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!
- The Potatoes for Curry
- The Achari Flavour
- Ingredients Required
- Watch Potato Curry Video
- Serving Suggestion
- My Tried and True Tips
- More Indian Curry Recipes
- Baby Potato Curry Recipe
Do we love potatoes? I think that would 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 flavoursome are some words that perfectly define this curry recipe. And the best part is there is no chopping involved.
More Reasons To LOVE Dahi Wale Aloo
- purely vegetarian
- easy to customize
- gluten and nut free
- no onion/garlic/tomato
The Potatoes for Curry
I use tiny baby potatoes for this curry recipe. These baby potatoes are perfect for making a salad or spicy South Indian-style potato masala fry .
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 an instant pot , it takes 2 minutes at high pressure. Peel off the skin, and proceed with the curry recipe instructions.
The Achari Flavour
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.
In this potato curry, the Indian-style achari flavour 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.
You can add a little teaspoon of achaar masala (pickle spice mix) to the curry to make it even more delicious.
Ingredients Required
Apart from potatoes, you need these ingredients to make dahi wale aloo.
- Curd: Make sure it is room temperature and not cold.
- Whole Spices: Bay Leaf, Dried Red Chilies, Cumin Seeds, Mustard Seeds (rai), Fenugreek Seeds (methi dana), Nigella Seeds (kalonji), Dried Fenugreek Leaves (Kasuri Methi)
- Spice Powder: Red Chili Powder, Turmeric Powder, Coriander Powder, Asafoetida (Hing)
- Mustard Oil: It gives a delicious taste and achari flavour to the potato curry. You can substitute it with refined oil or vegetable oil.
- Other Ingredients: Ginger Paste, Water, Salt
Watch Potato Curry Video
Serving Suggestion
Baby Potato Curry is an Indian main-course dish.
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.
Store the leftover in the refrigerator for 3 – 4 days. Reheat in a microwave or stovetop pan before serving.
My Tried and True Tips
- Boil potatoes for 1 – 2 whistles only. They should remain al-dente with firm flesh. DO NOT boil them for too long.
- Make sure the potatoes turn crisp and golden before adding curd.
- Whisk curd nicely to a smooth consistency. Otherwise, the potato curry will have tiny lumps of curd.
- 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.
- 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.
- Ensure the curd is at room temperature and not straight out of the refrigerator before adding to the potato curry.
More Indian Curry Recipes
- Dum Aloo
- Egg Curry
- Lobia Masala
- Aloo Ki Sabzi
- Paneer Curry
- Chicken Curry
- Shahi Soya Curry
- Cauliflower Curry
Ingredients
- ▢ 250 gram baby potato
- ▢ 1 Cup curd (dahi)
- ▢ 1 teaspoon red chili powder
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon coriander powder (dhaniya powder)
- ▢ ⅛ Cup mustard oil
- ▢ 1 bay leaf
- ▢ 2 dried red chilies
- ▢ ¼ teaspoon fenugreek seeds (methi dana)
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 1 teaspoon mustard seeds (rai)
- ▢ 1 teaspoon nigella seeds ( kalonji)
- ▢ ¼ teaspoon hing (asafoetida)
- ▢ 1 tablespoon grated ginger
- ▢ 1 ¼ Cup water
- ▢ 1 ¼ teaspoon salt or to taste
- ▢ 1 tablespoon dried fenugreek leaves (kasuri methi)
- ▢ 2 tablespoon chopped corriander
Instructions
- Parboil the baby potato in a pressure cooker or instant pot. Peel off the skin. Set them aside.
- Combine curd, red chili powder, turmeric powder, coriander powder, and ¼ cup water. Whisk to a smooth, lump free consistency. Set it aside.
- Heat oil in a skillet. Once the oil starts fuming, reduce the heat to low. Add bay leaf, red chilies, mustard seeds, fenugreek seeds, asafoetida, cumin, ginger, and nigella seeds. Fry for 20 – 30 seconds to release the aroma of spices.
- Next, add the boiled potato. Stir fry them over high heat till crisp and golden.
- Add 1 cup of water, stir to combine, cover, and bring the curry to a quick boil.
- Now, with one hand, slowly add the whisked curd while with another stir the curry using a wire whisk. This step ensures there is no lump formation.
- Allow the curry to simmer over low heat. Once the curry starts boiling, add salt, kasuri methi, and stir to combine. Simmer over low heat for 2 – 5 minutes. Not more than that.
- Garnish the potato curry with chopped coriander.
- Serve dahi potato curry with paratha or poori.
Recipe Notes:
- Use plain, unflavored, unsweetened curd for this curry recipe.
- If the curd is too thick, add ¼ cup to ½ cup of water while whisking.
Nutrition
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Baby Potato Curry Recipe
Equipment
- Heavy Bottom Kadhai
- Instant Pot
Ingredients
- 250 gram baby potato
- 1 Cup curd (dahi)
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder (dhaniya powder)
- ⅛ Cup mustard oil
- 1 bay leaf
- 2 dried red chilies
- ¼ teaspoon fenugreek seeds (methi dana)
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon mustard seeds (rai)
- 1 teaspoon nigella seeds ( kalonji)
- ¼ teaspoon hing (asafoetida)
- 1 tablespoon grated ginger
- 1 ¼ Cup water
- 1 ¼ teaspoon salt or to taste
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- 2 tablespoon chopped corriander
Instructions
- Parboil the baby potato in a pressure cooker or instant pot. Peel off the skin. Set them aside.
- Combine curd, red chili powder, turmeric powder, coriander powder, and ¼ cup water. Whisk to a smooth, lump free consistency. Set it aside.
- Heat oil in a skillet. Once the oil starts fuming, reduce the heat to low. Add bay leaf, red chilies, mustard seeds, fenugreek seeds, asafoetida, cumin, ginger, and nigella seeds. Fry for 20 - 30 seconds to release the aroma of spices.
- Next, add the boiled potato. Stir fry them over high heat till crisp and golden.
- Add 1 cup of water, stir to combine, cover, and bring the curry to a quick boil.
- Now, with one hand, slowly add the whisked curd while with another stir the curry using a wire whisk. This step ensures there is no lump formation.
- Allow the curry to simmer over low heat. Once the curry starts boiling, add salt, kasuri methi, and stir to combine. Simmer over low heat for 2 - 5 minutes. Not more than that.
- Garnish the potato curry with chopped coriander.
- Serve dahi potato curry with paratha or poori.
Video
Notes
- Use plain, unflavored, unsweetened curd for this curry recipe.
- If the curd is too thick, add ¼ cup to ½ cup of water while whisking.
Nutrition
This is a quick and easy chicken noodle soup recipe under 30 minutes for instant pot. The best comfort meal in a bowl.
Estimated reading time: 6 minutes
- Flavouring Agents For Soup
- Best chicken for making soup
- How To Make Chicken Soup
- FAQs Related To Chicken Soup
- Instant Pot Chicken Noodle Soup Recipe
Who could say no to a good bowl of homemade chicken noodle soup? The cold winter nights are the perfect time to enjoy a warm and comforting bowl of chicken soup. It has chicken, noodles, vegetables, herbs, and everything else to make it the best comfort meal in a bowl.
Imagine slurping noodles dunked in the flavoursome chicken noodle soup while sitting by the fireplace.
However, it is one of those easy chicken recipes that are in demand throughout the year, irrespective of the season.
Recipe Highlights
- one pot soup recipe
- easy instant pot recipe
- gluten-free and nut free
- requires only 30 minutes
- wholesome and nourishing
Flavouring Agents For Soup
These 5 ingredients transform a bland chicken soup into a delicious bowl of goodness.
- Celery: The celery stalk gives a sweet, aromatic, and lingering taste to the chicken soup. Use only the stalks and not the leaves.
- Garlic: It is the soul of chicken noodle soup. How much garlic is enough? I leave that decision up to you. I usually add a whole garlic pod.
- Ginger: The finely chopped ginger gives a spicy and warming taste to the soup.
- Coriander Stalks: Don’t throw away coriander stalks. They are a flavour bomb. The addition of coriander stalks makes this chicken noodle soup more aromatic and flavoursome.
- Fresh Thyme: The sweetness of thyme, when combined with ginger, garlic, and celery, does something magical to the chicken soup broth.
Best chicken for making soup
- Any chicken with the bone-in gives much more flavour to the broth than a boneless piece. Pick the chicken piece with a lot of flesh/meat to shred easily.
- However, you can use chicken breasts as well. It is easy to shred and cook. This chicken noodle soup is made with boneless chicken breast.
- If you are using frozen chicken , thaw it at room temperature or as per packet instructions before adding it to the soup.
How To Make Chicken Soup
The best part of this chicken noodle soup is the broth made from scratch. And the instant pot cooking process makes it richer and more intense in taste.
Sauteeing: Set the SAUTE Mode of IP for 5 minutes. Add oil, garlic, ginger, celery, coriander stalks, thyme, bay leaf, and onion. Saute for 1 minute to release the aroma. Add chopped carrot and saute for a minute.
Cook Chicken: Add chicken breast and saute until they turn pale white ( image 4 ). Add chicken stock or plain water. Season with salt and pepper. Set PRESSURE COOK Mod e for 5 minutes.
Shred Chicken: After 5 minutes, remove the cooked chicken from the broth ( image 6 ). Rest it for 5 minutes, covered with foil. Later, shred it. Keep aside.
Noodles: Add dry noodles to the chicken broth ( image 7 ). Set the PRESSURE COOK Mode for 5 minutes.
Final Touch: Once noodles are cooked, add shredded chicken, spinach leaves, and seasoning (if required). Stir to combine.
Chicken Noodle Soup is ready!
Serving Suggestion
You can serve the chicken noodle soup as a one-pot meal.
To make it more delicious, top it with fried eggs, crispy noodles, fried garlic, roasted peanuts, fresh spring onion, chilli oil , or seaweed .
You can serve some dumplings on the side or a delicious Chinese Cucumber Salad .
This is a versatile chicken soup. Apart from noodles, you can add spaghetti, angel hair pasta, tagliatelle, or orzo pasta to this chicken soup. To make it gluten-free, use rice noodles or gluten-free pasta.
Yes, you can. But stock makes the soup much more flavoursome. Hence, I highly recommend using stock. Add 1 stock/bouillon cube and water if the stock is not in hand.
Yes, you can. Use a heavy-duty casserole with a tight-fitting lid. The cooking time might increase as chicken takes longer duration to cook on the stovetop.
Allow the soup to cool down. Transfer to an airtight container. Store in the refrigerator for 1 – 2 days. After 2 days, the taste is not the same. Use glass or ceramic container rather than plastic to store the soup. If you plan to freeze the chicken soup, I suggest not adding noodles.
More Soup Recipes
- Broccoli Soup
- Minestrone Soup
- Green Peas Soup
- Vegetable Thukpa
- Mulligatawny Soup
- Creamy Corn Soup
- Curried Pumpkin Soup
- Vegetable Barley Soup
Ingredients
- ▢ 500 gram boneless, skinless chicken breast
- ▢ 100 gram egg noodles
- ▢ 4 tablespoon cooking oil
- ▢ 1 bay leaf
- ▢ 1 tablespoon finely chopped ginger
- ▢ 1 tablespoon minced garlic
- ▢ 2 tablespoon finely chopped celery
- ▢ 2 tablespoon finely chopped coriander stalks
- ▢ 1 teaspoon thyme
- ▢ ½ Cup chopped onion
- ▢ 1 Cup finely chopped carrot
- ▢ 1 litre chicken stock or water
- ▢ 1 teaspoon soy sauce
- ▢ Salt and pepper to taste
- ▢ 2 Cup baby spinach leaves
Instructions
- Clean, wash, and pat dry the chicken.
- Set the SAUTE Mode of IP for 5 minutes. Add oil, garlic, ginger, celery, coriander stalks, thyme, bay leaf, and onion. Saute for 1 minute to release the aroma. Add chopped carrot and saute for a minute to soften the vegetable.
- Add chicken breast and saute nicely till they turn pale white in color. Add chicken stock or plain water. Season with salt and pepper. Cancel the SAUTE Mode of IP. Set PRESSURE COOK Mode for 5 minutes. Close the lid.
- After 5 minutes, when the IP beeps. Release the steam and open the lid. Remove the cooked chicken from the broth. Set it aside.
- Add dry noodles to the chicken broth. Close the lid. Set the PRESSURE COOK Mode for 5 minutes to cook the noodles in the broth.
- Meanwhile, shred the cooked chicken. Discard the bones if any.
- Once noodles are cooked, open the lid of the IP and add shredded chicken, spinach leaves. Stir to combine. Taste and adjust the seasoning.
- Serve chicken noodle soup warm with the topping of your choice.
Recipe Notes:
- If the fresh thyme is not available use dry.
- If you are using frozen chicken, thaw it at room temperature or as per packet instructions before adding to the soup.
- If the stock is not in hand add 1 stock/bouillon cube along with 1 liter of water.
- Instead of spinach, you can add any other green leafy vegetable of your choice in the chicken soup such as bok choi, kale etc.
- The best way is in a saucepan on the stovetop. After keeping in the refrigerator, the chicken soup thickens a bit. Add ¼ cup fresh stock and heat it over medium flame on the stovetop.
- If you plan to freeze the chicken soup, I suggest not adding noodles. Freeze only the chicken broth. Add noodles while reheating the soup. Else, you will end up with mushy noodles gooey mess.
Nutrition
We follow a strict NO SPAM Policy
