Dahi Aloo is a highly delectable Indian dish, which simply marries very well with the creaminess of yoghurt and the heartiness of potatoes. This flavourful dish is mostly liked in North India, particularly with simple meals and special occasions. At its heart, Dahi Aloo contains boiled or steamed potatoes, which tend to be cut into cubes or quarters. These are then smothered in a rich spiced yoghurt mixture, as it happens - the dish is not only mouth-watering but also a glorious source of protein and probiotics. The tanginess of the yoghurt perfectly complements the natural sweetness of the potatoes. The flavours are rich, and the dish is seasoned with a variety of spices. Cumin, coriander, and turmeric are normal spices used that give it a warmth depth. Green chillies can be added to add just a hint of heat or even the fresh coriander leaves bursting freshness is incorporated into the food. Adding a sprinkle of roasted cumin powder or chaat masala just before serving will raise the dish with a very aroma and a subtle crunch. Dahi Aloo is a very versatile dish. You can have it with steamed rice, and you can also enjoy it with naan or chapati, or this dish can serve as a nice filling for wraps and rolls too. With the coolness of yoghurt and the warmth of spices with a soothing as well as gratifying balance of flavour, Dahi Aloo is a dish not only fit for the taste buds but also pleasing to the eyes since the white yoghurt creates a appetising contrast against the golden potatoes. In many cases, this is topped with pomegranate seeds or chopped mint, and Dahi Aloo lies turn out to be a feast to both eyes and the palate. In a way, this catches the eyes and hearts of little ones as much as it does adults. No matter if it is just a family get-together or a simple meal during a busy weekday, Dahi Aloo will surely bring everyone to the plate.

• 1 cup curd
• 2-2.5 tbsp besan
• 30 gms potato
• 2 tbsp oil
• 1/2 tsp cumin seeds
• 1/2 cup onions
• 1/2 cup tomato
• 1 tsp green chilli
• 1 tsp garlic
• 1 tsp ginger
• 7-8 curry leaves

• Start by preparing the recipe for Dahi Aloo. Wash and boil or steam the potatoes until cooked. Add 2 cups water and pressure cook for 3 to 4 whistles on the stovetop, or steam them in an Instant Pot or electric cooker.
• Allow the pressure to drop before opening the lid. Use tongs to take the potatoes out carefully. Put it aside to cool.
• Remove the skin of the potatoes and break them into fine small pieces when still warm but manageable. Put these aside for further use.
• In another bowl, whisk the fresh curd (yoghurt) until it is smooth. This will give you a creamy texture for your Dahi Aloo.
• Gradually add 2 to 2.5 tablespoons of besan or gram flour and whisk again till well combined.
• Add the water to the curd mixture. Whisk it well, so no lumps of gram flour persist. This slurry is going to be the base of the dish. The grainy texture will add thickness, and the flavours will infuse well.
• Chop the onions, tomatoes, ginger, garlic, and green chillies. Make sure you keep all the ingredients prepped up because the cooking pace is quite fast.
• Heat 2 tablespoons of oil in a pan over low to medium heat. Fry cumin seeds as they start to crackle and change colour adding flavour from them to the oil.
• Add the finely chopped onions. Saut the onions with low to medium heat; stir often until they turn translucent and soften, usually taking 5-7 minutes.
• Add the fine chopping of ginger, garlic, and green chillies. Stir and saut for about half a minute, allowing the flavours to blend.
• Add curry leaves and a pinch of asafoetida (hing). Fry for a half minute on low to medium heat till the spices start emitting an aroma.
• Add finely chopped tomatoes to the pan.
• Stir and continue to saut over the range of medium-low to medium heat till the tomatoes become pulpy and the oil begins to separate from the masala mixture. This usually takes five minutes.
• Add turmeric powder, red chilli powder, and coriander powder to the cooked tomatoes. If you are a spice lover and would love to include a little heat, add another ¼ to 1/2 Tsp of red chilli powder.
• Now, mix those spices well in that tomato mixture.
• Now add the boiled, crumbled potatoes to the pan and gently stir them into the masala, saut over low to medium heat for about 2 minutes. Switch off the heat, and add the curd and gram flour slurry; stirring would prevent curdling.
• Let it simmer on low heat for 8 to 10 minutes or till it is relatively smooth and has the desired consistency, and add water accordingly.
• Season with salt, garnish with garam masala and chopped coriander, served with chapati, roti, or rice.