Boiled potato cooked in tangy and spicy yogurt based gravy is dahi wale aloo. The recipe can be fixed in 15-20 minutes. It gives a quick and delicious break from the regular aloo sabji that we make in tomato based gravies. Dahi aloo ki sabji has a strong flavor of asafoetida and cumin seeds which really compliment the pungency of the yogurt gravy. Dahi wale aloo can be served with parathas or pooris for lunch or dinner or even brunch.
Properly boiled potatoes are essential for proper aloo ki sabji. In this post, I have shared the things to be kept in mind to boil potatoes properly for any recipe. Slightly tangy yogurt is required for aloo ki sabji recipe. If you have fresh yogurt just leave on your kitchen counter for 3-4 hours. Yogurt gravies are a bit tricky. Following should be kept in mind while preparing yogurt based gravies:
Make sure the yogurt is at room temperature.
It should be very well whisked.
Do not add yogurt when the tempering is too hot.
Stir continuously till the first boil and occasionally thereafter.
Adding 1 tsp cornflour in 1 cup yogurt not only gives body to the gravy but also avoid its curdling.
Salt should be added at the end when the gravy is ready.
Once the gravy is ready do not cover fully. Just cover it partly.
Another main course potato preparation is the one in tomato gravy i.e. aloo tamatar ki sabji. View the recipe here. Another simple recipe having the same combination i.e. of potatoes and yogurt is aloo raita. View the recipe here.
1. Heat 3 tbsp clarified butter (ghee). Add 1 tsp cumin seeds (jeera). Let cumin seeds splutter.
2. Next goes in 2 dry red chilies. Cook for 30 seconds.
3. In a bowl add the dry spices i.e. 2 tsp Kashmiri red chili powder, 2 tsp coriander powder and just 1/8, i.e. half of ¼ tsp turmeric powder. (1/8 is not converted into a fraction as ¼, anyways, not relevant!)
4. Add approximately ½ cup of water and mix. In this mixture add in 1 big pinch of asafetida. Important: To get maximum flavor of asafetida it should be dissolved in some water and used.
5. Add this spices mixture to the tempering.
6. Cook for 1 minute.
7. Add 1 cup well-whisked yogurt (dahi).
8. Stir continuously and let it come to boil.
9. Add boiled and mashed potatoes. Cook for 10 minutes.
10. Time to add salt to taste.
11. Add 1 cup water. Simmer for 2-3 minutes. Check the seasoning and consistency. Garnish with chopped coriander.
12. Bon appétit
PREP TIME 10 minutes
COOK TIME 20 minutes
TOTAL TIME 30 minutes
• 3 tbsp ghee
• 1 tsp cumin seeds
• Big pinch of heeng
• 2 dry red whole chillies
• 1 cup sour yogurt (khatta dahi), well whisked
• Water as much required
• 1 tsp corn flour
• 2 tsp Kashmiri red chilli powder
• 2 tsp coriander powder
• 1/8 tsp turmeric powder
• 3 medium size potatoes (boiled an coarsely mashed)
• Salt to taste
1. Heat 3 tbsp clarified butter (ghee).
2. Add 1 tsp cumin seeds (jeera). Let cumin seeds splutter.
3. Next goes in 2 dry red chilies. Cook for 30 seconds.
4. In a bowl add the dry spices i.e. 2 tsp Kashmiri red chili powder, 2 tsp coriander powder and just 1/8, i.e. half of ¼ tsp turmeric powder.
5. Add approximately ½ cup water and mix.
6. In this mixture add in 1 big pinch of asafetida. Important: To get maximum flavor of asafetida it should be dissolved in some water and used.
7. Add this spices mixture to the tempering.
8. Cook for 1 minute.
9. Add 1 cup well whisked yogurt.
10. Stir continuously and let it come to boil.
11. Add boiled and mashed potatoes. Cook for 10 minutes.
12. Time to add salt to taste.
13. Add 1 cup water. Simmer for 5 minutes. Check the seasoning and consistency. Garnish with chopped coriander.
14. Bon appétit.
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