To begin making Dahi Wale Aloo Recipe, prep all the ingredients and keep them ready.

First step is to cook the potatoes and then we will roast then. Wash the potatoes thoroughly, place in a pressure cooker add 1/4 cup of water and pressure cook for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally. 

Once the pressure has released from the cooker, open the cooking, drain the water and allow the potatoes to cool. Then, peel them and keep aside. 

In a large mixing bowl, add curd, besan, kasuri methi, turmeric powder, coriander powder, red chilli powder and salt. Mix well to make a smooth batter. Next add the water and whisk them together to make a smooth batter. There should not be any lumps in the curds. Whisk till it is smooth and then set aside.

Heat ghee in a sauce pan over medium heat; add the cumin seeds, onions, green chillies, ginger. Saute until the onions have softened. Finally add the asafoetida and give it a stir.

Add the potatoes to the masala and roast the potatoes on medium heat until it gets a lightly crispy crust. Finally add the dahi mixture and keep mixing until the dahi begins to thicken and becomes a smooth curry.

Check the sale and adjust according to taste, cover the pan and simmer the Dahi Wale Aloo for about 3 to 5 minutes and then turn off the heat.

Stir in the coriander leaves and transfer the Dahi Wale Aloo to a serving bowl. 

Serve the Dahi Wale Aloo along with Methi Thepla, Baingan Bharta, Beetroot Raita for Lunch or Dinner.