Go Back
+ servings

Dahi Wale Aloo

Dahi aloo is a delicious potato curry cooked with potatoes simmered in a spiced yogurt gravy. An easy, refreshing and delicious potato curry recipe this aloo curry is a perfect recipe for a quick and easy lunch/dinner. Ingredients
5 from 1 vote
Course: curry, Main Course, Side Dish
Cuisine: Indian, indian cuisine, north indian
Keyword: aloo recipe, dahi, Dahi Aloo, potato, Potato curry, potato sabzi
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6
Calories: 118kcal
Author: Rekha Kakkar


  • 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


  • 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.



  1. Some people make dahi aloo with whole potatoes but I cut them into chunks that absorb more gravy and flavour.
  1. While adding dahi/yogurt, switch off the heat to maintain the consistency of the yoghurt. 
  2. Always use whipped yogurt otherwise it may split while cooking.
  3. Keep the flame always on low to medium heat for the best results when stirring.
  4. 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.


Calories: 118kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 63mg | Potassium: 529mg | Fiber: 4g | Sugar: 4g | Vitamin A: 651IU | Vitamin C: 19mg | Calcium: 96mg | Iron: 2mg