Dahi aloo no onion garlic

Dahi aloo (no onion garlic recipe)- Chunky potato yogurt soup

Dahi aloo- Yogurt based chunky potato soup This super easy dish can be prepared in under 15 minutes. Perfect no onion garlic for Navratra time or just a light meal. Gluten free + low calories.
Course side dish or main
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Nupur @ The Veggie Indian

Ingredients

  • 3-4 in medium sized potatoes boiled or tendered microwave
  • 1 cup fresh yogurt I would recommend using full fat yogurt
  • 1 tsp Ghee (if using oil I would recommend Peanut oil or mustard oil)
  • piece A small of ginger grated or minced
  • ½ tsp mustard seeds rai
  • ¼ tsp turmeric powder
  • 2-3 dried red chilies sookhi laal mirch
  • A pinch of asafoetida hing
  • 1 tsp salt or to taste
  • leaves A handful of cilantro coriander

Instructions

  1. Peel the boiled potatoes and break them roughly into chunks. Keep aside
  2. Whisk the yogurt well with about ½ cup of water so there are no lumps. Keep aside.
  3. In a pan, heat the ghee/oil and throw in mustard seeds. When they start to splatter, add in grated ginger, heeng and dried red chilies. Let them fry for half a minute
  4. Then add the remaining spices and broke potato chunks, mix well and cover the pan with a lid. Cook for about 4-5 minutes at low gas setting. Sprinkle a few teaspoons of water in between so it doesn't get stuck at the bottom and potatoes absorb the flavours from the spices.
  5. Next, turn the gas to the lowest and stir one last time so the excessive steam gets off the pan. Then add the whisked yogurt very gently folding the potato chunks into it. Do not stir vigorously at this time or the yogurt might curdle up.
  6. Cook this covered for about 3-4 minutes, stir once or twice in between. If you want to add some more water, do at this point and let the curry cook for 1-2 minutes further.
  7. Once the curry starts to thicken up a bit, turn the gas off. Garnish with chopped cilantro and serve hot and fresh with dollops of ghee on top.

Recipe Notes

If making for fast- Skip turmeric, red chili, heeng and use Sendha namak and black pepper instead.