Dahi aloo is a quick and easy side dish prepared with potatoes and curd. It goes well with rice, chapati, poori and batura. Today we will learn how to make Dahi wali aloo sabzi following this easy recipe with step wise pictures.
Pressure cook potatoes for 3 whistles or until soft. Peel the skin and crumble it slightly.
Mix 3/4 tsp of rice flour (optional) and a cup of water to the curd and whisk it. Keep it aside. Adding rice flour to curd prevents it from splitting.
Heat oil in a kadai, add bay leaf, cumin seeds and hing.
When cumin seeds splutters, add finely chopped ginger, green chillies, curry leaves and saute for a few seconds.
Reduce the heat, add chilli powder, coriander powder, turmeric powder and saute for 2 seconds.
Add the potatoes and mix well so that it is well coated with the masala.
Turn off the heat, add the whisked curd gradually and keep stirring continuously with your other hand. This will prevent the curd from splitting. Now turn on the heat and keep stirring until it starts to boil.
Add salt, garam masala powder, finely chopped coriander leaves and crushed kasuri methi. Simmer for 5 minutes.
Adjust the consistency to your liking by adding more or less water before simmering.
Enjoy Dahi aloo gravy with rice, chapati, puri and bhaturas.
If you love potatoes, then check my collection of Potato Recipes
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