Dahi Aloo Recipe

Dahi Aloo Recipe

Dahi Aloo Recipe. Dahi Aloo is a superb curry equation with an arrangement of trimmings. As the name proposes, the essential trimmings used in this equation are potatoes and curd. This North Indian equation isn’t just radiant yet sound also. Potatoes are rich wellspring of sugars and curd is affluent in calcium, which makes this equation significantly nutritious.

Dahi Aloo Recipe

This lip-smacking recipe can be prepared on get-together for your loved ones. Adorn this dish with hacked coriander leaves and green chilies which gives it an optimal last detail. This veggie sweetheart recipe would be relished by adults and children the equivalent. Endeavor it!

Trimmings expected for making Dahi Aloo Recipe

500 gm potato
2 tablespoon refined oil
1/2 teaspoon cumin seeds
1 teaspoon coriander powder
1/4 teaspoon red bean stew powder


salt as required
3 cup water
200 gm yogurt (curd)
1 crush asafoetida
1/4 teaspoon turmeric


2 teaspoon gram flour (besan)
2 green bean stew
1/2 cup coriander leaves

Dahi Aloo Recipe

Bit by bit guidelines to make Dahi Aloo Recipe

Stage 1
Heat up the potatoes in a cooker for 10-12 minutes till they become sensitive. Switch off the power and let the percolated potatoes cool. Then, strip the potatoes and cut them into gigantic pieces. Hold them to the side in a bowl.

Stage 2
Place a skillet over medium fire and power oil in it. Add asafoetida and cumin seeds and saute for 1-2 minutes.

Stage 3
Whenever cumin seeds flounder, add turmeric powder, coriander powder and gram flour. Blend all of the trimmings. Put potatoes and red fresh powder in the dish and sautéed nourishment for another 2-3 minutes till the potatoes are covered with flavors all over the place.

Stage 4
Pour 2-3 cups of water, cover the skillet and cook the curry till it bubbles. Meanwhile, beat the curd in a bowl and hold it aside.

Stage 5
Add curd and salt to the curry. Blend all of the trimmings well and license it to rise for 2-3 minutes.

Stage 6
Dahi Aloo is ready. Improve with coriander leaves and serve hot.

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