Dahi Wale Aloo is a delightful North Indian dish made with boiled potatoes, immersed in a rich, tangy yogurt-based gravy. It is a simple yet flavorful curry, which is loved by people of all ages. The dish's essence lies in its creamy, mildly spiced gravy that perfectly complements the soft, starchy potatoes. Dahi Wale Aloo is often enjoyed with roti, puri, or rice, making it a versatile choice for a meal that can be relished at any time of the day.
Assemble all ingredients together to avoid last minute rush.
Boil potatoes till al dente. Peel them and crush slightly. Do not mash, just crush.
Whisk yogurt or curd for the recipe.
Peel and grate ginger.
Wash and finely chop coriander for garnishing.
Cooking
Heat ½ tbsp ghee or oil in a Kadai or Cookpot over medium flame.
Add grated ginger and saute well.
Now, add 2 crushed boiled potatoes and all the spices.
Toss potatoes with the spices well and add ½ cup whisked yogurt little by little. Mix well with the yogurt. You can remove the Kadai from the flame & then add yogurt. It can prevent yogurt from crumbling.
Then, put again Kadai on flame and add 1 cup water.
Let it come to a boil.
Then, cover and simmer for 3-5 minutes.
At the end, garnish with fresh coriander leaves & serve hot.