DAHI ALOO | POTATOES IN YOGURT GRAVY

Dahi Aloo or Potatoes in Yogurt Gravy is pure Indian comfort food. It is a simple, easy to make curry that is perfect served mid week. Boiled potatoes are simmered in a quick finger-licking garlic and yogurt sauce. 

 

YOGURT AND POTATO CURRY

This Dahi Aloo is a specialty of my Dads. My Mum taught him to make this curry years ago when she was going to be out for the evening and left the dinner to him. Since then, this is one of his go-to curries.

The simplicity of this recipe is that the potatoes are already boiled so less cooking is required at a later stage. The gravy is simple with only a few easy-to-find ingredients required. 

This recipe has slight differences from other Dahi Aloo recipes out there because it does contain garlic in the sauce. The garlic is mellowed out with the creamy yogurt and the two ingredients together are just phenomenal. It gives some depth to the curry rather than just basic ground spices. 

The gravy has some resemblance to kadhi or gatte ki kadhi however this gravy has no besan or other thickeners. 

Potatoes in Yogurt Gravy is:

✅A wonderful vegetarian curry

✅A gluten-free curry

✅An easy mid-week meal idea

✅A mild recipe that is suitable for children

Other potato recipes we love are:

Original Maru Bhajiya - crispy potato bhajiya are an East African Indian specialty. A must-make recipe!

Cardamom Potato Dauphinoise - The French heirloom, dauphinoise potato, has undergone a subtle Indian twist!

Three Layered Aloo Bread Pakoda - It is one of the most popular Pakoda dishes that can be relished in over the weekend or by having guests.

INGREDIENTS FOR DAHI ALOO

exact measurements and method found in the recipe card below

Potatoes - we have used red potatoes that we have pre-boiled. We boiled the potatoes with the skin and then peeled and cut after. 

Yogurt - we have used plain whole yogurt. Whole milk yogurt gives a creamier and milder taste. Low-fat yogurts have a more tangy and sour taste

Ginger, garlic and green chilies - we have prepared a ginger and garlic puree and slit the green chillies. If you are making this recipe when fasting, leave out the garlic and see our recipe for Vrat Dahi Aloo below. 

Oil - we have used olive oil. You can use oils that have mild or no flavour. 

Mustard and cumin seeds - add mustard and cumin seeds to the tempering.

Curry leaves - Curry leaves provide the most amazing smell and taste. Do not skip curry leaves for this gravy

Spices - we have used red chilli powder, turmeric, ground cumin-coriander powder, and garam masala

Salt to taste

Freshly chopped cilantro/coriander leaves - to garnish with

WHAT ELSE CAN I MAKE WITH BOILED POTATOES?

Have some spare boiled potato left over? You can make a variety of recipes that also require pre-boiled potatoes. We like to make a large batch of boiled potatoes in our Instant Pot and use it for...

Gujarati Sabudana Khichdi 

Aloo aur Pyaz Paratha 

Aloo Peanuts Bhaji 

Packed Potato Bhajiya

Ultimate Papdi Chaat

Bateta Vada

Air Fryer Punjabi Samosa 

HOW TO PREVENT YOGURT CURDLING IN CURRIES

It is a common issue for yogurt to curdle when adding to sauces. Following these foolproof steps will definitely reduce the risk of a gravy that has split. 

1. Whisk the yogurt (whole milk yogurt) before adding it to the masala/curry.

2. We always add yogurt to the curry once the curry is done and the heat is turned off. As soon as you add the yogurt, mix it immediately. 

3. Heat curry again after 6-8 minutes once the yogurt is added

4. If you do end up adding the yogurt earlier, keep the curry on low heat and constantly stir. Add the salt at the end of the cooking once the heat is turned off. 

Follow these steps and you will never see your yogurt curry curdling or splitting and without bits. 

Other yogurt-based recipes we love all year round are Grandma's Spring Onion Kadhi, Marwari Dum Aloo  and Rose and Pistachio Puff Pastry Cream Horns

VRATWALE DAHI KE ALOO / POTATO CURRY FOR FASTING

If you fancy eating this dish during Navratri, Shravan or another vrat/fasting day, you can easily leave out the garlic and make a No onion no garlic Dahi Aloo as well. 

Many don't consume onion, garlic, red chilli, turmeric powder and mustard seeds, hing during fasts. 

To make Dahi Aloo for Vrat:

1. Boil the potatoes, peel and cut or smash into small pieces. 

2. Heat ghee add cumin seeds.

3. Once cumin seeds splutter, add slit green chilies and grated ginger.

4. Then add potatoes, mix well and cook on low heat. Beat the yogurt with a little water.

5. Add sendha namak, and mix well.

6. Turn off the heat, add beaten yogurt and freshly ground black pepper powder.

7. Sprinkle freshly chopped coriander, heat it again, and serve.

Other fasting recipes you can serve with vrat wale dahi aloo are farali palak poori  and samo khichdi

WHAT TO SERVE WITH DAHI WALE ALOO?

For us, Dahi aloo is homely and comfort food. We like to serve it family-style in a big bowl on the kitchen table. Dahi wale aloo can be served with ajwain paratha or these hot and fluffy round and soft Gujarati rotlis 

HOW TO STORE DAHI ALOO?

Dahi aloo can stay fresh up to 2-3 days if stored in the refrigerator. Once the aloo curry is totally cooled, put in the airtight container and store it in the fridge. 

Reheat in the microwave or on the stove before consuming. 

This is not suitable for freezing. The potato will loose its texture on defrosting and may cause the gravy to split. 

HOW TO MAKE POTATO CURRY IN MILD YOGURT GRAVY STEP BY STEP

Dahi ke aloo can be made in less than 15 minutes if you have preboiled potato ready.

Get the exact measurements and complete ingredients list in metric and imperial from the recipe card below. 

Let's gather all the dahi aloo ingredients and I'll show you...

1. Heat oil in a pan or kadai.

2. Add mustard and cumin seeds along with hing.

3. Then add slit green chilies, curry leaves, and ginger-garlic paste and cook.

4. Add all the spices.

5. Now add boiled potatoes and mix well.

6. Add water and cook.

7. Cook for 5-6 minutes.

8. Now add beaten yogurt.

9. Mix well.

10. Sprinkle freshly chopped cilantro/coriander.

IF YOU LIKE THIS RECIPE 

...you might also like our other comforting curry recipes:

1. Vegan cauliflower Korma

2. Paneer tikka Masala

3. Instant pot Palak Paneer 

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potatoes yogurt indian recipe, potato yogurt curry, dahi aloo, dahiwale aloo, vegetarian curry, potato curry, yogurt recipes

Mains, sides

Indian

Yield: 4-6 SERVINGS

Author: Hayley Dhanecha

DAHI ALOO | POTATOES IN YOGURT GRAVY

Dahi aloo or Dahi ke aloo is a delicious and easy vegetarian curry, prepared with a basic and handful of ingredients such as potato and yogurt. In this recipe boiled potato is cooked in a little tangy and mildly spiced yogurt gravy.

Ingredients

• 4 boiled potatoes peeled and cut (500g)
• 3 green chilies slit open
• 1/2 cup yogurt + 3-4 tbsp water 
• 3 tablespoon oil
• Salt to taste
• 2 teaspoon ginger-garlic puree
• 7-8 curry leaves
• 1 teaspoon mustard and cumin seeds
• pinch of Asafoetida(hing)
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon garam masala
• 2 teaspoon ground coriander and cumin 

Garnish

• 3 tablespoon fresh cilantro/coriander

Instructions

1. Heat oil in a thick bottom pan on medium heat.
2. Add mustard and cumin seeds.
3. After they splutter add hing, curry leaves, ginger-garlic puree and green chillies.
4. Keep the heat very low at this time and add all the masala.
5. Now add potatoes and salt with very little water.
6. Cover the pan with a lid.
7.  Let it cook for about 4-5 minutes. 
8. If the gravy gets too thick you can add little water. 
9. Switch off the heat. 
10. Mix well garnish with coriander/cilantro.

Notes:

If yogurt is very sour add little milk and whisk gently.

You may skip the garlic, hing, and mustard seeds if making it for vrat.

You can add half quantity of red chilli powder if can't tolerate spicy food or use Kashmiri red chilli powder.

You may leave 1 tablespoon of potatoes out if using baby potatoes, if the gravy doesn't get thicker, mash it using a fork and add.

Nutrition Facts

Calories

256.37

Fat (grams)

11.74

Sat. Fat (grams)

1.06

Carbs (grams)

34.88

Fiber (grams)

3.93

Net carbs

30.95

Sugar (grams)

5.11

Protein (grams)

5.34

Sodium (milligrams)

211.35

Cholesterol (grams)

1.70

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

https://www.jcookingodyssey.com/2010/09/potatoes-in-yogurt-gravy.html

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Note - This Dahi Aloo post has been updated from the recipe archives with new images and content, first published on the 22nd of September 2010.