dahi aloo recipe, punjabi dahi wale aloo recipe
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4.34 from 9 votes

Dahi Aloo

dahi aloo is an easy and delicious recipe of potatoes simmered in curd sauce.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: main course, side dish
Cuisine: north indian, punjabi
Servings: 3 to 4
Calories: 238kcal
Author: Dassana Amit


for the curd mixture

  • 1 cup fresh curd (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
  • 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



  • 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.


Calories: 238kcal | Carbohydrates: 25g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 888mg | Potassium: 722mg | Fiber: 4g | Sugar: 7g | Vitamin A: 560IU | Vitamin C: 68.9mg | Calcium: 157mg | Iron: 3.9mg