Aloo Dahi / Potato in Tangy Yogurt Curry
A perfect combination of creamy potato and tangy and spicy yogurt curry.
Ingredients
- 2 Cups Boiled, peeled, and cubed potato
- ½ Cup Thick Plain Yogurt (homemade or store bought)
- 1 Tbsp Avocado Oil
- 1 Tsp Cumin Seeds
- 1 Dry Red Chilli
- Pinch of Asafoetida Powder
- 1 Tsp Kashmiri Chilli Powder
- 1.5 Tsp Turmeric Powder
- 1 Tsp Coriander Powder
- 2 Bay Leaves
- 1 Tsp Ginger Garlic Paste
For Tempering
- 1 Tbsp Ghee/Clarified Butter
- 1 Tsp Cumin Seeds
- 1 Dry Red Chilli
- 1 Tsp Kashmiri Red Chilli Powder (optional)
For Garnish
- 1 Tbsp Fresh Cilantro Leaves
Staple Ingredient
- Salt, according to taste
Instructions
- Take a pan.
- Heat it and add oil to it. When it's hot enough, add cumin seeds and bay leaves to it.
- Let it crackle for 1 minute.
- Add ginger-garlic paste and saute till the raw smell is gone.
- Add boiled and cubed potato to it. Fry on medium/low flame till they look pinkish brown.
- Now take a bowl. Add yogurt in it.
- Add turmeric, red chilli powder, coriander powder, and asafoetida to it.
- Add one and a half cup of water to it and whisk it nicely to make a lump free yogurt-spice liquid mixture.
- Your yogurt liquid is ready to be used.
- Pour this yogurt and spice water over the potato in the pan. Keep the flame on low/medium.
- Stir it continuously, otherwise your yogurt will curdle. After it starts boiling, you can stop stirring. Let it boil on medium flame till it has reached your liking in consistency.
- Add salt to it and stir it once again.(Never add salt before final step in any yogurt based Curry ,your Yogurt will curdle.)
- Remove it into a serving bowl and prepare for tempering.
How to do Tempering
- Take a tempering pan and add one tbsp of clarified butter/ghee to it.
- When it's hot enough, add cumin seeds, dry chilli(break it into two parts), and red chilli powder.
- Pour this tempering over the Aaloo Dahi Curry.
- Serve with roti, paratha, poori, or rice.
- Enjoy.
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