To begin cooking the Dahi Wale Aloo Recipe, carefully wash the potatoes. After that, partially cook them in boiling water till the potatoes are 70% cooked.
In a wok or kadhai, heat some oil or low flame and add partially cooked potato chunks and shallow fry them.
Fry the potatoes until they turn golden brown and then remove them.
Use the same oil for making the yoghurt curry.
Now, add cumin seeds, hing/asafoetida and whole red chillies.
Fry them in oil for one minute and add ginger paste into the pan.
Add onions and saute them for about two minutes till onions turn light pink.
Once done, add coriander powder, red chilli powder and turmeric.
Now switch off the heat/flame.
Wait for one minute and now add one cup of yoghurt into the kadhai.
Keep stirring for two minutes. Make sure you don't increase the heat or else the yoghurt will split.
Once done with stirring, Switch on the heat and continue cooking it for 3-4 minutes on lowest heat setting.
Add the fried potatoes to the yoghurt curry. Cook them with yoghurt for 2 minutes till potatoes are nicely coated with masala.
Now add one cup of water to the yoghurt potato curry.
Adjust salt as per your taste and close the lid to allow the curry to simmer for 5 minutes.
Turn off the heat and garnish with coriander leaves.
Serve these dahi wali aloo with Steamed Rice or Phulkas.