- 12-15 Baby/New Potatoes (or 3 large Potatoes)
- 1 tsp Cumin Seeds ( Zeera / Jeera )
- ½ tbsp Dried Fenugreek Leaves ( Kasuri Methi)
- ¼ tsp Asafoetida ( Heeng/ Hing )
- 1 tbsp Oil
- 2 cups Yogurt, beaten or whisked to remove any lumps
- 1 tsp Ginger Paste
- ½ tsp Red Chilli Powder (adjust acc to taste)
- ½ tsp Garam Masala (adjust acc to taste)
- ½ tsp Jeera/Cumin Powder
- 1 tsp Dhania/Coriander Powder
- ½ cup mint leaves, finely chopped
- Salt to taste
- Pierce the whole new or baby potatoes with knife or fork and cook them in pressure cooker or heavy bottomed vessel with enough water. Once cooked thoroughly and cooled a bit, peel them and keep them aside. If using large potatoes, dice them to 1 inch cubes.
- Now prepare the yogurt marinate by mixing all the ingredients listed above. Add the potatoes to the yogurt marinate, and mix them well so that each potato is coated well. Cover the vessel with cling film and refrigerate overnight (8-9 hours) or at least for 1-2 hours.
- Heat oil in pan and add cumin seeds and hing. When cumin seeds starts to crackle and turn light golden, add dried fenugreek leaves and let it cook for half a minute in medium flame.
- Add marinated potatoes along with any left over marinade and cook for 7-10 minutes, stirring all the while, till small bubble starts to appear. Make sure that you stir the curry all the while so that it doesn’t curdle. Add chopped mint leaves, mix and turn off the flame.
- Remove from the flame and let it rest for ten minutes. Garnish with chopped coriander leaves and serve this creamy Dahi Aloo with plain or flavoured rice or any Indian flat breads.
- For another garlic free version of this Dahi Aalu, click here
- This is a semi dry curry, so its enough to be served with Chapathis. With the rice though, you might need something else like pickle aside. This goes extremely well with spiced Rice preparations like Lemon rice, Biryani etc.
- Mint provides the “cooling” element to this recipe, you may skip it if preparing in winters.
Check out some more Potato side dishes:
Ras waale Aalu :- Semi dry potato curry in rich tomato suace
Jeera Aalu :- Simple and quick preparation with sliced potatoes and cumin
Baby potatoes in youghurt gravy
Batata Chi Bhaaji:- Maharashtrian style cooked potatoes with coconut
Jain style cooked Potato sabzi – No onion garlic used.