Dahiwali Aloo ki Subzi Video By Tarla Dalal

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The ever popular potato finds its way into every cuisine and is cooked in a different, delicious way each time. This recipe cooks them in tangy yoghurt gravy that is flavoured with fennel and nigella and other subtle spices. Aloo ki Subji served with puris is a favourite breakfast combination washed down with hot masala tea.

Recipe Description for Dahli Aloo, Rajasthani Dahi Wale Aloo ki Sabzi

Preparation Time: 15 mins
Cooking Time: 6 mins
Makes 4 servings
Show me for servings

Ingredients

For Dahli Aloo
1 cup fresh whisked curds (dahi)
3 cups boiled and peeled potato cubes
1 tbsp besan (bengal gram flour)
1 tbsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
1 tsp fennel seeds (saunf)
1/2 tsp nigella seeds (kalonji)
1 bayleaf (tejpatta)
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
a pinch of asafoetida (hing)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste

For The Garnish
1 tbsp finely chopped coriander (dhania)

Method

For dahli aloo

Combine the curds and besan in a bowl and whisk well till no lumps remain. Keep aside.
Heat the ghee in a deep non-stick pan and add the mustard seeds, cumin seeds, fennel seeds, nigella seeds, bayleaf, cinnamon, cloves and asafoetida and sauté on a medium flame for a few seconds.
Add the curds-besan mixture, ¼ cup of water, chilli powder, turmeric powder and coriander-cumin seeds powder, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
Add the potatoes and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Serve the {span class="bold1"}dahi aloo{/span} immediately garnished with coriander.

See step by step images of Dahli Aloo, Rajasthani Dahi Wale Aloo ki Sabzi Recipe

RECIPE SOURCE : Rajasthani Cookbook