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40 min

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46 min

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Dahi Wale Aloo Recipe

30 min

Medium

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What is the energy content breakdown?

Fat 26 6.1g / 26%

Carbohydrates 63 32g / 63%

Protein 11 5.7g / 11%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

Nutritional Tips

Garnish with some seeds like sesame seeds

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Dahi Wale Aloo Recipe

Name: Dahi Wale Aloo Recipe
Prep time: 15 s
Cook time: 13 s
Total time: 30 s
Yield: 4
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 1 Cup Curd; 1 Teaspoon Besan (Gram Flour); 1 Tablespoon Ghee; 1/2 Teaspoon Mustard Seed; 1/2 Teaspoon Cumin Seed; 1 Teaspoon Fennel Seeds (Saunf); 1/2 Teaspoon Kalonji; 1 Unit Bay Leaf; 1/2 Teaspoon Cinnamon; 3 Units Cloves; 1/4 Teaspoon Asafoetida Powder (Hing); 1 Teaspoon Red Chilli Powder; 1/4 Teaspoon Turmeric Powder; 1/2 Teaspoon Coriander Powder; 1/2 Teaspoon Cumin Powder; 3 Units Potatoes (Boiled Peeled & Cut into Cubes); 1 Pinch Salt (To Taste); 2 Tablespoons Coriander Leaves (Chopped)

(0)

30 Min

Medium

Ingredients

4 Servings

1 Sachet

MAGGI Masala-ae-Magic (6 Grams)

1 Cup

Nestlé A+ Curd

1 Teaspoon

Besan (Gram Flour)

1 Tablespoon

Ghee

0.5 Teaspoon

Mustard Seed

0.5 Teaspoon

Cumin Seed

1 Teaspoon

Fennel Seeds (Saunf)

0.5 Teaspoon

Kalonji

Bay Leaf

0.5 Teaspoon

Cinnamon

Cloves

0.25 Teaspoon

Asafoetida (1 Pinch)

1 Teaspoon

Red Chilli Powder

0.25 Teaspoon

Turmeric Powder

0.5 Teaspoon

Coriander Powder

0.5 Teaspoon

Cumin Powder

Potato (Boiled and grated)

1 Pinch

Salt (To Taste)

2 Tablespoons

Coriander Leaves (Chopped)

Copy

Nutrition Value

Carbohydrates

32.02 g

Energy

200.16 kcal

Fats

6.17 g

Protein

5.72 g

Information per serving

Step 1
15 Min

Prepare ingredients as mentioned in the list. Combine curd and besan in a bowl, whisk well.
Step 2
3 Min

Heat ghee in a karahi and add the mustard seeds, cumin seed, saunf, kalonji, bay leaf, cinnamon, cloves and asafetida. Sauté for a minute.
Step 3
5 Min

Add the curd-besan mixture, ¼ cup water, red chilli powder, turmeric powder, coriander powder and cumin powder. Cook on low flame, stirring continuously for about 2-3 minutes. For a special flavor add a sachet of MAGGI Masala-ae-Magic.
Step 4
5 Min

Add the potatoes and salt to taste, mix well and cook on medium flame for 5 minutes stirring occasionally. Garnish with coriander leaves.
Step 5
2 Min

Serve hot with rotis or pooris.

Step 1 of 5

Prepare ingredients as mentioned in the list. Combine curd and besan in a bowl, whisk well.

Step 2 of 5

Heat ghee in a karahi and add the mustard seeds, cumin seed, saunf, kalonji, bay leaf, cinnamon, cloves and asafetida. Sauté for a minute.

Step 3 of 5

Add the curd-besan mixture, ¼ cup water, red chilli powder, turmeric powder, coriander powder and cumin powder. Cook on low flame, stirring continuously for about 2-3 minutes. For a special flavor add a sachet of MAGGI Masala-ae-Magic.

Step 4 of 5

Add the potatoes and salt to taste, mix well and cook on medium flame for 5 minutes stirring occasionally. Garnish with coriander leaves.

Step 5 of 5

Serve hot with rotis or pooris.

Recipe PDF

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