Baby Potato Curry Recipe Video

This baby potato curry is also known as dahi wale aloo. A pure vegetarian Indian curry without onion, garlic, and tomato. Be sure to watch the video!

Do we love potatoes? I think that will be an understatement. As a proud Indian family, we eat potatoes in various delicious forms at least thrice a week. And that explains the reason for so many potato recipes on my blog as well as in my upcoming cookbook.

This dahi potato curry is one of our weekday staples. Simple, delicious, and flavorsome are some words that perfectly define this curry recipe. And the best part is there is no chopping involved.

Easy Saag Aloo (spinach And Potato Curry)

I use tony baby potatoes for this curry recipe. You can use regular-size potatoes as I do for my Mathur Style Aloo Sabzi; cut them into quarters or chunks.

Parboil potatoes in a pressure cooker for 1 – 2 whistles, and in an instant pot, it takes 2 minutes at high pressure. Peel off the skin, and proceed with the curry recipe instructions.

In India, the term ‘achari’ is used to describe any dish like achari paneer tikka or bharwa baingan with a taste and aroma similar to a pickle.

Easy Peasy Potato Curry Recipe By Tasty

In this potato curry, the Indian-style achari flavor comes from mustard oil, nigella seeds (kalonji), mustard seeds, fenugreek seeds, dried red chilies, and cumin seeds. The addition of whisked curd gives curry a perfect touch of sourness.

Whole Spices: Bay Leaf, Dried Red Chilies, Cumin Seeds, Mustard Seeds (rai), Fenugreek Seeds (methi dana), Nigella Seeds (kalonji), Dried Fenugreek Leaves (Kasuri Methi)

Mustard Oil: It gives a delicious taste and achari flavor to the potato curry. You can substitute it with refined oil or vegetable oil.

Marwari Dum Aloo

Serve this curry with chapati, paratha, atta poori, or spinach poori for a delicious Indian-style festive meal. It tastes delicious with basmati rice as well.

Boil potatoes for 1 – 2 whistles only. They should remain al-dente with firm flesh. DO NOT boil them for too long.

Add whisked curd slowly and steadily while stirring the curry with the other hand. This ensures there are no lumps of curd in the curry.

Sweet Potato Curry

Add salt towards the end. So that the curd doesn’t split or spoil. I learned this trick from my mother, which works like a charm.

If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.

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

Perfect Indian Potato Curry Without Tomato

Serve this curry with chapati, paratha, atta poori, or spinach poori for a delicious Indian-style festive meal. It tastes delicious with basmati rice as well.

Boil potatoes for 1 – 2 whistles only. They should remain al-dente with firm flesh. DO NOT boil them for too long.

Add whisked curd slowly and steadily while stirring the curry with the other hand. This ensures there are no lumps of curd in the curry.

Sweet Potato Curry

Add salt towards the end. So that the curd doesn’t split or spoil. I learned this trick from my mother, which works like a charm.

If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.

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

Perfect Indian Potato Curry Without Tomato