Dahi Aloo Subzi Recipe
Dahi Aloo Subzi Recipe
Dahi Aloo Subzi is a simple and delightful dish that goes so very well with pooris. A favourite accompaniment for breakfast with poori or parantha, this aloo subzi got a light spicy and tangy taste with the flavours of hing and garam masala.
PREPARATION TIME : 30 minutes
COOKING TIME : 30 minutes
SERVINGS : 4
INGREDIENTS:
- 2 1/2 cups peeled baby potatoes
- 1/2 tsp cumin seeds (jeera)
- 1/2 tsp mustard seeds ( rai / sarson)
- 1/2 tsp nigella seeds (kalonji)
- 1/2 tsp fennel seeds (saunf)
- 1/4 tsp asafoetida (hing)
- 2 bayleaves (tejpatta)
- 3 cloves (laung / lavang)
- 2 sticks cinnamon (dalchini)
- 3 to 4 curry leaves (kadi patta)
- 1 green chilli, slit
- 2 tsp chilli powder
- 1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
- 1/4 tsp turmeric powder (haldi)
- 1 cup curds (dahi), beaten
- 2 tbsp ghee
- salt to taste
- 2 to 3 tbsp coriander (dhania)
METHOD:
- Heat the ghee in a pan and add the cumin seeds, mustard seeds, nigella seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.
- Add the potatoes, chilli powder, coriander-cumin seed powder, turmeric powder and salt and sauté till the masala coats the potatoes evenly.
- Add ½ cup of water and bring to a boil.
- Add the curds and bring to a boil while stirring continuously so that the gravy does not split.
- Garnish with the coriander.
