Rajasthani Dahi Aloo sabji – potato cubes cooked in a tangy creamy yogurt sauce
Rajasthani Dahi aloo sabji is a popular potato curry from The Marwaad region. It is a simple to make with easily available ingredients in your pantry yet taste so delicious. This dahi aloo sabji is a no onion garlic curry and tomatoes are also not added in this. This is made just with basic spices and yogurt. It is often enjoyed with paratha , poori or bedmi’s
Rajasthan was a dry state and so there was quite a scarcity of fresh vegetables hence most of the curries are made using gram flour, sun dried wild berries and dairy products. This is also a very traditional way of making potato curry in Rajasthan.
Like most of the recipes this dahi aloo sabji also have many variation as per the preference of each family. Many people also use onion garlic in this curry but the traditional recipe is made with only yogurt and potatoes.
U.P style style dahi aloo is different and simpler then this dahi aloo recipe. Potatoes are not fried in that , mashed potatoes are simmered in thin yogurt curry.
How to Make Dahi Ke Aloo-
For making Rajasthani Dahi Ke Aloo , I prefer to use baby potatoes but you can also use normal potatoes in it. First of all boil the potatoes in salted water, Peel and cut into two and then sauté in some oil to give a nice crust.
Whisk curd and add besan and all the dry spices in it except salt and mix. In a pan heat some oil and add black cardamom, cumin, bay leaf and asafoetida. Now add the curd mix and stir till it become thick and oil start to ooze out. Now add the potatoes and stir to mix. Add water and salt and give it a boil till then keep stirring else it may curdle.
After about 2 minutes add garam masala and fresh coriander and switch off the flame and let the curry rest for 5 minutes. Then enjoy with poori, paratha or kachoris.
You can also check these recipes-
Rajasthani Dahi ke Aloo
- 500 gm Baby potatoes or normal potatoes
- 1.25 cup Yogurt/Curd
- 1 tsp Degi Mirch/ Kashmiri chili powder
- 1/2 TSP Turmeric Powder / Haldi Powder
- 1 tsp Red Chilli powder / Laal mirch powder
- To taste Salt / Namak
- 2 tsp Coriander Powder / Dhaniya Powder
- 1.5 tbsp Dried Fenugreek / Kasoori Methi
- 3/4 tbsp Gram flour / Besan
- 1/4 tsp Garam Masala Powder
- 2 Green Chilies / Hari Mirch sliced
- 3 tbsp Fresh Coriander / Cilantro / Hara Dhaniya optional
- 4 tbsp Cooking oil or ghee
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/4 tsp Asafoetida / Hing powder
- 2 Bay Leaves / Tej Patta
- 1 Black Cardamom / Badi Elaichi
- 2 Dried Red Chilli, Whole optional
- Wash the potatoes and boil till they are just done , add 1 tsp salt in the boiling water.(dont over cook )
- If you don't have baby potatoes then boil normal potatoes and then cut into big pieces.
- After boiling peel the potatoes and cut into 2 pieces, sprinkle some salt over them and mix (adding salt in steps helps absorption of salt inside the potatoes and they will not taste blend)
- (I prefer to chill potatoes in the refrigerator for some time so they will not break while roasting )
- Heat few tbsp of oil in a wide heavy bottom pan and add the potatoes pieces and let them roast for few minutes so they get a nice colour and crust.
- If you are in hurry then can skip this step or just deep fry them quickly.
- Take curd in a bowl and whisk well and then add gram flour and all the dry spices in it except salt and garam masala.
- heat 3 tbsp of oil in a cooking pan and add cumin seeds, when they start to crackle then add cardamom, bay leaves , whole dried red chili and asafoetida
- Once the tempering is done , lower the heat and add the curd mixture in the pan and keep stirring till it start boiling, keep cooking till it become thick and start releasing the oil.
- Add the potato pieces and salt ,mix well. Now add 1.5 cup hot water in the curry and stir to mix.
- Cook it till it start to boil again, keep stirring till then.
- Now add sliced green chilies and cover with a lid and simmer for 2 minutes.
- Add garam masala and chopped fresh coriander and switch off the heat and let it rest for 5 minutes.
- The gravy will thicken slightly when it cool down .
- (You can adjust the quantity of water in the curry as per your preference )
- Enjoy dahi aloo sabji with paratha, poori or bedmi !