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Dahi Aloo Rasa

Arpita Biswas
20 minutes
Prep Time
35 minutes
Cook Time
2 People
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Tangy and spicy potato gravy, a perfect accompaniment for hot puri.

Recipe Tags

  • Veg
  • Easy
  • Others
  • Simmering
  • Accompaniment

Ingredients Serving: 2

  1. Boiled baby potatoes 250 GMs
  2. Curd 1/2 cup
  3. Saunf / fennel seeds 1/2 tsp
  4. Jeera/ Cumin seeds 1/2 tsp
  5. Peppercorns 1/2 tsp
  6. Coriander seeds 1/2 tsp
  7. Cinnamon stick 1”
  8. Green Cardamom 2pcs
  9. Cloves 1/2 tsp
  10. Ginger 1/2” piece
  11. Garlic 8 cloves
  12. Onion 1 small size
  13. Dried Kashmiri red chilli - 4-5
  14. Hing 1/2 tsp
  15. Turmeric 1/2 tsp
  16. Kasoori methi 1 tsp
  17. Salt to taste
  18. Mustard oil 4 tbsp


  1. Dry roast cumin, fennel, coriander, green cardamom, peppercorns, cloves , cinnamon and grind to a coarse powder.
  2. Make a fine paste of the ginger, garlic, onion and Kashmiri red chilli
  3. Peel the boiled baby potatoes and marinate in 1/4 tsp turmeric and some salt for 5 minutes. Deep fry the marinated potatoes in mustard oil till lightly browned. Drain and keep it aside.
  4. In a pan heat mustard oil till smoking point and cool. Reheat the oil on medium heat and add hing. Fry for a minute then tip in the wet paste and cook till it leaves oil.
  5. Now add the turmeric and fry for a minute, then add the curd ( make sure the curd is whisked well). Cover and cook for 10 minutes on low heat.
  6. Add the fried potatoes and the roasted masala powder. Cook covered for another 10 minutes. At this point you will see a layer of oil floating on top of the gravy, this is the Rogan from curd.
  7. Now crush the kasoori methi and add it to the gravy.
  8. Your aloo rasa is ready to be savoured.

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Sangeeta Arora
Sangeeta Arora   Jun-22-2018

so tempting

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