Baby Potato Curry
This is a delicious Indian potato curry recipe. Learn how to make delicious dahi wale aloo without onion and garlic.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250 gram baby potato
- 1 Cup curd (dahi)
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder (dhaniya powder)
- 1/8 Cup mustard oil
- 1 bay leaf
- 2 dried red chilies
- 1/4 teaspoon fenugreek seeds (methi dana)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon nigella seeds ( kalonji)
- 1/4 teaspoon hing (asafoetida)
- 1 tablespoon grated ginger
- 1 1/4 Cup water
- 1 1/4 teaspoon salt or to taste
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- 2 tablespoon chopped corriander
Instructions
- 1
Parboil the baby potato in a pressure cooker or instant pot. Peel off the skin. Set them aside.
- 2
Combine curd, red chili powder, turmeric powder, coriander powder, and 1/4 cup water. Whisk to a smooth, lump free consistency. Set it aside.
- 3
Heat oil in a skillet. Once the oil starts fuming, reduce the heat to low. Add bay leaf, red chilies, mustard seeds, fenugreek seeds, asafoetida, cumin, ginger, and nigella seeds. Fry for 20 - 30 seconds to release the aroma of spices.
- 4
Next, add the boiled potato. Stir fry them over high heat till crisp and golden.
- 5
Add 1 cup of water, stir to combine, cover, and bring the curry to a quick boil.
- 6
Now, with one hand, slowly add the whisked curd while with another stir the curry using a wire whisk. This step ensures there is no lump formation.
- 7
Allow the curry to simmer over low heat. Once the curry starts boiling, add salt, kasuri methi, and stir to combine. Simmer over low heat for 2 - 5 minutes. Not more than that.
- 8
Garnish the potato curry with chopped coriander.
- 9
Serve dahi potato curry with paratha or poori.