The method of making dahi aloo is very simple. It is made with a combination of potatoes with curd. It is a very easy to make curry which can be served with chapati or roti.
In this dahi aloo preparation in which we are going to add dahi or yogurt to potatoes and spice it up little, which makes it extremely delicious. This dahi aloo recipe calls for usage of mustard oil but if you are not used to mustard oil, you can use a mixture of both mustard oil and regular oil. But always make it a point to add mustard oil while making it because that gives a nice taste and aroma to this dish. This is a no onion no garlic recipe. I have just made it plain. You can try it even by adding onion, ginger garlic paste, turmeric powder, coriander powder, tomato, little bit of garam masala powder, asafoetida powder, cumin, yogurt and potatoes. This also tastes good.
Dahi aloo makes a perfect dish which can be served during Navratri festivals as many people fast during this period. Fasting or vrat during Navratri period is very common in North India, where people avoid foods with onion, garlic and many other items. Since this dahi aloo recipe does not contain onion or garlic, this is a best Navratri vrat recipe or fasting recipe.
When I posted this recipe of dahi aloo, few of my readers told me that they don’t use mustard seeds and turmeric powder during vrat period. So, if you are on fasting, and you don’t use turmeric powder, mustard seeds or red chili powder, then you can also make this without turmeric powder and mustard seeds. Also, red chili powder can be replaced with turmeric powder.
Serve dahi aloo with chapati, roti or steamed rice. It also tastes great with pulao.
Let us see how to make dahi aloo.
Other side dishes for chapati:
- potato peas kurma
- lauki ki sabzi (bottle gourd curry)
- easy rajma curry
- punjabi chole masala
- chana gashi (mangalorean style chana curry)
How to make dahi aloo recipe with step by step pics
1. Boil the potatoes, peel their skin. Now dice them into pieces. Then sauté them in oil for a little while by adding a little salt to it.
2. In a pan heat oil, add mustard seeds. When the mustard seeds splutter, then add the cumin seeds. When cumin starts sizzling, add slit green chilies, asafoetida powder, dry red chili and fennel seeds. Saute for a second.
3. Keep the flame in low and add chilly powder, turmeric powder. Mix. (The chilly powder should not burn which will produce a bitter taste to your curry. You can also take the pan out, add the powders, mix well and keep it back on the stove. ) Now add the sauteed potatoes and ginger pieces. Keeping the flame in low, add the whisked curd. Add 1 and 3/4 cup of water, mix well. Add salt. Once you add the curd don’t allow it to boil. Keep stirring in between to avoid curdling. Let it get warm and then turn off the stove.
5. Garnish with coriander leaves.
Dahi aloo recipe below:
- potatoes - 4 (boiled)
- yogurt / curd - 1 cup
- green chili - 4
- chili powder - 1 teaspoon
- turmeric powder - ½ teaspoon
- ginger - ½ teaspoon (grated)
- salt - to taste
- for tempering
- oil - 2 tablespoons
- bay leaf - 1
- dry red chili - 2
- cumin seeds - 1 teaspoon
- asafoetida powder / hing - a pinch
- mustard seeds - ¼ teaspoon
- fennel seeds - ¼ teaspoon
- Boil the potatoes, peel their skin. Now dice them into pieces. Then sauté them in oil for a little while by adding a little salt to it.
- In a pan heat oil, add mustard seeds. When the mustard seeds splutter, then add the cumin seeds, let it sizzle.
- Then add slit green chili, asafoetida powder, fennel seeds, and dry red chili. Saute for a few seconds.
- Reduce the flame to low, add turmeric powder and red chili powder, mix well.
- Add sauteed potatoes, mix well. Add curd and 1¾ cup of water, salt and mix well. Once you add yogurt, don't allow it to boil. Let it get warm and then turn off the stove.
- Garnish with coriander leaves.
While boiling the potatoes, take care not to boil too much. You can boil the potatoes in a pressure cooker for 2- 3 whistles. Here I have peeled the skin, diced it and directly boiled it in a pan with little water since I had only 4 potatoes.
You can also use pepper powder instead of red chili powder.
The yogurt should be well beaten before using without any lumps.
You can also add besan to the curd and whisk well to avoid curdling.