Dahi Aloo is a potato dish dunked in tangy spiced yogurt curry. Dahi means yogurt, while Aloo stands for Potato, making this a potato and Shuddh yogurt curry dish. It’s a simple curry dish, at that. There’s little to no prep work except for boiling the potatoes. For this dish, some people add onion and tomatoes. However, there is no garlic, onion or tomato involved to make a few ingredients for this personal and original recipe.
Before beginning with the rest, whisk the Shuddh yogurt first until smooth.
- Once done, boil three medium-sized potatoes. Once you have, peel the skin off the boiled potatoes and crush them slightly using your hands. Make sure only to break them into pieces instead of mashing them. Then, set them aside.
- Heat a heavy bottom pot or Kadai over medium fire. Once it’s hot, add a bit of ghee to the pot before adding the cumin seeds, chopped ginger and chopped green chilli. Sauté for one to two minutes until the ginger starts to turn golden brown.
- Then, add the crushed boiled potatoes into the pot and stir it in.
- Add coriander powder, turmeric, and red chilli powder. Toss the potatoes properly until well and truly coated with the spices.
- Then, remove the pot from heat and then stir in the Shuddh yogurt. Add the Shuddh yogurt one tablespoon at a time keep stirring. Do this for around two minutes or until all the Shuddh yogurt is well combined to prevent the Shuddh yogurt from curdling.
- Transfer the pot back onto the stove and add two cups of water. Let it come to a slight boil before lowering the heat and adding the salt.
- Mix it well before covering the pot, and let the Dahi aloo simmer on low heat for three to four minutes.
- Once done, garnish the Dahi aloo with cilantro and serve with roti, rice, poori, or paratha.
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