Dahi wale Aloo | How to make Dahi wale Aloo

By Swapna Sunil  |  10th Apr 2017  |  
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  • Dahi wale Aloo , How to make Dahi wale Aloo
Dahi wale Aloo by Swapna Sunil
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About Dahi wale Aloo Recipe

Dahi Wale Aloo Recipe is a common Punjabi dish also cooked in the rest of Northern India. A comforting Navratri dish it is made of boiled potato chunks cooked in a thick creamy yogurt curry which is cooling and perfect for fasting days.

Dahi wale Aloo is an authentic dish which is perfect to serve on all occasions. The Dahi wale Aloo is delicious and has an amazing aroma. Dahi wale Aloo by Swapna Sunil will help you to prepare the perfect Dahi wale Aloo in your kitchen at home. Dahi wale Aloo needs 10 minutes for the preparation and 45 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Dahi wale Aloo . This makes it easy to learn how to make the delicious Dahi wale Aloo . In case you have any questions on how to make the Dahi wale Aloo you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Swapna Sunil. Dahi wale Aloo will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Dahi wale Aloo

Ingredients to make Dahi wale Aloo

  • 4 nos : potatoes, cubed
  • 1.5 cups: yogurt
  • 2 tbsp: gram flour
  • 1/3 tsp: asafoetida
  • 1 tsp: cumin seeds
  • 1 medium: onion, finely chopped
  • 1/2 tsp : ginger, finely chopped
  • 1/2 tsp : garlic, finely chopped
  • 2 nos : green chillies, minced
  • 1 tsp : red chilli powder
  • 1.5 tsp : coriander Powder
  • 1/2 tsp : turmeric powder
  • salt, to taste
  • 4 tbsp : oil
  • coriander leaves : chopped for garnish

How to make Dahi wale Aloo

  1. To begin making Dahi Wale Aloo Recipe, first wash the potatoes thoroughly. Then pressure cook them till they are cooked soft, but not completely mushy.
  2. Once the pressure has released from the cooker, open the line, drain the water and allow the potatoes to cool. Then, peel them and roughly break into chunks.
  3. In a large bowl, add curd and besan with a little water and whisk them together to make a smooth batter. There should not be any lumps in the curds. Whisk till it is smooth and then set aside.
  4. In a wok or kadhai, warm some oil. Add cumin seeds and hing. As soon as cumin begins to crackle, add finely chopped onion and saute till the onions soften.
  5. Next add the finely chopped ginger, garlic and green chilies along with the curry leaves and toss them all together for a couple of minutes.
  6. Add the red chilli powder, coriander powder and turmeric and saute the masala well until it is cooked through and begins to release oil from the sides. If you find the masala sticking at this stage, add a little water (2 tablespoons) in it and toss well.
  7. Add the potatoes to the masala and mix again till the potatoes are well-coated.
  8. Turn the heat to low and start pouring the beaten curd over the potatoes. Mix well. Adjust salt as per your taste and close the lid to allow the curry to simmer for 5 minutes.
  9. Once done, turn the heat off, garnish with coriander leaves and serve with Steamed Rice or Phulkas.

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