Luscious and creamy dahi aloo served with singhare ki kachori. This yoghurt-based potato curry is so easy to make and tastes incredibly delicious. I can assure you, once you make this dish, you will make it in every Navratri season!
Yes, this curry is absolutely amazing! Fried potatoes cooked in a thick and velvety gravy, which is made with homemade curd or yoghurt, cashews, fresh cream and a bunch of whole spices. You can easily make it under 30 minutes. Then enjoy this curry with singhara (water chestnut) or kuttu (buckwheat) kachori during Navratri fasting. And for those who are not fasting, serve this potato curry with steamed rice or naan. It will go really well.
To make dahi aloo, you will have to boil the potatoes first. Then remove the potato skin and chop them into small pieces. Fry them in ghee until they become crispy and golden in colour.
This dish is made without onion, garlic, tomato and turmeric. Just a few whole spices like cumin, clove, cinnamon, cardamom and bay leaf are used. These whole spices are also fried in ghee until they are fragrant. To thicken the curry I have used cashew paste and to provide a velvety texture, a few tablespoons of cream is also used. But it is totally optional. You can skip it if you like.
Coming to the yoghurt, you can use both homemade or store-bought yoghurt for this dish. And give it a good whisk before adding it to the curry. Cook the curry with the fried potatoes for a few minutes and then garnish it with freshly chopped coriander leaves. Serve it hot and enjoy! Happy Navratri!
Prep Time: 5 min | Cook Time: 20 min | Total Time: 25 min
Serves: 3 people
2 cups potatoes, boiled and cubed
⅓ cup yoghurt
2 green cardamon
½ tsp cumin seeds
2-inch cinnamon stick
2 small bay leaves
1 tsp ginger, grated
2 green chillies, chopped
½ cup water
2 tbsp fresh cream
1 tbsp coriander leaves, chopped
2 tbsp ghee or clarified butter
1 tsp sugar
Rock salt or sendha namak, to taste
Soak cashews in warm water for 30 minutes. Drain the cashews and grind with 4 tbsp water, until you get a smooth paste.
Heat ghee in a non-stick pan over medium flame. Once it is hot, add the boiled potatoes. And cook until they become golden in colour. Then transfer them to a plate and keep it aside.
In the same pan, add green cardamoms, cumin seeds, cinnamon stick, cloves and bay leaves. Cook until fragrant.
Add ginger and green chillies. Saute for a minute.
Then pour the cashew paste, give it a good mix and cook for 1 minute.
When the cashew paste thickens slightly add salt and sugar. Mix well.
Lower the flame and pour yoghurt. Cook for 3-4 minutes.
Pour water, increase the flame to high and allow it to come to a simmer.
Then add the fried potatoes and let the curry simmer for 5 minutes.
Lower the flame again and pour fresh cream. Mix it well.
Turn the flame off and add chopped coriander leaves.
Serve Navratri dahi aloo with singhare ki kachori.
Luscious and creamy dahi aloo served with singhare ki kachori. This yoghurt-based potato curry is so easy to make and tastes incredibly delicious.
If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below. Happy Cooking!