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Dahi Aloo

Luscious and creamy dahi aloo served with singhare ki kachori. This yoghurt-based potato curry is so easy to make and tastes incredibly delicious.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 3 people
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 2 cups potatoes boiled and cubed
  • ⅓ cup yoghurt
  • 10-12 cashews
  • 2 green cardamon
  • ½ tsp cumin seeds
  • 2- inch cinnamon stick
  • 3 cloves
  • 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

Method
 

  1. Soak cashews in warm water for 30 minutes. Drain the cashews and grind with 4 tbsp water, until you get a smooth paste.
  2. 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.
  3. In the same pan, add green cardamoms, cumin seeds, cinnamon stick, cloves and bay leaves. Cook until fragrant.
  4. Add ginger and green chillies. Saute for a minute.
  5. Then pour the cashew paste, give it a good mix and cook for 1 minute.
  6. When the cashew paste thickens slightly add salt and sugar. Mix well.
  7. Lower the flame and pour yoghurt. Cook for 3-4 minutes.
  8. Pour water, increase the flame to high and allow it to come to a simmer.
  9. Then add the fried potatoes and let the curry simmer for 5 minutes.
  10. Lower the flame again and pour fresh cream. Mix it well.
  11. Turn the flame off and add chopped coriander leaves.
  12. Serve Navratri dahi aloo with singhare ki kachori.