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II  Dahi Aloo (Potatoes in yougurt Gravy)  II



  • 10oz. / 11/4 cups natural(plain) low-fat yogurt / curd 
  • 12 new Potatoes, halved
  • 11/4 cups water
  • Salt to taste (optional)
  • 1/4 tsp. turmeric
  • 1/2 tsp. chilli powder or to taste
  • 1 tsp. coriander (dhania) powder
  • 1/2 tsp. cumin (jeera) powder
  • 1 tsp soft brown sugar
  • 2 tbsp oil
  • 1/2 tsp. cumin seeds
  • 2 fresh green chillies, sliced (optional)
  • 1 tbsp. finely chopped corriander (cilantro)


  • Boil Potatoes in salted water with their skin until they are just tender. Drain and set aside.
  • Mix together yogurt / curd, water, turmeric, chilli powder, corriander powder,cumin powder,salt and sugar in a bowl. Set aside.
  • Add oil in a medium saucepan and add cumin seeds.
  • Reduce the heat , stir in the yogurt mixture and cook for about 3 min. over a medium heat.
  • Now add potatoes. Blend everything and cook for 5-6 min., stirring occasionally.
  • Simmer and cook till gravy thickens.
  • Add green chillies and corriander.
  • Serve hot with Chapatis.

Note :If new potatoes are not available use regular potatoes 450gms. Boil them and remove the skin and cut into big chunks.



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