Dahi Wale Aloo is a flavorful potato curry made with yogurt. This fast and straightforward Indian potato curry is tangy and spicy, excellent for a quick/ vrat meal! Also, that is cooked with very fundamental spices.
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Debjani’s Note
I’ve made Indian potato and yogurt curry many occasions, and each model has been scrumptious! While they generally differ in shade and texture, I’m excited to share my absolute favourite recipe.
This specific no onion no garlic potato curry recipe is one I really like, impressed by a former colleague from North India. I used to be instantly drawn to the straightforward preparation and the great depth of taste in her model.
I really like enjoying round with recipes, taking bits and items and altering them to go well with what I like. But I at all times find yourself making this one recipe many times. It simply has the right mixture of tartness, just a little warmth, and a clean creaminess that makes it so good.
Variations of Dahi Wale Aloo Recipe
This humble potato dish is understood by many names, like Dahi Aloo or Dahi Aloo Ki Sabzi (“Potato Curry with Yogurt”), displaying simply how widespread and adaptable it’s. What’s actually particular is that it is usually made as Vrat wale Dahi Aloo, which means it is excellent for Hindu fasting intervals.
Vrat Ki Dahi Wale Aloo
Here’s just a little factor: a easy swap can rework this Dahi Aloo recipe into an ideal Vrat-friendly dish! Just exchange your common salt with Sendha Namak, or rock salt.
What makes a recipe appropriate for Vrat, you ask? Is it merely the absence of onion and garlic? Not fairly. India’s numerous tradition means customs differ throughout areas. Generally, a Vrat recipe avoids onion and garlic, makes use of Sendha Namak, and excludes sure substances, particularly animal protein. While this would possibly differ in Bengali delicacies, the place fish or meat could also be supplied to deities, that is a subject for one more time. For now, let’s get pleasure from this fundamental and scrumptious potato curry!
This Dahi Wale Aloo recipe is extremely versatile! It’s excellent for a quick weeknight dinner, a tasty addition to your Indian plate, or perhaps a dish you’ll be able to get pleasure from throughout a non secular quick, because it avoids onion and garlic. You’ll be shocked on the wonderful flavors you’ll be able to create with just some easy substances!
Instructions
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First, wash the potatoes nicely. Then, strain prepare dinner them with a pinch of salt till you hear one whistle. Turn off the warmth and let the strain launch fully by itself. Carefully open the cooker and take out the boiled potatoes. Peel potatoes.
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Cut every potato into roughly 8-10 massive items. Next, coarsely chop the tomato and finely chop the inexperienced chilies.
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Now, warmth ghee in a kadhai.
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Once sizzling, add the dry purple chilies, cumin seeds, and asafoetida (hing). Sauté for a few minute till aromatic.
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Add the chopped tomatoes and ginger paste, cooking till the tomatoes soften and the uncooked scent of ginger disappears, round 2 minutes. The ghee ought to begin separating from the edges.
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Stir in chopped inexperienced chilies, coriander powder, turmeric powder, purple chili powder, and salt. Cook on low warmth for one more 2 minutes.
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In the meantime, whisk the yogurt till it is clean. Add the yogurt to the pan, mixing repeatedly to forestall curdling.
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Finally, pour in 2 cups of water and stir every thing collectively.
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Then, add potatoes and gently stir within the remaining substances. Let every thing prepare dinner for about 5-6 minutes, permitting the sauce to thicken barely. Your creamy Dahi Wale Aloo is now able to get pleasure from!
Top tip
As the potatoes prepare dinner within the gravy, mash a number of items to thicken the sauce. Then, add the remaining boiled potatoes. This mashed potato trick offers the curry an exquisite physique. To forestall the yogurt from curdling when added to the recent pan, strive mixing it with a spoonful of entire wheat flour for the on a regular basis model of Dahi Wale Aloo. If you are making it for a quick./ Vrat, use kuttu ka atta as a substitute.
Looking for different recipes like this? Try these:
Pairing
These are my favourite dishes to serve with this potato curry:
Recipe Card
Dahi Wale Aloo | Vrat Ki Dahi Aloo Sabzi
Dahi Wale Aloo is a flavorful potato curry made with yogurt. This fast and straightforward Indian potato curry is tangy and spicy, excellent for a quick/ vrat meal! Also, that is cooked with very fundamental spices.
Ingredients
- 100 ml plain dahi / yogurt / plain curd
- 4 Potatoes massive
- 1 Tomato massive
- 2 Green Chilies
- 1 tablespoon Ginger Paste
- 2 tablespoon Ghee or oil
Spices
- 3 Dry Red Chili
- 1 teaspoon cumin seed
- 1 teaspoon asafetida/ hing
- 1 teaspoon coriander powder
- ½ teaspoon purple chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt exchange it with senda namak or rock salt to make vrat ki dahi aloo
Instructions
For this recipe, I like to make use of massive potatoes. Start by giving them a superb wash, then strain prepare dinner them with ¼ teaspoon of salt till the strain cooker whistles as soon as. Turn off the warmth and let the strain launch fully by itself.
Carefully open the cooker and take out the potatoes. Once they’re cool sufficient to deal with, peel them and lower every potato into 8-10 massive chunks.
Next, roughly chop your tomato. Cut the inexperienced chilies into small items as nicely.
Now, warmth ghee in a kadhai or deep pan.
When the ghee is sizzling, add the dry purple chilies, cumin seeds, and a pinch of asafetida (hing). Let this sizzle for a few minute till aromatic.
Add the chopped tomatoes and ginger paste, cooking till the tomatoes soften and the ginger loses its uncooked scent, which ought to take round 2 minutes. You’ll discover the ghee beginning to separate from the combination at this level.
Stir within the coriander powder, turmeric powder, purple chili powder, and salt.
Cook on low warmth for one more 2 minutes, stirring consistently.
In a separate bowl, whisk the plain yogurt or curd till it is fully clean.
Keep 2 cups of water close by.
Now, add the graceful yogurt to the pan and rapidly combine it in to forestall curdling.
Pour within the 2 cups of water and stir to mix every thing.
Gently add the boiled potatoes. As you add them, take two or three items and calmly mash them into the gravy. Then, add the remaining potatoes entire.
Let the combination simmer for about 5-6 minutes, permitting the gravy to thicken barely.
Your Dahi Wale Aloo is now able to get pleasure from!
Notes
- If you are getting ready this dish for a quick (vrat), merely substitute common salt with senda namak, also referred to as rock salt.
- To make a lower-calorie model, you’ll be able to exchange ghee with oil.
- Adjust the variety of chilies in response to your desire for spice.
- Yogurt or curd tends to separate throughout cooking, so it is important to whisk it till clean beforehand. If you are involved about curdling, combine 1 tablespoon of entire wheat flour with the yogurt for the common model, or use kuttu ka atta or rajgira atta for the vrat model. The flour helps forestall the yogurt from curdling.
Nutrition
Serving: 400g | Calories: 436kcal | Carbohydrates: 81.04g | Protein: 15.47g | Fat: 7.27g | Saturated Fat: 0.168g | Monounsaturated Fat: 0.126g | Trans Fat: 0g | Cholesterol: 17mg | Sodium: 904mg | Potassium: 1977mg | Fiber: 13.9g | Sugar: 5.03g | Vitamin A: 1743IU | Vitamin C: 77.7mg | Calcium: 111mg | Iron: 5.79mg
No Onion No Garlic Recipes
Have you tried the Vrat ki Dahi Wale Aloo recipe from Debjanir Rannaghar!
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About Debjani Chatterjee Alam
I’m Debjani Chatterjee Alam. A CSR specialist by career and a meals author, meals blogger, and meals photographer as nicely. I stay in Kolkata together with my Husband Mehebub who’s an architect by career, my daughter Pasta, and likewise my canine daughters Coffee and Luchi.
