Dahi Aloo Delight

Ingredients

• 500g (1.1 lb) baby potatoes, boiled and peeled 500g (1.1 lb) baby potatoes, boiled and peeled
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add ginger paste and garlic paste to the pan. Sauté for a minute until fragrant.
3. 3.
   Reduce the heat to low and add turmeric powder, red chili powder, and garam masala. Stir well to combine.
4. 4.
   Add the boiled and peeled baby potatoes to the pan. Gently toss them in the spice mixture, ensuring they are well coated.
5. 5.
   In a separate bowl, whisk the yogurt until smooth. Gradually add the yogurt to the pan, stirring continuously to prevent curdling.
6. 6.
   Season with salt and simmer the potatoes in the yogurt gravy for 5-7 minutes, allowing the flavors to meld together.
7. 7.
   Garnish with fresh cilantro and serve hot with roti or rice.

Treat your ingredients with care...

• Baby potatoes — Choose small-sized potatoes for quicker cooking and a more appealing presentation. If baby potatoes are not available, regular potatoes can be used, cut into bite-sized pieces.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• To make the dish creamier, add a tablespoon of cashew paste or almond paste to the yogurt mixture.
• Serve Dahi Aloo with a side of raita (yogurt dip) and pickles for a complete Indian meal experience.
• If you prefer a thicker gravy, simmer the dish for a few extra minutes to reduce the liquid content.
• Leftover Dahi Aloo can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve Dahi Aloo hot, garnished with fresh cilantro. Accompany it with warm roti or steamed rice for a satisfying meal.

Presentation advice

To enhance the presentation, sprinkle a pinch of red chili powder and a dash of garam masala on top of the dish before serving. This adds a pop of color and an extra burst of flavor.