Full written Full written Dahi Waale Aloo Recipe

Prep time: 15-20 minutes
Cooking time: 20-25 minutes
Serves: 4-5 people

Ingredients for Dahi Waale Aloo

• Potatoes medium size
• Salt a large pinch
Marination:
• Sarson ka tel (mustard oil) – 1 tbsp
• Kashmiri lal mirchi (Kashmiri red chili) powder – 1 tsp
• Dhaniya (coriander) powder – 1 tsp
• Haldi (turmeric) – 1/4 tsp
• Jeera (cumin) powder – 1 tsp
• Kasuri methi – 1/2 tsp
• Fennel powder – 1 tsp
• Kala namak (black salt) – 1/4 tsp
• Salt to taste
• Oil for shallow frying
Gravy
• Kaju (cashew nuts) – 1/4 cup
• Magaj (melon seeds) – 1/4 cup
• Dahi (curd) – 2 cups
• Powdered spices: (Dahi Waale Aloo)
1. Teekhi lal mirchi (spicy red chilli) powder – 1 tsp
2. Haldi (turmeric) – 1/2 tsp
3. Dhaniya (coriander) powder – 1 tsp
• Sarson ka tel (mustard oil) – 2 tbsp
• Jeera (cumin seeds) – 1 tsp
• Laung (cloves) – 2-3 nos.
• Choti elaichi (green cardamom) – 2-3 pods
• Hari mirchi (green chillies) – 2-3 (chopped)
• Adrak (ginger) – 1 inch (julienned)
• Kashmiri red chilli powder 1 tbsp
• Salt to taste
• Garam masala – 1/2 tsp
• Kasuri methi – 1/2 tsp
• Fresh coriander leaves a small handful
Method:(Dahi Waale Aloo)
• I’ve cut the potatoes in medium size dices, say about 1 inch cube.
• I’ve kept water for boiling, further ill add salt a large pinch and the diced potatoes, stir once and cook the potatoes until they are 90% cooked. This may take around 7-8 minutes. Check for its doneness by cutting it with a fork, there should be slight resistance while cutting the potatoes.
• Once the potatoes are 90% cooked, strain the water and cool down the potatoes completely.
• Meanwhile, take a mixing bowl, add all the ingredients of the marination and mix well, now add the parboiled potatoes and coat it well with the marinade.
• Now set a pan on medium high heat, heat the pan really well and further add enough oil to shallow fry the marinated potatoes, first let the oil heat nicely, and once its heated nicely, add the marinated potatoes and fry from one side until a layer forms and it becomes golden brown in colour, flip and cook from all side until crisp & golden brown. Keep it side to be used later in the gravy.

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— Enjoy Dahi Waale Aloo Recipe by Chef Sanjyot Keer—

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