This Spicy Dahi Aloo Recipe is a twist on the traditional Dahi Aloo recipe thats traditionally made with garlic and onions, adding depth and flavor to the dish. However, in this recipe I have achieved the same taste and flavor by skipping garlic or onion . This recipe provides step-by-step instructions to make this lip-smacking Spicy Dahi Aloo Recipe (no onion, no garlic) in a delicious and unique variation, that you can enjoy as a fasting dish.
WHY YOU WILL LOVE THIS NO GARLIC, NO ONION SPICY DAHI ALOO RECIPE
Simplicity: By omitting garlic and onions, the recipe becomes simpler and quicker to prepare. This can be beneficial for those who prefer a milder flavor or have dietary restrictions that exclude garlic and onions.
Lighter flavor: Without the strong flavors of garlic and onions, the dish may have a lighter and more subtle taste. This can allow the other spices and ingredients, such as yogurt and cumin, to shine through and create a different balance of flavors.
Versatility: Dahi Aloo without garlic or onions can be a versatile dish that can be enjoyed by a wider range of people. It can be suitable for those who are sensitive to strong flavors or have specific dietary preferences or restrictions.
Focus on other ingredients: Without the dominant flavors of garlic and onions, other ingredients like potatoes, yogurt, and spices can take center stage. This can highlight the natural sweetness and creaminess of the potatoes and the tanginess of the yogurt, resulting in a unique and enjoyable taste. Overall, cooking Dahi Aloo without garlic or onions can offer a lighter, simpler, and more versatile version of the dish, allowing the other ingredients to shine and creating a different flavor profile.
INGREDIENTS NEEDED TO MAKE POTATOES COOKED IN YOGURT GRAVY
- Potatoes, boiled and peeled
- Yogurt – Plain full fat yogurt. No flavored yogurt.
- Crushed ginger
- Red chili powder
- Turmeric powder
- Cumin powder
- Coriander powder
- Garam masala
- Salt to taste
- Cumin seeds
- Mustard seeds
- Green chilies, slit
- Fresh coriander leaves for garnish
STEP BY STEP INSTRUCTIONS TO MAKE SPICY DAHI ALOO RECIPE
The recipe card at the bottom of this post contains a complete list of ingredients, quantities, and instructions.
1: Cut the boiled potatoes into small cubes and set aside
2: In a bowl, whisk the yogurt until smooth. Add ginger-garlic paste, red chili powder, turmeric powder, cumin powder, garam masala, and salt. Mix well to make a smooth paste.
3. Heat oil in a pan and add cumin seeds and mustard seeds. Let them splutter.
4. Add the yogurt mixture to the pan and cook on low heat for 2-3 minutes, stirring continuously.
5. Add the cubed potatoes to the pan and mix well, ensuring all the potatoes are coated with the yogurt mixture.
6. Add slit green chilies and cook for another 5-7 minutes, stirring occasionally, until the potatoes are well coated and the flavors are infused.
7. Garnish with fresh coriander leaves and serve hot with roti or rice.
Enjoy the spicy and tangy flavors of Spicy Dahi Aloo as a side dish or a main course.
HOW TO ENJOY SPICY & TANGY DAHI-ALOO
Spicy Dahi Aloo can be enjoyed in various ways. Here are a few suggestions on how to enjoy this delicious dish:
1. Serve with Roti or Paratha: Spicy Dahi Aloo pairs well with Indian bread like roti or paratha. The soft and creamy potatoes in the spicy yogurt gravy complement the bread perfectly. Tear off a piece of roti or paratha, scoop up some dahi aloo, and savor the combination.
2. Enjoy with Rice: Spicy Dahi Aloo can also be enjoyed with steamed rice. The creamy and spicy gravy coats the rice, creating a flavorful and satisfying meal. Add a side of pickle or raita to enhance the taste.
3. Use as a Filling: Spicy Dahi Aloo can be used as a filling for wraps or sandwiches. Spread it on a tortilla or bread, add some fresh veggies, and roll it up for a quick and tasty meal on the go.
4. Serve as a Side Dish: Spicy Dahi Aloo can be served as a side dish alongside other Indian curries or dishes. Its spicy and tangy flavors can complement milder dishes and add a kick to your meal.
5. Customize the Spice Level: Adjust the spice level according to your preference. If you enjoy extra heat, add more red chili powder or green chilies. If you prefer a milder taste, reduce the amount of spice or omit the green chilies altogether.
6. Garnish with Fresh Herbs: Sprinkle some fresh coriander leaves or mint leaves on top of the dahi aloo before serving. The herbs add a burst of freshness and enhance the overall flavor. Remember, the best way to enjoy spicy dahi aloo is to experiment and find what suits your taste buds. Whether you prefer it with bread, rice, or as a filling, the creamy and spicy flavors of dahi aloo are sure to satisfy your cravings.
TIPS & TRICKS TO MAKE THE BEST ALOO RECIPE
Choose the right potatoes: Opt for starchy potatoes like Russet or Yukon Gold, as they tend to become soft and creamy when cooked. This texture works well with the yogurt-based gravy.
Boil the potatoes correctly: Boil the potatoes until they are just cooked and easily pierced with a fork. Overcooking can make them mushy and affect the texture of the dish.
Use fresh and thick yogurt: Fresh and thick yogurt will give a rich and creamy texture to the gravy. If your yogurt is watery, strain it through a cheesecloth or a fine-mesh sieve to remove excess water.
Spice it up: Adjust the spice level according to your preference. Add more red chili powder or green chilies for extra heat, or reduce the amount for a milder taste. You can also add a pinch of roasted cumin powder for an additional layer of flavor.
Temper the spices: Tempering the cumin seeds and mustard seeds in hot oil before adding the yogurt mixture enhances the flavors and adds a nice aroma to the dish.
Cook on low heat: Cooking the Dahi Aloo on low heat allows the flavors to develop and the potatoes to absorb the spices and yogurt. It also prevents the yogurt from curdling.
Garnish with fresh herbs: Sprinkle some freshly chopped coriander leaves or mint leaves on top before serving. The herbs add a burst of freshness and elevate the overall taste.
Let it rest: After cooking, let the Dahi Aloo rest for a few minutes before serving. This allows the flavors to meld together and the gravy to thicken slightly. Remember, taste and adjust the seasoning as you go along to suit your preferences. With these tips, you’ll be able to make a delicious and flavorful Dahi Aloo that everyone will enjoy.
SIMILAR DISHES YOU WOULD LOVE TO TRY
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Spicy Dahi Aloo Recipe (No Onion, No Garlic)
- 1 Wok
For the Spicy Dahi Aloo Recipe
- 4 Medium-sized potatoes, boiled and peeled
- 1/4 cup Oil
- 1 cup Plain yogurt
- 1 tsp Ginger paste
- 1 tbsp Red chili powder
- 1 tsp Turmeric powder
- 1 tsp Salt to taste –
- 1 tsp Garam masala powder
- 1 tsp Cumin
- 1 tsp Mustard seeds
- 2/3 Green or Red chilies
- Coriander for garnishing
Let's make Spicy Dahi Aloo without Onion & Garlic
- Peel and boil potatoes till they are boiled. Cool and cut into small pieces
- In a bowl, whisk the yogurt until smooth. Add ginger paste, red chili powder, turmeric powder, cumin powder, garam masala, and salt. Mix well to make a smooth paste.
- Heat oil in a pan and add cumin seeds and mustard seeds. Let them splutter. Add the dried red chilies into the pan
- Add the yogurt mixture to the pan and cook on low heat for 2-3 minutes, stirring continuously.
- Add the boiled potatoes into the yogurt gravy, and cook under low heat, stirring occasionally, until the potatoes are well coated and the flavors are infused.
- Garnish with fresh coriander leaves and serve hot with roti or rice.