Monday, July 31, 2017

Dahi ke Aloo | Aloo Dahi ki sabzi (Potatoes simmered in yogurt gravy)

Dahi ke Aloo1.jpeg

“Dahi ke Aloo | Aloo Dahi ki sabzi”  is one great indian curry to make in summers as it is refreshing and cooling. It uses yogurt as a base and boiled potatoes to thicken the gravy and provide some texture. The gravy itself tastes delicious and is so easy to make.

Serves: 3-4
Cooking Time: 15 mins.
Preparation time: 10 mins.


4-5 medium sized Potatoes (boiled, peeled and cubed)
1 cup curd
2 cups water
¼ teaspoon Jeera / cumin seeds
¼ teaspoon rai / mustard seeds
¼ teaspoon saunf / fennel seeds
⅛ teaspoon methi dana /fenugreek seeds
⅛ teaspoon Kalonji / onion seeds
¼ teaspoon turmeric powder
Hing a pinch (asafoetida)
green chilli as per taste (optional)
1 tablespoon oil
Salt to taste


  1. Wash the potatoes thoroughly and boil it in the pressure cooker putting in some water to cover it. Cook for 2-3 whistles.
  2. Once the pressure is released, drain the water and when cool enough, peel the potatoes.
  3. Whisk the curd and then add water to it.
  4. Heat oil in a saucepan and then add put in mustard seeds and cumin seeds.
  5. Once the spices splutter, add methi dana, kalonji,saunf and salt and turmeric. (Add green chillies in this step.)
  6. Now, add in potatoes and fry for 2 mins so that it is coated with spices.
  7. Turn off the heat and add whisked curd. Stir to combine.
  8. Now turn on the heat to low- medium flame and let the curry come to boil. It will take 8-10 mins.
  9. Once, the curry starts boiling keep it on low flame another two minutes to blend in all flavours.
  10. Garnish with fresh green coriander and serve.
Dahi ke Aloo2.jpeg

  • Make sure you add curd after turning off the flame.

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