Authentic North Indian Dahi Aloo
Indian · Organized from the video by Kunal Kapur
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Ingredients
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Steps
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- 1
In a bowl, whisk the curd and water together until smooth and thin like buttermilk (matha).
💡 Ensure there are no lumps to prevent the curd from breaking.
- 2
Heat the mustard oil in a pan. Add the asafoetida, dried red chillies, ginger, green chillies, and cumin.
💡 The chef suggests keeping a higher quantity of ginger for flavor.
- 3
Add the turmeric, red chilli powder, coriander powder, black pepper powder, salt, and black salt to the oil. Stir briefly.
💡 The spices are added to the oil to release their aroma.
- 4
Pour in the curd-water mixture (matha) into the pan. Stir continuously on high heat until the mixture reaches a boil.
💡 Continuous stirring on high heat prevents the curd from splitting/breaking.
🔥 high heat → boil
- 5
Once boiling, add the peeled boiled potatoes. Crush them slightly into thick chunks within the boiling liquid.
💡 Do not mash completely; keep thick chunks to help thicken the gravy naturally.
- 6
Add the kasoori methi and fresh coriander. Let it come to a quick boil, then reduce to low heat and cook for 5-7 minutes.
💡 Cooking the potatoes in the curd helps the flavors meld.
🔥 boil → low heat⏱ 5-7 minutes
- 7
Once the potatoes are cooked and the gravy has thickened, turn off the heat and serve hot.
💡 The potatoes themselves help thicken the thin gravy.
Tips
- To prevent curd from breaking: Always cook on high heat and stir continuously until it reaches a boil.
- Texture: Keep potato chunks thick to allow the starch to naturally thicken the thin gravy.
- Substitution: You can use ghee or regular oil instead of mustard oil if preferred.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Kunal Kapur on YouTube