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Dahi Aloo Recipe
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5 from 3 votes

Dahi Aloo Recipe | How to make Aloo Rassa

Dahi Aloo Recipe is a quick no onion no garlic recipe, also referred to as Dahi Wale Aloo. The creamy texture comes from the thick whisked curds along with boiled potatoes cooked in spices.
Course Main Dish – Gravies
Cuisine Rajasthan
Keyword Easy Side Dish, Easy Side Dish for Meals, No Onion Recipe
By Cook Method Pressure Cooker, Stovetop
Occasion Meals for Two
By Diet Fasting Food
Dish Type Gravy Side Dishes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Srivalli

Ingredients

Ingredients for Dahi Aloo ka rasa

  • 250 gms Potatoes boiled and cubed
  • 2 tsp Cooking Oil
  • 1/2 cup Curds / Yogurt whisked well
  • 2 to 3 nos Green Chilli finely chopped
  • A Pinch Asafoetida / Hing
  • 1/2 tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • 1/4 tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • Salt to taste
  • Handful Coriander Leaves finely chopped

Instructions

How to make Dahiwale Aloo ki Subzi

  • Wash and pressure cook the potatoes till tender. Once the pressure falls, remove and let it cool down. Peel the skin from the boiled potatoes and keep it aside.
  • Heat a pan for making the sabzi with 2 tsp oil.
  • When the oil is hot, add asafoetida, cumin seeds. Let the seeds crackle, now add the finely chopped green chilies along with coriander powder, turmeric powder.
  • Stir the masala and sauté for a while. Crumble the potatoes with your hands and add them to the masala.
  • Mix all the ingredients well. Keep stirring for 1 to 2 minutes. Add 1.5 cups of water and cover the pan.
  • Let it simmer for few minutes and then add red chili powder.
  • Now add thoroughly whisked curd to the sabzi and keep stirring continuously.
  • When the sabzi starts simmering, add salt and let it simmer for 3 to 4 minutes.
  • Mix chopped green coriander to the sabzi. Aloo rassa sabzi is ready, turn off the flame and transfer to a bowl.
  • Aloo rassa sabzi is ready, garnish with some coriander leaves and serve hot with chapati, parantha, or poori.

Notes

Since curds might break, add it only after the gravy simmers. Add it in portions and not all together.
If you have chilled curds, make sure it comes to room temperature before being used in this gravy.
Whisk it smooth and add to the gravy.
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