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aerial shot of potato curry in a white ceramic bowl
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Baby Potato Curry Recipe

This is a delicious Indian potato curry recipe. Learn how to make delicious dahi wale aloo without onion and garlic.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 340kcal
Author: Hina Gujral

Equipment

  • Heavy Bottom Kadhai
  • Instant Pot

Ingredients

  • 250 gram baby potato
  • 1 Cup curd (dahi)
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder (dhaniya powder)
  • ⅛ Cup mustard oil
  • 1 bay leaf
  • 2 dried red chilies
  • ¼ teaspoon fenugreek seeds (methi dana)
  • 1 teaspoon cumin seeds (jeera)
  • 1 teaspoon mustard seeds (rai)
  • 1 teaspoon nigella seeds ( kalonji)
  • ¼ teaspoon hing (asafoetida)
  • 1 tablespoon grated ginger
  • 1 ¼ Cup water
  • 1 ¼ teaspoon salt or to taste
  • 1 tablespoon dried fenugreek leaves (kasuri methi)
  • 2 tablespoon chopped corriander

Instructions

  • Parboil the baby potato in a pressure cooker or instant pot. Peel off the skin. Set them aside.
  • Combine curd, red chili powder, turmeric powder, coriander powder, and ¼ cup water. Whisk to a smooth, lump free consistency. Set it aside.
  • Heat oil in a skillet. Once the oil starts fuming, reduce the heat to low. Add bay leaf, red chilies, mustard seeds, fenugreek seeds, asafoetida, cumin, ginger, and nigella seeds. Fry for 20 - 30 seconds to release the aroma of spices.
  • Next, add the boiled potato. Stir fry them over high heat till crisp and golden.
  • Add 1 cup of water, stir to combine, cover, and bring the curry to a quick boil.
  • Now, with one hand, slowly add the whisked curd while with another stir the curry using a wire whisk. This step ensures there is no lump formation.
  • Allow the curry to simmer over low heat. Once the curry starts boiling, add salt, kasuri methi, and stir to combine. Simmer over low heat for 2 - 5 minutes. Not more than that.
  • Garnish the potato curry with chopped coriander.
  • Serve dahi potato curry with paratha or poori.

Video

Notes

  • Use plain, unflavored, unsweetened curd for this curry recipe. 
  • If the curd is too thick, add ¼ cup to ½ cup of water while whisking.

Nutrition

Calories: 340kcal | Carbohydrates: 36g | Protein: 9g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 16mg | Sodium: 1548mg | Potassium: 980mg | Fiber: 5g | Sugar: 9g | Vitamin A: 893IU | Vitamin C: 91mg | Calcium: 207mg | Iron: 3mg