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 (480 ml) yogurt, room temperature
- 2 cups (480 ml) water
- 1 tsp cumin seeds
- 1 tsp red pepper flakes, plus extra for garnish
- 1 tsp turmeric powder
- 1 1/2 tsp salt, or to taste
- 2 tbsp 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: Side Dish
- 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