DAHIWALA ALOO RECIPE - POTATOES IN YOGURT CURRY

     "Dahiwala Aloo" or Potatoes cooked in a Curd/Yogurt based Curry has hidden within itself multiple layers of flavour. This is a rich, creamy-textured and aromatic Potato Curry.  I have added pre-cooked Potatoes & have slow-cooked in a rich curd/yogurt based spicy gravy. You can also deep fry the Potato Cubes and then add it into the Gravy for a rich texture. Dahiwala Aloo is loaded with flavours from the spices used and the red hue of the curry from Kashmiri Chilli Powder & the Ratanjot infusion treats you with a perfect feast to eyes, nostrils and taste buds.
     Dahi as it is called in Hindi - the humble Curd/Yogurt is a healthy holistic food, which we have been consuming since ancient times.  We can find a lot of Curd/Yogurt based Indian Curries and this Dahiwala Aloo is one best recipe cooked in Yogurt based curry.
    Dahiwala Aloo is an easy recipe which can be prepared quickly and needs fewer ingredients. The true flavour of this curry comes from the intense flavours of Cumin, Fennel and Asafoetida. Curd/Yogurt Base gives this curry a silky texture. The same Curry can be prepared with Chicken(Dahiwala Chicken)/Lamb for an extravagant Non-vegetarian treat. Dahiwala Aloo can be served as a side dish for Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice. Goes well with Rice Dishes, Biriyanis & Pulaos too.


For DAHIWALA CHICKEN RECIPE, Click here...

Cuisine - North Indian
Course - Side Dish
Difficulty - Medium
Serves - 4-6
Author - SM

Preparation Time - 25 -30 Minutes
Cooking Time - 30- 45 Minutes

For a detailed Recipe on HOMEMADE CURD/YOGURT, Click here...

HOW TO COOK DAHIWALA ALOO RECIPE

POTATOES IN YOGURT CURRY

INGREDIENTS :

To Boil the Potatoes:

Potatoes - 3 Nos.(large sized)
Water - as required
Salt - To Taste
 

For Dahiwala Aloo: 

Oil/Butter - 2-3 Tbspn
Cumin Seeds - 1/2 Tspn
Fennel Seeds - 1/2 Tspn
Asafoetida - a Pinch
Onion - 1 No.
Spring Onions - few Stalks
Green Chillies - 4-5 Nos.
Garlic - 3-4 Cloves
Ginger - 1" Piece
Ratanjot Powder - a Pinch(Optional)

For Yogurt/Curd Base :

Curd/Yogurt - 3 Cups
Turmeric Powder - 1 Tspn
Red Chilli Powder - 1 Tspn
Kashmiri Chilli Powder - 11/2 Tspn
Coriander Seed Powder - 1 Tspn
Garam Masala - 1 Tspn
Salt - To Taste

For Garnishing :

Kasuri Methi(Dried Fenugreek Leaves) - Few
Spring Onions - Few
Coriander Leaves - Few

METHOD :

• Clean, wash & Peel Potatoes.
• Cut Potatoes into Cubes and cook it along with a dash of Salt until soft & cooked. 
• Alternatively, you can deep fry the cubed Potatoes.
• Whisk Curd/Yogurt along with Turmeric Powder, Red Chilli Powder, Coriander Powder, Garam Masala and Salt.
• Whisk until well combined and leave it aside.
• Heat Oil/Butter in a Deep Pan, splutter Cumin & Fennel Seeds on a low flame.
• Add Asafoetida powder and give a quick stir.
• Add finely chopped Onions, Spring Onions, Green Chillies, Garlic, Ginger & Saute the ingredients on a low flame until Onions turn translucent.
• Add the Ratanjot Powder at this point and mix well(Optional).
• Pour the Yogurt/Curd Base and mix well.
• Cook this on a low flame stirring occasionally until the raw flavour goes from the Spice -Yogurt mix.
• Add Boiled/deep-fried Potato Cubes into the Curd/Yogurt gravy and gently mix until well combined.
• Sprinkle water if required.
• Cook Dahiwala Aloo until oil separates from the Curry and it reaches the desired consistency.
• Garnish Dahiwala Aloo with finely chopped Kasuri Methi(Dried Fenugreek Leaves), Spring Onions and Coriander Leaves.
• Serve Dahiwala Aloo hot with Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice.
• Goes well with Rice Dishes, Biriyanis & Pulaos too.

NOTES :

• I have used pre-cooked Pototes and then have slow cooked it in the Curd/Yogurt based gravy until the flavours got well infused into the Potatoes.
• Alternatively can deep-fry the cubed Potatoes and then add it into the Gravy.
• Adding Ratanjot infusion is totally optional.
• I have not used a Ratanjot infusion, as I couldn't get the spice here.
• Slow cooking enhances the flavour of the dish.
• Kashmiri Chilli Powder helps you get the red hue in the gravy.
• Kashmiri Chilli Powders are less spicy but have a bright red colour.
• If Kashmiri Chilli Powder is not available, use normal Dry Chilli Powder, but adjust the amount to suit your spice level.
• Can use red food colouring to do the job, if preferred - which I would suggest not to... 
• The true flavour of Dahiwala Aloo comes from the intense flavours of Cumin, Fennel and Asafoetida & mainly from Curd/Yogurt.