Restaurant style dahi aloo ki sabji gives the little sour taste of yogurt which makes the recipe delicious and if someone is getting bored to eat veggies daily, then this restaurant style dahi aloo recipe is perfect for that time. It is quick recipe. It is one of the most popular Rajasthani Indian curries that is prepared with yogurt and shallow fried potatoes with flavor of spices. This recipe has its base yogurt and spices which makes more delicious and serves with roti or rice.
RESTAURANT STYLE DAHI ALOO KI SABJI  |
How To Make Dahi Aloo?
In many households, Dahi aloo is famous for it’s name which gives the little sour taste of yogurt which makes the recipe delicious. Dahi aloo ki sabjo is simple and easy to make. There is no need of further preparation to make this simple recipe except boiling the potatoes. I would compare this to kadhi, it’s has a tangy taste but there is no chickpea flour (besan) here. But, here I used one onion which is finely chopped and shallow fried baby potatoes or cut into 2-3 pieces to make it restaurant style. Those who don’t want to add onion, they can skip it.
How to prevent yogurt from curdling?
- Always yogurt should be kept at room temperature.
- Whisk the yogurt properly until it’s smooth before adding to the pan.
- Do not forget to continuously stir the curry after adding curd. in addition cook the curd based curry on a low to medium flame till it boils. Or once all the yogurt has combined well, then place the pan back on heat.
- Add the salt only after curry starts boil otherwise there is a high chance of curdling.
Finally
i would like to highlight my other curries or sabzi recipes collection with
this post of restaurant style dahi aloo ki sabji . it mainly includes, Restaurant Style Punjabi Aloo Dum,Kashmiri dum aloo, aloo soyabean masala restaurant style,paneer recipes collection and so on.
PREP TIME: 15 MINUTES |
How to make restaurant style dahi aloo ki sabji with step by step photo
1. Wash all the baby potatoes. Boil the potatoes in 3 cups water in medium to high flame.
2. Drain them and allow becoming warm or cooling down at room temperature. Remove the peel of potatoes and throw the peel away.
Instruction for fry
1. Heat up ½ cup of oil in a kadai or deep sauce pan on medium flame and add peeled potatoes and shallow fry them on a low to medium flame until golden.
2. With a slotted spoon, turn them over while frying, when one side is light golden.Fry them well or else they remain uncooked from the center.
3. Place them on kitchen paper towels. Fry all the potatoes till golden and crisp.
Gravy preparation
1. In a deep sauce pan, Heat up oil on low flame.
2. Add cumin seeds and let us splutter for few seconds.
3. Now, add asafoetida powder and whole red chilli. Stir well.
4. Now, add chopped onion and mix well.
5. Now, add green chilli, chopped ginger, bay leaf and cinnamon stick and mix well.
6. Saute onion till its translucent.
7.In a bowl, add coriander powder, red chilli powder, turmeric powder, salt, and dry mango powder and mix well.
8. In a bowl, add curd and all the spices and mixed it well so that there should be no lumbs.
9. Mix and stir well to get a smooth mixture.
10. Now add the whisked curd mixture.
11. Stir continuously with the help of a spoon, so that the curd does not split.
12. After adding mixture, add fried potatoes and mix well.
13. Now, add water and continue to stir and mix very well.
14. Cover the pan tightly with a lid. Cook for 15 minutes on a low to medium flame or until the curry becomes thick and very little of it is left.
15. Now, add roasted kasuri methi and garam masala and mix well.
16. After 15 minutes, the curry will separate oil and also thicken. You can always add less or more water depending on how thick or thin you want the gravy. If you cook more, then the gravy will reduce more. So depending on what you prefer, you can cook for less or more time.
17. Garnish with chopped coriander leaves and serve dahi wale aloo ki sabji with rotis or rice.
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