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A tangy and comforting North Indian curry where soft boiled potatoes are simmered in a flavorful, spiced yogurt gravy. This home-style dish is perfect with hot rotis or rice for a satisfying meal.
For 4 servings
Prepare the Yogurt Base: In a medium bowl, add the room-temperature curd. Add besan, turmeric powder, red chili powder, and coriander powder. Whisk vigorously until the mixture is completely smooth and free of lumps. Set aside. This step is crucial to prevent curdling.
Sauté Aromatics: Heat ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds. Add the hing and immediately follow with the finely chopped onion.
Cook the Masala Base: Sauté the onions for 6-8 minutes until they are soft and golden brown. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears. Then, add the tomato puree and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and you see ghee separating at the edges.
Incorporate the Yogurt: Turn the heat down to the absolute lowest setting. Slowly pour the whisked yogurt mixture into the pan while stirring continuously and briskly with your other hand. Continue to stir for 2-3 minutes without stopping until the gravy comes to a gentle simmer. Do not let it boil.
Simmer the Curry: Once the gravy has simmered gently, add the boiled potato cubes and salt. Mix gently to coat the potatoes. Pour in 1 cup of hot water, stir well, and bring the curry back to a gentle simmer.
Final Simmer: Cover the pan with a lid and let the curry simmer on low heat for 8-10 minutes. This allows the potatoes to absorb all the flavors of the tangy gravy.
A tangy and comforting North Indian curry where soft boiled potatoes are simmered in a flavorful, spiced yogurt gravy. This home-style dish is perfect with hot rotis or rice for a satisfying meal.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 300.81 calories per serving with 8.24g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Finish and Garnish: Turn off the heat. Stir in the garam masala and crushed kasuri methi. Let the curry rest for 5 minutes. Garnish with fresh coriander leaves before serving hot.
For a satvik version, skip the onion and ginger-garlic paste. The flavor will be different but still delicious, relying more on the tang of the yogurt and tomatoes.
To make this for Hindu fasting (vrat), omit onion, garlic, besan, and regular salt. Use sendha namak (rock salt) and thicken the gravy with a slurry of singhare ka atta (water chestnut flour) or kuttu ka atta (buckwheat flour).
For a richer, restaurant-style curry, stir in 2 tablespoons of fresh cream or cashew paste at the end along with the garam masala.
You can add 1/2 cup of boiled green peas or lightly steamed carrots along with the potatoes for added nutrition and texture.
The use of curd (yogurt) makes this dish rich in probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora.
Potatoes are an excellent source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
Spices like turmeric, cumin, and coriander, along with tomatoes, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
The complex carbohydrates from potatoes provide a steady release of energy, making this a fulfilling and satisfying meal that keeps you energized for longer.
There are three key steps: 1) Use full-fat yogurt at room temperature. 2) Whisk it thoroughly with besan (gram flour) which acts as a stabilizer. 3) Add the yogurt mixture to the pan only after reducing the heat to the lowest setting, and stir continuously until it comes to a gentle simmer.
Yes, Dahi Aloo can be a healthy dish. Yogurt provides probiotics for gut health and calcium. Potatoes offer potassium and energy. The spices have anti-inflammatory properties. To make it healthier, you can reduce the amount of ghee used.
One serving of this Dahi Aloo recipe contains approximately 320-350 calories, depending on the fat content of the yogurt and the amount of ghee used.
Yes, you can substitute the dairy curd with a thick, unsweetened plant-based yogurt like cashew or coconut yogurt. Also, replace the ghee with a neutral vegetable oil or coconut oil.
Dahi Aloo pairs wonderfully with hot phulkas (rotis), parathas, naan, or puri. It also goes very well with steamed basmati rice or jeera rice.
While you can, it's not recommended. Low-fat yogurt has a higher tendency to curdle or split when heated due to its lower fat and higher protein content. Full-fat yogurt yields a much creamier and more stable gravy.
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