Dahi Aloo Masala

Aug 10, 2017 | Indian Veg Recipes, Recipes

knifes5Difficulty Level: Medium
cooking22 (1)  Total Time : 30 Mins
tray29  Serves: 3-4 servings

This is my take on the classic dahi aloo curry. It is a semi-gravy Dahi Aloo Masala/ Dahi Wale Aloo Masala Indian potato curry which is mildly spiced, it goes really well with phulkas and poori and is made in a curd based rich gravy with spices.

Today morning I wanted to prepare something different with potatoes for lunch. So just thought of experimenting with a curd based gravy using freshly ground whole garam masala spices. The whole dish came out super delicious and everyone at home just loved it, so I thought of sharing this recipe immediately with all of you. The gravy is on the thicker side so if you prefer a little more gravy just add in more water while adding the curd in the recipe. The recipe is simple and just takes half an hour to prepare. So while your chapati or phulka dough is resting or your rice is cooking, prepare this aloo masala and serve it hot with hot phulkas and chapatis or rice, with some freshly cut salads for your next lunch or dinner.

Also I have added a tsp of tomato ketchup to the gravy while adding garam masala at the end which adds a slight sweetness to the gravy balancing the sourness of the curd and tomatoes, but if you prefer your dish spicy and sour you can completely avoid it or can just sprinkle a little sugar to balance the sourness.

So lets dig into the recipe. Hope you guys enjoy making it as much I did. 🙂

Prep Time : 10 Mins
Cooking Time : 20 Mins
Spice Level : Medium
Cuisine: Indian
Ingredients
  • 4 potatoes medium size
  • 1/2 cup curd
  • 1 onion finely chopped
  • 1 tomato finely chopped
  • 5-6 garlic cloves
  • 1 inch piece ginger
  • 1 green chilly
  • 1 bay leaf
  • 2 cloves
  • 1 green cardamom
  • 1 inch piece cinnamon
  • 1/2 tsp cumin seeds
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tbsp coriander powder
  • 1/2 tsp garam masala
  • 1 tsp kasuri methi (dry fenugreek leaves)
  • salt as per taste
  • 2 tbsp oil (I used mustard oil)
  • 1 tsp tomato ketchup (optional)
  • 1 tbsp freshly choppes coriander leaves
Method

PREPARATION

  • Cut each potato into six pieces (approx into 1 inch cubes).
  • Grind together ginger, garlic, green chilly, cardamom, cinnamon and cloves with a pinch of salt), and make a paste.
  • In a bowl whisk the curd lightly, then add 1 cup water and mix well and keep aside.

COOKING

  1. Take a non-stick pan and add 1 tsp oil. When the oil is hot put the potatoes and saute. Keep turning the potatoes in intervals till they are brown from all the sides. Once the potatoes are golden brown remove from the pan into a bowl and keep aside.
  2. In the same pan add and heat 2 tbsp oil. Add in the cumin seeds and bay leaf. Then add the ginger garlic spice paste. Saute for a minute.
  3. Now add the chopped onion and fry for another minute. Then add the chopped tomato and let it fry till you see oil separating. The tomatoes should be cooked properly. It might take 2-3 minutes.
  4. Then add in all the dry spice powders except garam masala (red chilli, turmeric, cumin, coriander powder). Saute them for a minute.
  5. Reduce the flame/heat of the stove and then add the curd slowly into the pan while stirring continuously. Then add the dry kasuri methi and salt and bring to a boil.
  6. Add the pan fried potatoes into the gravy. Cook for 5 minutes till the gravy thickens. Add more water if required.
  7. Once you attain the desired consistency and the potatoes are cooked, add the garam masala powder and ketchup(optional) and mix well and remove from heat.
  8. Garnish with freshly chopped coriander leaves and serve hot with rice, chapatis or pooris.

Notes:

  • Adding salt while grinding the ginger and garlic helps it to grind better, as salt releases the moisture from the ginger and garlic thus making the paste more smoother.
  • It tastes better when the masala paste is ground using a mortar and pestle than using an electric grinder.
  • Fry the potatoes from all the sides till golden brown. Do not over cook it else it will break when we add it into the gravy.
  • To reduce the spice level avoid adding red chilli powder.
  • Be careful while adding the curd, keep the flame/heat at the lowest and stir the dish continuously while pouring in the curd else it might split and the texture of the whole dish will change.
  • If the dish is too sour add a pinch of sugar to balance the dish.

Hope you all enjoy this recipe as much as I did. Do give it a try and comment and let me know how it came out. Also if you have any doubts related to the recipe do ask in the comment section below, I’ll be happy to help. 🙂

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