Dahibale Alloo | How to make Dahibale Alloo

By Santosh Bangar  |  20th Apr 2017  |  
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  • Dahibale Alloo, How to make Dahibale Alloo
Dahibale Allooby Santosh Bangar
  • Prep Time

    5

    mins
  • Cook Time

    10

    mins
  • Serves

    5

    People

20

0





About Dahibale Alloo Recipe

This is Navarathri special or eat in any fast

Dahibale Alloo is a delicious dish which is liked by people of all age groups. Dahibale Alloo by Santosh Bangar has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 5 people. You can find Dahibale Alloo at many restaurants and you can also prepare this at home. This authentic and mouthwatering Dahibale Alloo takes 5 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Dahibale Alloo is a good option for you. The flavour of Dahibale Alloo is tempting and you will enjoy each bite of this. Try this Dahibale Alloo on weekends and impress your family and friends. You can comment and rate the Dahibale Alloo recipe on the page below.

Dahibale Alloo

Ingredients to make Dahibale Alloo

  • 500 gm potatoes- boiled and peeled
  • 1/4 cup clarified butter
  • 1/8 tsp asafoetida or hing
  • 1 tsp cumin seeds
  • 1 tbsp finely shredded ginger
  • 1/2 cup tomatoes- grated
  • 1/2 tsp garam masala
  • 2 tsp coriander powder
  • Salt to taste (substitute with rock salt if fasting)
  • 1/2 tsp chilli powder
  • 1/2 tsp turmeric
  • 1/2 cup curd
  • 1 tsp- singhara aata
  • coriander leaves
  • Green chilli

How to make Dahibale Alloo

  1. When the cumin seeds begin to splutter, add the ginger and saute till lightly fried.
  2. Then add tomatoes and stir-fry till the fat separates. Add the garam masala, coriander powder, salt, turmeric and chilli powder.
  3. Stir a few times till well mixed, and then add the potatoes and the green chillies.
  4. Turn around over high heat, till they look slightly fried. Add about 2 cups of water and bring the mixture to a boil.
  5. Reduce flame and simmer uncovered for about 15 minutes. Beat the yogurt till smooth, add atta to it and add to the potatoes.
  6. Using atta in curd so curd will curdle. Serve hot, garnished with the chopped coriander leaves.

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