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Dahi aloo
Time to cook
45 minutes
Difficulty
Easy
Serves
2
A comforting and creamy potato (aloo) curry made with yogurt, spices, and a tempering of mustard seeds and curry leaves, originating from North Indian cuisine.
Ingredients
Curd
0.75 cup
Besan
1.25 tbsp
Water
1 cup
Boiled Potatoes
1.25 cup
Cold Pressed Olive Oil
1.25 tbsp
Cumin Seeds
1 pinch
Onion Raw
0.25 cup
Tomatoes
1 small
Green Chillies
0.75 tsp
Fresh Garlic
0.75 tsp
Fresh Ginger
0.75 tsp
Curry Leaves
5 leaf
Turmeric
1 pinch
Red Chilli Powder
1 pinch
Coriander Powder
0.25 tsp
Garam Masala
1 pinch
Asafoetida
1 pinch
Salt
1 pinch
Step-by-step instructions to cook
Prep
Rinse and cook the potatoes until fully done.
Let them cool, peel, crumble, and set them aside.
In a separate bowl, whisk fresh curd (yogurt) until smooth.
Add besan (gram flour) to the curd, pour in water and whisk the mixture until it's completely smooth, ensuring no small lumps of gram flour remain.
Finely chop the onions, tomatoes, ginger, garlic, and green chilies.
Cooking
Heat oil and add cumin seeds.
Fry until they crackle and change color on low heat.
Add finely chopped onions and sauté on low to medium-low heat until they turn translucent and soft.
Stir in finely chopped ginger, garlic, and green chilies; sauté for about 30 seconds on low to medium-low heat.
Add curry leaves and asafoetida. Sauté for another 30 seconds on low to medium-low heat.
Add finely chopped tomatoes and sauté until they become pulpy, and you see oil leaving the sides of the mixture.
Add turmeric, red chili powder, and coriander powder; stir well.
Add boiled crumbled potatoes and sauté for about 2 minutes on low to medium-low heat.
Keep the heat low and add the curd and gram flour slurry.
Immediately stir and mix thoroughly.
Simmer the gravy for 8 to 10 minutes on low heat and add water if it gets too thick.
Season with salt and stir, then add garam masala.
Nutrition information
(per serving)
Carbs
6.7
Proteins
2.0
Fats
3.5
Fiber
1.1
64
kcal
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