Description
Dahi Ke Aloo is a comforting Indian dish where potatoes are cooked in a tangy and creamy yogurt sauce, flavored with simple spices for a delightful meal.
Ingredients
Units
Scale
- 4 medium size potatoes, boiled and peeled
- 2 cups yogurt, room temperature
- 2 cups water
- 1 teaspoon cumin seeds
- 1 teaspoon red pepper flakes, plus extra for garnish
- 1 teaspoon turmeric powder
- 1 1/2 teaspoons salt, or to taste
- 2 tablespoons vegetable oil
- Fresh cilantro, chopped, for garnish
Instructions
- Boil the potatoes until tender. Thoroughly mash one potato and cut the others into bite-sized pieces. Set aside.
- In a bowl, whisk together the yogurt and water until smooth and free of lumps. Set aside.
- Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add the red pepper flakes and turmeric powder to the pan, stirring for a few seconds to release their flavors.
- Add the mashed potato to the pan, stirring well to combine with the spices. Cook for 2-3 minutes.
- Add the yogurt mixture to the pan, stirring continuously to prevent curdling. Bring to a gentle simmer.
- Add the bite-sized potato pieces and salt to the pan. Stir well and let the mixture simmer for 10-15 minutes, until the sauce thickens slightly and the potatoes are well-coated.
- Garnish with extra red pepper flakes and fresh cilantro before serving.
Notes
Serve Dahi Ke Aloo with hot rotis or fresh baguettes for a complete meal. Ensure the yogurt is at room temperature to prevent curdling. Adjust the spice level by varying the amount of red pepper flakes. The dish can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 grams
- Sodium: 600 mg
- Fat: 9 grams
- Carbohydrates: 40 grams
- Fiber: 4 grams
- Protein: 6 grams
- Cholesterol: 10 mg