Dahi Aloo Sabzi (Yogurt Potato Curry) - Dhaba Style

Step 1: Prepare Potatoes

Take 5-6 medium boiled potatoes. Peel their skin and cut them into large pieces. If you have small potatoes, you can keep them whole.

Step 2: Fry Potatoes

Heat 3-4 tablespoons of mustard oil in a kadai (wok). Add the cut potatoes to the hot oil and fry them for 4 to 5 minutes until they turn light golden brown. Once fried, remove them from the oil and set aside in a bowl.

Step 3: Sauté Whole Spices and Onions

In the same oil, add 1/2 teaspoon of cumin seeds, 2 cloves, a small piece of cinnamon stick, and 1 bay leaf. Sauté for 4-5 seconds until fragrant. Then, add 2 medium finely chopped onions and fry for 3-4 minutes until they turn light golden.

Step 4: Add Ginger-Garlic, Chilies, and Tomato

Once onions are golden, add 1 teaspoon of ginger-garlic paste and 2 slit green chilies. Mix well and cook for 1 minute to remove the raw smell. Then, add 1 pureed tomato and mix.

Step 5: Cook Powdered Spices

Add 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of cumin powder, and salt to taste. Mix all the spices thoroughly with the tomato-onion mixture and cook on a slow flame for 1 minute until the masala is well combined and fragrant.

Step 6: Prepare and Add Yogurt Mixture

In a separate bowl, take 250 grams of yogurt and add 1 tablespoon of besan (gram flour). Whisk thoroughly for 1 minute until the mixture is smooth and lump-free. Gradually add this yogurt mixture to the cooking masala in the kadai, stirring continuously to prevent curdling. Continue cooking for 1-2 minutes until the oil separates and comes to the top.

Step 7: Combine with Potatoes and Simmer

Once the gravy is well cooked and oil has separated, add the previously fried potatoes to the kadai. Mix the potatoes well with the gravy for 1 minute. Then, add 1 cup of hot water and mix again. Cover the kadai with a lid and let it simmer on a slow flame for 5 to 6 minutes.

Step 8: Final Touches and Serve

After 6 minutes, remove the lid. Sprinkle 1/2 teaspoon of garam masala, chopped fresh coriander, and Kasuri Methi over the curry. Mix gently. Your delicious Dahi Aloo Sabzi is ready to be served hot with naan, paratha, roti, or jeera rice.

• Add besan (gram flour) to yogurt and whisk well to prevent the yogurt from curdling when added to the hot masala.

• Use hot water for the gravy to maintain the temperature and enhance the flavor.

• Serve with naan, paratha, roti, or jeera rice.