Potato in Curd Gravy Recipe | Dahi wale Aloo | Dahi Aloo Recipe
Potato in curd gravy is one of the famous North Indian recipes. It is a combined with yummy yogurt cream which tastes good with puri or chapathi or paratha.
Based on the quantity of oil, red chilli powder and curd, the colour of this recipe changes. While making gravy if you use old curd then it may taste a bit sour so choose fresh one. We can make this recipe either in an open vessel with a lid or even in a pressure cooker.
While cooking this recipe we need to cook at low heat as yogurt may become bitter in taste and ruin the whole recipe. We can even mix spice masala powders while beating curd.
Here are some tips to make perfect potato in curd gravy:
- Choose the right kind of potatoes: Choose starchy potatoes, like Russet potatoes, to make the dish. They have a fluffy texture and absorb the flavors of the gravy well.
- Boil the potatoes correctly: Boil the potatoes until they are soft and cooked through, but not mushy. Drain and let them cool down before dicing them.
- Use fresh ingredients: Use fresh yogurt, and the freshest spices and herbs possible to get the best flavor.
- Use a mix of spices: Use a blend of spices like cumin, coriander, turmeric, and red chili powder to create a flavorful and aromatic gravy. You can also add other spices like garam masala, bay leaves, and cloves to add more depth to the dish.
- Temper the spices correctly: Temper the spices in hot oil before adding the yogurt to the dish. This will help to bring out their flavors and aromas.
- Cook the yogurt carefully: When adding the yogurt to the dish, make sure to whisk it well and cook it on low heat to prevent curdling.
- Use the right amount of water: Add just enough water to create a smooth and creamy gravy. Too much water can make the dish watery and bland.
- Adjust the seasoning: Taste the dish and adjust the seasoning as needed. Add more salt, spices, or chili powder to suit your taste.
By following these tips, you can make a delicious and flavorful Dahi Wale Aloo that is perfect for a comforting lunch or dinner.
You may also like to check Potato raita and potato cake recipes
Potato In Curd Gravy, Potato curd gravy, How to make potato In curd gravy
Ingredients
- Potatoes boiled and peeled – 3 (medium)
- Red chilli powder – 1 tsp.
- Coriander seed powder – ½ tsp.
- Curd or yogurt beaten – 1 cup
- Turmeric powder – ¼ tsp.
- Green chillies slit – 2
- Garam masala – ¼ tsp.
- Asafoetida – 2 pinches
- Curry leaves – 1 stalk
- Coriander leaves chopped – 1 tbsp.
- Water – 1 ¼ cup
- Ginger grated – ½ tsp.
- Garlic grated – ½ tsp.
- Cumin seeds – 1 tsp.
- Mustard seeds – 1 tsp.
- Wheat flour/ Besan flour – ¼ tsp.
- Salt – 1 tsp.
- Oil – 1 tbsp.
Instructions
How to Make Potato In Curd Gravy:
- Make the potatoes into two portions.
- In one portion take 3-4 pieces of potatoes and mash those with the hand and in other portion cut the potatoes into big pieces.
Take ¼ cup water and mix all the dry masalas
- Heat oil. Add cumin and mustard seeds.
- When the seeds start spluttering, add green chilli, ginger-garlic and curry leaves.
- Add the masala mixture and fry for 2 minutes.
- Add beaten curd(yogurt) and stir continuously till the yogurt loses its whiteness (approximately 5 minutes)
- Add leftover water and the two portions of potato and wheat flour. Stir well.
Let it boil for 2 minutes on high flame and later slim the heat and cook for 8-10 min or till gravy thickens with lid cover covered.
Potato in curd gravy is ready. Garnish with chopped coriander.
- Serve hot.
Recipe Notes
TIPS:
- It takes 3 whistle blows to cook potatoes in pressure cooker.
- One can peel the skin of potatoes when they are hot.
- We have added wheat flour but we can substitute with besan flour but we need to take care that there are no lumps.
