Dahi aloo is a popular dish for fasting, but is also a great dish to eat on any occasion. It’s made from yogurt and potatoes, which makes it great for vegetarians, or people with meat restricted diets. Almost anybody can find this dish delicious due to its expansive taste range. Dahi aloo can be seasoned whichever way makes you happy. Try preparing it once and you’ll want to take it for lunch the next day in your insulated lunchbox.
Health Benefits
The main ingredient in dahi aloo is of course the potato. Potatoes offer a lot of health benefits and nutrients that make them an excellent addition to any diet. They are chock full of vitamins C, A, B, and even P which makes the potato great for improving immune resistance and lowering recovery times. The skin of the potato is also rich in potassium which helps ensure the body maintains a good supply of ions and maintain water content.
Ingredients
potatoes—boiled and peeled: 2
cup fresh and thick yogurt: 1/3
water: ½ cup
Ghee: 1 tbsp
cumin seeds: 1/2 tsp
chili- green: 1
ginger paste: 1 tsp
Peanuts: 1 tbsp
salt to taste
tsp chilli powder- red: 1
tsp cilantro: 1
sev: 1 cup
How To Make Dahi aloo
- Mash boiled potatoes with chili powder and ginger paste.
- In another bowl, whisk yoghurt.
- Heat ghee in a pan over medium flame, once it starts giving out smoke, turn the heat to low, and splutter cumin seeds. Add peanuts and roast for a few seconds and followed up with the salt and mashed potato mixture. Stir to combine and garnish with cilantro.
- Mix in whisked yoghurt, serve on to plates and sprinkle a generous amount of sev on top and enjoy!
Trivia
In 1995, the potato became the first vegetable to be grown in space.