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Dahi Aloo
Dahi Aloo

Before you jump to Dahi Aloo recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

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If you truly love to cookthen there is no shortage of recipes which you could test out along the way. The really good news is you could integrate healthy cooking in your cooking routine whether you’re cooking for a family .

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We hope you got benefit from reading it, now let’s go back to dahi aloo recipe. To cook dahi aloo you only need 19 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Dahi Aloo:
  1. Get 250 gms Baby or Small size Potatoes*
  2. Get 4 Tbsp Cooking Oil
  3. Provide 1 Tsp Cumin seeds
  4. Take 1/4 Tsp Carom seeds
  5. You need 2 Pinch Asafoetida powder
  6. Prepare 1 Medium size Onion
  7. Provide 1 Bay leaf
  8. Use 1 Dalchini
  9. You need 2 Kashmiri dry red Chillies
  10. Use 1 Tsp Ginger garlic paste
  11. Get As per taste Salt
  12. Provide 1 Tsp Kashmiri Red chilli powder
  13. You need 1 Tsp Coriander powder
  14. Use 1/2 Tsp Turmeric powder
  15. Use 1/2 Cup Yoghurt*
  16. Use 1/2 Cup Water
  17. Use 1 Tsp Kasoori Methi leaves
  18. You need as required Chopped fresh green Coriander
  19. Take 1/2 Tsp Garam masala powder
Steps to make Dahi Aloo:
  1. Wash potatoes thoroughly, boil them for just 5 mins, keeping them long will make them soft and taste needed for recipe cannot be matched, peel the cover once they are cool. Shallow fry for time till it gets a good golden crust and keeps them separately for it to cool down.
  2. Now add 3 tablespoons of cooking oil in medium flame, once oil is hot add Cumin seeds, Carom seeds and 2 pinches of Asafoetida powder. Add finely diced onion, cook it further by adding bay leaf, dalchini and dry red chillies.
  3. As onion is cooked, we take potatoes and pierce them with fork so that when cooking it the masala gets in, this step is important because if we don't fork our potatoes though will be coated from outside but inside will remain dry and tasteless.
  4. Once onion mixture turns brown we add to it ginger garlic paste and stir it up to some seconds till raw smell goes away, then quickly add potatoes and mix nicely.
  5. Now lower the flame to avoid our powders to stop from burning. We first add salt as per taste, then on kashmiri red chilli powder, coriander powder and turmeric powder, giving them good mix so that our potatoes are evenly and nicely coated. Soon once coating is done we add yoghurt, make sure yoghurt we add is of room temperature else it will split the yoghurt and our dish will lose its texture, so make sure that no sooner add yoghurt we have to stir it thoroughly and potatoes separated from oil.
  6. We can here discard Bay leaf along with Dal chini, now we once again make gas flame medium and add half a cup of water or more as required for gravy consistency and mix it well and cover it for our gravy to thicken a bit and more importantly to cook yoghurt as raw yoghurt will not make purpose of our dish fulfilled, after 2 minutes we open the lid to mix it again, now add kasoori methi leaves and cover it again for 2-3 minutes.
  7. Now once we open the lid; add chopped green fresh coriander leaves and garam masala powder, mix well and cook in high flame for a minute then closing the gas flame we let our dish remain covered for 5 minutes.
  8. Plate it out and serve hot with Parathas or Puris, more importantly with your love and affection for your loved ones. 😊

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