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Dahi Ke Aloo | Spicy Potatoes in Yoghurt Curry

This is a simple homely dish which is tasty and can be whipped up in a jiffy.
Course Main Course | Curry
Cuisine North Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Rachna Parmar

Ingredients

  • 1 cup curd yoghurt
  • 2-3 boiled potatoes chopped into cubes
  • 2-3 green chillies slit
  • 1 tsp. coriander powder
  • 1 tsp. cumin seeds
  • 1 pinch asafoetida
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. chilli powder optional
  • 1/4 tsp. fenugreek seeds
  • 1 tsp. ginger paste
  • One sprig curry leaves
  • Coriander leaves to garnish
  • 2 tsp. oil

Instructions

  • Take curd in a bowl. Add in the turmeric, coriander, chilli powders. Dilute with water and beat well to buttermilk consistency.
  • Chop potatoes and keep aside.
  • Now heat oil in a kadhai. Add cumin seeds, asafoetida and fenugreek seeds. Let them sputter. It takes about 30 seconds. Add in the ginger paste and curry leaves and fry for one minute.
  • Now add the chopped potatoes and slit green chillies and fry them for a couple of minutes.
  • Lower the flame and add the curd-spices mix gently.
  • Stir well. Add salt. Cook on medium flame till the curry comes to a boil. This takes about 3-4 minutes.
  • Now taste and adjust seasoning.
  • Garnish with chopped coriander leaves.
  • Your dahi ke aloo is ready to serve with rotis or boiled rice.
  • Easy, isn't it?

Notes

If you don't have boiled potatoes, peel and chop the potatoes and microwave on high for about 2-3 minutes. I usually take this shortcut to substitute for boiled potatoes.
If the green chillies are spicy, skip the red chilly powder or use as per taste.
You don't need sour curd though that works for this recipe as well.