Name: Dahi Wale Aloo
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Potato, boiled, peeled, and crumbled by hand into large uneven chunks; ¾ cup Indian-Style Yogurt, sour yogurt, well whisked; ½ tsp Gram Flour, besan, to stabilize the curd; 1 Green Chili Pepper, finely chopped; ½ tsp Ginger, grated; ½ tsp Cumin Seeds; ¼ tsp Mustard Seeds; ⅛ tsp Asafoetida, hing; ¼ tsp Ground Turmeric; ½ tsp Kashmiri Chili Powder; ½ tsp Ground Coriander; ½ tsp Dried Fenugreek Leaves, crushed; ¼ tsp Garam Masala; 1 tbsp Ghee, or oil; ½ cup Water; ½ tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped

35 mintotal

25 min hands-on10 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Whisk the curd, gram flour, turmeric, red chilli powder and coriander powder together in a bowl until completely smooth. Set aside.
Warm the ghee in a pan or kadhai positioned on a low heat setting. Introduce the mustard seeds and allow them to crackle, swiftly followed by the cumin seeds and a pinch of asafoetida (hing).
Stir in the grated ginger and finely chopped green chillies. Sauté briskly for 10 seconds to infuse the lipid base.
10 sec
Turn the heat right down, or off for a moment. Pour the spiced curd mixture in slowly, stirring hard and without stopping as you go.
Return the heat to medium-low. You MUST maintain a relentless, non-stop stirring motion until the gravy erupts into a full, rolling boil. Ceasing agitation prematurely guarantees the yogurt will split disastrously.
Once the boil is secured, fold in the manually crumbled boiled potatoes. Distribute them gently through the sauce.
Pour in the water and accurately season with salt. Let the curry mature at a gentle simmer for 5-7 minutes, allowing the starchy potatoes to gorge on the highly acidic, spiced liquid.
5–7 min
Vigorously crush the kasuri methi between your palms, scattering it over the surface alongside a dusting of garam masala.
Instantly cut the heat. Dress the dish with freshly chopped coriander and serve.

How to tell it's done

Rough, starch-heavy, highly seasoned potato shards suspended heavily in a velvety, deeply sour, and vividly yellow yogurt emulsion.

Nutrition

Per serving, from 2 servings.

289kcal

Where the calories come from

Protein8.1 g11%
Carbohydrate43.3 g59%
Fat10 g30%

Sugars: 6.3 g
Saturated fat: 5.9 g
Fibre: 5.2 g
Sodium: 660 mg
Calcium: 156 mg
Iron: 2.6 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Crumble the boiled potatoes by hand rather than cutting them. The broken, porous edges soak up the yogurt and thicken the curry in seconds.

What to serve it with

A sharp, comforting curry to fall back on when there are no tomatoes in the house. Especially good with hot, layered parathas or golden puris.

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Ingredients