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 recipe with step by step photos

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How to make Dahiwali aloo ki subzi

  1. To prepare Dahiwali aloo ki subzi, scrub and wash the potatoes nicely. Then pressure cook them till they are cooked.
  2. Once the pressure has been released from the cooker, carefully open the lid, drain the water and allow the potatoes to cool. Peel the skin and discard it.
  3. Cut the potatoes into cubes and keep aside. Alternatively, you can shallow fry or deep fry the boiled, cubed potatoes and then add into the gravy if you like.
  4. In a bowl add curds.
  5. Add besan. It helps in thickening the gravy.
  6. Whisk well till no lumps remain and keep aside.
  7. For the tempering of dahi wali aloo sabzi, heat the ghee in a deep non-stick pan. Ghee adds a rich flavor to the dahi wale aloo.
  8. Once the ghee is hot, add mustard seeds.
  9. Also, add the cumin seeds.
  10. Add fennel seeds.
  11. Add nigella seeds.
  12. Add bayleaf.
  13. Add cinnamon.
  14. Add cloves.
  15. Add asafoetida and sauté on a medium flame for a few seconds or until the seeds are aromatic.
  16. Add the curds-besan mixture. If you are a beginner, remove pan from heat and then add curd mixture to it, one tablespoon at a time.
  17. Add ¼ cup of water. Add more or less water as per the consistency you prefer.
  18. Add chilli powder.
  19. Add turmeric powder.
  20. Add coriander-cumin seeds powder. This dahi aloo subzi recipe is perfect for navratri/fasting season. Just skip turmeric and coriander powder if you don’t use it during fasting and simply add jeera powder.
  21. Mix well and cook on a low flame for 2 minutes, while stirring continuously. It is important to stir continuously or else the curd might curdle.
  22. Add potatoes. If you have boiled potatoes handy in the refrigerator then this dahi aloo gravy will be ready in no time.
  23. Add salt and mix well. Remember one thing : always add salt only after curd mixture comes to a boil, else there are chances of it to split. Cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Do stir once or twice in between and ensure it is not sticking to the bottom of the pan. This dahi aloo recipe is very simple with no onion-no garlic and even no tomato pulp or puree. 
  24. Serve Dahiwali aloo ki subzi immediately garnished with coriander.  If serving later then add some more water and thin down the gravy.


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