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  • Dahi Aloo | Dahi Wale Aloo | Potatoes In Yogurt Curry Recipe

    Dahi Aloo recipe: a potatoes in yogurt curry recipe that is ideal for a light lunch or dinner. Often eaten during Navratri pooja days as it uses no onion or garlic, this North Indian dish (with a twist) is also known as vrat aloo. It is an easy dish that is quick to make but turns out surprisingly delicious.

    We love home-style dahi wale aloo recipe and have it often on weekdays throughout the year. However, in this recipe, we added a simple twist to the traditional recipe - curry leaves - that brighten up the delectable tanginess of the yogurt, earthiness of the potatoes, and the zing of the ginger and spices. It works beautifully! The humble potato is transformed into tasty comfort food – a special dahi aloo.
     


     

    Our dahi aloo recipe below provides you with all there is to know about making this yummy dish at home. So quickly learn how to cook this tasty dahi ke aloo recipe with a step by step video, complete ingredients, detailed cooking method, and preparation time, and enjoy it at home tonight.
     

    Perfect to savour with chapati, parathas, or even plain rice. We love it with pulao too!

    You may also like to try:

    Dilli Wali Aloo | Delhi Style Potato Curry
    Homemade Yogurt

    Take a look at all our Potato Recipes right here!

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  • RECIPE

    INGREDIENTS

    4 tablespoon vegetable oil
    1 teaspoon cumin seeds (jeera), (sabut jeera)
    1 tablespoon ginger, finely chopped
    1 handful curry leaves, chopped
    500 gram potatoes, boiled, peeled, cut in a large 1-inch dice
    2 teaspoon coriander powder
    1 1/2 teaspoon sendha namak (rock salt), or to taste
    3/4 cup yogurt, (about 180 ml), sour, beaten lightly, and whisked with ½ cup water

    COOKING METHOD

    1. Place a kadhai or wok on high heat; add oil. Once oil is hot but not smoking, toss in cumin and give it a good stir. Add ginger and curry leaves, stir for about 1 minute, then add 4 tablespoons water. Cook, stirring, till the liquid evaporates, about 4 minutes.
       
    2. Add potatoes, and sauté for about 1 minute. Toss in coriander powder and salt; continue to sauté, stirring continuously, till lightly browned, about 10 minutes.
       
    3. Turn heat off and pour yogurt-water mixture into the kadhai; stir to mix vigorously. Turn heat on to low and continue stirring vigorously to ensure that yogurt does not curdle. Slowly bring to boil, stirring, and cook till slightly thickened, about 12 minutes.  Remove from heat.
       
    4. Transfer to a serving bowl, and serve with rice or roti.

      Serves: 4
      Prep Time: 20 minutes
      Cook Time: 32 minutes

      Acknowledgment:  Thanks to the Dhars for this recipe!
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