Make Delicious Dahi Potato Curry

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)
• ⅛ 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

1. Parboil the baby potato in a pressure cooker or instant pot. Peel off the skin. Set them aside.
2. Combine curd, red chilli powder, turmeric powder, coriander powder, and ¼ cup water. Whisk to a smooth, lump-free consistency. Set it aside.
3. 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.
4. Next, add the boiled potato. Stir fry them over high heat till crisp and golden.
5. Add 1 cup of water, stir to combine, cover, and bring the curry to a quick boil.
6. 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.
7. 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.
8. Garnish the potato curry with chopped coriander.
9. Serve Dahi potato curry with paratha or poori.