Aloo Dahi Subzi

An all-time favorite for veggie-lovers.

Aloo Dahi Subzi
Preparation time
Cooking time


For 4 Person(s)


  • 1 cup(s) frozen peas
  • 4 potatoes, boiled, peeled
  • 2 cup(s) yogurt, whisked
  • 0.25 teaspoon(s) heeng (asafetida)
  • 2 teaspoon(s) finely chopped ginger
  • 1 teaspoon(s) jeera (cumin)
  • 1 teaspoon(s) dhania (coriander) powder
  • 0.5 teaspoon(s) turmeric powder
  • 1.5 teaspoon(s) chili powder
  • 5 whole golmirch (black pepper)
  • 1 badi elaichi (black cardamom)
  • 1 inch cinnamon stick
  • 4 cloves
  • 1 teaspoon(s) salt, or to taste
  • 1 teaspoon(s) ghee
  • 2 tablespoon(s) oil, for frying
  • 2 tablespoon(s) chopped cilantro

Aloo Dahi Subzi Directions

  1. Cut potato in medium size pieces and fry in 1 tsp. oil in a non stick pan till little crisp, keep aside.
  2. Heat 2 tbsp. ghee, add heeng, jeera, dhania powder, turmeric powder, and chili powder. Cook for 2 min.   Add yogurt to this masala and continuously stir till it starts to boil.
  3. Add golmirch, cloves, badi elaichi, and cinnamon.
  4. Cook uncovered till mixture is thick but not dry. Then add potato, salt, and cook till the mixture is dry.
  5. Add peas and 3/4 cup water (do not add too much water), boil, then simmer and allow it to cook for 5 minutes or till the potato absorbs spices.   Add 1 tsp. ghee and garnish with cilantro before serving.