This delicious Indian-style potato curry features tender boiled potatoes that are fried until golden brown and then combined with a rich and aromatic masala sauce made with yogurt, spices, and herbs. The result is a creamy and hearty curry that can be enjoyed with your favorite type of bread or rice. Whether you're a fan of Indian cuisine or looking to try something new, this recipe is sure to impress your taste buds.

Cooking Instructions:

1. Thoroughly wash the potatoes, and then boil them until they become tender. Once the potatoes have been boiled, remove their outer skin by peeling them.
2. Heat one tablespoon of oil in a pan or wok, then add the boiled quartered potatoes and fry them until they turn a golden brown color.
3. In a bowl and whisk together the yogurt, salt, turmeric, chili powder, coriander, and cumin powder until well combined. Set the mixture aside.
4. Heat oil in a pan and add cumin seeds. Allow the seeds to sizzle in the oil.
5. Add the onions and chopped chili to the pan and sauté until they are lightly caramelized.
6. Once onion is caramelized add ginger and garlic paste to the pan and sauté until the raw aroma fades away.
7. Add the previously prepared yogurt paste to the pan, stir well, and cook until the oil begins to separate from the masala.
8. Next, add garam masala to the mixture and continue cooking the masala for an additional 2 minutes.
9. Now, add one cup of water to the mixture, stir well to combine, and bring it to a simmer.
10. Once the mixture reaches a simmer, add the fried potatoes and stir well to combine. Cover the pan and allow the dish to cook for 10 minutes or until the sauce thickens and reduces to your desired gravy consistency.

Ingredients Overview:

• Potatoes: The main ingredient of this dish is boiled and quartered potatoes, which provide a hearty and filling base.
• Oil: Oil is used both for frying the boiled potatoes and for cooking the masala sauce. You can use any type of oil you prefer, such as vegetable oil, canola oil, or olive oil.
• Cumin seeds: These small seeds have a warm and earthy flavor that adds depth to the dish. They are fried in oil until they sizzle and release their aroma.
• Onions: Chopped onions are sautéed until lightly caramelized, providing a sweet and savory flavor that pairs well with the other ingredients.
• Green chili: Chopped green chili adds a spicy kick to the dish. You can adjust the amount of chili according to your taste preference.
• Ginger paste: This paste is made by grinding fresh ginger into a fine pulp. It provides a warm flavor that pairs well with the other spices.
• Garlic paste: Similarly to ginger paste, garlic paste is made by grinding fresh garlic into a pulp. It provides a pungent and savory flavor that adds depth to the dish.
• Yogurt: Plain yogurt is used to create a creamy and tangy masala sauce. It also helps to balance out the spiciness of the chili and other spices.
• Salt: Salt is used to season the dish and enhance the flavor of the other ingredients.
• Turmeric powder: This bright yellow powder adds color to the dish and provides a warm and slightly bitter flavor.
• Chili powder: This spice adds heat and intensity to the dish. You can adjust the amount of chili powder according to your taste preference.
• Coriander powder: This ground spice has a warm and slightly sweet flavor that pairs well with the other ingredients. It adds depth and complexity to the dish.
• Cumin powder: Similarly to cumin seeds, cumin powder has an earthy and warm flavor that adds depth to the dish.
• Garam masala: This spice blend is a mixture of various spices such as cinnamon, cloves, cardamom, and cumin, among others. It provides a warm and aromatic flavor that enhances the other spices and herbs.
• Water: Water is added to create the sauce and help to thicken and reduce it to the desired consistency.

This ingredient combination creates a delicious and aromatic curry that can be enjoyed on its own or with your favorite type of bread or rice. The spices and herbs used in the dish provide a warm and fragrant flavor that is sure to impress your taste buds.

Dahi Wale Aloo - Potato Curry in Yogurt Sauce As Featured On Youtube

FAQS: Dahi Wale Aloo - Potato Curry in Yogurt Sauce

Q. What is Dahi Wale Aloo?

A. Dahi Wale Aloo is an Indian dish made with boiled potatoes in a yogurt-based masala sauce. It is a popular vegetarian dish in India and is often served as a side dish or main course.

Q. What type of potatoes are best for Dahi Wale Aloo?

A. Any type of potato can be used for this dish, but it's recommended to use waxy potatoes as they hold their shape better after boiling and don't become mushy in the sauce.

Q. Can I make Dahi Wale Aloo in advance?

A. Yes, you can make the dish in advance and store it in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving.

Q. Can I make Dahi Wale Aloo vegan?

A. Yes, you can make a vegan version of Dahi Wale Aloo by using vegan yogurt instead of regular yogurt.

Q. Is Dahi Wale Aloo spicy?

A. The level of spiciness can be adjusted to taste. This recipe calls for green chili and chili powder, which provides a moderate level of spiciness. You can adjust the amount of chili according to your preference.

Q. What can I serve with Dahi Wale Aloo?

A. Dahi Wale Aloo pairs well with roti, naan, rice, or any other Indian bread. You can also serve it with a side of raita or salad.

Q. Can I freeze Dahi Wale Aloo?

A. It is not recommended to freeze the dish as the yogurt-based sauce may separate and become watery upon reheating.