Dahi Aloo Recipe | Dahi Wale Aloo

I really think, in fact believe that if you visit any household in India, you will find Aloo (Potato) at any given point in time, all year round. It is just a very handy veggie for all of us. Somewhat similar is the case of Curd (or dahi yogurt). When combined in one recipe, it results in this delicious Dahi Aloo or Dahi Wale Aloo which is nothing but potatoes simmered in a tangy spiced yogurt sauce. You can call it as an Aloo Kadhi, as it has gram flour too. It is simple, easy and delicious.

About Dahi Aloo

Dahi Wale Aloo or simply Dahi Aloo is a family special recipe, from my in-laws’ side. Thus, this is a Punjabi style curry dish, where you just have to boil the potatoes. Preparing the yogurt sauce is actually a quick process. I usually make it as a quick side gravy dish with roti or steamed rice.

This Dahi Wale Aloo also has besan (gram flour) as one of the ingredients. Hence, tastes a lot like a kadhi. The difference is this one uses a vegetable whereas the traditional Punjabi Kadhi has fried Onion Pakoda in it paired together with unique spices and herbs.

In addition to the aloo and dahi, other ingredients of this Dahi Wale Aloo recipe are quite basic like onion, garlic, ginger, tomato, green chilies, spice powders and seasonings. While using the yogurt, I would suggest you use fresh curd, preferably homemade one.

Dahi Wali Arbi and Dahi Bhindi are two more recipes that have vegetables cooked in similar yogurt sauces. Both are a personal favorite and a loved one at my home. The moment you try these, you’ll too be hooked on these.

Steamed rice, roti or chapati are your usual options to pair with Dahi Wale Aloo. You can add peas pulao and jeera rice too in this list.

How to make Dahi Wale Aloo

Preparation

1. Rinse and boil/steam 300 grams (3 medium to large) potatoes till they are completely cooked. You can cook them in a 3 litre stovetop pressure cooker for 3 to 4 whistles adding 2 cups water.

Alternatively choose to steam or cook potatoes in a steamer or electric cooker or Instant Pot adding water as needed.

When the pressure drops naturally in the cooker, then only open the lid. Carefully remove the boiled potatoes with tongs. Set the potatoes aside to cool on a plate.

2. In another bowl, take 1 cup fresh curd/yogurt and whisk till smooth. Perfectly set homemade Curd is better.

3. Add 2 to 2.5 tablespoons gram flour (besan).

4. Next, add 1.5 cups water and whisk to a smooth slurry using a small wired whisk. There should be no lumps of gram flour. Keep aside.

5. When the potatoes are still warm, peel them. Crumble and keep aside.

Make Dahi Aloo

6. In a pan, heat 2 tablespoons oil and add ½ teaspoon cumin seeds. Sauté on low to medium-low heat till the cumin seeds crackle and change color.

7. Then, add ⅓ cup finely chopped onions.

8. Sauté till the onions turn translucent on low to medium-low heat.

9. Add 1 teaspoon finely chopped ginger, 1 teaspoon finely chopped garlic and 1 teaspoon finely chopped green chilies. Stir and sauté for half a minute on low heat.

10. Next, add 7 to 8 curry leaves and 1 pinch asafoetida (hing). Sauté on low heat for about half a minute.

11. Now, add ⅓ cup finely chopped tomatoes.

12. Stir well to mix.

13. Sauté on medium-low to medium heat till the tomatoes become pulpy and you see the oil leaving sides of the masala.

14. Add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder and ½ teaspoon coriander powder.

If you prefer, you can spice the gravy more by adding ¼ to ½ teaspoon red chili powder. Mix and stir very well.

15. Now, add the boiled crumbled potatoes.

16. Stir and sauté for about 2 minutes.

17. Keep the heat to low or switch off the heat and add the curd and gram flour slurry.

18. As soon as you add the curd slurry, stir quickly to combine and mix everything.

19. Stir to mix thoroughly.

20. Simmer the gravy for 8 to 10 minutes on low heat. If the gravy becomes thick, then you can add some water. Stir a few times while the sauce is simmering.

21. Then, add salt as per taste.

22. Stir to mix and then add ½ teaspoon garam masala powder.

23. Stir again and switch off the heat. Add 2 tablespoons chopped coriander leaves.

24. Lastly, stir and serve Dahi Wale Aloo hot with chapati, roti or steamed rice. It also pairs very well with Jeera Rice or Peas Pulao.

Expert Tips

1. As much as possible, use fresh homemade curd for this recipe. Make sure that the curd is not too tangy or sour.
2. Use a stovetop pressure cooker or steamer or electric cooker or Instant pot to cook the potatoes. Peel and crumble them when still warm. Be careful though.
3. The gram flour and yogurt slurry mixture has to be whisked till smooth. It should have no lumps in it. So use a wired whisk while making the yogurt slurry.
4. If you want, you can have a spicier curry by increasing the red chili powder quantity or add more green chillies.
5. For a richer version of this dish, opt to shallow fry or deep fry chopped raw potatoes until light golden. Add these fried potatoes at the same step where the boiled potatoes are added.
6. If the sauce becomes too thick while simmering, add some water to thin the consistency slightly.

This Dahi Aloo recipe post from the blog archives first published in June 2015 has been republished and updated on 14 July 2022.