Dahi aloo recipe – How to make dahi wale aloo recipe – potato recipes

Dahi aloo is a yoghurt or curd based gravy recipe made with potatoes, curd and spices.  This is a no onion no garlic recipe which can be prepared very easily and quickly with ingredients easily available at home.  This is a quick side dish which  goes well with rotis and steamed rice.  It has a tangy taste as curd is added to the dish.  Dahi aloo is also an ideal dish for fasting as there are no onions and garlic. You can also skip red chilli powder during vrat.  Do try this yummy dish of boiled potatoes simmered in thick yoghurt gravy..

Prep Time : 15  mins

Cook Time : 20 mins

Servings : 4 persons

North Indian cuisine


Potatoes – 3 (medium sized) (boiled and cut into small cubes)

Fresh curd/yoghurt – 1 cup

Oil or ghee – 2 tablespoons

Mustard seeds/rai -1/2 teaspoon

Cumin seeds/jeera – 1/2 teaspoon

A pinch of asafetida or hing

Tejpatta -1

Green chillies -2 (chopped finely)

Chopped ginger – 1/2 teaspoon

Red chilli powder – 1/4 teaspoon

Turmeric powder – 1/4 teaspoon

Kasoori methi – 1/2 teaspoon

Garam masala – 1/2 teaspoon

Few chopped coriander leaves for garnishing

Salt to taste


Heat oil or ghee in a kadai or pan.  Once hot, add mustard seeds, cumin seeds, hing and tejpatta and allow the seeds to splutter.

Then add chopped green chillies and ginger and fry for few seconds.  Then lower the flame and add turmeric powder and red chilli powder.  Mix well.  Saute for few seconds.

Add half a cup of water.  Then immediately add boiled potatoes and give a good mix.

Once the potatoes are well blended with the masala, add the whisked curd and combine well.

Keep stirring well on a low flame or else curd might tend to curdle. Simmer for 2-3 minutes on a low flame.  Adjust the consistency by adding more or less water, as desired by you.  Lastly add kasoori methi and garam masala and mix well.

Add chopped coriander leaves and switch off the flame.  Delicious dahi aloo is ready to be served.  Serve dahi aloo with rotis or hot steamed rice.


Whisk the curd thoroughly before adding to the masala or else sometimes curd tends to curdle.

Addition of green chillis gives a nice spicy flavor.

After adding yoghurt, cook on a low flame for a rich texture.

Dahi aloo tastes best with few ingredients and in its simplest form.



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