Dahi Aloo Recipe

Dahi Aloo Recipe

Dahi Aloo Recipe. Dahi Aloo is a flavorful curry formula with an assortment of fixings. As the name proposes, the principal fixings utilized in this formula are potatoes and curd. This North Indian formula isn’t simply delightful yet sound as well. Potatoes are rich wellspring of sugars and curd is wealthy in calcium, which makes this formula profoundly nutritious.

This lip-smacking formula can be ready on party for your friends and family. Embellish this dish with cleaved coriander leaves and green chilies which gives it an ideal final detail. This veggie lover formula would be savored by grown-ups and kids the same. Attempt it!

Dahi Aloo Recipe

Elements 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 squeeze asafoetida
1/4 teaspoon turmeric
2 teaspoon gram flour (besan)
2 green bean stew
1/2 cup coriander leaves

Dahi Aloo Recipe

Step by step instructions to make Dahi Aloo Recipe

Stage 1
Heat up the potatoes in a cooker for 10-12 minutes till they become delicate. Switch off the intensity and let the bubbled potatoes cool. Then strip the potatoes and cut them into large parts. Keep them to the side in a bowl.

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

Stage 3
When cumin seeds falter, add turmeric powder, coriander powder and gram flour. Mix every one of the fixings. Put potatoes and red crisp powder in the container and pan fried food for another 2-3 minutes till the potatoes are covered with flavors everywhere.

Stage 4
Pour 2-3 cups of water, cover the container and cook the curry till it bubbles. In the interim, beat the curd in a bowl and keep it to the side.

Stage 5
Add curd and salt to the curry. Mix every one of the fixings well and permit it to bubble for 2-3 minutes.

Stage 6
Dahi Aloo is prepared. Embellish with coriander leaves and serve hot.

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