Easy Dahi Aloo Recipe | Dahi Wale Aloo | Aloo Dahi Ki Sabji

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes
  • Yield: 4 Servings
  • Category: curry
  • Cuisine: north indian

Ingredients

for frying

  • 7 baby potato
  • oil (for frying)

for masala curd mixture:

  • 1 cup curd
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder

for onion tomato paste:

  • 3 tsp oil
  • 2 onion (sliced)
  • 5 cloves garlic
  • 1 inch ginger
  • 2 tomato (sliced)

for gravy:

  • 2 tbsp oil
  • 1 tsp cumin
  • pinch hing
  • ½ onion (finely chopped)
  • ½ tsp turmeric
  • ¾ tsp chilli powder
  • 1 tsp salt
  • 2 cup hot water
  • 2 tbsp coriander (chopped)
  • 2 tsp kasuri methi (crushed)
  • ½ tsp garam masala

Method

how to fry potato:

  1. firstly, peel the skin of the potato and cut it in half.
  2. deep fry in hot oil keeping the flame on medium.
  3. stir occasionally, and fry until the aloo is half cooked.
  4. drain off the aloo and keep aside.

how to make onion tomato gravy paste:

  1. firstly, in a pan heat 3 tsp oil.
  2. add 2 onion, 5 cloves garlic, 1 inch ginger and saute well.
  3. saute until the onion shrinks slightly.
  4. further, add 2 tomato and saute until the tomato turns soft and mushy.
  5. cool completely, and grind to a smooth paste. onion tomato paste is ready, keep aside.

how to make dahi aloo sabji:

  1. firstly, in a bowl take 1 cup curd.
  2. add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ½ tsp cumin powder.
  3. mix well making sure everything is well combined. keep asdie.
  4. in a large kadai heat 2 tbsp oil. add 1 tsp cumin, pinch hing and splutter.
  5. add ½ onion and fry until the onions turns golden brown.
  6. keeping the flame on low add ½ tsp turmeric and ¾ tsp chilli powder. saute on low flame until the spices turn aromatic.
  7. add in prepared onion tomato paste and cook well.
  8. cook until the oil separates.
  9. further, add the prepared masala curd mixture and cook well.
  10. keep cooking on high flame until the oil separates.
  11. add in 1 tsp salt and 2 cup hot water.
  12. mix well adjusting the consistency as required.
  13. drop in fried aloo, 2 tbsp coriander, 2 tsp kasuri methi and ½ tsp garam masala.
  14. cover and simmer for 10 minutes or until the aloo is cooked well absorbing the flavours.
  15. finally, enjoy dahi aloo with roti.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.