Dahi Wale Aloo Ki Sabji
Dahi wale aloo ki sabji is a yogurt-based potato curry with simple ingredients and big flavours. This vegetarian recipe combines the tanginess of yogurt with mild spices into a light gravy, making it the perfect side dish for rotis, rice, or even some crispy puris.
Servings 2 People
Ingredients
- 2 Potatoes - Boiled Peeled & Cubed
- Refined Oil to cook
- ½ tsp Shahi-jeera or Black Cumin
- ½ tsp Jeera or Cumin
- 1 Bay Leaf
- A Pinch of Asafoetida
- 2 Green Chilies - slit in halves
- 1 tbsp Ginger Paste
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- ½ tsp Turmeric Powder
- Salt to taste
- ½ tsp Garam Masala Powder
- 2 tbsp Yoghurt or Hung Curd Dahi - beaten
- 6-8 Cashew Nuts
- 1 tbsp Poppy Seeds
Instructions
- Heat some oil in a pan. Temper it with Black Cumin Seeds, Cumin Seeds, Asafoetida and Bay Leaf.Refined Oil to cook, ½ tsp Shahi-jeera or Black Cumin, ½ tsp Jeera or Cumin, A Pinch of Asafoetida, 1 Bay Leaf
- As they splatter, add the Ginger paste. Fry it for next 2-3 minutes before adding the boiled Potatoes. Give it a nice stir. Keep the heat in Medium-High.1 tbsp Ginger Paste, 2 Potatoes - Boiled
- Mix the Cumin Powder, Coriander Powder, Garam Masala Powder and Turmeric Powder in 2 Tbsp. of Water and make it into a smooth paste. Add this to the fried Potatoes. Mix everything well.1 tsp Cumin Powder, 1 tsp Coriander Powder, ½ tsp Garam Masala Powder, ½ tsp Turmeric Powder
- Add Salt, Chilies and the beaten Yogurt or Curd. Mix everything well. you may notice that the Yogurt has started curdling, but don't worry. Add the cashew and poppy seed paste.Cover the Pan with a lid and let it simmer for next 4-5 minutes.2 Green Chilies - slit in halves, Salt to taste, 2 tbsp Yoghurt or Hung Curd, 6-8 Cashew Nuts, 1 tbsp Poppy Seeds
- Serve hot