Dahi aloo – another potato based curry that is prepared with lots of curd or dahi and some mild spices.
Dahi aloo is a very popular Indian curry along the lines of dum aloo, aloo kofta, aloo kurma and jeera aloo. Dahi aloo is enjoyed with Indian flat breads or chapati. It goes well with even naan and phulkas. Rice varieties like, pulao, jeera rice and coconut rice go well too with this mildly spiced dahi aloo.
The main part in preparing this curry is not to let the whey separate from the curd. If that happens, the curry gets very loose and the consistency will not be thick. So, one way to avoid the whey separating from the curd is to add besan (chickpea flour) to the curd before cooking it. The other way is to remove the pan from heat before adding the curd. I prefer the second one because I personally do not like besan in any of my dahi or curd recipes. So, to avoid that I add dahi in the last minute of cooking after removing the pan from heat.
Also, I have used 1 cup of well beaten curd in this recipe. To make it a little loose, I have added about 1/2 cup water. You can adjust this as per the gravy you need.
Cooking time: 20 mins
Preparation time: 15 mins
Potato or aloo – 3, big (If using baby potatoes, use about 10)
Onion – 1 small (finely chopped)
Cloves – 2
Cinnamon – small piece
Garam masala powder – 2 tsp
Ginger-garlic paste – 1 tbsp
Coriander or dhania powder – 1tbsp
Amchur powder or dry mango powder – 1 tsp
Turmeric powder – ½ tsp
Red chili powder – 1 tsp
Yogurt or curd or dahi – 1 cup (well beaten) + 1/2 cup water
Coriander leaves – to garnish
Salt – to taste
Oil – 2 tbsp
Mustard seeds – 1 tsp
Green chili – 3 (slit)
Mango achaar or mango pickle – 1 tbsp, optional
- First, cook the potatoes till they are completely soft. Peel them and cut them into bite size pieces.
- Fry them in 1 tsp oil till it turns into light golden color.
- Transfer to a bowl and set aside.
- In the same pan, add the remaining oil and let it heat.
- Add the mustard seeds, cloves, cinnamon and green chili. Let them pop.
- Add the ginger garlic paste and onions. Fry for few minutes.
- Add the coriander powder, dry mango powder, turmeric and red chili powder.
- Fry till the masala is well cooked.
- Remove from heat and add the well beaten curd.
- Mix well and then add the potatoes, garam masala powder and coriander leaves.
- Adjust the seasoning and add the pickle. Give a good mix and serve warm.
- The pickle or achaar gives a mild spice.
- Sour curd is preferable.