Allergens in Dahi Wale Aloo: milk.
Ingredients
Quantities for 4.
- 500g, boiled, peeled and broken into rough halves Potato
- 300g, whisked smooth Yogurtsour yogurt is better than fresh here
- 1 tbsp Besanwhisked into the yogurt so it will not split
- 2 tbsp Ghee
- 1 tsp Cumin Seeds
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 1 tsp, grated Ginger
- 2, slit Green Chilli
- 1/2 tsp Turmeric
- 1.5 tsp Coriander Powder
- 3/4 tsp Chilli Powder
- 1 tsp Fennel Powderthe Rajasthani signature in this dish
- 1/2 tsp Garam Masalaoptional
- 2 tbsp, chopped Coriander Leavesoptional
- to taste Salt
- 300ml Water
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Boil the potatoes ahead and let them cool completely. Warm potatoes crumble into mush when you break them.
- Whisk the yogurt with the besan and 100ml water until there is not a single lump, and let it sit at room temperature while you gather everything else.
- Break the potatoes by hand rather than cutting them. The ragged surfaces hold the gravy.
Method
- Heat the ghee in a kadhai over medium heat and crackle the cumin until it turns a shade darker, about 20 seconds.
- Add the hing, then the grated ginger and slit chillies, and fry 40 seconds until fragrant.
- Lower the heat, add the turmeric, coriander powder, chilli powder and fennel powder, and stir for 15 seconds only.Ground spices burn in under half a minute on a hot pan. Have the yogurt within reach.
- Pull the pan off the heat, count to ten, then pour in the yogurt-besan mixture in a steady stream while stirring hard.Cooling the pan first is what stops the yogurt curdling.
- Return to low heat and stir continuously in one direction until the gravy comes to a bare simmer, about 5 minutes. Only now stop stirring.
- Add the potatoes, the remaining 200ml water and salt. Simmer uncovered 10 minutes; the gravy should stay pourable, not thick.
- Crush a few potato pieces against the side of the pan to give the gravy body, then simmer 2 minutes more.
- Finish with garam masala and coriander. Serve hot with puri or plain rice.
Storage
Keeps 2 days refrigerated. Reheat over low heat with a splash of water, stirring. A hard boil will split the yogurt. Not suitable for freezing.
Nutrition Good estimate
One serving of Dahi Wale Aloo (284 g) is about 230 calories, or 82 calories per 100 g.
Low protein: 7 g a serving, 12% of the calories
| Per serving284 g | Per 100 g | |
|---|---|---|
| Calories | 230 kcal | 82 kcal |
| Protein | 6.9 g | 2 g |
| Carbohydrate | 30.4 g | 11 g |
| of which sugars | 5.2 g | 2 g |
| Fibre | 4.6 g | 2 g |
| Fat | 9.9 g | 4 g |
| of which saturated | 5.7 g | 2 g |
| of which unsaturated | 3.6 g | 1 g |
Nearest database match used for asafoetida, garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Quick Indian recipes (30 min) · Healthy Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Rajasthani recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.