Dahi wale Aloo
In summers curd has to be my part of meal every day. It keep my stomach and digestive system cool and mostly protects me from falling ill. One such amazing yogurt curry is Dahi Wale Aloo... a common dish in Punjab and Northern region of India. Boiled potato chunks cooked in a thick creamy yogurt curry gives a blast to your palate. The curry can be enjoyed with steamed rice or chapatis. I had an opportunity to have this first at one of my Punjabi family friend. The only fuss is to boil the potatoes. But if you have boiled potatoes ready in hand then this dish is a rescue for the sudden guest arrival. It;s quick and easy, best part is that it doesn't require any complicated ingredients. Just few handful of ingredients and you are done.
- Prep Time30Minutes
- Cooking Time15Minutes
- Potatoes - 4 (medium)
- Fresh curd - 1 1/2 cups
- Besan / Gram Flour - 2 tbsp
- Hing/ Asoefitida - 1/3 tsp
- Zeera / Cumin - 1 tsp
- Curry leaves - 4
- Onion - 1 (finely chopped)
- Ginger - 1/2 tsp (chopped)
- Garlic - 1/2 tsp (chopped)
- Green Chilly - 2 (chopped)
- Red Chili powder - 1 tsp
- Coriander Powder - 1 1/2 tbsp
- Turmeric powder - 1/2 tsp
- Salt - as needed
- Oil - 4 tbsp
- Fresh Coriander - for garnish
- Wash and pressure cook the potatoes. Let them cool and then peel and break them into thick pieces with hands. Keep aside.
- In a large bowl, add curd and besan with little water and whisk it to make a smooth batter. Make sure there should not be any lumps formed. Keep aside.
- Heat oil in a wok and add zeera and hing. As soon as the zeera crackles, add finely chopped onion and saute till onion softens.
- Now add finely chopped or minced ginger, garlic and green chilies along with some curry leaves and fry them all together for few minutes.
- Now add red chili powder, coriander powder and turmeric and fry the masala well till it starts leaving oil from the sides. If you find the masala sticking the bottom, you can add little water (2 tbsp) in it and fry nicely.
- Add the broken potatoes and mix all properly till the fried masala coats the potatoes well.
- Now lower the gas flame and start pouring the curd batter slowly and stir gently.
- Adjust salt as per your taste and close the lid and let the curry cook for some time.
- Once the curry is done, turn off the flames and garnish it with freshly chopped coriander.
- Serve hot with chapati, or plain rice.