Dahi wale aloo |how to make vrat ke dahi aloo|Baby potato in curd gravy

Dahi wale aloo is a simple ,easy recipe with the boiled potatoes or aloo cooked in curd(yoghurt) mixture which is tempered with cumin seeds and seasoned with indian spice powders. Enjoy with rice.

A tangy curd flavoured potato vegetable preparation or potato subzi , dahiwale aloo is irrestible! try this spicy and mazedar dahi wale aloo recipe with puris or parathas and get ready to entice your family and guests.




Dahi ke Aloo  can be served with Rotis and Parathas,Methi Bajra Poori, Kachori  or Bedvi Pooris.

You can also serve this during upwas as fasting food/vrat ka khana ,in this case replace red chilli powder with black pepper powder,and skip turmeric,ginger,replace normal salt with black salt and skip all spices except jeera in tempering and avoid spices which you dont eat during fasting

INGREDIENTS-
Boiled potatoes-8-10 ( I HAD USED BABY POTATO)
Yogurt/curd-1 cup
Green chilies, slit lengthwise-4
Chili powder-1 tsp
Coriander powder- 3/4 tsp
Turmeric powder-1/2 tsp
Ginger, grated- 1/2 tsp
Salt- to taste

Tempering-
Cooking oil-3 tbsp
fennel seeds-1/2 tsp
bay leaf - 2
3 cloves (laung / lavang)
2 sticks cinnamon (dalchini) 
Whole red chilies-4
Cumin seeds/jeera- 1 tsp
Asafoetida- 1/3 tsp

coriander leaves for garnish


Method

1.pressure cook potato for 2 whistles. cool and remove skin. prick with fork and fry them in 1 tbsp oil till golden brown,drain on tissue and keep aside




2 Add salt, red chilli powder, turmeric powder,coriander powder,jeera powder to fried baby potatoes, mix till the masala coats the potatoes evenly and set aside for 4-5 minutes. 

3.Heat oil in a non stick pan. Add cumin seeds,bay leaves, cloves, cinnamon and let them turn a light brown. Add asafoetida, green chillies,ginger and sauté for a little while. 



4.Add the marinated potatoes and mix.  Add sugar, salt and  and mix. Cover and simmer for 2-3 minutes. Set aside to cool slightly. Add yogurt (see tip 2)and mix.

5 Add 1/2 cup of water and simmer till gravy thickens, Garnish with coriander leaves and serve. 




Tips
1 can use whole potato instead of boiled ones. can crumble 1 boiled potato and add to above gravy

2.tO prevent curdling of yogurt use chilled yogurt and beat it well ,remove the pan from the flame while adding the curd,keep stirring the curry while cooking for approx 2-3 minutes after adding the curd.

3.can add 1/2 to 1 tsp of  lemon juice if using fresh yogurt.

4.you can also serve this during upwas as fasting food/vrat ka khana ,in this case replace red chilli powder with black pepper powder,and skip turmeric,ginger,replace normal salt with black salt and skip all spices except jeera in tempering and avoid spices which you dont eat during fasting