Dahiwale Aloo Recipe | Potatoes in Yogurt Gravy Recipe

In the past my mom used to spoil me with wide variety of options, dishes, and cuisines every day; but I can’t do that for myself very often.  It's too much work.  So I mostly settle with plain ol' potatoes for my regular meals.

 Potato is cooked almost every other day in my kitchen.  And I pair it with different vegetables, different spices, and different dry/gravy versions each time.  This recipe for dahiwaale aloo (potatoes in a yogurt gravy) is pretty simple.

Dahi ke Aloo - Potatoes with Yogurt

Aloo Beans Sabzi - Stir-fried Potatoes and Green Beans

For some strange reason, I am mostly - MOSTLY - cooking more of dry sabjis than gravy sabjis.  I don't know why.  May be laziness or time constraints in grinding everything in a blender?  But that is a silly reason.  Until the time I figure out why I end up making more stir-fry's and less gravy dishes, here is a simple dry aloo beans ki sabji (stir-fried potatoes and green beans) recipe.

Aloo Palak Sabji - Basic Recipe with Minimum Ingredients

Sharing a super simple and super basic recipe today.  This is a result of:
1) us moving to another city in a corporate accommodation with a kitchen that was furnished with just the minimum necessities, and
2) us purchasing a small amount of grocery only for the 2 weeks I was there before I flew to Asia.

So all we bought was:
6 basic spices - cumin seeds, mustard seeds, turmeric powder, red chili powder, dry mango powder, and coriander powder
5 most used vegetables: tomato, spinach, potato, onion, and carrot
4 pantry items: sona masoori rice for dinner, flatted rice (poha) for breakfast, toor dal, and peanuts
3 pastes that I couldn't make on my own (because there was no grater, grinder, blender): garlic paste, green chili paste, and ginger paste
And of course the basic necessities: ghee, oil, sugar, salt, and milk.

And I pretty much did most of my cooking with just those items in the first week.  That's when I learned how to make use of the minimum number of ingredients to cook stir-fry dishes (I couldn't make a gravy dish because there was no grinder)...

Aloo Palak Stir Fry

Pattagobi ki Sabzi; Cabbage Vegetable?!

In Hindi we say Bhindi ki Sabzi, Aloo Gobhi ki Sabzi, or Tamatar-Palak ki Sabzi and it is understood – but is there an appropriate translation in English for the ‘sabzi’?  I don’t know.  I don’t think I can call them ‘curry’ if they’re dry, can I?  Calling it Okra vegetable, Potato-Cauliflower vegetable, and Tomato-Spinach vegetable, respectively sounds vague.  Then what is the right word to use – stir-fried?

Oh well, here I’m sharing two styles of Pattagobi ki Subzi (Stir-fried Cabbage?) that I usually cook and like the taste of.

Paneer Potato Rösti (Indian Touch to Swiss Dish)

One evening I did not have much time to cook and wanted to make something simple yet filling for dinner, so I found this Indian version recipe for Paneer Potato Rösti.

Rösti is a famous Swiss dish made primarily with potatoes, is a common breakfast item, and goes along best with sour cream (just like mashed potatoes do).

Recipe: Aloo Paratha/Potato-Stuffed Flatbread

After trying several different recipes of Aloo Paratha, I had to settle with this one from Shobha Indani’s book ‘Swad Sugandh’, and here’s why.


Most of the Aloo Paratha recipes I came across and made earlier had mashed potato mixed with herbs & spices and stuffed inside the dough, very easy & simple.  But when I tasted the below recipe of Aloo Paratha which required cooking the potato mixture prior to stuffing in paratha, it reminded me of the yummy & addictive Aloo Parathas found in Indian Dhaba!


Give it a try.

Very popular Aloo ka Paratha - Potato stuffed Indian flatbread

Stuffed Eggplant Potato Onion Curry (Bharwan Baingan Aloo Pyaaz Sabji)

In this bharvan baingan aloo pyaaz sabzi made with Maharashtrian style gravy, instead of all three vegetables any single vegetable can also be used.  Below I have posted the original recipe of Stuffed Eggplant Potato Onion Curry (Bharwan Baingan Aloo Pyaaz Sabji) from Shobha Indani's cookbook 'Swad Sugandh', but keeping everything else as it is, I have cooked only with eggplants (aka brinjal / aubergine), making bharwan baingan here.  This stuffed eggplant sabji (bharvan baigan) with Maharashtrian flavor is very different from the Hyderabadi specialty stuffed eggplants (bangara baingan).

What you need:

For paste:	For sabji:
1 Tbsp Oil	6 small Onions
3 whole Dry Red Chillies	6 small Eggplants (I used 5 though)
1 Bay Leaf	6 small parboiled Potatoes
2 pcs Cinnamon Sticks	2 Tbsp Oil
2 Cloves
2 Cardamoms	For tempering:
1 cup thinly sliced Onion	½ tsp Mustard Seeds
5 cloves Garlic	½ tsp Cumin Seeds
1 tsp grated Ginger	Pinch Asafoetida
2 Tbsp chopped Cilantro
2 Tbsp grated & lightly roasted Dry Coconut	For garnishing:
1 Tbsp roasted Sesame Seeds	1 Tbsp chopped Cilantro
1 Tbsp Khus-Khus (Poppy Seeds) *I didn't use*	1 Tbsp grated Coconut
¼ cup roasted & shelled Peanuts
½ tsp Turmeric Powder
2 tsp Red Chilly Powder	Serves: 4 – 6
1 Tbsp Coriander-Cumin Powder
½ tsp Garam Masala
Salt to taste (I used 1 tsp)

ingredients for bharwan baingan, bharwan aloo, bharwan pyaaz ki sabji