Dahi Aloo Gravy
Dahi Aloo Gravy is a popular Indian curry made with potatoes and yogurt. This dish is a good source of protein and carbohydrates, making it a satisfying vegetarian meal option. It is gluten-free and suitable for those with a gluten allergy. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy
Nutrition Facts
Per serving
Energy
124 kcal
Protein
4 g
Carbs
21 g
Fat
2 g
Fiber
3 g
Ingredients
Cumin seeds
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Potato, brown skin, small
3 medium (300g)
Skimmed Milk Curd
1 cup (200g)
Chopped Onion
0.5 medium cup (80g)
Ginger, fresh
1 tsp paste (5g)
Coriander Powder
1 tsp (2g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Garlic paste
1 tsp (5g)
Red chilli Powder
0.5 tsp (2.5g)
Instructions
Preparation
-Wash, peel and cut potato into cubes.
Cooking Steps
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté for 2-3 minutes until they turn translucent.
Add ginger-garlic paste and sauté for another 1-2 minutes until the raw smell goes away.
Add cubed potatoes and cook for 5-7 minutes until they are slightly browned.
Add coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Stir well.
Add 1 cup of water and mix well. Cover the pan with a lid and let it cook for 10-12 minutes over low heat until the potatoes are soft and cooked through.
Beat the curd in a bowl and add it to the pan. Mix well and cook for another 2-3 minutes until the gravy thickens.
Garnish with fresh coriander leaves and serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.