Dahiwale Aloo (Potatoes in Yogurt Curry)
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.
- 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
- 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.
- 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.
If you enjoyed the video above, subscribe to the Mads’ Cookhouse YouTube channel for a new easy recipe every Tuesday.