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Dahi aloo recipe

By: Dassana
Region: North Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 4
Time to Prepare: 40 Mins


1 cup fresh curd/dahi/yogurt
2 to 2.5 tbsp besan/gram flour
1.5 cups water
300 grams potatoes or 3 medium to large potatoes, boiled
2 tbsp oil
½ tsp cumin seeds/jeera
1 medium onion, finely chopped or ⅓ cup finely chopped onions
1 medium tomato, finely chopped or ⅓ cup finely chopped tomatoes
1 to 2 green chilies, finely chopped or 1 tsp chopped finely chopped green chilies
3 to 4 medium garlic cloves/lahsun, finely chopped or 1 tsp finely chopped garlic
½ inch ginger/adrak, finely chopped or 1 tsp finely chopped ginger
7 to 8 curry leaves/kadi patta
¼ tsp turmeric powder/haldi
¼ tsp red chili powder/lal mirch powder
½ tsp coriander powder/dhania powder
½ tsp garam masala powder
a pinch of asafoetida/hing
salt as required


rinse and then boil/steam potatoes till they are completely cooked. you can cook them in a pressure cooker for 3 whistles or steam them in a steamer or electric cooker.
when the potatoes are still warm, peel them. crumble and keep aside.
in another bowl, take 1 cup fresh curd/yogurt and whisk till smooth.
add 2 to 2.5 tbsp besan.
next add 1.5 cups water and whisk this mixture till smooth. there should be no lumps of besan.
chop the onions, tomatoes, ginger, garlic and green chilies finely.

preparing the gravy/sauce:

in a pan heat 2 tbsp oil and add ½ tsp cumin seeds. saute till the cumin seeds crackle and change color.
then add ⅓ cup finely chopped onions.
saute till the onions turn translucent.
add 1 tsp finely chopped ginger, 1 tsp finely chopped garlic and 1 tsp finely chopped green chilies. stir and saute for half a minute.
next add curry leaves and asafoetida. saute for about half a minute.
now add ⅓ cup finely chopped tomatoes.
stir and saute till the tomatoes become pulpy and you see oil leaving sides of the masala.
add ¼ tsp turmeric powder, ¼ tsp red chili powder and ½ tsp coriander powder. if you want you can spice the gravy more by adding ½ tsp red chili powder. stir very well.
now add the crumbled potatoes.
stir and saute for about 2 minutes.
keep the flame to a low and then add the curd mixture.
as soon as you add the curd mixture, stir quickly. stir and mix very well.
simmer for 8 to 10 minutes on a low flame. if the sauce/gravy becomes thick, then you can add some water.
then add salt as per taste.
stir and then add ½ tsp garam masala powder and 2 tbsp chopped coriander leaves. switch off the flame.
lastly stir and serve dahi aloo with chapatis, rotis or steamed rice. this aloo dahi gravy also goes very well with jeera rice or matar pulao.

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