How to make Dahi Masala Aloo -

Cubes of potatoes cooked in a yogurt gravy - tastes great with rotis and rice

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Yogurt (दही), Potatoes (आलू)

Cuisine : Indian

Course : Main Course Vegetarian


For more recipes related to Dahi Masala Aloo checkout Dahi Bhindi, Dahi Bhindi, Dahi Ki Sabzi, Dahi Wali Arbi . You can also find more Main Course Vegetarian recipes like Gajar Methi ki Sabzi Shakkarkand aur Palak ki Sabzi Soya Methi Aloo Walnut Pesto in Sweet Potatoes

Dahi Masala Aloo

Dahi Masala Aloo Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Dahi Masala Aloo Recipe

  • Yogurt 1/4 cup

  • Potatoes peeled and cut into cubes 4 medium

  • Ghee 2 tablespoons

  • Cumin seeds 1 1/4 tablespoons

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Coriander powder 4 teaspoons

  • Cumin powder 2 1/2 teaspoons

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Ginger juliennes for garnishing

Method

Step 1

Heat ghee in a non-stick pan. Add cumin seeds and sauté for a while.

Step 2

Combine ginger paste and garlic paste in a bowl. Add a little water and mix well to dilute the pastes. Add this to the pan, mix well and sauté for 2-3 minutes.

Step 3

Add coriander powder, cumin powder, red chilli powder and turmeric powder. Mix well and cook for a while.

Step 4

Add potatoes, mix well and cook for 2-3 minutes.

Step 5

Add 1 cup water, salt, stir to mix and bring it to a boil. Lower heat, cover and cook till the potatoes are soft.

Step 6

Add yogurt, garam masala powder and chopped coriander. Mix well and bring to a boil.

Step 7

Garnish with ginger juliennes and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.