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

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. there is a also a no onion no garlic version of dahi aloo already posted on the blog.

serve dahi aloo with chapatis, rotis or steamed rice. the aloo dahi gravy also goes very well with jeera rice or matar pulao.

if you are looking for similar recipes then do check:

• dahi bhindi
• dahi wali arbi
• punjabi kadhi
• gujarati kadhi
• rajasthani kadhi

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dahi aloo recipe

4.34 from 9 votes

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

dahi aloo is an easy and delicious recipe of potatoes simmered in curd sauce.

Course:main course,side dish

Cuisine:north indian,punjabi

Servings:3 to 4

Calories:238kcal

Author:Dassana Amit

INGREDIENTS FOR dahi aloo recipe

(1 CUP = 250 ML)

for the curd mixture

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

other ingredients for dahi aloo

• 300 grams potatoes or 3 medium to large potatoes - boiled
• 2 tablespoon oil
• ½ teaspoon cumin seeds (jeera)
• 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 (lahsun), finely chopped or 1 teaspoon finely chopped garlic
• ½ inch ginger (adrak) - finely chopped or 1 teaspoon finely chopped ginger
• 7 to 8 curry leaves (kadi patta)
• ¼ teaspoon turmeric powder (haldi)
• ¼ teaspoon red chili powder (lal mirch powder)
• ½ teaspoon coriander powder (dhania powder)
• ½ teaspoon garam masala powder
• 1 pinch asafoetida (hing)
• salt as required

HOW TO MAKE dahi aloo recipe

preparation for dahi aloo

• 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 gravy

• 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 dahi aloo 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. this aloo dahi gravy also goes very well with jeera rice or matar pulao.

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preparation for dahi aloo recipe

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.

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

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

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

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

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.

7. then add ⅓ cup finely chopped onions.

8. saute till the onions turn translucent.

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.

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

11. now add ⅓ cup finely chopped tomatoes.

12. stir.

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

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.

15. now add the crumbled potatoes.

16. stir and saute for about 2 minutes.

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

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

19. stir and mix very well.

20. simmer dahi aloo gravy for 8 to 10 minutes on a low flame. if the gravy becomes thick, then you can add some water.

21. then add salt as per taste.

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

23. again stir and switch off the flame. add 2 tbsp chopped coriander leaves.

24. lastly stir and serve dahi aloo with chapatis, rotis or steamed rice. this aloo dahi gravy also goes very well with jeera rice or matar pulao.

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