Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, potato yogurt curry. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
This recipe consists of potatoes combined with a creamy yogurt gravy. Potato in Yogurt Sauce or Dahi Vale Aloo - An easy and delicious comfort food with minimal ingredients made in the Instant Pot. #ShahiDahiAloo #AlooKiSabzi #FusionFry A rich potato curry made with curd and lots of Indian spices. These useful spices can be used to cook so many different meals!
Potato Yogurt Curry is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Potato Yogurt Curry is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have potato yogurt curry using 9 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Potato Yogurt Curry:
- Get 5 medium-sized boiled potatoes
- Take Salt
- Make ready 1 tbsp turmeric
- Get 2 tsp red chilly powder
- Make ready 1 cup water
- Prepare 1 1/3 cup plain yogurt
- Make ready 1 Asafoetida
- Get 1 cumin seed
- Make ready 3 tbsp sunflower/mustard seed/olive oil
This Potato Curry makes an incredible dinner. It is a one-pot meal that requires minimum ingredients and delivers maximum flavor! I serve it with delicious cucumber-yogurt sauce. Adjust the seasoning: Gently stir the yogurt into the curry.
Steps to make Potato Yogurt Curry:
- Roughly crush the potatoes in the cooking utensil
- Submerge the potatoes with water completely. Water level should not be more than half a centimeter above the potatoes
- Add salt and red chilly powder/flakes to taste. Doesn't have to be too stringent with the quantity of ingredients.
- Add turmeric such that the water solutions looks bright yellow.
- Add a pinch of Asafoetida (Heeng - in hindi). If you love it you can add another but over doing it will spoil the overall taste. So stick to one pinch of it.
- Keep the cookware on the stove till the water starts to evaporate. When it does add yogurt slightly more than the water added.
- Stir till the mix comes to a boil. Taste the soup. And add salt, red chilly powder/flakes to taste and turmeric for bright yellow color.
- Turn off the heat and keep the soup/curry aside.
- Use some oil (mustard seed oil/ olive oil /sunflower oil) in a ladle and keep it on the stove. When it heats up a little add cumin seeds, Asafoetida and curry leaves (finely chopped) in the oil. Beware of the splash of oil due to curry leaves (you can choose to ignore it in your version)
- Do not burn anything in the ladle. As soon as the ingredients turn dark add them to the curry/soup and close the lid quickly. Garnish it with coriander leaves and serve it with Indian Bread (chapati)
Taste for seasoning and add salt, if necessary. Potato curry or aloo curry recipe with stovetop & instant pot instructions. Potato curry is a one pot dish made by simmering potatoes in onion tomato masala along with spices & herbs. Potatoes in yogurt curry or Aloo Dahi wala is boiled potato cubes sauteed in oil and added to a mildly spiced yogurt based gravy. Potato and Yogurt Curry. by: rupal.
So that is going to wrap this up with this exceptional food potato yogurt curry recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
