Dahi aloo sabzi is made from boiled potatoes cooked in a gravy comprising curd, onions, ginger, chilies, and a variety of aromatic powdered and whole spices. If you want to learn the simple steps to make dahi aloo sabzi at home, continue reading my recipe.
KEY TAKEAWAYS
- Dahi aloo sabzi is a favorite Indian dish made from simple ingredients.
- Serve the sabzi with steamed rice, jeera rice, pulao, or any Indian bread.
- Dahi aloo sabzi tastes creamy, spicy, sweet, and savory.
- Other similar recipes are aloo tamatar sabzi, dahi wale lauki ki sabzi, dahi baingan sabzi, dahi bhindi sabzi, and dahi matar aloo sabzi.
The Ingredients:
To boil the potatoes:
For making the gravy:
- 1 cup dahi
- ½ tsp black salt (kala namak)
- ½ tsp turmeric (haldi) powder
- 1 tsp red chili (lal mirch) powder
- 1½ tsp coriander (dhania) powder
- 2 tbsp mustard oil
- ½ tsp cumin seeds (jeera)
- ¼ tsp asafetida (hing)
- 1 piece green chili (finely chopped)
- 1 piece ginger (1 inch size, finely chopped)
- 1 piece onion (medium size, finely chopped)
- ½ tsp garam masala powder
- 1 tbsp coriander leaves (hara dhania, very finely chopped)
- ½ tsp kasoori methi (crushed by hand)
- ½ cup water
I came across this wonderful recipe while visiting an old-age home with my elder son’s class. One of the grandmothers offered me a spoonful from her steel dabba and insisted I try it. It tasted like care. She lovingly shared the recipe with me in her weak and soft voice.
I made it at home the next day. My husband said it was full of soul, and my sons said it felt like “nani food.” Now, it is our once-a-month memory meal. That day reminded me that stories, wisdom, and beautiful flavors continue to bloom, no matter the age, no matter the place.
How to Make Dahi Aloo Sabzi? (Step by Step Guide with Images)
Step 1: Take 4 pieces of potatoes (washed, peeled, and cut into four pieces each) in a pressure cooker. Add salt to taste and a cup of water. Mix the salt nicely. Put on the lid and cook it for 1 whistle on a high flame, and then switch off the flame and let the pressure cooker cool down.
(Pro tip: Adding salt to the potatoes while boiling gives them a nice fluffy texture and locks the flavor inside).
Step 2: Once the pressure cooker is cool, strain the boiled potatoes immediately.
Step 3: Now, transfer the boiled potato pieces to a plate, spread them, and put the plate aside for them to rest for ten minutes and to dry properly.
Step 4: In the meantime, take 1 cup of dahi in a bowl. Add ½ tsp of black salt (kala namak), ½ tsp of turmeric (haldi) powder, 1 tsp of red chili (lal mirch) powder, and 1½ tsp of coriander (dhania) powder to it.
(Pro tip: You can use homemade or store-bought dahi to make this dish).
Step 5: Mix them all nicely with the curd to a thick consistency. Do not add water at this stage. Keep the bowl aside to set properly, and the flavors of the spices will infuse perfectly with the curd.
Step 6: Now, heat 2 tbsp of mustard oil in a kadai on a high flame until it is smoking hot. Now, turn the flame to medium and add ½ tsp of cumin seeds (jeera), ¼ tsp of asafetida (hing), 1 piece of green chili (finely chopped), 1 piece of ginger (1 inch size, finely chopped), and 1 piece of onion (medium size, finely chopped).
Step 7: Stir them continuously and fry them for about 2 minutes.
Step 8: Now, turn the flame to low and add the marinated dahi to the masala. Stir it continuously until it starts to boil.
Step 9: Once it starts boiling, let it cook for about 3 to 4 minutes on a medium to high flame. It should turn thick. Check the texture.
Step 10: Now, add the boiled potatoes along with ½ tsp of garam masala powder, 1 tbsp of coriander leaves (hara dhania, very finely chopped), and ½ tsp of kasoori methi (crushed by hand).
(Pro tip: Since the potatoes are boiled with salt, they will be soft. There is no need to fry them separately. However, you may if you want).
Step 11: Mix everything very nicely and let it cook for another couple of minutes. Now, add about ½ cup of water to it.
Step 12: Let it cook for another 3 to 4 minutes on a medium flame. Check for a thick consistency. Your homemade tasty, creamy, and spicy dahi aloo sabzi is ready.
Step 13: Transfer it to a bowl, garnish it with a few chopped coriander leaves, and serve it hot to enjoy with rice or roti, paratha, or puri.
Recipe Card
Dahi Aloo Sabzi | Potato Curd Curry
Ingredients
To boil the potatoes:
- 4 pieces potatoes washed, peeled, cut into four pieces each
- Salt to taste
- 1 cup water
For making the gravy:
- 1 cup dahi
- ½ tsp black salt kala namak
- ½ tsp turmeric haldi powder
- 1 tsp red chili lal mirch powder
- 1½ tsp coriander dhania powder
- 2 tbsp mustard oil
- ½ tsp cumin seeds jeera
- ¼ tsp asafetida hing
- 1 piece green chili finely chopped
- 1 piece ginger 1 inch size, finely chopped
- 1 piece onion medium size, finely chopped
- ½ tsp garam masala powder
- 1 tbsp coriander leaves hara dhania, very finely chopped
- ½ tsp kasoori methi crushed by hand
- ½ cup water
Instructions
- Take 4 pieces of potatoes (washed, peeled, cut into four pieces each) in a pressure cooker. Add salt to taste and a cup of water. Mix the salt nicely. Put the lid and cook it for 1 whistle on a high flame and then switch off the flame and let the pressure cooker cool down. (Pro tip: Adding salt to the potatoes while boiling gives them a nice fluffy texture and locks the flavor inside).
- Once the pressure cooker is cool, strain the boiled potatoes immediately.
- Now, transfer the boiled potato pieces to a plate, spread them, and put the plate aside for them to rest for ten minutes and to dry properly.
- In the meantime, take 1 cup of dahi in a bowl. Add ½ tsp of black salt (kala namak), ½ tsp of turmeric (haldi) powder, 1 tsp of red chili (lal mirch) powder, and 1½ tsp of coriander (dhania) powder to it. (Pro tip: You can use homemade or store-bought dahi to make this dish).
- Mix them all nicely with the curd to a thick consistency. Do not add water at this stage. Keep the bowl aside to set properly and the flavors of the spices infuse perfectly with the curd.
- Now, heat 2 tbsp of mustard oil in a kadai on a high flame until it is smoking hot. Now, turn the flame to medium and add ½ tsp of cumin seeds (jeera), ¼ tsp of asafetida (hing), 1 piece of green chilies (finely chopped), 1 piece of ginger (1 inch size, finely chopped), and 1 piece of onion (medium size, finely chopped).
- Stir them continuously and fry them for about 2 minutes.
- Now, turn the flame to low and add the marinated dahi to the masala. Stir it continuously until it starts to boil.
- Once it starts boiling, let it cook for about 3 to 4 minutes on a medium to high flame. It should turn thick. Check the texture.
- Now, add the boiled potatoes along with ½ tsp of garam masala powder, 1 tbsp of coriander leaves (hara dhania, very finely chopped), and ½ tsp of kasoori methi (crushed by hand). (Pro tip: Since the potatoes are boiled with salt, they will be soft. There is no need to fry them separately. However, you may if you want).
- Mix everything very nicely and let it cook for another couple of minutes. Now, add about ½ cup of water to it.
- Let it cook for another 3 to 4 minutes on a medium flame. Check for a thick consistency. Your homemade tasty, creamy and spicy dahi aloo sabzi is ready.
- Transfer it to a bowl, garnish it with a few chopped coriander leaves and serve it hot to enjoy with rice or roti, paratha, or puri.
