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Dahiwale Aloo (Potatoes in Yogurt Curry)

Servings: 2
Cuisine: Indian
Course: Main Course
Time: 25 minutes
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Spicy potatoes in a rich yogurt gravy, Dahiwale Aloo has all the rich goodness without the calories. This is my take on the popular north Indian curry and is sure to be a hit among family and friends.

Ingredients

  • 250 gm baby potatoes
  • 1 cup curd
  • 1 tbsp cornflour
  • 2 tbsp oil
  • 1 bay leaf
  • 1 medium onion finely chopped
  • 1-2 green chillies chopped
  • 1 tsp red chillies powder
  • 1 tsp cumin powder (jeera)
  • 1 tsp coriander powder (dhania)
  • 3 tbsp tomato puree
  • 2 tbsp tomato sauce
  • 2 tsp dry fenugreek leaves (kasoori methi)
  • Salt to taste

Garam masala (coarsely ground)

  • 4 cloves
  • 5 peppercorns
  • 1 star anise
  • 1" cinnamon
  • 1 black cardamom
  • 3 green cardamoms

Instructions

  • Boil the baby potatoes in salt. Peel and prick them with a fork.
  • In another bowl, mix the the curd and the cornflour. Keep aside.
  • Heat oil in a pan. Add in the potatoes and shallow fry them until they change color. Remove and keep aside.
  • In the same oil, add in the bay leaf and the coarsely ground garam masala.
  • Add in the chopped onions and green chillies and saute for a minute.
  • Add in red chillies powder, cumin powder, coriander powder, and salt to taste. Mix well.
  • Add in the potatoes and mix.
  • Add the tomato puree and tomato sauce. Mix until the potatoes are well coated with the masala.
  • Next, add in the curd mixture and mix well.
  • Crush the dried fenugreek leaves (kasoori methi) and add them to the potatoes.
  • Cover with a lid and let it simmer until the curd is cooked and you can see oil on the surface. Serve hot.

Video

Notes

  • You can use any oil except mustard oil. The pungency of the oil does not work for this recipe.
  • If baby potatoes are not available, you can use regular sized potatoes cut into bite sized pieces.


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Spicy potatoes in a rich yogurt gravy, Dahiwale Aloo has all the rich goodness without the calories.