Dahi Aloo
Dahi aloo is a delicious potato curry cooked with fried potatoes simmered in a spiced yogurt sauce. An easy, refreshing and delicious potato curry recipe you can serve for lunch or dinner. Pair dahi aloo sabzi with chapati, Poori or paratha for a tasty and easy dinner meal.
Dahi aloo sabzi is a dish that comes from Punjabi cuisine and Rajasthani cuisine in Northern India. A perfect potato curry recipe that you can make with minimal ingredients.
All you need is two main ingredients, potatoes and yogurt along with a few simple spices and you have got a perfect 30 minutes dinner on your table.
This recipe comes together quickly if you have cooked potatoes on hand and can be prepared when you have unexpected company. It’s a terrific complement to any dinner because it’s simple, fast, and only requires a few ingredients.
Why we love this recipe
- A refreshing side dish for lunch/dinner
- You need very few ingredients.
- Super easy to make, ready in just under 30 minutes.
- Perfect dish to make with a few pantry staples.
Ingredients for Dahi Aloo Sabzi
- Potatoes: Gold potatoes work fine in this potato curry recipe. Peel and cut potatoes into big chunks and par boil them in boiling water for 10 minutes.
- Spices & Seasonings: Cumin seeds, Hing/ Asafoetida, whole Red chilli (optional),Coriander powder, Red chilli powder,Turmeric powder, garam masala.
- Ginger paste: Ginger paste adds a lot of flavour to the traditional dahi wale aloo recipe
- Onion: Onions add taste and aroma which taste delicious when paired with potatoes. However, Feel free to eliminate it if you don’t prefer onions.
- Yoghurt: Make sure to evely whisk the yogurt and form an even texture before pouring it in the oil.
- Water
- Oil: for frying- I use mustard oil since it is the best flavourful oil for this curry.
See the recipe card for quantities.
Instructions – Step by Step Pictures
Pan Fry Potatoes
- To begin cooking the Dahi Wale Aloo Recipe, carefully wash the potatoes. After that, partially cook them in boiling water till the potatoes are 70% cooked.
- In a wok or kadhai, heat some oil or low flame and add partially cooked potato chunks and shallow fry them.
- Fry the potatoes until they turn golden brown and then remove them. Use the same oil for making the yoghurt curry.
- Now, add cumin seeds, hing/asafoetida and ginger juliennes.
Make Yogurt Sauce for Dahi Aloo
- Fry them in oil for one minute and add ginger paste into the pan.
- Add chopped onions and sauté them for about two minutes till onions turn light pink.
- Once onions are cooked, add in coriander powder, red chilli powder and turmeric.
- Now switch off the heat/flame. Wait for one minute and now add one cup of whipped yoghurt into the kadhai.
- Keep stirring for two minutes. Make sure you don’t increase the heat or else the yoghurt will split. Once done with stirring, Switch on the heat and continue cooking it for 3-4 minutes on lowest heat setting.
Final Step: Make Potato and Yogurt Curry
- Add the fried potatoes to the yoghurt curry. Cook them with yoghurt for 2 minutes till potatoes are nicely coated with masala.
- Now add one cup of water to the yogurt potato curry. Add salt as per your taste and close the lid to allow the curry to simmer for 5 minutes.
- Turn off the heat and garnish with coriander leaves. Serve these dahi wali aloo with Steamed Rice or Phulkas.
Recipe notes
- Some people make dahi aloo with whole potatoes but I cut them into chunks which absorbs more gravy and flavour.
- While adding dahi/yogurt, switch off the heat to maintain the consistency of the yoghurt.
- Always use whipped yogurt otherwise it may split while cooking.
- Keep the flame always on low to medium heat for the best results when stirring.
- Add salt only when yogurt/dahi is cooked. If you add salt before adding yogurt it will immediately split which may not give you best results.
Top Tip
Do not overcook potatoes while boiling. Cook Potatoes only till 70% for the best-fried potatoes that absorb flavours and gravy.
Substitutions
- Instead of potato chunks, you can even use whole baby potatoes.
- You can skip onions in your dahi wale aloo recipe.
- You can add garlic if you like the taste.
Variations
- HEALTHY-TAKE: Instead of deep frying the potatoes, you can just grease the skillet with oil and try pan frying the potatoes.
- You can also use Air fryer to partially cook potatoes.
- Potatoes can also be baked in the oven for 15 minutes at 200 degree C.
The basic purpose here is to develop a golden crust over potatoes.
Serving Suggestions
Serve dahi aloo with any Poori, Masala poori, laccha Paratha or steamed rice. I serve this potato curry with paratha or naan. It’s also delicious with cumin rice or pea pulao..
Storage
You can store leftover dahi wale aloo \in the refrigerator in an airtight container. Keeps good for about 2 days. It’s recommended to make dahi wale aloo hot and fresh because it does not freeze well so make it in smaller quantities that you can consume fresh.
More Such Recipes
- Vrat Wale Aloo ki Sabzi
- Masala Aloo Recipe
- Mathura ke Dubki Wale Aloo
- Aloo ki Sabzi
- Jeera Aloo
- Aloo Matar Curry- Potato & Peas
- Aloo Baingan Curry – Potato & Eggplant Curry
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Dahi Wale Aloo
Equipment
- 1 Non-Stick Pan (US)
Ingredients
- 500 grams potatoes.
- 1 tablespoon Cumin seeds
- 1 tablespoon Asafoetida
- 2 Red chillies
- 1 tablespoon Ginger paste
- 1 cup chopped onions
- 1 tablespoon Coriander powder
- 1 ½ tablespoon Red chilli powder
- ¼ teaspoon Turmeric
- 1 teaspoon Garam masala
- 1 cup yoghurt
- 1 cup water
Instructions
- To begin cooking the Dahi Wale Aloo Recipe, carefully wash the potatoes. After that, partially cook them in boiling water till the potatoes are 70% cooked.
- In a wok or kadhai, heat some oil or low flame and add partially cooked potato chunks and shallow fry them.
- Fry the potatoes until they turn golden brown and then remove them.
- Use the same oil for making the yoghurt curry.
- Now, add cumin seeds, hing/asafoetida and whole red chillies.
- Fry them in oil for one minute and add ginger paste into the pan.
- Add onions and saute them for about two minutes till onions turn light pink.
- Once done, add coriander powder, red chilli powder and turmeric.
- Now switch off the heat/flame.
- Wait for one minute and now add one cup of yoghurt into the kadhai.
- Keep stirring for two minutes. Make sure you don’t increase the heat or else the yoghurt will split.
- Once done with stirring, Switch on the heat and continue cooking it for 3-4 minutes on lowest heat setting.
- Add the fried potatoes to the yoghurt curry. Cook them with yoghurt for 2 minutes till potatoes are nicely coated with masala.
- Now add one cup of water to the yoghurt potato curry.
- Adjust salt as per your taste and close the lid to allow the curry to simmer for 5 minutes.
- Turn off the heat and garnish with coriander leaves.
- Serve these dahi wali aloo with Steamed Rice or Phulkas.
Video
Notes
- Some people make dahi aloo with whole potatoes but I cut them into chunks that absorb more gravy and flavour.
- While adding dahi/yogurt, switch off the heat to maintain the consistency of the yoghurt.
- Always use whipped yogurt otherwise it may split while cooking.
- Keep the flame always on low to medium heat for the best results when stirring.
- Add salt only when yogurt/dahi is cooked. If you add salt before adding yogurt it will immediately split which may not give you the best results.
Nutrition
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