Dahi Aloo Sabzi

November 4, 2008

Once a year I grudgingly give up a Saturday evening, dress up in full traditional garb and drive out to the middle of nowhere for a charity Indian dinner and dance.

All for the benefit of a new hospital in Kolkata. The toothy grin on my ageing former local guardian. And a lavish Indian dinner.

I extracted five metres of thick, South Indian silk from the top wardrobe shelf. Self mutilated myself forcing lurid burnt gold bangles down my wrist. All while remaining outwardly chirpy to egg on the miserable suit-fearing man.

We got there just about on time. As I shuffled through the lobby like a subcontinental geisha, a little girl squealed: “Look daddy, a princess.” And everyone turned to look at me.

This freak theme is a recurring one lately.

I quickly posed for a photograph with her and started moving towards the reception. The Indian canapes were running out with every wasted second. I came across a platter of spring rolls. Then salmon blinis. And then the bombshell.

Tonight, people, we are having a three-course traditional British dinner. I choked on my mini fishcake as uncle delivered the blow. I’d greeted half the aunties. I couldn’t run away now.

I pulled the pregnancy card after dessert and made for the exit. The next day, I feasted on Diwali leftover Dahi Aloo Sabzi, a finger licking good potato curry, with supermarket mini naan and some delicious Khanum lime pickle from the box of treats they sent me.

Hardly any effort but worth every minute this time.

PS = I used new potatoes to save peeling time. But by all means use cubed white potatoes…



Feeds 4-5:

  • 500gm new potatoes
  • 4 large tomatoes
  • 1 tsp ginger, minced or pureed
  • 1 tsp whole cumin
  • 2 tsp coriander powder
  • Half tsp turmeric powder
  • Half tsp chilli powder
  • Hald tsp garam masala
  • Pinch asafoetida
  • 125gm thick yogurt
  • 1 tsp oil
  • Salt to taste


Take the yogurt out of the fridge and leave to rest at room temperature. Put the potatoes in a microwaveable dish with half a cup of water, cover and cook for five minutes until soft. I did this in the microwave to save time and preserve the vitamins but you can also boil them on the hob. In the meantime, chop up the tomatoes into little bits.

Leave the potatoes to sit in their water and bring the oil to heat in a frying pan over a high heat. When the oil is hot, add in the asafoetida and cumin. As they sizzle up, stir in the ginger and a few seconds later mix in the tomatoes and turmeric, chilli and coriander.

Stir for five minutes until the tomatoes are completely disintegrated and then chuck in the potatoes and their water. Lower the flame to a gentle simmer and as the potatoes soak up the lovely flavours, beat the yogurt well.

Now take the pan off the flame and stir in the whisked yogurt. Stick the pan back on the flame and simmer for five minutes until the masalas are well mixed thrugh. Stir in the salt and garam masala and serve two days later, with buttered ready naan.



9 Responses to “Dahi Aloo Sabzi”

  1. Kena Says:

    May 28th, 2010 at 3:08 am

    Easy enough for a weekday meal, and it was truly excellent. I bet the leftovers will be even better.

  2. Elisabeth Winkler Says:

    November 9th, 2008 at 4:02 am

    A three-course traditional British dinner (especially when expecting other delights)? Ow, that’s cruel! I love what children see and say – and how delightful for a small girl to spot a princess in real-life. We are eating Indian tonight at Oh!Calcutta, in Bristol, for a celebratory meal. Can’t wait.

  3. JennDZ_The LeftoverQueen Says:

    November 5th, 2008 at 12:34 pm

    You always crack me up with your posts! Everything looks delish as usual and I have no doubt you looked like a princess! I can’t believe that I have been away so long that I didn’t know you were pregnant! Many congrats!

  4. Deeba Says:

    November 5th, 2008 at 9:52 am

    Ooooooooh I love wearing my 5 yard saris once in a while! And South silks are bee-yoo-ti-ful! Of course you must have looks gorgeous…enjoy these days.I’m eyeing the aloos Mallika…mmmmm…you make them sound so yummy & easy! New potatoes are just beginning to show up here…take care dear girl!

  5. Happy Cook Says:

    November 5th, 2008 at 6:34 am

    hmmmm indian pricnes.
    Yeah i have a function next week to attend were i am going to wear a silk saree.
    Potatoes looks yumm and really clever to use new potatoes.

  6. Mallika Says:

    November 5th, 2008 at 5:50 am

    As long as you use thick yogurt, bring it to room temperature and whizz it before adding to incorporate some air, it’ll be just fine.

    Cat – This totally is. But it’s even better two days later as with most Indian food things!

  7. Cat Says:

    November 5th, 2008 at 3:33 am

    leave for 2 days? isn’t this an instant treat?
    looks fab though!

  8. Bharti Says:

    November 4th, 2008 at 9:06 pm

    Your stories are hilarious! Love this recipe..will give it a shot soon.

  9. indosungod Says:

    November 4th, 2008 at 8:54 pm

    Looks good Mallika. Adding yogurt has me scared. Got to try it sometime.

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