Dahi Wale Aloo Recipe (Indian Yogurt-based Potato Curry)
Dahi Wale Aloo Recipe is a common Punjabi dish also cooked in the rest of Northern India. A comforting Navratri dish it is made of boiled potato chunks cooked in a thick creamy yogurt curry which is cooling and perfect for fasting days. Once you have boiled potatoes ready, this dish comes together in no time at all and can be prepared when you have unexpected guests. Simple, quick and made with just a handful of ingredients its a good addition to any meal.
If you are looking for more Aloo recipes here are some of our favorites:
- Aloo Potol Posto Recipe (Aloo Parwal in Poppy Seed Masala Recipe)
- One Pot Aloo Gobi Sabzi Recipe Using Electric Pressure Cooker
- Aloo Matar Ki Sabzi (Potatoes and Peas in Tomato Curry)
- 4 Potatoes (Aloo) , chopped
- 1-1/2 cups Curd (Dahi / Yogurt)
- 2 tablespoons Gram flour (besan)
- 1/3 teaspoon Asafoetida (hing)
- 1 teaspoon Cumin seeds (Jeera)
- 1 sprig Curry leaves
- 1 Onion , finely chopped
- 1/2 teaspoon Ginger , finely chopped
- 1/2 teaspoon Garlic , finely chopped
- 2 Green Chillies , chopped
- 1 teaspoon Red chilli powder
- 1-1/2 teaspoon Coriander Powder (Dhania)
- 1/2 Turmeric powder (Haldi)
- Salt , to taste
- 4 tablespoons Cooking oil
- Coriander (Dhania) Leaves , chopped or garnish
How to make Dahi Wale Aloo Recipe (Indian Yogurt-based Potato Curry)
To begin making Dahi Wale Aloo Recipe, first wash the potatoes thoroughly. Then pressure cook them till they are cooked soft, but not completely mushy. You can follow this method to learn how to pressure cook them.
Once the pressure has released from the cooker, open the line, drain the water and allow the potatoes to cool. Then, peel them and roughly break into chunks.
In a large bowl, add curd and besan with a little water and whisk them together to make a smooth batter. There should not be any lumps in the curds. Whisk till it is smooth and then set aside.
In a wok or kadhai, warm some oil. Add cumin seeds and hing. As soon as cumin begins to crackle, add finely chopped onion and saute till the onions soften.
Next add the finely chopped ginger, garlic and green chilies along with the curry leaves and toss them all together for a couple of minutes.
Add the red chilli powder, coriander powder and turmeric and saute the masala well until it is cooked through and begins to release oil from the sides. If you find the masala sticking at this stage, add a little water (2 tablespoons) in it and toss well.
Add the potatoes to the masala and mix again till the potatoes are well-coated.
Turn the heat to low and start pouring the beaten curd over the potatoes. Mix well. Adjust salt as per your taste and close the lid to allow the curry to simmer for 5 minutes.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'