Dahi Wale Aloo Recipe | No Onion No Garlic Recipe
Dahi Wale Aloo Recipe: As a housewife, food blogger, and critic, I take great pleasure in cooking and experimenting with different dishes. One such dish that holds a special place in my heart is Dahi Wale Aloo. The aroma of the dish takes me back to my childhood when my mother would prepare this comforting meal on lazy afternoons or when we craved something tangy and delicious. The taste of the creamy yogurt-based gravy, infused with the warmth of spices and the soft, melt-in-your-mouth potatoes, has an unmatched appeal. The smooth texture of the gravy, along with the delectable potatoes, makes for a heavenly combination that leaves everyone craving more.
What is Dahi Wale Aloo
Dahi Wale Aloo is a delightful North Indian dish made with boiled potatoes, immersed in a rich, tangy yogurt-based gravy. It is a simple yet flavorful curry, which is loved by people of all ages. The dish’s essence lies in its creamy, mildly spiced gravy that perfectly complements the soft, starchy potatoes. Dahi Wale Aloo is often enjoyed with roti, puri, or rice, making it a versatile choice for a meal that can be relished at any time of the day.
Variations of Dahi Wale Aloo
- Dahi Wale Aloo with Cashew Nut Paste: For an indulgent and richer version of Dahi Wale Aloo, you can add a cashew nut paste to the gravy. Soak cashews in warm water for 15 minutes, then grind them into a smooth paste. This not only adds a velvety texture but also imparts a subtle, nutty flavor to the dish.
- Dahi Wale Aloo with Methi Leaves (Fenugreek): To add a delightful twist to the traditional Dahi Wale Aloo, you can incorporate fresh methi (fenugreek) leaves. The slightly bitter taste of methi leaves adds a unique dimension to the tangy yogurt gravy and harmonizes beautifully with the potatoes.
- Dahi Wale Aloo with Spinach: For a nutritious and vibrant variation, try adding blanched and finely chopped spinach to your Dahi Wale Aloo. The spinach imparts a lovely green hue to the dish while enhancing its nutritional value, making it a wholesome and delicious option.
- No Onion, No Garlic Dahi Wale Aloo: For those who follow a strict no onion, no garlic diet or prefer a simpler version, you can prepare Dahi Wale Aloo without these ingredients. Instead, rely on the flavorful combination of yogurt, tomatoes, and spices to create a mouth-watering curry that is equally satisfying.
Nutrition in Dahi Wale Aloo
Dahi Wale Aloo is not just a treat for the taste buds but also offers an array of nutritional benefits. Potatoes are a great source of carbohydrates, providing energy to fuel your day. They also contain vitamins C and B6, as well as potassium, magnesium, and dietary fiber. Yogurt, the star ingredient in the dish, is an excellent source of protein, calcium, and probiotics, promoting digestive health and strong bones. The spices used in the recipe, such as cumin, turmeric, and coriander, are known for their antioxidant and anti-inflammatory properties. Dahi Wale Aloo, when enjoyed in moderation, can be a nutritious and flavorsome addition to your meal rotation.
Step by Step Dahi Wale Aloo Recipe
Dahi Wale Aloo Recipe | No Onion No Garlic Recipe
Ingredients
Spices
- 1 tsp Cumin (Jeera)
- ½ tsp coriander powder
- ½ tsp Red Chilli Powder
- pinch Asafoetida / hing
- ¼ tsp turmeric powder
- 1 tsp salt
Other Ingredients
- ½ tbsp ghee / clarified butter
- 1 tsp ginger grated
- 2 Potatoes crushed
- ½ cup yogurt / dahi / curd whisked
- 1 cup water
- coriander leaves / cilantro
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Boil potatoes till al dente. Peel them and crush slightly. Do not mash, just crush.
- Whisk yogurt or curd for the recipe.
- Peel and grate ginger.
- Wash and finely chop coriander for garnishing.
Cooking
- Heat ½ tbsp ghee or oil in a Kadai or Cookpot over medium flame.
- Add grated ginger and saute well.
- Now, add 2 crushed boiled potatoes and all the spices.
- Toss potatoes with the spices well and add ½ cup whisked yogurt little by little. Mix well with the yogurt. You can remove the Kadai from the flame & then add yogurt. It can prevent yogurt from crumbling.
- Then, put again Kadai on flame and add 1 cup water.
- Let it come to a boil.
- Then, cover and simmer for 3-5 minutes.
- At the end, garnish with fresh coriander leaves & serve hot.
Equipment Used for This Recipe
Notes & Tips
- If making for Navratri, please skip adding asafoetida and turmeric powder.
- You can also add ginger paste in place of fresh ginger.
Nutrition Information (Note: Approximate)
FAQs – Dahi Wale Aloo Recipe
What is the secret to making a perfectly creamy Dahi Wale Aloo gravy?
The secret to achieving a creamy Dahi Wale Aloo gravy lies in whisking the yogurt well before adding it to the pan. This prevents the yogurt from curdling and ensures a smooth, velvety texture. Additionally, cooking on a low flame while continuously stirring the yogurt mixture will help maintain its creaminess.
Can Dahi Wale Aloo be made vegan?
Absolutely! To make a vegan version of Dahi Wale Aloo, substitute dairy yogurt with plant-based yogurt, such as almond or coconut yogurt. Ensure that the yogurt you choose is unsweetened and has a thick consistency to mimic the texture of dairy yogurt.
How can I make Dahi Wale Aloo without tomatoes?
If you don’t have tomatoes on hand or prefer not to use them, you can substitute tomatoes with a teaspoon of tamarind paste or amchur (dried mango powder) for that tangy flavor. Adjust the quantity according to your taste preference, and remember to balance the sourness with a little sugar or jaggery.
What is the best way to serve Dahi Wale Aloo?
Dahi Wale Aloo is a versatile dish that can be served with a variety of accompaniments. Traditionally, it is enjoyed with roti, puri, or paratha, but it also pairs well with steamed rice, jeera rice, or even pulao. You can also serve it alongside other Indian curries and a side of salad or raita for a complete meal.
Can I prepare Dahi Wale Aloo in advance?
Yes, you can prepare Dahi Wale Aloo in advance. The dish tastes even better after the flavors have had time to meld together. However, it is advisable to reheat the curry gently on low heat, stirring occasionally, to avoid the yogurt from splitting. You can also add a splash of water if the gravy has thickened during storage.
How can I store leftover Dahi Wale Aloo?
Leftover Dahi Wale Aloo can be stored in an airtight container in the refrigerator for up to 2-3 days. When you’re ready to enjoy it again, gently reheat it on low heat while stirring to maintain the creamy consistency of the gravy.
What are some other yogurt-based Indian dishes I can try?
Yogurt is a staple ingredient in many Indian dishes. Apart from Dahi Wale Aloo, you can try dishes like Kadhi Pakora, a tangy yogurt and chickpea flour curry with fried pakoras, or Shrikhand, a sweet and creamy dessert made from strained yogurt, flavored with saffron and cardamom.
Is Dahi Wale Aloo suitable for those with dietary restrictions?
Dahi Wale Aloo is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease. The dish can also be adapted to suit vegan, Jain, and no onion, no garlic diets with a few simple ingredient substitutions as mentioned earlier in the article.
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