Dahi Aloo Recipe | Potato in Yogurt Gravy Recipe
Dahi aloo, potatoes are cooked in yogurt-besan based gravy. This is a no onion no garlic gravy which is a perfect accompaniment for Roti/Naan or any other Indian Flat breads! We can use either baby potatoes or we can use regular potatoes boil, chop them into cubes and use it in the yogurt gravy.
Dahi aloo also popularly referred as Dahi wale Aloo is no onion no garlic vegetarian gravy made with potatoes cooked in besan+yogurt based gravy. This yogurt based potato curry is served with roti. rice or phulkas. The tinge is spice from green chili along with flavor of ginger, coriander concocted with roasted besan makes this curry so unique and tasty. The besan gives a thick consistency to the yogurt curry and also prevents the yogurt from splitting while cooking.
Tips for making Dahi aloo:
- Baby potatoes are conventionally used for this Dahi aloo but we can also use regular potatoes.
- Instead of boiling potatoes, we can also deep fry the potatoes and add it to yogurt gravy.
- The gravy gets thicken further on cooling. So adjust the consistency accordingly.
- We can also add crushed kasoori methi for added flavor.
- For first few minutes of adding curd mixture to the pan, keep stirring continuously so that it gets nicely incorporated with besan mixture and doesn’t get split while boiling.
- Before serving, the gravy is too thick, we can add warm water or milk to adjust the consistency.
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Recipe Card for Dahi Aloo Recipe | Potato in Yogurt Gravy Recipe:
Dahi Aloo Recipe | Potato in Yogurt Gravy Recipe | Dahi wale Aloo
Equipments Needed
- Mixing Bowl
- Heavy Bottomed Pan
Servings: 4 people
Calories: 119kcal
Dahi aloo, potatoes are cooked in yogurt-besan based gravy. This is a no onion no garlic gravy which is a perfect accompaniment for Roti/Naan or any other Indian Flat breads! We can use either baby potatoes or we can use regular potatoes boil, chop them into cubes and use it in the yogurt gravy.
Print Recipe
Ingredients
- 4 Potato Medium size
- 2 Green Chili Chopped
- 1 tsp Ginger Chopped
- 4 tbsp Curd (Plain Yogurt)
- 2 tbsp Coriander Powder
- ½ tsp Red Chili Powder
- 1 tbsp Gram Flour (Besan / Chickpea Flour)
- 1 pinch Asafoetida (Asafetida / Hing)
- 1 tsp Turmeric Powder
- 1 tbsp Coriander Leaves For Garnishing
For Tempering
- 1 tbsp Oil
- 1 tsp Cumin Seeds
Instructions
- Pressure cook the potatoes and peel the skin and cut it into small square shaped pieces and keep it aside. In a bowl mix the curd along with coriander powder, chopped greenchilli,ginger,red chilli powder,turmeric powder and keep it aside
- In a heavy bottomed pan, pour the oil and add cumin seeds. When then cumin seeds starts to sputter add gram flour and fry it till it becomes light brown color.
- To this add curd mixture and fry it for sometime till the oil leaves from the mixture. Now add the chopped cooked potatoes and stir it will and add required salt.
- Add two cup of water into the gravy and let it boil. Once the gravy starts boiling then reduce the flame into low and allow the gravy to cook for about 5 minutes. Switch off the flame and garnish with coriander leaves
- The delicious potatocurd gravy is ready to serve with hot chapatis
Nutritional Info
Nutrition Facts
Dahi Aloo Recipe | Potato in Yogurt Gravy Recipe | Dahi wale Aloo
Amount Per Serving (1 Cup)
Calories 119
Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 21g7%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
- Pressure cook the potatoes and peel the skin and cut it into small square shaped pieces and keep it aside. In a bowl mix the curd along with coriander powder, chopped greenchilli,ginger,red chilli powder,turmeric powder and keep it aside
- In a heavy bottomed pan, pour the oil and add cumin seeds. When then cumin seeds starts to sputter add gram flour and fry it till it becomes light brown color.
- To this add curd mixture and fry it for sometime till the oil leaves from the mixture. Now add the chopped cooked potatoes and stir it will and add required salt.
- Add two cup of water into the gravy and let it boil. Once the gravy starts boiling then reduce the flame into low and allow the gravy to cook for about 5 minutes. Switch off the flame and garnish with coriander leaves
- The delicious potatocurd gravy is ready to serve with hot chapatis
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| Potato-Curd Gravy Recipe | Potato in Yogurt Gravy Recipe |
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