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 aloo recipe
INGREDIENTS FOR dahi aloo recipe
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.
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.
Awesome! I always love vegrecipesofindia
thank you 🙏
Too good recipe.. Came out so well.. Thanks for the great recipe..
Welcome Pavi
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… 🙂
Thanks Preethi for sharing this positive feedback.
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.
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.
SEND ME ALSO SOME RECEPIES………….
One of my favourites, thank you for making this amazing blog with so many delicious recipes. Merci !
Do you consider publishing a book ?
thanks a lot camille. for the time being we have dropped of the idea of publishing a book. may be in the future 🙂
I tried this recipe.it was yummy,.My husband liked it so much . Thank you for sharing this recipe
thanks smrity for this feedback and welcome.
Hi,
Today I tried taste is yummy.preparing time is less.thank you.keep rocking
thanks renu for this feedback 🙂
All books on cookery now appears dull as I browsed through your App……. very well composed, especially the photographs.
Thankyou for such a great help to the novice cooks. Dahi Aloo is awesome……. easy to cook.?
this means a lot us thankyou shubhrta for your kind and positive feedback 🙂 and you are welcome.
your receipes r quite helpful even for new cooks
Nyc photopraphy !!! Looks tempting …
thankyou so much pie 🙂
This is a Very tasty recipe and I love this.
thankyou so much vineet 🙂
Hi,
Loved making dahi aloo today. Had never tried aloo and dahi combination. Wanted to try something different than the regular aloo gobhi, aloo mutter, aloo methi. And I got this and gave it a try. Really turned out awesome and everybody and home loved it. I have become a huge fan of your recipes and keep trying it out. I have tried your sambhar with sambhar powder, usal,dal makhani, dal tadka and so much. Thank you so so much for the simple way you put the recipes and motivating us to make the dish and in turn ending up gaining the praise of the family members.
Thanks once again.
thank you so much kavitha for this encouraging comment and feedback on the recipes. hugs to you and also wish you and your family a happy new year.
What a lovely recepie….. I love cooking nd I tried it for first time. …nd it turned out very tasty?
Everyone loved my dish…. 1thing I want to mention specially is dat….ur method of posting the recepies step by step with snaps…makes the procedure so easy…. Thnxx a lot… nd keep posting new nd delicious recepies????
welcome samrin. glad to know this. thanks for sharing positive feedback.
This was delish…everyone including my colleagues loved it and asked for the recipe…thanku Dassana for this lovely recipe.
welcome abhiruchi
Hi Dassana, I made this today and it came out so well. As you said, it is similar to kadhi. It feels heavy also because of potatoes:-) The only variation I did was to cut potatoes into cubes instead of crumbling. Thanks for sharing this with step by step recipe.
thanks for sharing the positive feedback aparna. yes a bit heavy but taste wise damn good 🙂
I forgot to rate this recipe☺
thank you aparna 🙂
I made this last night and it was so good! Thank you for creating such a great resource for Indian recipes. (FYI – the ingredient list in the recipe is lacking curry leaves, but I knew to add them from the beautiful photos.)
thanks for the positive review mark 🙂
also thanks for letting me know about curry leaves missing from the ingredient list. i will update in the post.
I like always veg. dishes.That is why I am very much interested in your receipies.I read it with great interest. I give you full marks. Thanks a lot.
welcome sadhana and thank you very much.
Do you know the botanical name for the Curry Leaves you use in your recipes? I would like to try and grow the plant so that I could have fresh curry leaves. I can’t find them anywhere in the Chicago area, neither fresh or even dried. Your recipes all look so delicious.
i am not sure about the botanical name. in hindi we call it as kadipatta and even meetha neem. you can easily grow them in a pot or on the ground. you will need a curry leaf seed for that. in some indian or asian grocery store, you should be able to get fresh curry leaves. just dry them naturally and store in a bottle. you can also powder them if you want.
Thanks for your advice. I will keep searching. I found an online retailer, but the price was so high with shipping that I didn’t but them. Hopefully I’ll find a grocery store that sells Indian spices.
welcome. i think you should be able to get an indian grocery store. all the best.
Receipe is too good….easy to make and very delicious to eat….thank you
welcome deepa
Thanks you
welcome rajkumari
Very nice.
Awsome recipe.please tell me the recipe of paneer which is made in marriges.kindly please suggest me ur reply.thank u.
welcome vinita. many paneer recipes are made in marriages. you can check this paneer recipes collection – https://www.vegrecipesofindia.com/recipes/paneer-recipes/
here in UP.. We call it Potato kAdhi… & in Dahi aloo we don’t add gramflour..in our dahi aloo version,we simply make dry potatoes fry & den add yogurt into it..dats it
thanks priya for sharing this info. nice to know this. gram flour is added so that the curd does not curdle.
To stop curdling, u just need to add the curd into pan via sieve… Or just blend it evenly &add into pan .there is no need 2 add besan
i usually blend the curd and add but sometimes the curd does curdle. so to avoid the curdling i add besan and it works.