I learned to make these at my in-laws’ house. Whatever our differences, my MIL is a great cook. During merciless summer of North India this was one of the dishes that was made often. Quick to make and light on stomach we had it with poori, roti, paratha or even rice at times. Another variation was Rehru, a typical Himachali dish made from yogurt. Just the tempering and beaten yogurt added to it wit ha little water. So refreshing and good to eat as main dish or as an accompaniment. .
I love dishes from from curd. especially in summers. Be it Kadhi chawal, that heavenly comfort food, or zeerya miryachi kadhi or just plain, chach, lassi, or dahi. You can find my Kadhi Chawal recipe here.
Dahi wale aaloo is very easy to make and requires very little preparation so you don’t need to spend hours in the hot kitchen. Mostly the traditional recipe from UP and Punjab requires the boiled potatoes to be lightly broken instead of cubed, one can make it either way. You can make it during fasting days and use black pepper instead of red chili powder or simply use green chilies to spice it up. Chilies are good for health so use them in your meals. This recipe uses no onion, no garlic.
Boiled Potatoes – 3
Beaten Slightly Sour Yogurt – 1 cup
Cumin seeds ( zeera) – 1/2
Coriander seeds (Sabut Dhania) – 1/2 teaspoon
Asafoetida (Hing) – 2 pinch
Fennel seeds ( moti saunf) – 1/2 tespoon (optional)
Fresh coriander greens – For garnish
Ghee (clarified butter) – 1 tablespoon
Green chilies – 1-2
Ginger julienne – 1/2 teaspoon (1 inch)
Salt – to taste
Turmeric Powder – 1/4 teaspoon
Red Chili Powder – 1/4 teaspoon (Alternate with freshly ground black pepper powder i desired)
Wash and boil the potatoes. Peel and roughly break them with fingers. A few pieces should be mashed too. You can just cube them into small pieces also.
Whisk the yogurt with 1.5 or 2 cups of water to make a thick buttermilk. Add the curry leaves to it and keep aside. ( I add some leaves to the dahi and rest to the tempering. It gives the dish a unique flavor.
In a heavy bottom pan or wok add the ghee and heat it till medium hot.
Now add cumin seeds, coriander seeds, curry leaves ( if using) , asafoetida powder.
When the seeds start to crackle add slit or chopped green chilies.
Stir fry for a second and then remove from flame and add all the ground spices.
Stir well and immediately add ginger and potatoes. Mix it well and put it back on flame to cook till they brown a bit. Keep the flame low so that the potatoes don’t stick to the pan.
At this point, slowly add the buttermilk while stirring continuously till it comes to a boil.
Switch off the gas and garnish this gentle curry with freshly chopped green coriander leaves.
Serve hot with zeera rice, roti, bedami poori or simple poori. I sometimes make a large bowl of it and eat it without any breads or rice.
Tip – Add a teaspoon of besan if you are afraid of yogurt splitting. You can also remove the cooked potato mix from flame and then slowly add the buttermilk. Stir till everything is incorporated properly. Put it back on very low heat for a minute and take it off stove to serve.
Use whole red chilies in tempering if you wish. I also make it with baby potatoes and give it dum. Dum wale aaloo have a different taste and take longer to make. I add onion, garlic etc to that.
Enjoy this light, mildly seasoned potato yogurt curry any time of the day.