Dahi Wale Aloo

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Dahi Aloo Recipe | Dahi Wale Aloo

dahi wale aloo garnished with coriander leaves and served in a white with red dots ceramic bowl, kept on a wooden tray and text layover.

How to make Dahi Wale Aloo

Preparation

1. Rinse and boil/steam 300 grams (3 medium to large) potatoes till they are completely cooked. You can cook them in a 3 litre stovetop pressure cooker for 3 to 4 whistles adding 2 cups water.

Alternatively choose to steam or cook potatoes in a steamer or electric cooker or Instant Pot adding water as needed.

When the pressure drops naturally in the cooker, then only open the lid. Carefully remove the boiled potatoes with tongs. Set the potatoes aside to cool on a plate.

2. In another bowl, take 1 cup fresh curd/yogurt and whisk till smooth. Perfectly set homemade Curd is better.

3. Add 2 to 2.5 tablespoons gram flour (besan).

4. Next, add 1.5 cups water and whisk to a smooth slurry using a small wired whisk. There should be no lumps of gram flour. Keep aside.

water added to curd mixture and whisked well.

5. When the potatoes are still warm, peel them. Crumble and keep aside.

Make Dahi Aloo

6. In a pan, heat 2 tablespoons oil and add ½ teaspoon cumin seeds. Sauté on low to medium-low heat till the cumin seeds crackle and change color.

7. Then, add ⅓ cup finely chopped onions.

finely chopped onions added to the hot oil.

8. Sauté till the onions turn translucent on low to medium-low heat.

sautéing onions in the pan to make dahi aloo.

9. Add 1 teaspoon finely chopped ginger, 1 teaspoon finely chopped garlic and 1 teaspoon finely chopped green chilies. Stir and sauté for half a minute on low heat.

finely chopped ginger, finely chopped garlic and finely chopped green chilies added to the onions.

10. Next, add 7 to 8 curry leaves and 1 pinch asafoetida (hing). Sauté on low heat for about half a minute.

curry leaves and asafoetida added to the onion mixture.

11. Now, add ⅓ cup finely chopped tomatoes.

finely chopped tomatoes added to the onion mixture.

12. Stir well to mix.

13. Sauté on medium-low to medium heat till the tomatoes become pulpy and you see the oil leaving sides of the masala.

14. Add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder and ½ teaspoon coriander powder.

If you prefer, you can spice the gravy more by adding ¼ to ½ teaspoon red chili powder. Mix and stir very well.

spice powders added to the onion-tomato mixture.,

15. Now, add the boiled crumbled potatoes.

crumbled potatoes added to the onion-tomato mixture to make dahi aloo.

16. Stir and sauté for about 2 minutes.

17. Keep the heat to low or switch off the heat and add the curd and gram flour slurry.

curd slurry mixture added to the potato mixture.

18. As soon as you add the curd slurry, stir quickly to combine and mix everything.

stirring the curd slurry mixture with the potato mixture.

19. Stir to mix thoroughly.

curd slurry mixture mixed evenly with the rest of the ingredients in pan.

20. Simmer the gravy for 8 to 10 minutes on low heat. If the gravy becomes thick, then you can add some water. Stir a few times while the sauce is simmering.