dahi Wale Aloo is sure to be a hit at any meal. So, why wait? Treat yourself to a culinary adventure and whip up a batch of this mouthwatering dish today!

Serve the Dahi Wale Aloo along with Methi Thepla, Baingan Bharta, Beetroot Raita for Lunch or Dinner.

If you are looking for more Aloo recipes here are some of our favorites:

Serve the Dahi Wale Aloo along with Methi Thepla, Baingan Bharta, Beetroot Raita for Lunch or Dinner.

If you are looking for more Aloo recipes here are some of our favorites:

Watch video recipe of Deliciously Tangy Dahi Wale Aloo Recipe: A Flavorful Twist to Your Potato Dishes

Ingredients

For Dahi mixture

10 Baby Potatoes

2 tablespoons Ghee

1/2 teaspoon Cumin seeds (Jeera)

1 Onion, thinly sliced

1 inch Ginger, finely chopped

2 Green Chillies, finely chopped

1/4 teaspoon Asafoetida (hing)

1 cup Curd (Dahi / Yogurt)

1 tablespoon Gram flour (besan)

1/2 teaspoon Kashmiri Red Chilli Powder

1 teaspoon Coriander Powder (Dhania)

1/2 Turmeric powder (Haldi)

1-1/2 cups Water

1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)

Salt, to taste

4 sprig Coriander (Dhania) Leaves, chopped

Instructions for Deliciously Tangy Dahi Wale Aloo Recipe: A Flavorful Twist to Your Potato Dishes

To begin making Dahi Wale Aloo Recipe, prep all the ingredients and keep them ready.

First step is to cook the potatoes and then we will roast then. Wash the potatoes thoroughly, place in a pressure cooker add 1/4 cup of water and pressure cook for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally.

Once the pressure has released from the cooker, open the cooking, drain the water and allow the potatoes to cool. Then, peel them and keep aside.

In a large mixing bowl, add curd, besan, kasuri methi, turmeric powder, coriander powder, red chilli powder and salt. Mix well to make a smooth batter. Next add the 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.

Heat ghee in a sauce pan over medium heat; add the cumin seeds, onions, green chillies, ginger. Saute until the onions have softened. Finally add the asafoetida and give it a stir.

Add the potatoes to the masala and roast the potatoes on medium heat until it gets a lightly crispy crust. Finally add the dahi mixture and keep mixing until the dahi begins to thicken and becomes a smooth curry.

Check the sale and adjust according to taste, cover the pan and simmer the Dahi Wale Aloo for about 3 to 5 minutes and then turn off the heat.

Stir in the coriander leaves and transfer the Dahi Wale Aloo to a serving bowl.

Serve the Dahi Wale Aloo along with Methi Thepla, Baingan Bharta, Beetroot Raita for Lunch or Dinner.