Dahi Ki Aloo Ki Sabzi

4.60 from 10 votes

Potatoes cooked in a tangy delicious yogurt sauce/ curry

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Satvik food, Side Dish

Cuisine: North Indian Cuisine

Keyword: Dahi aloo sabzi, dahi ke aloo

Servings:

Calories: 255kcal

Author: Anjana Chaturvedi

Take boiled and peeled potatoes in a bowl and roughly mash them(don’t make a paste )
In a bowl take the curd , add wheat flour and mix well to remove any lumps.
Due to the addition of wheat flour in curd, it will not curdle .
Heat oil (or use ghee if you wish) in a pan.
Add the tempering ingredients ,when seeds start crackling ,add slit green chilies and saute for a few seconds.
Remove the pan from the flame and add all the powdered spices(turmeric,chili powder,coriander powder)
Immediately add beaten yogurt and stir once.(see the tips)
Put the pan on the gas and add boiled potatoes and ginger and mix.
Add water (depends on how thick or thin curry you prefer)
Now add salt and let it boil on medium flame .Keep stirring till it start boiling to avoid curdling.
Cook for approx 3-4 minutes on medium flame.
When it starts to thicken then add chopped fresh coriander and switch off the flame
Serve hot with poori, paratha or any bread of your choice.

Tips and Notes-

To avoid curdling of yogurt in the curry-use chilled yogurt and beat it well ,remove the pan from the flame while adding the curd,keep stirring the curry while cooking for approx 2-3 minutes or till it start boiling after adding the curd.
You may also add 1 tsp wheat flour /gram flour/besan or refined flour/maida in the yogurt to avoid curdling.
Add a piece of mango pickle at step -9 for a tangy achari flavour.
You can make the curry with either fresh or slightly sour curd,depending on your choice and can add 1/2 to 1 tsp of lemon juice if using fresh yogurt.
Boiled and refrigerated cold potatoes give best result. I always boil the potatoes and keep refrigerated for some time before making dahi waley aloo.