DAHIWALE ALOO / POTATO YOGURT CURRY
Preethi Prasad
Delicious and quick curry with Potato , Yogurt and Spices.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine Indian
Wide Bottom Pan
Spatula
Knife
Chopping Board
- 3 Nos Medium Size Potato Peeled and Cut into cubes
- 1 Cup Thick Yogurt
- 1 Tsp Cumin / Jeera
- 1/2 Tsp Chat Masala
- 1 Tsp Kashmiri Red Chilli Powder
- 1/4 Tsp Turmeric / Haldi
- 1 Tsp Coriander Powder
- Salt to Taste
- 1 Tbsp Finely Chopped Fresh Coriander
- 5 Nos Curry Leaves
- 1 Cup Water
- 1 Tbsp Aloo Bhujia
- 3 Tsp Oil
For Garnish
- 1/2 Tsp Black Sesame Seeds
Wash and peel the potatoes . Chop them into cubes. Keep it aside.
Add turmeric , Kashmiri red chilli powder, salt, coriander power , chat masala to the thick yogurt and mix it well. It should be lump free.
Heat oil in a wide bottom pan. Add cumin / jeera.
Once it splutters add the potato cubes and some salt. Roast on medium heat untill it is golden brown
Now add the Yogurt and Spice mix plus a cup of water.
Mix well and let it simmer for about 5 -7 minutes.
Add curry leaves ,chopped fresh coriander and aloo bhujia.
Mix again and turn off the heat.
Garnish with black sesame seeds and serve with Rice or Roti.
- I have used Home made Yogurt here.
- Ensure the yogurt is not very Sour.
- If the yogurt is sour adjust the chat masala .
- Yogurt should be thick.
- You can substitute potato with Bhindi , Lauki, Turai or Eggplant too.
- Adding bhujia makes it even more tastier. You may skip it in case you don't have.
- Garnishing black sesame seeds is optional. But do try adding it.
Keyword CURRY, DAHIWALE ALOO, NO ONION NO GARLIC RECIPE, POTATO YOGURT CURRY, VEGETARIAN