Dahiwali Aloo ki Subzi

Dahiwali Aloo ki Subzi

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The ever popular potato finds its way into every cuisine and is cooked in a different, delicious way each time. This recipe cooks them in fresh yoghurt gravy that is flavoured with fennel and nigella and other subtle spices. Dahiwali Aloo ki Subzi served with puris is a famous Rajasthani meal which can be enjoyed for lunch or dinner.

Dahiwali Aloo ki Subzi recipe - How to make Dahiwali Aloo ki Subzi

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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  1. Combine the curds and besan in a bowl and whisk well till no lumps remain. Keep aside.
  2. Heat the ghee in a deep non-stick pan and add the mustard seeds, cumin seeds, fennel seeds, nigella seeds, bayleaf, cinnamon, cloves and asafoetida and sauté on a medium flame for a few seconds.
  3. Add the curds-besan mixture, ¼ cup of water, chilli powder, turmeric powder and coriander-cumin seeds powder, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
  4. Add the potatoes and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  5. Serve immediately garnished with coriander.
Nutrient values (Abbrv) per serving
Energy169 cal
Protein4 g
Carbohydrates20.3 g
Fiber1.7 g
Fat6.8 g
Cholesterol8 mg
Sodium19.8 mg
Dahiwali Aloo ki Subzi Video By Tarla Dalal


Dahiwali Aloo ki Subzi
 on 23 Jun 16 10:12 AM

Super simple and delicious! A good hint from one of the other reviews is that the potatoes soak up the gravy, so make a bit more. The gravy can handle a bit more of the spices too. Thanks!
Tarla Dalal
24 Jun 16 05:09 PM
   Thanks Aussie Girl for your review.
Aloo ki Subji
 on 10 Oct 12 07:26 AM

Really quick and easy recipe to follow. Turns out very well in taste. yummy
Aloo ki Subji
 on 14 Feb 11 12:56 PM

I have made this only once but will definitely make it again, it was perfect! the potatoes tend to soak the gravy a lot so keep that in mind when you make it
Aloo ki Subji
 on 28 Oct 10 11:23 AM

Once again I made this only once but it came out very well, thanks Narayan