A flavorful Indian dish made with potatoes and yogurt, seasoned with spices.
Ingredients
- 3piecePotatoes
- 1cupCurd (Yogurt)
- 2tbspOil
- 1tspMustard seeds
- 1tspCumin seeds
- 2pieceGreen chilies
- 1inGinger
- 1/2tspTurmeric powder
- 1tspCoriander powder
- 1/2tspGaram masala
- 1pinchSalt
- 1bundleCoriander leaves
How to make Curd Potato (Dahi Aloo)
Cook the Potatoes
Heat oil in a pan over medium heat.
Add mustard seeds and cumin seeds. Let them splutter.
Add chopped green chilies and grated ginger. Sauté for a minute.
Add the cubed potatoes and cook for about 5 minutes, stirring occasionally.
Add Spices
Add turmeric powder, coriander powder, and salt. Mix well.
Cover and cook the potatoes until they are tender, about 10-15 minutes.
Prepare the Curd Mixture
In a bowl, whisk the curd until smooth.
Combine Potatoes and Curd
Reduce the heat to low. Add the whisked curd to the cooked potatoes.
Stir gently and cook for another 2-3 minutes, ensuring the curd is well mixed but not boiling.
Add Garam Masala and Garnish
Add garam masala and mix.
Garnish with chopped coriander leaves.
Serve
Serve the curd potato hot with roti, paratha, or as a side dish with rice.
Tips & Tricks
Ensure the curd is at room temperature before adding it to the potatoes to prevent curdling.
You can adjust the number of green chilies based on your spice preference.