New Delhi: This baby potato curry is also known as Dahi wale aloo. A pure vegetarian Indian curry without onion, garlic, and tomato.
Ingredients
- 250-gram baby potato
- 1 Cup curd (Dahi)
- 1 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder (dhania powder)
- â…› Cup mustard oil
- 1 bay leaf
- 2 dried red chillies
- ¼ teaspoon fenugreek seeds (methi dana)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon nigella seeds ( kalonji)
- ¼ teaspoon hing (asafoetida)
- 1 tablespoon grated ginger
- 1 ¼ Cup water
- 1 ¼ teaspoon salt or to taste
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- 2 tablespoons chopped coriander
Instructions
- Parboil the baby potato in a pressure cooker or instant pot. Peel off the skin. Set them aside.
- Combine curd, red chilli powder, turmeric powder, coriander powder, and ¼ cup water. Whisk to a smooth, lump-free consistency. Set it aside.
- Heat oil in a skillet. Once the oil starts fuming, reduce the heat to low. Add bay leaves, red chillies, mustard seeds, fenugreek seeds, asafoetida, cumin, ginger, and nigella seeds. Fry for 20 – 30 seconds to release the aroma of the spices.
- Next, add the boiled potato. Stir fry them over high heat till crisp and golden.
- Add 1 cup of water, stir to combine, cover, and bring the curry to a quick boil.
- Now, with one hand, slowly add the whisked curd while with another stir the curry using a wire whisk. This step ensures there is no lump formation.
- Allow the curry to simmer over low heat. Once the curry starts boiling, add salt, kasuri methi, and stir to combine. Simmer over low heat for 2 – 5 minutes. Not more than that.
- Garnish the potato curry with chopped coriander.
- Serve Dahi potato curry with paratha or poori.
