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.