This dahi aloo ki sabzi recipe is a simple and delicious Rajasthani style potato curry. In this recipe potatoes are cooked in a spiced yogurt gravy. I have always been fascinated by the vivid colors and vibrant culture of Rajasthan. And the food is equally delicious, especially the spicy curries and desserts. Milk, ghee and yogurt are widely used in Rajasthani cuisine. One of my favorites is jaisalmeri kala chana curry that uses yogurt as the base for the curry. This dahi aloo ki sabzi too is made using curd or yogurt as the base for the gravy.
This is a quick and easy curry to make. And yes, it is made with the ever popular vegetable, potato. Freshly ground spices are used in this recipe which lends a distinctive taste to the curry. This dahi wale aloo is usually served with deep fried puffed breads or poori ( puri ). It also goes well as a side dish for chapatis or rotis. Here I have served for breakfast with poori and they tasted great. This is a quick recipe that you can make to serve with chapati or phulkas for dinner. Lets move on to the recipe for easy Rajasthani style dahi aloo.
how to make Rajasthani dahi aloo step by step
- Pressure cook or boil the potatoes till they are soft, peel them and cut them into cubes. Heat oil in a pan. Add the cubed potatoes, salt and turmeric powder and fry till they are slightly browned.
- Meanwhile, in a small pan, dry roast the spices mentioned in the ‘to dry roast’ section below. Then grind the roasted spices to a slightly coarse consistency using a mortar and pestle.
- Heat remaining oil in the pan. Add cinnamon and cardamom. Fry for a couple of seconds. Add minced ginger and again fry for a few seconds. Add the ground masala powder and fry for a couple of seconds. Now add the whisked yogurt-chickpea flour mixture. Add 1/2 cup water. Keep stirring till gravy comes to a boil.
- Simmer for 5 minutes and remove from heat. Garnish with chopped coriander leaves. Rajasthani style dahi aloo ki sabzi is now ready to be served hot with pooris or chapatis.
Dahi Aloo | Rajasthani style Potato in Yogurt Gravy recipe
dahi aloo sabzi – quick and easy Rajasthani style potatoes in a spiced yogurt gravy. It goes well as a side dish for deep fried Indian puffed breads (poori) and flat breads.
- 2 potatoes medium-sized
- 3/4 cup curd / yogurt / dahi
- 1/2 tbsp besan / chickpea flour / gram flour
- 1/2 tsp minced ginger
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1 cardamom / elaichi
- 1 inch piece cinnamon / dalchini
- 3 tsp oil
- Coriander leaves for garnishing
- Salt to taste
- 1/2 tsp cumin seeds / jeera
- 1/8 tsp fenugreek seeds / methi
- 1/4 tsp kalonji / nigella seeds
- 1/2 tsp coriander seeds / dhania
To dry roast
- Pressure cook the potatoes in enough water for 2 whistles. Alternatively, you can boil the potatoes till they turn soft. Once the potatoes have cooled down slightly, peel the potatoes and cut the potatoes into cubes.
- Meanwhile, in a small kadai or pan, dry roast the ingredients mentioned in the ‘To dry roast’ section, till they change color to golden brown. Then grind the roasted ingredients in a mortar and pestle to a slightly coarse consistency.
- Heat 1 1/2 tsp oil in a pan. Add the potato cubes. Add salt and a pinch of turmeric powder. Saute the potatoes till they change color. Once they are almost browned, remove from heat and transfer the potatoes to a small bowl.
- Whisk yogurt and chickpea flour in a bowl. Add salt, remaining turmeric powder and red chilli powder and whisk again. Set this aside.
- In the same pan, heat the remaining oil. Add cinnamon and cardamom. Fry for a couple of seconds. Then add the minced ginger and fry for a few seconds. Add the coarsely ground masala powder and fry for a couple of seconds.
- Then pour the whisked yogurt-besan mixture. Add 1/2 cup water. Keep stirring the mixture till the gravy comes to a boil.
- Once the gravy comes to a boil, add the fried potatoes. Let the gravy simmer on low flame for 5 minutes. Remove from heat and garnish with chopped coriander leaves.
- Rajasthani dahi aloo is now ready to be served.