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Dahi Wale Aloo

Wednesday, May 13, 2009

This is my version of Dahi Wale Aloo

Category Main course vegetable
Region All of India
Also Called Several names (depending upon the region)
Descriptive English Name Curd Potato
Served Hot, with roti (whole wheat Indian bread), or steamed white rice.
Serves 4
Cooking Time 20 minutes
These Dahi wale Aloo can be served on fast (Upvas)


• 500 gms Boiled Aloo (Potato)
• 1/2 Tbs Jeera
• 1/2 tsp Turmeric powder (Do not use if preparing for fast)
• 1/2 Cup Yoghurt
• 1/2 tsp Red chilli (Do not use if preparing for fast)
• 3 Finely copped Green Chilli
• 2 tbs coriander powder ((Do not use if preparing for fast)
• Asafetida (Heeng) a small pinch ((Do not use if preparing for fast)
• Coriander leaves Finely Chopped
• 2 tbsps Oil or butter (Use Desi Ghee if preparing for fast)
• Salt to taste (Use sendha namak or rock salt if preparing for fast)


Boil potato & peel them cut into small cubes. Heat the oil in a pan with asafoetida, Jeera & followed by green chilli wait until they splutter. Now add boiled potatoes & add turmeric, coriander & red chilli powder salt. Fry until potatoes get roasted .Lower the flame & then add curd & stir well until all of it is well blended. Now add 2 cups of water bring the mixture to boil & cook for uncovered for 5-6 min on low flame. Garnish with coriander leaves & serve hot.

Smart tips:

Make sure potatoes are roasted well light brown,it will give a crisp taste in the dish.


Sumita said...

In fact what u can also do is mash some paneer and add boiled peas, salt and garam masala. Mash potatoes and then take some at a time and make balls by filling in the paneer and fry the balls slightly. I do it this way...try it!