Wednesday, September 15, 2021



Potatoes are amongst the most popular ingredients in our Indian cooking. North, South, East or West you will find dishes aplenty made with potatoes. They are called Aloo in Hindi, Aloogadde in Kannada, Batata in Marathi and Gujarati, and Batato in my mother tongue, Konkani.

Apart from being tasty and commonly available, potatoes have several health benefits as well. 

Elsewhere in this blog, you will find dishes made with potatoes, such as:-

Today's recipe is for a delicious side dish called Dahiwale Aloo as it is made with potatoes and curds ( aloo and dahi in Hindi) and a mixture of spices. You can use baby potatoes, if you wish. I have chosen to make this dish with less gravy today. 


  • Aloo (Potatoes), 2-3, about 250 grams 
  • Small-sized Tomatoes, 3
  • Onion, 1
  • Dahi (Fresh Thick Curds), 1 cup
  • Turmeric (Haldi) Powder, 1/2 tsp
  • Chilli Powder, 1 tsp or to taste
  • Sugar, 1/2 tsp
  • Coriander (Dhaniya) Powder, 1 tsp
  • Cumin (Jeera) Powder, 1/2 tsp
  • Cumin Seeds (Jeera), 1/2 tsp
  • Asafoetida (Hing), 1/8 tsp
  • Green Chillies, 2
  • Salt, to taste
  • Oil, 1 and 1/2 tbsp for shallow frying + 1 tbsp for seasoning
  • Coriander Leaves, finely chopped, 1 tbsp for garnish

Wash and cook the potatoes. When cooled after cooking, peel the potatoes, cube them, sprinkle a little salt, mix well and keep aside
If using baby potatoes, peel them but they need not be cubed, and can be used in full 
Finely chop the onion and slit the green chillies

Whisk the fresh, thick curds in a bowl and to this add turmeric powder, chilli powder, sugar, coriander powder, cumin powder and salt  and mix well. Keep aside

Heat 1 and 1/2 tbsp of oil in a thick bottomed kadhai and on medium heat shallow fry the potatoes and tomatoes for 2-3 minutes. Keep aside

In the same kadhai, heat 1 tbsp of oil and on medium heat add the cumin seeds and when they sizzle add the asafoetida. Saute for a few seconds
To this add the finely chopped onion and slit green chillies and fry till the onion becomes translucent
Lower the flame, pour in the mixture of curds and spices, and mix well, stirring continuously 
Lowering the flame is important as adding the curds without doing so could result in the curdling of the curds. 
If you want the dish to have more gravy, you can add water at this stage
Cook on low flame for 2-3 minutes

Now add the shallow fried potatoes and tomatoes and mix well. Check for salt, and add only if required
Cook on medium/low flame for a couple of minutes till the potatoes get well blended with the curds and spices
Switch off the gas and garnish with finely chopped coriander leaves
Transfer to serving bowl and serve the Dahiwale Aloo as a side dish with rotis.

No comments:

Post a Comment

If you have liked this recipe, I would appreciate your leaving a comment. Thank you !