Dahi Walle Aloo are the perfect food to eat after playing Holi the whole day! Lightly spiced and so good for the heat!
The temperature in Bangalore is soaring so much that I feel like I am living on the sun instead of the lovely Bangalore city as I know. I know these are peak summer months for us, but today it was 40 C and honestly, if this is the kind of temperature I had to tolerate, I might as well move back to Delhi. No no, now please don’t jump guns and ask me to leave and call me Anti-Bangalorean, I love Bangalore but let’s face it the best thing about the city is the weather and that is going to the dogs and yes, I know we are the ones responsible for it. It is come to a point where the AC is pretty much on post 11 AM till the next morning 6 AM. Anyways, enough of the Bangalore summer rant and off to the topic in point on the blog – FOOD. And more importantly, to these Dahi Walle Aloo!
So owing to the super hot weather, all I have been eating or drinking is CURD in copious amounts. Raitas with everything at home throw in, glasses of buttermilk and lassi and light yoghurt gravies.
Check out Punjabi Kadhi, my favorite summer curd recipe!
I got this recipe for Dahi Walle Aloo from a dear friend Smita eons ago. At a time when I was asking her to do a guest post on the blog and she kept telling me ‘I am lazy’, but she gave me this recipe. I made it and shared the picture with her and she went “but this will taste better with mashed potatoes” and I went “but it looks prettier this way”. I know I know it does sound familiar to all you food bloggers there. I promised her I will try the mashed way and I did, but honestly, I think I like the taste of the unmashed one better as well!
I have been making this recipe at home on a regular basis and last week when I was talking to another friend about Holi Special recipes and what do they eat on Holi day and the first thing she said was “Dahi Walle Aloo” with Pooris. She was me telling how every Holi, they would come back from playing and then after a good scrubbing bath and a lunch of Dahi Walle Aloo with poori, raita followed by kheer or moong dal halwa, they would go for a long nap. So this Holi, I will replicate that menu in my kitchen and here is the recipe for you to make it as well!
Dahi Walle Aloo (Lightly spiced Potatoes in a tempered Yoghurt Curry)
- 5 potatoes large Boiled
- 1/2 cup curd Sour
- 1 inch ginger Sliced
- 2 tsps ghee
- 2 chilly Green slit
- 1/4 tsp heeng
- 1/2 tsp Jeera seed
- to taste salt
- 1/2 tsp turmeric powder
- 1/4 tsp chilly Red powder
- 1/2 tsp chaat masala
- coriander leaves for garnish
- Lightly smash the boiled potatoes or chop in rough pieces. You can use baby potatoes as well. Just increase the quantity to about 12 baby potatoes
- Whisk together curd with one glass of water to make thin buttermilk. Keep aside
- In a heavy bottom kadhai, heat ghee and when medium hot add heeng and sautee for one minute till brown. Add jeera seeds and sautee further till they are lightly browned. Add green chillies and fry further for 30 seconds.
- Add the chopped/smashed/mashed potatoes and fry for about 2-3 minutes till they start browning
- Add salt, turmeric powder along with the buttermilk (if you are afraid that curd with break, add a tsp of maida to curd while whisking) on a low flame constantly stirring. Once it comes to boil, reduce flame and cook further for 2 mins. Switch off the flame and add chilly powder, chaat masala. Garnish with coriander and serve with paranthas or pooris.