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Before you jump to Dahi Aloo recipe, you may want to read this short interesting healthy tips about Treats that give You Power.
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Consider eating almonds if you don’t have problems with nut allergies. Almonds are sometimes considered a super food since they’re packed full of ingredients that help boost our energy while keeping us healthy. These nuts possess plenty of vitamins E, B2, and manganese. Almonds, like turkey, contain the enzyme tryptophan which can often allow you to be sleepy. But when you eat almonds, you won’t feel like you must sleep a while. These nuts relax the muscles and provide a general sense of comfort. Almonds often give you a general increased a feeling of well-being.
You will find lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Being healthier doesnt have to be a battle-if you let it, it can be quite uncomplicated.
We hope you got insight from reading it, now let’s go back to dahi aloo recipe. You can cook dahi aloo using 19 ingredients and 8 steps. Here is how you do it.
The ingredients needed to make Dahi Aloo:
- Get 250 gms Baby or Small size Potatoes*
- Take 4 Tbsp Cooking Oil
- Get 1 Tsp Cumin seeds
- Use 1/4 Tsp Carom seeds
- Provide 2 Pinch Asafoetida powder
- Get 1 Medium size Onion
- You need 1 Bay leaf
- You need 1 Dalchini
- Take 2 Kashmiri dry red Chillies
- Get 1 Tsp Ginger garlic paste
- You need As per taste Salt
- Use 1 Tsp Kashmiri Red chilli powder
- Take 1 Tsp Coriander powder
- Use 1/2 Tsp Turmeric powder
- Get 1/2 Cup Yoghurt*
- Get 1/2 Cup Water
- Take 1 Tsp Kasoori Methi leaves
- Take as required Chopped fresh green Coriander
- Take 1/2 Tsp Garam masala powder
Instructions to make Dahi Aloo:
- Wash potatoes thoroughly, boil them for just 5 mins, keeping them long will make them soft and taste needed for recipe cannot be matched, peel the cover once they are cool. Shallow fry for time till it gets a good golden crust and keeps them separately for it to cool down.
- Now add 3 tablespoons of cooking oil in medium flame, once oil is hot add Cumin seeds, Carom seeds and 2 pinches of Asafoetida powder. Add finely diced onion, cook it further by adding bay leaf, dalchini and dry red chillies.
- As onion is cooked, we take potatoes and pierce them with fork so that when cooking it the masala gets in, this step is important because if we don't fork our potatoes though will be coated from outside but inside will remain dry and tasteless.
- Once onion mixture turns brown we add to it ginger garlic paste and stir it up to some seconds till raw smell goes away, then quickly add potatoes and mix nicely.
- Now lower the flame to avoid our powders to stop from burning. We first add salt as per taste, then on kashmiri red chilli powder, coriander powder and turmeric powder, giving them good mix so that our potatoes are evenly and nicely coated. Soon once coating is done we add yoghurt, make sure yoghurt we add is of room temperature else it will split the yoghurt and our dish will lose its texture, so make sure that no sooner add yoghurt we have to stir it thoroughly and potatoes separated from oil.
- We can here discard Bay leaf along with Dal chini, now we once again make gas flame medium and add half a cup of water or more as required for gravy consistency and mix it well and cover it for our gravy to thicken a bit and more importantly to cook yoghurt as raw yoghurt will not make purpose of our dish fulfilled, after 2 minutes we open the lid to mix it again, now add kasoori methi leaves and cover it again for 2-3 minutes.
- Now once we open the lid; add chopped green fresh coriander leaves and garam masala powder, mix well and cook in high flame for a minute then closing the gas flame we let our dish remain covered for 5 minutes.
- Plate it out and serve hot with Parathas or Puris, more importantly with your love and affection for your loved ones. 😊
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