Dahi wale Aloo | How to make Dahi wale Aloo

By SHREYA TIWARI  |  11th Apr 2017  |  
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  • Dahi wale Aloo, How to make Dahi wale Aloo
Dahi wale Alooby SHREYA TIWARI
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

36

0





About Dahi wale Aloo Recipe

So about today’s recipe, Dahi wale Aloo or Dahi Aloo happens to be very popular in North India and is usually made during poojas, festive fasting (vrat) or when we want to serve a light Satvik (no onion-no garlic) meal. One can pair this with Masala Puri or Laccha Paratha or even some plain rice. A very delicious recipe from my Mom's kitchen!

Dahi wale Aloo, a deliciously finger licking recipe to treat your family and friends. This recipe of Dahi wale Aloo by SHREYA TIWARI will definitely help you in its preparation. The Dahi wale Aloo can be prepared within 10 minutes. The time taken for cooking Dahi wale Aloo is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Dahi wale Aloo step by step. The detailed explanation makes Dahi wale Aloo so simple and easy that even beginners can try it out. The recipe for Dahi wale Aloo can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Dahi wale Aloo from BetterButter.

Dahi wale Aloo

Ingredients to make Dahi wale Aloo

  • 3 nos. peeled and cubed potatoes (you can use boiled too)
  • 1 nos slit green chilli
  • 1/2 tsp jeera dana
  • 3/4 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tbsp oil/ ghee (we use mustard oil)
  • 3/4 cup yogurt
  • water as needed
  • salt to taste (or sendha namak)
  • chopped coriander leaves to garnish

How to make Dahi wale Aloo

  1. Heat oil in the pan, then add jeera dana and slit green chilli. Let them splatter for a minute.
  2. Next add the cubed potatoes and season with salt, turmeric & red chilli powder. Add some water and cover the pan with a lid. Cook for 10-12 mins or until the potatoes are soft (cook for just 5 mins if using boiled potatoes).
  3. In the meanwhile, whisk curd with about 1 cup of water.
  4. Add this mixture to the cooked potatoes.
  5. Keep the flame at the lowest at this point and keep stirring continuously until the yogurt comes to a boil.
  6. Cook for 5-7 mins and turn off the flame.
  7. Garnish with chopped coriander and serve it piping hot.

My Tip:

Always ensure you season it well as potatoes tend to absorb a good amount of seasoning.

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