How to make Dahi Wale Aloo -

Potatoes cooked in a spicy yogurt gravy.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

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

Cuisine : Uttar Pradesh

Course : Main Course Vegetarian

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For more recipes related to Dahi Wale Aloo checkout Dahi Bhindi, Dahi Bhindi, Dahi Ki Sabzi, Dahi Wali Arbi . You can also find more Main Course Vegetarian recipes like Kaalan Tariwale Chane - SK Khazana Gatta Curry Pumpkin Palak Paneer

Dahi Wale Aloo

Dahi Wale Aloo Recipe Card

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The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dahi Wale Aloo Recipe

  • Yogurt 1 cup

  • Potato boiled and peeled 3 medium

  • Onion roughly chopped 1 medium

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Dried mango powder 1/2 teaspoon

  • Juice of ½ lemon

  • Mustard oil 2-3 tablespoons

  • Salt to taste

  • Asafoetida 1/4 teaspoon

  • Dried red chillies broken 3-4

  • Mustard seeds 1/2 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Turmeric powder a pinch

  • Fresh coriander leaves finely chopped 1 tablespoon

Method

Step 1

Roughly mash the boiled potatoes in a bowl.

Step 2

Add onion, red chilli powder, turmeric powder, dried mango powder, lemon juice, 1 tbsp mustard oil and mix well.

Step 3

Add salt and mix well. Heat the remaining mustard oil in a non stick pan.

Step 4

Add asafoetida, dried red chillies, mustard seeds and cumin seeds and sauté.

Step 5

Turn off the heat and add a pinch of red chilli powder and a pinch of turmeric powder and mix.

Step 6

Add yogurt and mix. Add the tempering to the potato mixture and mix lightly.

Step 7

Garnish with coriander leaves and serve.

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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.