Tue 19 Jun 2007
This recipe for Potatoes in a Creamy Yogurt Sauce is just perfect for those times when you haven’t had a chance to get to the grocery store for fresh vegetables. The hardest part is boiling the potatoes. With the red of the tomatoes in the gravy and the green of the cilantro garnishing, it is a visual treat!
Ingredients:
Potatoes – 4 medium (boiled and cubed)
Oil – 4 tsp
Cumin Seeds – 1 tsp
Asofoetida (Hing) – pinch
Turmeric Powder – ½ tsp
Curry Leaves – 1 sprig
Green Chilies – 1 to 2 to taste (chopped finely)
Ginger – 1 tsp (finely grated)
Garlic – 3 cloves (finely chopped)
Tomatoes – 14.5oz can diced tomatoes or 3 medium (diced)
Dhaniya Powder – 1 tbsp
Garam Masala – 1 tsp
Red Chili Powder – ½ tsp (to taste)
Paprika – ½ tsp
Salt – 1 tsp (to taste)
Yogurt – 1 ½ cups (well beaten)
Cilantro – finely chopped, for garnishing
Method:
- Heat Oil in a non-stick pan on medium heat.
- Add Cumin Seeds and allow them to sizzle.
- Add Asofoetida, Turmeric Powder, Curry Leaves, Green Chilies, Ginger and Garlic – allow to cook for 1 minute.
- Add Tomatoes, stir and cook for 3-4 minutes until Tomatoes are soft.
- Add Dhaniya Powder, Garam Masala, Red Chili Powder, Paprika and Salt – stir and cook for 1 minute.
- Add Yogurt and cook while continuously stirring for 3-4 minutes.
- Add Potatoes, stir and allow mixture to boil.
- Garnish with Cilantro and serve hot with Pooris, Chappatis, Spinach Paranthas or Rice.
- Serves 4-5
Tips:
- Canned diced Tomatoes may be used in place of fresh for a deeper red color.
- Water or Milk (1/2 cup) may be added if potato gravy is too thick or Yogurt is too sour.
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15 Responses to “Potatoes in Creamy Yogurt Sauce (Dahi Wale Aloo)”
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Please Note: It's summer and we are spending time with our families or taking vacations. We may not be able to answer your questions as fast as we'd like. Please bear with us. Before you ask a question, we request you to scan the comments section to see if your question has been answered before. This will help reduce duplicate questions and the need to repeat the answers. We appreciate your support on this. |
November 30th, 2007 at 8:46 pm
Fantastic Dish To Make:
This will be another dish I will add to my list thank you.
Ian Longman
Basingstoke,Hampshire,England.
http://www.readingfc.org
[Reply]
April 27th, 2008 at 3:06 pm
Wow! Wounderful sabji-curry. Today I cooked for my wife and she liked it very much. Thx for nice recipe.
Here is the picture:
http://picasaweb.google.com/lh/photo/oxop-lkEhk9HKg2_FqdQXA?authkey=MoFOaKb2DHg
[Reply]
ashini Reply:
March 29th, 2010 at 6:08 am
hey i saw your picture.Though i don’t know you,thought of passing my comment,cuz it looked so mouth-watering.Besides i made the same thing and my one was also similar to your one.
Well done,
Good Job.
[Reply]
August 20th, 2008 at 1:48 am
Hi,
You did mention that the potatoes are not completely boiled. Can you kindly tell me how do you boil the potatoes like that if I am using both a pressure cooker. Alternatively, if I am not using a pressure cooker how do I achieve that.
Do apologize for asking these questions and hope you wouldn’t mind. Have to tell you your recipes is my survival. Keep up the great work.
Arvind
[Reply]
August 20th, 2008 at 5:01 am
Hi Arvind,
In the video we talk about keeping the potatoes firm and not over-cooking them (example for Aloo Parathas or Tikkis), but you do need to boil them till they are cooked. The potatoes are on the stove for only 2-4 minutes, so that is not enough to cook them.
Here are a couple of options for boiling them:
1. Pressure Cook them for 1 whistle, turn off stove and release the pressure immediately under running water (be very careful while doing this).
2. Microwave: In a microwave safe dish, put the potatoes, water and cover it tight. Put it in the microwave on ‘potato’ setting (most have it) or cook for 5-7 min increments and keep checking on them. My microwave takes anywhere from 12-15 minutes…depending on the size of the potatoes.
3. Cook on the stovetop with water and a very tight lid and hope it gets done in about 30-45 minutes.
Couple of tips for potatoes-
1. use similar size potatoes…if some are big, cut them to halves or quarters.
2. Peel while they are still hot but cut when they are cold (stick them in the fridge if you are in a big rush) so they don’t fall apart.
G’Luck!
[Reply]
September 18th, 2008 at 11:13 pm
hi hetal/anuja,
i hav tried dahi wale aloo recipe in d same way u hav shown..but there was a problem…as soon as i poured well beaten curd in tomato curry it got curdeled…dat spoiled d look of my dish…cud u please suggest me way out so dat it wont repeat in future..
waiting for ur reply
richa
[Reply]
September 19th, 2008 at 5:08 am
Hi Richa,
This dish does have spots of white in it…but to reduce it here are a couple of suggestions:
1. try reducing the flame and then add in the yogurt.
2. Make sure the yogurt is well beaten.
3. Keep stirring.You are pouring cold yogurt into hot toamto mixture…so keep stirring.
4. Try keeping the yogurt out for a while and allowing it to come down to room-temp.
You will still be able to see the white specks but they will be very tiny. Hope this helps;-)
[Reply]
October 6th, 2008 at 1:56 pm
Anuja,Hethal
today I tried your dhahiwale potato curry.We liked it very much.Thank you verymuch.Theway u teach is very easy to understand.
Keep up this work.God bless you both.
[Reply]
January 6th, 2009 at 9:28 pm
Hi,
I tried this recipe yesterday and it came out quite good.I was wondering if I can add onions initially to reduce the combined sourness of tomatoes and dahi. I added milk but still it was a bit too sour. Please suggest.
Thanks.
[Reply]
January 7th, 2009 at 4:00 pm
Hi Lubna,
The one thing I can think of is to reduce the amount of yogurt and mix milk into it before adding to the potatoes. This way, the yogurt will not be sour to begin with.
I hate to say this, but this may not be an appropriate dish according to your tastes. It does come out quite sour.
[Reply]
January 23rd, 2009 at 7:21 pm
Hi Hetal and Anuja
Your receipes are very mouth watering. The only problem is the video. There is lot of buffering and half the things you say cannot hear due to buffering. It there anyway this can improve.
[Reply]
September 7th, 2009 at 3:34 pm
Hi Anuja and Hetal,
I also had the problem of yogurt curdeling, but used finally used a technique we have for when mixing eggs into hot milk mixtures to keep it from curdeling. You make sure the yogurt is room temperature and then mix a couple of tablespoons of the tomato mixture into the yogurt. This brings the temperature of the yogurt closer to the temperature of the tomato mixture. Then you can add the yogurt into the pan without as much curdeling. Hope this helps. You guys rock!!!
[Reply]
hetal Reply:
September 10th, 2009 at 6:59 pm
Thanks Judy! That’s a great idea.
[Reply]
September 21st, 2009 at 4:39 pm
Hi Hetal & Anuja,
I was looking for a recipe for bhindi curry. What do you think about replacing the potatoes with bhindi in this recipe? I really liked the yogurt based gravy.
Thanks!
[Reply]
March 29th, 2010 at 6:03 am
Dear Hetal and Anuja,
Hi,my name is Ashini and am from Srilanka.You guys are doing a great job.I had tried a lot of recipes which you have presented.Those were really good and came out really well.Well thank you very much.
Also i tried this potato curry but i couldn’t find a good yogurt for it,so i added thick coconut milk,yet i guess it came well cuz my father gave very good comments for it.
All because of you guys.
Thanks again and god bless you.
Love you.
[Reply]