When it comes to simplicity in food with an ingredient that is as easy to cook as it is to eat, nothing comes close to the humble potato. A main ingredient of most Indian dishes, potatoes can be used to prepare various curries and dry dishes. It is also the food that is most often used during the fasting period. Add this to dry dish such as Aloo Sabudana or gravies, and the taste it lends to a dish is definitely unique. Dahi Wale Aloo or Dahi Aloo traces its origins to the state of Punjab, and because it is the dish of choice during the fasting period or falahari period, it is also called ‘Vrat Aloo’. As with most dishes from the North, dahi or curds forms the base for this recipe which also has a blend of various Indian spices. This simple and traditional dahi wale aloo gravy can be accompanied with Methi Poori, Laccha Paratha or Makki Ki Roti for lunch or dinner.
This potato yogurt recipe requires of boiling of potatoes until they are softened and then simmering them in a curry with yogurt and spice powder. If not being served during the fasting period, this dish can be spiced up a bit more and served with Zeera Rice, Paneer Methi Pilaf or Zaffrani Pilaf.
Dahi Wale Aloo
Dahi Wale Aloo
- Ghee - 2 tbsp
- Hing - ½ tsp
- Cumin seeds - 1 tsp
- Grated ginger - 1 tsp
- Green chili - 2 ( Slit into halves )
- Potatoes - 300 g ( boiled, peeled and coarsely mashed)
- Fresh curd - 1 cup ( Whisked )
- Sendha namak to taste
- Fresh coriander for garnishing
- Heat ghee in a pan.
- When the ghee is hot, add hing and cumin seeds and let them crackle for a few seconds.
- Add grated ginger and green chilies and fry for a few seconds.
- Add boiled potatoes and fry on high heat for a minutes.
- Simmer the heat and add whisked curd and a cup of water and cook till curry comes to a boil.
- Keep stirring continuously to avoid curd separating.
- Cover and cook for 2-3 more minutes.
- Add sendha namak and cook for another minute.
- Garnish with fresh coriander and serve hot.