Dahi Aloo: Quick Potato Yogurt Curry

It is no hyperbole to say that dahi aloo is the quickest vegetable curry ever. Ideal for days when you have no time to cook a full meal. Ditch those ready-to-eat boxes- just keep boiled potatoes and yogurt handy and in minutes you can make dahi aloo. This curry goes well with chapatis, or even toast if you’re in a time-saving mode.

You Need:

• Boiled potatoes – 2
• Yogurt – 1 cup
• Asafoetida – a pinch
• Salt – to taste
• Coriander powder – 1 teaspoon
• Cumin seeds – 1/2 teaspoon
• Mustard seeds – 1/2 teaspoon
• Dry red chilies – 3
• Oil – 1 teaspoon

How To Make Dahi Aloo:

Peel, cube or crumble the boiled potatoes into bite-size pieces.

Whip the yogurt well with salt to smooth consistency. Add a little water if you want the curry thinner.

Break the dry red chilies into 2-3 pieces each.

Heat the oil in a skillet or kadhai. When hot, add the mustard and cumin seeds and let them splutter.

Follow with dry red chili pieces.

When the chili pieces begin to turn a shade darker, add asafoetida powder. Tip in the crumbled potatoes next.

Cook for 2 minutes, sprinkle coriander powder and cook another 2 minutes. Switch off the heat.

Slowly pour the beaten yogurt into the pan.

Mix well. On low flame, warm the mixture. Do not overcook else the yogurt might curdle. When the yogurt is hot and the potatoes blended evenly in the curry, take the pan off the heat.

Dahi aloo is ready.

Serve dahi aloo with chapatis or brown bread.

Meal below: dahi aloo, kashmiri saag, chapatis.

Notes:

For more quick recipe ideas, see carrot radish curry, jhatpat aloo with lime, bell pepper rice, cucumber tomato curry.

For other relatively more involved recipes with potatoes and yogurt, see aloo mooli kadhi and baby potatoes in yogurt sauce.