Monday, September 7, 2009

Dahiwale Aloo Ki Sabzi ( Potato in Yogurt Gravy)

(The ingredients may seem a lot, but is actually quite a simple process)

Potato - 200 gms ( boiled and cut into medium sized pieces)
Cumin seeds - 1/2 tsp
Kalonji - 1/2 tsp ( Nigella seeds)
Saunf - 1/2 tsp (Fennel seeds)
Asafoetida - pinch ( hing)
Bay leaves - 2
Cloves - 2
Cinnamon sticks - 1
Curry leaves - few
Green chili - 1 slit
Coriander powder - 1 tsp
Chili powder - 2 tsp ( or to taste)
Turmeric powder - 1/4 tsp
Curd - well beaten - 1 cup
Bengal gram flour (Besan) - 1 tbsp
Ghee - 2 tbsp
Salt to taste.

Take ghee in a wok
Add cumin, kalonji, saunf and hing
Once they brown and crackle add the Cinnamon,cloves,curry leaves and green chili
Saute for a while.
Add the potato and the chili,coriander,turmeric powders.
Add salt.
Add a cup of water and allow it to boil.
Mix a spoon of besan to the beaten curd and blend well.
Add the curd mixture to the potato curry, stirring continuously so that the gravy does not split.
Remove garnish with coriander leaves
Serve with the peas puris ( recipe above)


  1. I've died and gone to heaven for sure. This will be my new FAVORITE dish...yeppppers! Until, of course, you post another one. I am going to have a week long baking, cooking from your blog I think...what do you think? you have a lassi that what you call it? I make mine with yougurt and rose water but I like a bitter one I tasted once too...anyway...I am salivating here so got to run.

  2. Nice curry and wish to have it with mu roti today..

  3. this version is new to me. I have bookmarked will try it soon.

  4. No ginger, garlic or onion....seems good. Will try. Your way of writing is simple and to the point.


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