Dahi Wale Aloo Recipe (Indian Yogurt-based Potato Curry)

Step 1: To begin making Dahi Wale Aloo Recipe, first wash the potatoes thoroughly

Step 2: Then pressure cook them till they are cooked soft, but not completely mushy

Step 3: You can follow this method to learn how to pressure cook them

Step 4: Once the pressure has released from the cooker, open the line, drain the water and allow the potatoes to cool

Step 5: Then, peel them and roughly break into chunks

Step 6: In a large bowl, add curd and besan with a little water and whisk them together to make a smooth batter

Step 7: There should not be any lumps in the curds

Step 8: Whisk till it is smooth and then set aside

Step 9: In a wok or kadhai, warm some oil

Step 10: Add cumin seeds and hing

Step 11: As soon as cumin begins to crackle, add finely chopped onion and saute till the onions soften

Step 12: Next add the finely chopped ginger, garlic and green chilies along with the curry leaves and toss them all together for a couple of minutes

Step 13: Add the red chilli powder, coriander powder and turmeric and saute the masala well until it is cooked through and begins to release oil from the sides

Step 14: If you find the masala sticking at this stage, add a little water (2 tablespoons) in it and toss well

Step 15: Add the potatoes to the masala and mix again till the potatoes are well-coated

Step 16: Turn the heat to low and start pouring the beaten curd over the potatoes

Step 17: Mix well

Step 18: Adjust salt as per your taste and close the lid to allow the curry to simmer for 5 minutes

Step 19: Once done, turn the heat off, garnish with coriander leaves and serve with Steamed Rice or Phulkas