Indulge in the creamy goodness of Dahi Aloo Sabzi, a flavorful twist on traditional potato dishes. This recipe combines crispy fried potatoes with a tangy curd-based curry, creating a delightful burst of flavors. Try it now!
Introduction
When it comes to potatoes (aloo), the possibilities are endless! There are countless ways to experiment and infuse new flavors into this versatile vegetable. Here’s a unique recipe that combines the goodness of potatoes with the creamy tanginess of curd. Perfect for lunch or dinner, this dish is sure to tantalize your taste buds and leave you craving for more. Let’s dive into the delightful world of Curd Potato Curry! 👩🍳
Ingredients:
2 medium-sized Potatoes
1 tbsp Garam masala
1 tsp Coriander powder
2 tbsp Oil for cooking
1 tsp Cumin seeds
1½ cup Curd (Beaten)
1 tsp Asafetida/Hing
1 tsp Turmeric powder
1½ tsp Red chilli powder
1 tsp Salt
2 medium-sized Onions
2-3 Green chilies
2 tbsp chopped Coriander
½ tsp Cumin powder
2-3 cups Oil for frying
Preparing Dahi Aloo Sabzi:
Preparation time: 5-8 minutes
Cooking time: 20-25 minutes
Servings: 4
Instructions:
Prepare the Potatoes: Peel the potatoes and cut them into cubes or slices as per your preference. Rinse them thoroughly and pat dry with a kitchen towel.
Fry the Potatoes: Heat oil in a deep pan or kadhai over medium heat. Carefully add the potato cubes/slices to the hot oil and fry until they turn golden brown and crispy. Remove them from the oil and set aside on a plate lined with paper towels to drain excess oil.
Prepare the Curry Base: In a separate pan, heat 2 tbsp of oil over medium heat. Add cumin seeds and allow them to splutter. Add finely chopped onions and green chilies. Sauté until the onions turn translucent.
Add Spices: Lower the heat and add asafetida (hing), turmeric powder, red chilli powder, coriander powder, cumin powder, and garam masala to the pan. Mix well and cook for a minute to toast the spices and enhance their flavors.
Combine with Curd: Gradually add the beaten curd to the pan, stirring continuously to prevent curdling. Mix until the spices are well incorporated with the curd, creating a smooth and creamy base for the curry.
Simmer and Cook: Once the curry base is ready, gently add the fried potatoes to the pan. Stir to coat the potatoes evenly with the creamy curd mixture. Cover the pan and let the curry simmer on low heat for 8-10 minutes, allowing the flavors to meld together.
Garnish and Serve: Garnish the Curd Potato Curry with freshly chopped coriander leaves. Serve hot with steamed rice or your favorite Indian bread.
Serving Suggestions for Dahi Aloo Sabzi:
Enjoy this creamy and flavorful Curd Potato Curry with roti, naan, or rice for a satisfying meal.
Pair it with a side of crispy papad and pickle for added texture and tanginess.
Tips:
Ensure the potatoes are cooked through and crispy before adding them to the curd mixture to maintain their texture.
Adjust the spice levels according to your preference by increasing or decreasing the amount of red chilli powder and green chilies.
For a richer flavor, you can also add a dollop of fresh cream or a splash of milk to the curry.
Indulge in the creamy goodness of Curd Potato Curry, a delightful twist on traditional potato dishes. With its rich blend of spices and tangy curd base, this recipe is sure to become a family favorite. Give it a try and experience a burst of flavors with every bite! 🥔
Conclusion
In conclusion, Dahi Aloo Sabzi offers a delectable fusion of textures and flavors, making it a standout dish for any occasion. Whether you’re a fan of potatoes or simply looking to try something new, this creamy and aromatic curry is bound to impress. So, why wait? Gather your ingredients and embark on a culinary adventure with this irresistible recipe!
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