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.

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 gatte ki kadhi however this gravy has no besan or other thickeners.

Ingredients

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

How to prevent yogurt curdling

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

Step by Step

Add one cup water in the inner pot of Instant pot, place steamer.

Put potatoes and close the lid.

Cook the potatoes on HIGH for 3 minutes.

NPR 10 minutes, open the lid.

Remove the potatoes, let it cool slightly.

Peel the skin, cut and use it in the recipe.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!

• Instagram
• Facebook
• Pinterest
• YouTube

Dahi Aloo

Print Recipe Pin Recipe

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.

Course mains, sides

Cuisine Indian

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings 8

Author Hayley Dhanecha

Cook ModePrevent your screen from going dark

Ingredients

US Customary - Metric

• 4 boiled potatoes peeled and cut 500g
• 3 green chilies slit open
• ½ cup yogurt + 3-4 tablespoon 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
• ½ teaspoon turmeric powder
• ¼ teaspoon garam masala
• 2 teaspoon ground coriander and cumin
• 3 tablespoon fresh cilantro/coriander

Instructions

Cook ModePrevent your screen from going dark

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

Serving: 150g | Calories: 48kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 1mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 43IU | Vitamin C: 18mg | Calcium: 4mg | Iron: 1mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Share on Facebook Pin This Recipe

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.