Dahi Aloo / Potatoes in yoghurt gravy | How to make Dahi Aloo / Potatoes in yoghurt gravy

By Sharmila Dwivedi  |  17th Jun 2016  |  
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  • Dahi Aloo / Potatoes in yoghurt gravy, How to make Dahi Aloo / Potatoes in yoghurt gravy
Dahi Aloo / Potatoes in yoghurt gravyby Sharmila Dwivedi
  • Prep Time

    20

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

58

0





About Dahi Aloo / Potatoes in yoghurt gravy Recipe

Potatoes cooked with a dash of Tandoori masala and spices and slowly simmered in yoghurt gravy.

Dahi Aloo / Potatoes in yoghurt gravy is one dish which makes its accompaniments tastier. With the right mix of flavours, Dahi Aloo / Potatoes in yoghurt gravy has always been everyone's favourite. This recipe by Sharmila Dwivedi is the perfect one to try at home for your family. The Dahi Aloo / Potatoes in yoghurt gravy recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Dahi Aloo / Potatoes in yoghurt gravy is 20 minutes and the time taken for cooking is 15 minutes. This is recipe of Dahi Aloo / Potatoes in yoghurt gravy is perfect to serve 4 people. Dahi Aloo / Potatoes in yoghurt gravy is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Dahi Aloo / Potatoes in yoghurt gravy. So do try it next time and share your experience of cooking Dahi Aloo / Potatoes in yoghurt gravy by commenting on this page below!

Dahi Aloo / Potatoes in yoghurt gravy

Ingredients to make Dahi Aloo / Potatoes in yoghurt gravy

  • Baby potatoes - ¼ kg
  • Ginger paste - 1 tbsp
  • Garlic paste - 1 tbsp
  • Curd - 1 cup
  • Turmeric powder - 1 tsp
  • Red chilli powder - 1 tsp
  • Tandoori masala - 1 tsp
  • Crushed Kasoori methi - 1 tsp
  • Cooking Oil - 2 tbsp
  • Salt - to taste
  • Sugar - A pinch
  • Water - for gravy
  • Red colour- a pinch

How to make Dahi Aloo / Potatoes in yoghurt gravy

  1. Boil the potatoes in salt water. Cool, peel and pick with a fork.
  2. Heat oil in a kadahi or pan. Add the ginger and garlic paste and fry well.
  3. Add the potatoes and turmeric powder. Fry well till the masalas coat the potatoes. Add tandoori masala and kasoori methi. Fry well.
  4. Add some water and salt. Bring to a simmer.
  5. Beat the curd till smooth. Lower heat and add the beaten curd. Cover and simmer for 5 minutes.

My Tip:

If you are afraid of the curd splitting, add a pinch of besan to the curd when beating it. The curd will not split and the gravy will have a beautiful consistency.

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