Dahi Wale Aloo Recipe

food recipe image
Dahi Wale Aloo

Serves – 4

Ingredients 

Oil – 4tbsp

Black cardamom – 2no

Heeng (asafoetida) – ½ tsp

Green chilli slit – 2nos

Cumin – 1½ tsp

Bay leaf – 1no

Baby potato (peeled) – 4cups

Onion chopped – 1cup

Ginger Garlic paste – 1½ tbsp

Turmeric – 1tsp

Chilli powder – ¾ tsp

Coriander powder - 1tbsp

Curd - 1 cup 

Salt - to taste

Green chilli - 1no

Bhuna Besan (roasted gram Flour) - 1½ tbsp

Water - ¼ cup

Water - 1cup

Kasoori Methi (fenugreek) - 2tsp

Coriander chopped - handful

Desi Ghee - 1tbsp

food recipe image
Dahi Wale Aloo

Method

Place the peeled baby potatoes in cold water for 20 mins. In the meantime heat oil in a pan and add black cardamom, heeng (asafoetida), green chilli, cumin, bayleaf and give a stir. 

Once the cumin cracked add chopped onions and cook them till they brown. At this stage add the ginger and garlic paste and cook for 2-3mins.

Sprinkle turmeric, chilli powder, coriander powder and give a quick stir. Add in whisked curd and turn the heat to high and stir continuously till the curd gets a boil. Now cook the masala till oil oozes and comes to surface.

Drain water from potatoes and add them to the masala along with some salt. Cook them for 5minutes and you may add some extra green chillies at this stage if you want to spice it up a bit. Lower the heat and cover and cook the potatoes for 15mins.

Dahi Wale Aloo
Dahi Wale Aloo

After 15mins remove the lid and add a dash of water if required and mix them. In a separate bowl mix together bhuna besan with ¼ cup water. Pour this over the potatoes and mix them. This will thicken the masala/curry. Once it gets thick add another cup of water to it and cook till potatoes are tender.

Add Kasoori methi leaves, chopped coriander and a tbsp of ghee. Stir and serve them hot with Indian breads.