Dahi Potato Curry

Nutrition values are AI-estimated based on ingredients.

• 1 cup curd
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• Approximately 10-15 boiled baby potatoes
• 1/8 cup mustard oil
• 1 bay leaf
• 2 dried red chilies
• 1/4 teaspoon fenugreek seeds
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafoetida
• 1 teaspoon mustard seeds
• 1 teaspoon nigella seeds
• 1 tablespoon ginger paste
• 1 cup water
• 1 1/4 teaspoon salt
• 1 tablespoon Kasuri Methi
• Fresh cilantro for garnishing

1. 1In a white bowl, combine 1 cup of curd with 1 teaspoon red chili powder, 1 teaspoon turmeric powder, and 1 teaspoon coriander powder, then thoroughly whisk until smooth.
2. 2Peel the boiled baby potatoes.
3. 3In a frying pan, heat 1/8 cup of mustard oil.
4. 4Once hot, add 1 bay leaf and 2 dried red chilies, followed by 1/4 teaspoon fenugreek seeds, 1 teaspoon cumin seeds, 1/4 teaspoon asafoetida, 1 teaspoon mustard seeds, and 1 teaspoon nigella seeds, allowing them to temper and crackle.
5. 5Add 1 tablespoon of ginger paste to the pan and quickly sauté it with the tempering spices.
6. 6Add the peeled baby potatoes to the pan and fry them with the spices and oil until lightly golden brown.
7. 7Pour 1 cup of water into the pan with the potatoes, cover with a lid, and boil for 2 minutes.
8. 8Remove the lid, carefully pour the whisked curd mixture into the pan, and continuously whisk it into the hot potatoes and liquid to prevent splitting.
9. 9Add 1 1/4 teaspoon of salt and 1 tablespoon of Kasuri Methi to the curry.
10. 10Stir well to combine all ingredients, then cover the pan and simmer for 5 minutes.
11. 11Garnish the finished curry generously with fresh cilantro and serve hot.

These instructions are our analysis of the original video. Watch on YouTube →