#aloodahi

[cookingowl]

Aaj #CookingOwlKitchen Ki Khas Recipe Hai Dahi wale Aloo. Potato in Spicy Yogurt Gravy with no onion garlic recipe. दही वाले आलू banaiye aur sabke sath enjoy keejiye.

Do try it out and share your comments with us. Happy innovating to you!

[swatifoodierecipes]

Restaurant style dahi aloo ki sabji|Dahi aloo recipe| dahi wale aloo ki sabji

Dahi wale aloo,kashmiri dahi aloo,dry dahi aloo recipe,मसालेदार दही आलू की सब्जी,आलू और दही की सब्जी,Restaurant style dahi aloo ki sabji,vrat wale dah

Restaurant style dahi aloo ki sabji gives the little sour taste of yogurt which makes the recipe delicious and if someone is getting bored to eat veggies daily, then this restaurant style dahi aloo recipe is perfect for that time. It is quick recipe. It is one of the most popular Rajasthani Indian curries that is prepared with yogurt and shallow fried potatoes with flavor of spices.

How to prevent yogurt from curdling?

Always yogurt should be kept at room temperature.

Whisk the yogurt properly until it’s smooth before adding to the pan.

Do not forget to continuously stir the curry after adding curd. in addition cook the curd based curry on a low to medium flame till it boils. Or once all the yogurt has combined well, then place the pan back on heat.

Add the salt only after curry starts boil otherwise there is a high chance of curdling.

INGREDIANTS

For cooking potatoes350 grams potatoes 3 cups water¼ teaspoon salt

For gravy¾ cup oil for frying potatoes

1 teaspoon caraway seeds (shah jeera)1/2 tsp asafoetida

1 whole red chilli

1 bay leaf1 inch cinnamon stick

1 medium size onion, finely chopped

1 green chilli, slit

1 inch ginger, finely chopped

1 tsp red chilli powder

1/2 tsp dry mango powder

2 tsp coriander powder

1/8 tsp turmeric powder

Salt (according To taste)

1 cup curd, whisked till smooth (yogurt)

For garnish1 tbsp coriander leaves, finely chopped

Preparation

Wash all the baby potatoes. Boil the potatoes in 3 cups water in medium to high flame. You can also  use medium size potato and cut into 2-3 pieces.                            

Drain them and allow becoming warm or cooling down at room temperature. Remove the peel of potatoes and throw the peel away.

Heat up ½ cup of oil in a kadai or deep sauce pan on medium flame and add peeled potatoes and shallow fry them on a low to medium flame until golden.

Place them on kitchen paper towels. Fry all the potatoes till golden and crisp.

Read more..