Dahi Waale Aloo


Dahi Waale Aloo is a dish that goes with anything and everything. While it is the simplest recipe one can think of, one has to be careful while preparing it as yoghurt is a tricky thing to cook! Here’s the recipe:


2 large potatoes (boiled and roughly mashed into chunks)
1/2 cup yoghurt (whisked)
1 green chilly (finely chopped)
1 tablespoon coriander (finely chopped)
1/2 inch ginger piece (peeled and crushed/grated)
1/2 teaspoon cumin seeds
4-5 black peppercorns
1 teaspoon turmeric powder
1/2 teaspoon black pepper powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon mango powder
1/2 teaspoon garam masala powder
Salt to taste
2 tablespoons ghee
50 ml water


Heat ghee In a pan. Add cumin seeds and fry for a minute. Add the peppercorns and crushed ginger and fry for another minute. Add the chopped green chilly and the roughly mashed potatoes. Fry till the potato chunks start turning golden. Add turmeric powder, cumin powder, black pepper powder, garam masala powder and mix well. Next, add a cup of water and bring to a boil. Lower the heat, cover the pan with a lid and let it simmer for 5 minutes. Remove the lid and add the whisked yoghurt. Mix well. Season with salt and mango powder and cook for 2 minutes. Garnish with coriander leaves and serve steaming hot.

Eat, drink and be merry! 🙂

PS: Don’t  cook yoghurt for a long time as yoghurt has a tendency to curdle and spoil the look of the dish.


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