This 20-minute easy achari dahi aloo recipe is spicy, tangy, and super easy to prepare. You can make this potato curry without onion and garlic, and it goes well with poori, roti, or rice.
If you are looking for simple recipes, you will be pleased to know that I have covered them here. If you have potatoes in the pantry, you can make this in a few minutes.
What Ingredients are needed?
Potatoes- I have used baby potatoes; however, if you use big potatoes, cube them to your desired size.
Yogurt- Whisked plain yogurt or Indian dahi. You can use Greek yogurt as well.
Whole Spices- -
- Black Mustard seeds
- Yellow Mustard Seeds
- Fennel Seeds
- Fenugreek Seeds
- Coriander Seeds
- Cumin Seeds
Spice Powders-Red Chili Powder, Coriander Powder, Turmeric Powder, Salt, Asafoetida Powder.
Grated ginger is used for aromatics, and fresh chopped cilantro is used as a garnish.
Dry red chilies or fresh green chilies.
Cooking oil /ghee.
How to cook Easy Achari Dahi Aloo?
Boil the potatoes till they are fork tender. Peel them. Heat oil in a wok or pan and fry them till they look golden/pink. Remove them on a plate.
Coarsely grind all the spices. Whisk yogurt with all the other spice powders.
Heat Oil or ghee in a wok or pan. Add asafoetida and whisked yogurt to it. Stir it continuously to prevent the curd from curdling.
Add fried potato, grated ginger, and freshly chopped cilantro. Let the curry cook over the stove till it thickens to your liking.
Enjoy with rice and roti.
Can I store it in the refrigerator?
Yes. Store it in the fridge for up to 3 days. I have not stored this curry in the freezer; it has dairy. So I won't suggest doing that.
My other popular recipes for potatoes?
Air Fryer Herb Roasted Potatoes
Aloo Matar/Potatoes & Peas Curry
Air Fried Cajun Spiced Potatoes
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Ingredients
Method
- Boil potatoes in the Instant pot for 1 minute on high pressure.Peel them and keep them aside on a plate.
- Take a pan or wok ,heat it and add oil or ghee to it.
- Fry the potatoes with some salt till they look light brown and nicely fried.
- Now in a mortar pestle coarsly ground all the spices written under the caption.
- Third step is to whisk the yogurt with all the spices written under that heading.Mix nicely to remove any lumps.
- Now take a clean pan or same pan .Add ghee /oil .Heat and when it looks hot add asafoetida powder and dry chilies.
- Add coarsely grounded powder to the pan and saute.
- After 30 seconds add whisked yogurt water mixture to the pan and stir this continuosly .Add grated ginger at this point.
- To prevent curdling ,we need to stir till it starts to boil.
- At this point add fried potatoes and salt to taste. Its always a good idea to add less salt in beginning to avoid too much salt.
- Mix everything and let it cook for sometime till it thickens to your liking.
- Sprinkle some kasoori methi and fresh chopped cilantro.
- Serve this achari dahi aloo with roti or rice .Enjoy.
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