Dahli Aloo, Rajasthani Dahi Wale Aloo ki Sabzi
by Tarla Dalal
dahi aloo recipe | dahi wale aloo ki sabzi | Rajasthani dahi wale aloo | potatoes in yogurt curry | 25 amazing images.
dahi aloo recipe is a Rajasthani dahi wale aloo and called potatoes in yogurt curry in English.
Dahi aloo sabzi recipe is the simplest that can be included to your daily fare. Here, we have got you our own version of dahi aloo. Every household has their own version of making it. If you are looking for a sabzi that can be prepared in a jiffy, this recipe is for you. Dahi aloo is a rich and creamy gravy delicacy from Rajasthan.
Ingredients used to make dahi aloo are extremely simple and basic. Made from aloo, curds and Indian spices, this dahi wale aloo ki sabzi is very tasty. We have added besan in the curd mixture which will help in not letting the curd curdle.
I bet the ingredients used in dahi wale aloo ki sabzi would be available in every Indian household pantry!! You can also deep fry the aloo if you wish to, we have just used pressure cooked potatoes. Also, if you are fasting all you need to do is skip addition of turmeric powder, besan and coriander cumin powder. Rajasthani dahi wale aloo will make a perfect vrat recipe.
We have made this potatoes in yogurt curry with no onion, no garlic and no ginger, yet the taste is outstanding and is definitely a treat!! You can serve dahi aloo along chapatti, phulka and even rice as it is a gravy dish and can be had along rice.
The ever popular potato finds its way into every cuisine and is cooked in a different, delicious way each time. This dahi aloo 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.
Learn to make dahi aloo recipe | dahi wale aloo ki sabzi | Rajasthani dahi wale aloo | potatoes in yogurt curry | with detailed step by step recipe photos and video.
Dahli Aloo, Rajasthani Dahi Wale Aloo ki Sabzi recipe - How to make Dahli Aloo, Rajasthani Dahi Wale Aloo ki Sabzi
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Dahli Aloo
1 cup fresh whisked curds (dahi)
3 cups boiled and peeled potato cubes
1 tbsp besan (bengal gram flour)
1 tbsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
1/2 tsp nigella seeds (kalonji)
1 bayleaf (tejpatta)
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
a pinch of asafoetida (hing)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste
For The Garnish
1 tbsp finely chopped coriander (dhania)
For dahli aloo
- For dahli aloo
- Combine the curds and besan in a bowl and whisk well till no lumps remain. Keep aside.
- 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.
- 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.
- Add the potatoes and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve the {span class="bold1"}dahi aloo{/span} immediately garnished with coriander.
Dahiwali Aloo ki Subzi Video By Tarla Dalal
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How to make Dahi aloo sabzi
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To prepare dahi aloo recipe | dahi wale aloo ki sabzi | Rajasthani dahi wale aloo | potatoes in yogurt curry | scrub and wash the potatoes nicely. Then pressure cook them till they are cooked.
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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.
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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.
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In a bowl add curds.
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Add besan. It helps in thickening the gravy.
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Whisk well till no lumps remain and keep aside.
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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.
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Once the ghee is hot, add mustard seeds.
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Also, add the cumin seeds.
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Add fennel seeds.
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Add nigella seeds.
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Add bayleaf.
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Add cinnamon.
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Add cloves.
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Add asafoetida and sauté on a medium flame for a few seconds or until the seeds are aromatic.
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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.
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Add ¼ cup of water. Add more or less water as per the consistency you prefer.
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Add chilli powder.
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Add turmeric powder.
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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.
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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.
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Add potatoes. If you have boiled potatoes handy in the refrigerator then this dahi aloo gravy will be ready in no time.
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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.
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Serve dahi aloo | dahi wale aloo ki sabzi | Rajasthani dahi wale aloo | potatoes in yogurt curry | immediately garnished with coriander. If serving later then add some more water and thin down the gravy.
| Energy | 169 cal |
| Protein | 4 g |
| Carbohydrates | 20.3 g |
| Fiber | 1.7 g |
| Fat | 6.8 g |
| Cholesterol | 8 mg |
| Vitamin A | 130.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 12.3 mg |
| Folic Acid | 20.1 mcg |
| Calcium | 114 mg |
| Iron | 0.6 mg |
| Magnesium | 35.1 mg |
| Phosphorus | 105 mg |
| Sodium | 19.8 mg |
| Potassium | 242.4 mg |
| Zinc | 0.4 mg |
Gravy was awesome, but felt that potatoes did not have the salt absorbed,hence gravy was good,but potatoes were saltless Any suggestions on this pls
Dahiwali Aloo ki Subzi ek rajasthani subzi hai poori ke sath khane ka maza le
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!
Really quick and easy recipe to follow. Turns out very well in taste. yummy
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
Once again I made this only once but it came out very well, thanks Narayan