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Dahiwale Aloo

Tasty potato curry which goes well with any Indian bread or as a side dish with steamed rice.
Ingredients
  Potatoes 4
  Asafoetida 1 Pinch
  Oil 2 Tablespoon
  Mustard seeds 1⁄2 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Udad dal 1⁄2 Teaspoon
  Methi seeds 1 Teaspoon
  Turmeric powder 1⁄4 Teaspoon
  Plain yogurt 1 Cup (16 tbs) (Sour)
  Salt To Taste
  Pepper To Taste
  Chopped coriander/For garnish 1 Tablespoon
  Green chilies 3
  Red chili powder 1⁄2 Teaspoon
  Grated ginger 1⁄2 Teaspoon
Directions

Heat oil in a pan. Add mustard seeds. When they splutter, add cumin seeds. Saute for few seconds.
Add urad dal, asafetida, curry leaves and ginger. Saute till urad dal turns to golden brown.
Add turmeric powder and diced potatoes. Sprinkle red chilli powder and salt and mix well.
Add ½ a cup of water and bring it to a boil. Simmer and cover for 10 minutes.
Add beaten yogurt and mix well. Continue to cook for few more minutes till all the water evaporates.
Switch off the flame and garnish with chopped coriander. Serve hot with chapatis.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Taste: 
Savory
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4
Story
Variations: You can substitute potatoes with small eggplants You can use small baby potatoes You can add about 1 cup of water if you want a thick gravy
Subtitle: 
Potato in Yogurt

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Average: 4.7 (8 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 274 Calories from Fat 89

% Daily Value*

Total Fat 10 g15.6%

Saturated Fat 2.3 g11.4%

Trans Fat 0 g

Cholesterol 7.3 mg2.4%

Sodium 144.5 mg6%

Total Carbohydrates 43 g14.2%

Dietary Fiber 5.5 g21.9%

Sugars 4.7 g

Protein 7 g14.2%

Vitamin A 8.9% Vitamin C 99.2%

Calcium 11.1% Iron 15.5%

*Based on a 2000 Calorie diet

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Dahiwale Aloo Recipe, Potato In Yogurt