Dahi Aloo Recipe | Potato in Yogurt Gravy Recipe | Dahi wale Aloo
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.
Servings: 4 people
Calories: 119kcal
Equipment
- Mixing Bowl
- Heavy Bottomed Pan
Ingredients
- 4 Potato Medium size
- 2 Green Chili Chopped
- 1 teaspoon Ginger Chopped
- 4 tablespoon Curd (Plain Yogurt)
- 2 tablespoon Coriander Powder
- ½ teaspoon Red Chili Powder
- 1 tablespoon Gram Flour (Besan / Chickpea Flour)
- 1 pinch Asafoetida (Asafetida / Hing)
- 1 teaspoon Turmeric Powder
- 1 tablespoon Coriander Leaves For Garnishing
For Tempering
- 1 tablespoon Oil
- 1 teaspoon 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
Nutrition
Serving: 1Cup | Calories: 119kcal | Carbohydrates: 21g | Protein: 4g | Fat: 3g