Spusht: Dahiwale Aloo Recipe | Potatoes in Yogurt Gravy Recipe

In the past my mom used to spoil me with wide variety of options, dishes, and cuisines every day; but I can’t do that for myself very often. It's too much work. So I mostly settle with plain ol' potatoes for my regular meals.

Potato is cooked almost every other day in my kitchen. And I pair it with different vegetables, different spices, and different dry/gravy versions each time. This recipe for dahiwaale aloo (potatoes in a yogurt gravy) is pretty simple.

Dahi ke Aloo - Potatoes with Yogurt

Dahi Wale Aloo Recipe

(Shobha Indani's recipe, serves 4 – 6)

Ingredients:

Prep before hand:
3 Large Parboiled Potatoes, peeled & diced (parboil just enough for it to retain shape and not get mashed)

Whip together, keep aside:

1 Cup Yogurt/Curd/Dahi (plain curd or yogurt, not strawberry flavored)

¼ Cup Fresh Cream/Heavy Cream/Half n Half (optional but a great addition)

Add one after the other:

1 Tbsp Oil/Ghee (i like ghee better; nice flavor and aroma)

Rai-Jeera-Hing (Mustard Seeds-Cumin Seeds-Asafoetida) for tempering (don't need exact measurement; put around 1/4 tsp-1/4 tsp-1 pinch)

2 Slit Green Chillies (just slit long into two instead of chopping or use green chili paste; save time)

Few Curry Leaves/Karipatta (let's say about 6-8 leaves, don't bother measuring exact)

½ tsp Turmeric Powder/Haldi (use 1/4 tsp if your haldi has a stronger yellow color)

2 tsp Red Chilly Powder (adjust spice level to taste; consider your green chili size and spice too)

1-2 tsp Chickpea Flour/Besan (any more than that will give too strong taste of besan)

Salt & Sugar (to taste; I would put about 3/4 or 1 tsp salt and 1/4 tsp sugar)

Procedure for Dahi ke Aloo:

1. Once you have all the above ingredients and prep work ready, heat oil/ghee in a medium nonstick pan on medium heat.

2. When hot, add the tempering. When the mustard seeds pop and cumin seeds sizzle, add green chilly pieces + curry leaves + turmeric powder + red chilly powder + chickpea flour and saute few seconds. Don't let the chickpea flour burn.

2. Add the diced parboiled potatoes, let all the spices coat the potatoes, and let oil cook the potatoes. Saute for a minute or two.

3. Remove the pan from heat for a few seconds to add the whipped curd+cream mixture. If you don't have/don't want to use cream, just add whipped curd at this point. If you don't whip, stir it vigorously when you add it in the pan. The curd curdles when added to a hot pan on heat, so move the pan away just for a few seconds.

4. Add 1 cup water + salt + sugar. Let it cook until the gravy reaches your desired consistency. I like it thicker, so I let it simmer for a little longer. Stir occasionally.

5. Garnish with cilantro and serve hot with roti or rice.

Dahiwaale Aloo - Potatoes in Yogurt

When I don't want some dry potato sabji on the side with roti, I would make these potatoes with yogurt gravy. In fact, when I am lazy to make roti and dal, I would just eat this dahi ke aloo along with rice. See?