Dahi Wale Aloo (Potato Curry with Yogurt)

AuthorPooja SundariaCategory

Hello guys, how are you all? The weekend is just around the corner. But for me, two weeks sitting at home and doing nothing is more exhausted. Well, I really need one relaxed weekend. Sometimes, even I don't want to cook when my back pain is triggered. At that time my comfort food is homemade curry with rice or paratha.

Today, I am sharing my mum's easy-peasy, tangy, spicy, full of flavor recipe. This is a quick recipe that contains no ginger - garlic, some spices, sour yogurt, potato.

This spicy, tangy potato curry is full-on with flavor and easy to make with pantry staples. It's so amazing to pair this curry with any Indian bread or rice. Whenever I have a shortage of fresh vegetables or too tired by doctor's appointments or my daughter's therapy session; this is my easy to make yummy curry.

I have learned my cooking skills from my mum who is a fantastic home cook. Still, when I visit her; she makes my favorite food. At my mum's home, she serves hot food while I Sit in the kitchen and I do chit chat with her, she listens to all my bullshit and just smile.

Some people may do not know this, but I have started cooking at the age of ten. I have learned to cook from my mum, she is a fantastic cook and food made by her is always tastes special. I still crave home-cooked curries and sweets prepared by my mum. She ensures that even the vegetables that you hate, taste awesome.

Happy Friday to all!

Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients

 250 g Potato (peeled and diced)
 2 tbsp Oil
 1 tbsp Cumin seeds
 ¼ tbsp Asafoetida
 2 qts Whole dry chilli
 Few curry leaves
 2 qts Green chillies chopped
 2 tbsp Coriander powder
 1 tbsp Red chilli powder
 ½ tbsp Turmeric powder
 2 cups Water
 ½ tbsp Garam Masala
 2 tbsp Kasuri methi (sun-dried fenugreek leaves)
 1 cup Sour yogurt (whisked)
 Mint leaves for garnishing

Instructions

Yield: 2 people
1

Heat the oil in the pan

2

Once the oil is hot, add cumin and asafoetida and let them crackle for a few seconds

3

Add green chilies, curry leaves and whole dry red chili and cook for a sec

4

Add potato and turmeric and red chilli, salt give it a good mix

5

Add water and let potatoes cook on medium heat

6

Then add whisked yogurt and do continuously stirring the curry until it starts bubbling.

7

Cook for few mins.

8

After that add Kasuri methi and garam masala give it a good stir.

9

Turn off heat and garnish with mint leaves. Serve hot with chapati or rice

Ingredients

 250 g Potato (peeled and diced)
 2 tbsp Oil
 1 tbsp Cumin seeds
 ¼ tbsp Asafoetida
 2 qts Whole dry chilli
 Few curry leaves
 2 qts Green chillies chopped
 2 tbsp Coriander powder
 1 tbsp Red chilli powder
 ½ tbsp Turmeric powder
 2 cups Water
 ½ tbsp Garam Masala
 2 tbsp Kasuri methi (sun-dried fenugreek leaves)
 1 cup Sour yogurt (whisked)
 Mint leaves for garnishing

Directions

Yield: 2 people
1

Heat the oil in the pan

2

Once the oil is hot, add cumin and asafoetida and let them crackle for a few seconds

3

Add green chilies, curry leaves and whole dry red chili and cook for a sec

4

Add potato and turmeric and red chilli, salt give it a good mix

5

Add water and let potatoes cook on medium heat

6

Then add whisked yogurt and do continuously stirring the curry until it starts bubbling.

7

Cook for few mins.

8

After that add Kasuri methi and garam masala give it a good stir.

9

Turn off heat and garnish with mint leaves. Serve hot with chapati or rice

Dahi Wale Aloo (Potato Curry with Yogurt)
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