No Onion No Garlic Dahi Wale Aloo is basically an easy and simple to make Potato recipe where boiled potatoes are cooked in yogurt based gravy. Pair this curry with any Indian bread. Here is how to make Dahi wale Aloo Recipe.
Potatoes is a kind of vegetable that turns my most unplanned day into a memorable one. Whenever I run out of vegetables, or I cannot go shopping for fresh greens, I end up making any accompaniment or dish using potatoes for our meals.
For instance, Bombay Potato is one of the sides that goes well with any Indian flatbread, but sometimes for a change, I even make Mediterranean Warm Potato Salad for a filling lunch whereas Cajun Potatoes with Chilli Mayonnaise Dip to munch of something awesome on unpromising days.
But, what to do when you can’t eat onion or garlic and yet feel like relishing a potato based dish? Well, who said that you can’t make No Onion No Garlic Dahi Wale Aloo?
About the recipe
No Onion No Garlic Dahi Wale Aloo is a luscious and a simple accompaniment that you can make whenever you want, to go along with phulkas. Tender and tangy, No Onion No Garlic Dahi Wale Aloo has these pleasing flavours of heeng, zeera, green chilli, ginger as well.
Plus as it is thoroughly simmered in curd, it gets all creamy and absorbs the richness of curd. Just like Mathura ke Dubki Wale Aloo, No Onion No Garlic Dahi Wale Aloo can be savoured with Poori. Prepare this superb sabzi because it is super easy to make and definitely yummy as well!
Step by Step Recipe
Whisk curd with coriander powder, red chilli powder, turmeric powder, salt and besan. Keep aside.
Heat oil in a pan.
Once the oil is hot, add zeera and hing and let them crackle for a few seconds.
Add green chilli and ginger and cook for a minute.
Add the whisked curd along with 1 cup of water and cook for 2- 3 minutes, stirring continuously.
Now add the broken potatoes and more water if required and cook the curry for 4-5 minutes.
Garnish with fresh coriander.
No Onion No Garlic Dahi Wale Aloo
- 250 g Boiled potato (Peeled and broken with fingers)
- 2 tablespoon Oil
- 1 teaspoon Zeera
- ¼ teaspoon Hing
- 2-3 Green chilli (Chopped)
- 1 teaspoon Ginger (Finely chopped)
- 2 teaspoon Coriander powder
- 1 teaspoon Red chilli powder
- ½ teaspoon Turmeric powder
- Salt to taste
- 1 cup Sour curd (Whisked)
- 2 tablespoon Besan
- 2 tablespoon Fresh coriander (Chopped)
- Whisk curd with coriander powder, red chilli powder, turmeric powder, salt and besan.
- Keep aside.
- Heat oil in a pan.
- Once the oil is hot, add zeera and hing and let them crackle for a few seconds.
- Add green chilli and ginger and cook for a minute.
- Add the whisked curd along with 1 cup of water and cook for 2- 3 minutes, stirring continuously.
- Now add the broken potatoes and more water if required and cook the curry for 4-5 minutes.
- Garnish with fresh coriander.
- Serve hot with Poori.
My kids loved it though the curry was a little less as it thickened. They were demanding more curry! Thank you
You can always adjust the curry.