Food Blogs
Dahiwali Aloo ki Sabzi Recipe
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.
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| Prep Time | 15 minutes |
| Cook Time | 6 minutes |
| Servings |
MetricUS Imperial
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Ingredients
- 1 cup fresh whisked curds dahi
- 3 cups boiled and peeled potato cubes
- 1 gram tbsp besan bengalflour
- 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
- a pinch of asafoetida hing
- 1 tsp chilli powder
- 1/4 tsp Turmeric powder haldi
- 1 tsp coriander-cumin seeds powder dhania-jeera
- salt to taste
- 1 tbsp finely chopped coriander dhania
Ingredients
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Rate this recipe!
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Instructions
- 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 immediately garnished with coriander.
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