Dahi Wale Chatpate Aloo

Dahi Wale Chatpate Aloo or Tangy Yoghurt Potatoes Curry

Dahi wale chatpate aloo or potatoes in tangy curd based gravy are my all-time favourite. And, you can have these for a major meal or a snack. Furthermore, the recipe is fairly simple to make and is quite nutritious. During the season of navratri, they make an ideal food for fasting Indians.

It is an amazing yoghurt curry is Dahi Wale Aloo… a common dish in Punjab and Northern region of India. Boiled potato chunks cooked in a thick creamy yoghurt curry gives a blast to your palate.

The love for potatoes is in the blood of Indians. Potatoes are a singular “foreign invasion” that has successfully ruled India since the early 17th century when potatoes or ‘batata‘ were introduced in India by the Portuguese.

Dahi wale chatpate aloo or Dahi Aloo happens to be very popular in North India and is usually made during poojas, festive fasting (vrat) or when we want to serve a light Satvik (no onion-no garlic) meal.

One can pair this with Masala Poori or Laccha Paratha or even some plain rice.

Now, coming back to the recipe. Let us go on to make potatoes in tangy curd based gravy. When one is short on thoughts about what to make, this recipe always works.

• Preparation Time: 5 minutes
• Cooking time: 15 minutes
• Cooking Gizmos: Flat heavy bottomed pan
• Servings: 4

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Dahi Wale Chatpate Aloo or Dahi Aloo or Yoghurt Potatoes Curry Recipe

Dahi Aloo or Dahi wale chatpate aloo or potatoes in tangy curd based gravy are my all-time favourite. And, you can have these for a major meal or a snack. Furthermore, the recipe is fairly simple to make and is quite nutritious.

Cuisine Indian, Punjabi

Keyword Dahi Aloo, Dahi Wale Aloo, Dahi Wale Chatpate Aloo, Yoghurt Potatoes Curry

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 169kcal

Author Sumit Malhotra

Ingredients

• 4 Piece Potatoes Aloo ( Boiled Potatoes; 4 large or 12 small)
• 1 Tablespoon Canola Oil
• 0.5 Teaspoon Asafoetida Hing
• 1 Tablespoon Cumin Seeds Jeera
• 4 Piece Whole Red Chillies Dry Khadi Lal Mirch
• 1 Tablespoon Coriander Powder Dhaniya Powder
• 1 inch Ginger Adrak (Fresh and grated)
• 3 Tomatoes Tamatar (Medium Sized, Fresh and Grated/ Pureed)
• 0.5 Teaspoon Turmeric Powder Haldi
• 0.5 Teaspoon Red Chilli Powder Lal Mirch
• 0.5 Tablespoon Dry Mango Powder Amchur
• 1 Piece Lemon Juice Nimboo ka Ras (Fresh)
• 1 Cup Curd or Yogurt Dahi
• 0.5 Teaspoon Salt Namak

Instructions

• Take a clean thick bottomed pan and heat canola oil.
• Add all khadi Lal mirch (dry red chillies), jeera (cumin seeds) and hing (asafoetida).
• Once they crackle add grated adrak (ginger) and fry for a few seconds.
• Add pureed tamatar (tomatoes) and cook till oil leaves the masala.
• Break boiled aloo (potatoes) with your hands and add to the masala.
• Add amchur (dry mango powder), lal mirch (red chilli powder), nimboo ras (lemon juice) and salt and mix well.
• Add beaten dahi (curd or yoghurt) to the masala and mix well. This will add water to the mix. If you want a drier version simmer uncovered.
• Leave covered on simmer for 10 minutes so that all ingredients are well integrated.
• Your dahi wale chatpate aloo or potatoes in tangy curd based gravy are ready.
• Serve with rotis or paratha.

Potatoes are highly nutritious, easily digestible, wholesome food containing carbohydrates, proteins, minerals, vitamins and high-quality dietary fibre. Potatoes provide more nutrition than cereals and vegetables.

In India, it is difficult to find a home where potatoes are not transformed into sweet-smelling and delicious fries, mash or curry. Politically, the price rise of potatoes has the potential to topple governments in India.