> ## Documentation Index > Fetch the complete documentation index at: https://cookbook.mantavyam.com/llms.txt > Use this file to discover all available pages before exploring further. # Dahi Aloo Recipe

| | | | -------------- | ---------- | | **Prep time** | 10 min | | **Cook time** | 40 min | | **Total time** | 50 min | | **Serves** | 4 servings | Per servings. | Nutrient | Amount | | ------------- | -------- | | Calories | 486 kcal | | Carbohydrates | 79 g | | Protein | 15 g | | Fat | 14 g | | Saturated fat | 1 g | | Sodium | 637 mg | | Potassium | 1932 mg | | Fiber | 12 g | | Sugar | 8 g | | Vitamin A | 849 IU | | Vitamin C | 94 mg | | Calcium | 182 mg | | Iron | 5 mg | ## About It is basically a simple and easy creamy gravy-based curry recipe prepared with baby potatoes, thick curd, and basic spices. It is the best quick alternative to the premium paneer curries which carries the same texture and taste. Generally, it is served with different types of roti, chapati, and naan bread recipes. But also a good option for different types of flavored rice like jeera rice or pulao recipe. Typically any curd or yogurt-based curry recipes are just mixed with a preferred choice of vegetables with some aromatic spices. But this recipe of **Dahi Wale Aloo** is different as it has a thick and creamy consistency. In other words, the onion and tomato are sauteed and blended into a smooth paste before mixing with yogurt. The combination of yogurt with spices makes it a perfect gravy offering a sour and spicy taste. ## Ingredients ### for frying * 7 baby potato * oil *(for frying)* ### for masala curd mixture: * 1 cup curd * ½ tsp turmeric * 1 tsp chilli powder * 1 tsp coriander powder * ½ tsp cumin powder ### for onion tomato paste: * 3 tsp oil * 2 onion *(sliced)* * 5 cloves garlic * 1 inch ginger * 2 tomato *(sliced)* ### for gravy: * 2 tbsp oil * 1 tsp cumin * pinch hing * ½ onion *(finely chopped)* * ½ tsp turmeric * ¾ tsp chilli powder * 1 tsp salt * 2 cup hot water * 2 tbsp coriander *(chopped)* * 2 tsp kasuri methi *(crushed)* * ½ tsp garam masala ## Instructions ### how to fry potato: 1. firstly, peel the skin of the potato and cut it in half. 2. deep fry in hot oil keeping the flame on medium. 3. stir occasionally, and fry until the aloo is half cooked. 4. drain off the aloo and keep aside. ### how to make onion tomato gravy paste: 1. firstly, in a pan heat 3 tsp oil. 2. add 2 onion, 5 cloves garlic, 1 inch ginger and saute well. 3. saute until the onion shrinks slightly. 4. further, add 2 tomato and saute until the tomato turns soft and mushy. 5. cool completely, and grind to a smooth paste. onion tomato paste is ready, keep aside. ### how to make dahi aloo sabji: 1. firstly, in a bowl take 1 cup curd. 2. add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ½ tsp cumin powder. 3. mix well making sure everything is well combined. keep asdie. 4. in a large kadai heat 2 tbsp oil. add 1 tsp cumin, pinch hing and splutter. 5. add ½ onion and fry until the onions turns golden brown. 6. keeping the flame on low add ½ tsp turmeric and ¾ tsp chilli powder. saute on low flame until the spices turn aromatic. 7. add in prepared onion tomato paste and cook well. 8. cook until the oil separates. 9. further, add the prepared masala curd mixture and cook well. 10. keep cooking on high flame until the oil separates. 11. add in 1 tsp salt and 2 cup hot water. 12. mix well adjusting the consistency as required. 13. drop in fried aloo, 2 tbsp coriander, 2 tsp kasuri methi and ½ tsp garam masala. 14. cover and simmer for 10 minutes or until the aloo is cooked well absorbing the flavours. 15. finally, enjoy dahi aloo with roti. ## How to make onion tomato gravy paste firstly, in a pan heat 3 tsp oil.