dahi wale aloo

Dahi Wale Aloo Recipe | how to make dahi aloo ki sabji

What is dahi wale aloo?

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.

Let’s talk about the ingredients for Dahi Wale Aloo ki Sabji

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.

How To Make Dahi Wale Aloo Recipe

1. Heat 3 tbsp clarified butter (ghee). Add 1 tsp cumin seeds (jeera). Let cumin seeds splutter.

dahi wale aloo

2. Next goes in 2 dry red chilies. Cook for 30 seconds.

dahi wale aloo

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!)

dahi wale aloo

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.

dahi wale aloo

5. Add this spices mixture to the tempering.

dahi wale aloo

6. Cook for 1 minute.

dahi wale aloo

7. Add 1 cup well-whisked yogurt (dahi).

dahi wale aloo

8. Stir continuously and let it come to boil.

dahi wale aloo

9. Add boiled and mashed potatoes. Cook for 10 minutes.

dahi wale aloo

10. Time to add salt to taste.

dahi wale aloo

11. Add 1 cup water. Simmer for 2-3 minutes. Check the seasoning and consistency. Garnish with chopped coriander.

dahi wale aloo

12. Bon appétit

dahi wale aloo

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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