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.
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.