North Indian dahi aloo sabji is a comforting potato curry cooked in a tangy yogurt-based gravy with warming whole spices. This homestyle dish is rich in flavor, gently spiced, and perfect with roti, paratha, or steamed rice.
- Serves: 4 People
- Prep Time: 15 minutes
- Cooking: 30 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 600 grams Boiled potatoes, cut into chunks
- 2 medium Onions, finely chopped
- 200 grams Plain yogurt
- 2 medium Fresh tomatoes, chopped
- 2 tablespoons Vegetable oil
- 1 tablespoon Coconut oil
- 2 leaves Bay leaves
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 tablespoon Ginger and garlic paste
- 2 pieces Green chilies, chopped
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Coriander powder
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 1 teaspoon Garam masala
- 1 tablespoon Dried fenugreek leaves (kasuri methi)
- 250 milliliters Water
For Dressing
Nutritional Information
-
Calories
290 kcal -
Fat
14 g -
Carbohydrates
34 g -
Protein
6 g -
Fiber
5 g -
Sugar
6 g -
Sodium
480 mg
Procedure
-
5 minutesMark As Complete
Temper the Whole Spices
Heat vegetable oil and coconut oil together in a pan over low heat and add bay leaves, mustard seeds, and cumin seeds. Allow the seeds to crackle gently, releasing their aroma without burning. This slow tempering forms the flavorful base of the curry.
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10 minutesMark As Complete
Cook the Onion and Tomato Base
Add the chopped onions to the pan along with salt and cook until soft and lightly golden, stirring regularly to prevent sticking. Add the ginger and garlic paste and cook briefly, then add the chopped tomatoes and cover the pan. Cook until the tomatoes soften completely and the oil begins to separate.
-
8 minutesMark As Complete
Add Spices and Yogurt
Lower the heat and add turmeric powder, coriander powder, black pepper, and garam masala, stirring well until the spices release oil. Slowly add the yogurt while stirring continuously to prevent curdling, cooking on low heat until the mixture thickens and becomes smooth and glossy.
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10 minutesMark As Complete
Simmer the Potatoes
Add the boiled potatoes to the gravy, lightly mashing a few pieces while leaving others whole for texture. Add green chilies and water to adjust the consistency, then cover and simmer on low heat until the curry thickens and the potatoes absorb the flavors.
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5 minutesMark As Complete
Finish and Serve
Crush the dried fenugreek leaves between your palms and add them to the curry, mixing gently. Finish with a light sprinkle of garam masala and simmer briefly before turning off the heat. Serve hot with roti, paratha, or steamed rice.
