dahi wale aloo

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Dahi wale aloo recipe with step by step pics – easy to prepare delicious recipe of potatoes simmered in curd sauce.

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Sharing a family recipe of Punjabi dahi aloo. At times, I make this dahi aloo as a quick side gravy dish to go with chapatis or steamed rice. You just need to boil the potatoes and preparing the sauce does not take much time.

The recipe is good and tastes similar to a kadhi. Just that there are potatoes added which makes some difference.

Serve dahi wale aloo with chapatis, rotis or steamed rice. The aloo dahi gravy also goes very well with cumin rice or peas pulao.

How to make dahi wale aloo

1. rinse and then boil/steam potatoes till they are completely cooked. You can cook them in a pressure cooker for 3 whistles or steam them in a steamer or electric cooker. You can use 3 medium to large potatoes or about 300 grams potatoes.

aloo for dahi aloo recipe

2. in another bowl, take 1 cup fresh curd/yogurt and whisk till smooth.

dahi for dahi aloo recipe

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

besan for dahi aloo recipe

4. next add 1.5 cups water and whisk this mixture till smooth. There should be no lumps of besan. Keep aside.

dahi for dahi aloo recipe

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

aloo for dahi aloo recipe

Making dahi aloo

6. in a pan heat 2 tbsp oil and add ½ tsp cumin seeds. Saute till the cumin seeds crackle and change color.

cumin for dahi aloo recipe

7. then add ⅓ cup finely chopped onions.

onions for making dahi aloo recipe

8. saute till the onions turn translucent.

making dahi wale aloo recipe

9. add 1 tsp finely chopped ginger, 1 tsp finely chopped garlic and 1 tsp finely chopped green chilies. Stir and saute for half a minute.

making dahi wale aloo recipe

10. next add 7 to 8 curry leaves and asafoetida. Saute for about half a minute.

making dahi wale aloo recipe

11. now add ⅓ cup finely chopped tomatoes.

tomatoes for preparing dahi aloo recipe

12. stir.

making dahi aloo recipe

13. saute till the tomatoes become pulpy and you see oil leaving sides of the masala.

making dahi aloo recipe

14. add ¼ tsp turmeric powder, ¼ tsp red chili powder and ½ tsp coriander powder. If you want you can spice the gravy more by adding ½ tsp red chili powder. Stir very well.

making dahi aloo recipe

15. now add the crumbled potatoes.

add aloo for dahi aloo recipe

16. stir and saute for about 2 minutes.

making dahi aloo recipe

17. keep the flame to a low and then add the curd mixture.

add dahi for making dahi aloo recipe

18. as soon as you add the curd mixture, stir quickly.

making dahi aloo recipe

19. stir and mix very well.

making dahi aloo recipe

20. Simmer the gravy for 8 to 10 minutes on a low flame. If the gravy becomes thick, then you can add some water.

making dahi aloo recipe

21. then add salt as per taste.

making dahi aloo recipe

22. stir and then add ½ tsp garam masala powder.

making dahi aloo recipe

23. Again stir and switch off the flame. Add 2 tbsp chopped coriander leaves.

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24. Lastly stir and Serve dahi wale aloo with chapatis, rotis or steamed rice. It also goes very well with cumin rice or peas pulao.

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dahi aloo recipe, punjabi dahi wale aloo recipe

Dahi Aloo

4.34 from 9 votes
Dahi ke aloo is an easy and delicious recipe of potatoes simmered in curd sauce.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins

Cuisine North Indian, Punjabi
Course: Main Course, Side Dish

Servings 3 to 4
Units

Ingredients

for the curd mixture

  • 1 cup fresh curd (yogurt)
  • 2 to 2.5 tablespoon besan (gram flour or chickpea flour)
  • 1.5 cups water

other ingredients

  • 300 grams potatoes or 3 medium to large potatoes - boiled
  • 2 tablespoon oil
  • ½ teaspoon cumin seeds
  • 1 medium onion finely chopped or 1/3 cup finely chopped onions
  • 1 medium tomato finely chopped or 1/3 cup finely chopped tomatoes
  • 1 to 2 green chilies, finely chopped or 1 teaspoon chopped finely chopped green chilies
  • 3 to 4 medium garlic cloves , finely chopped or 1 teaspoon finely chopped garlic
  • ½ inch ginger - finely chopped or 1 teaspoon finely chopped ginger
  • 7 to 8 curry leaves
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ¼ teaspoon red chili powder
  • ½ teaspoon coriander powder (ground coriander)
  • ½ teaspoon garam masala powder
  • 1 pinch asafoetida (hing)
  • salt as required

Instructions

preparation

  • Rinse and then boil/steam potatoes till they are completely cooked. 
  • You can cook them in a pressure cooker for 3 whistles or steam them in a steamer or electric cooker.
  • When the potatoes are still warm, peel them. Crumble and keep aside.
  • In another bowl, take 1 cup fresh curd/yogurt and whisk till smooth.
  • Add 2 to 2.5 tbsp besan.
  • Next add 1.5 cups water and whisk this mixture till smooth. There should be no lumps of besan.
  • Chop the onions, tomatoes, ginger, garlic and green chilies finely.

making dahi aloo

  • In a pan heat 2 tbsp oil and add 1/2 tsp cumin seeds. Saute till the cumin seeds crackle and change color.
  • Then add 1/3 cup finely chopped onions.
  • Saute till the onions turn translucent.
  • Add 1 tsp finely chopped ginger, 1 tsp finely chopped garlic and 1 tsp finely chopped green chilies. Stir and saute for half a minute.
  • Next add curry leaves and asafoetida. Saute for about half a minute.
  • Now add 1/3 cup finely chopped tomatoes.
  • Stir and saute till the tomatoes become pulpy and you see oil leaving sides of the masala.
  • Add 1/4 tsp turmeric powder, 1/4 tsp red chili powder and 1/2 tsp coriander powder. If you want you can spice the gravy more by adding 1/2 tsp red chili powder. Stir very well.
  • Now add the crumbled potatoes. Stir and saute for about 2 minutes.
  • Keep the flame to a low and then add the curd mixture.
  • As soon as you add the curd mixture, stir quickly. Stir and mix very well.
  • Simmer the gravy for 8 to 10 minutes on a low flame. If the gravy becomes thick, then you can add some water.
  • Then add salt as per taste.
  • Stir and then add 1/2 tsp garam masala powder and 2 tbsp chopped coriander leaves. Switch off the flame.
  • Lastly, stir and serve dahi aloo with chapatis, rotis or steamed rice. It also goes very well with cumin rice or peas pulao.

Nutrition Info Approximate values

Calories: 238kcalCarbohydrates: 25gProtein: 7gFat: 12gSaturated Fat: 2gCholesterol: 10mgSodium: 888mgPotassium: 722mgFiber: 4gSugar: 7gVitamin A: 560IUVitamin C: 68.9mgCalcium: 157mgIron: 3.9mg

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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51 Comments

  1. I made it today for my son’s tiffin box with methi paratha. Tasted heavenly… I just loved it… eagerly expecting the reaction from my lil one… 🙂5 stars

  2. I really can not thank you enough for this wonderful recipe. I made it today and it served as a perfect after work comforting meal. We Bengalees use dahi in many dishes and we are taught to lower the flame as low as possible to prevent curdling of the yogurt. But adding besan serves as an excellent alternative. Thank you again for the recipe.

    1. Welcome Anuria. Glad to know this. Thanks for your appreciation. Even we keep the flame to the lowest when adding curd in any dish and then stir it quickly. At times i remove the pan from the burner and then add the curd.

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