About this dahi aloo recipe
Dahi Aloo, also known as Dahi Wale Aloo, is a comforting and delicious Indian potato curry simmered in a spiced yogurt-based gravy. Addition of curd not only lends a pleasantly sour taste to the dish but also makes it cool and comforting.
Recipe highlights –
- Creamy, tangy yogurt based gravy
- Soft, melt-in-the-mouth potatoes
- Made without besan (gram flour)
- No onions no garlic
- Suitable for vrat (fasting)
This vegetarian dish is loved for its rich, creamy texture and tangy flavor, making it a perfect addition to any meal. Popular in North Indian households, especially during fasting seasons like Navratri, dahi aloo is quick to prepare using just minimal ingredients.
Perfect for navratri and festive fasting
This dish is many times said to have originated in Rajasthan, an Indian arid and desert state. In the past, low availability of green vegetables in the region, paved the way for a variety of novel and delicious dishes like dahi aloo.
It is quite popular in states like Uttar Pradesh, Rajasthan and Punjab, and is often associated with festive meals and fasting rituals.
Dahi Aloo is particularly favored during vrat (fasting) seasons like Navratri, Ekadashi, and Mahashivratri, as it is prepared without onions and garlic, adhering to sattvic dietary principles.
Tips to prevent the yogurt from curdling
Yogurt is the most important component of this dish, however, a lot of time when adding yogurt to the curry, it starts to curdle when it’s cooked. Follow these tips to prevent the yogurt from curdling –
- Avoid adding curd at high temperatures. It’s best to reduce the heat to a low simmer or turn it off before mixing in the yogurt.
- Add the curd in small batches to the pan.
- Keep stirring the mixture continuously till it comes to a boil.
- Add salt in the end only after the gravy has stabilized.
- If you are still having issues, mix 1-2 spoons of besan (gram flour) with the curd to help stabilize it.
Serving suggestions for dahi wale aloo
Dahi Aloo pairs wonderfully with a variety of Indian breads and rice dishes. It tastes especially delightful with puris, lachha parathas, or plain parathas. It also complements steamed rice, jeera rice, or khichdi for a more wholesome meal.
Thanks to its quick preparation and flavorful taste, Dahi Aloo is loved by both children and adults. It’s a versatile dish that can be enjoyed for breakfast, lunch, or dinner, making it a timeless favorite in Indian households.
To make dahi aloo at home, follow the detailed step by step recipe with photos posted below.
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Dahi Aloo Recipe
Recipe Info
Nutrition
Ingredients For Dahi Aloo Recipe
- 3 Large Potato
- 1 Cup Plain Curd (Yogurt)
- 1-2 Green Chillies
- 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
- 1 Teaspoon Cumin Seeds (Jeera)
- 1/3 Teaspoon Heeng (Asafoetida)
- 2/3 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1/2 Teaspoon Coriander Powder (Dhaniya Powder)
- 1/2 Teaspoon Saunth (Ginger Powder)
- 1/2 Teaspoon Kasoori Methi (Dried Fenugreek Leaves)
- 1 Teaspoon Salt or to taste
- 2 Tablespoons Cooking Oil
Step By Step Instructions for Dahi Aloo Recipe
- Boil and peel 3 large potatoes.
- Coarsely crush the potatoes with your hand. You don’t have to mash the potatoes.
- Add 1 cup curd (yogurt) in a mixing bowl along with 1/2 cup water.
- Beat the curd and water mixture till smooth.
- Heat oil in a kadai or pan over medium heat. When oil becomes hot add cumin seeds (jeera) and let them crackle. Then add heeng (asafoetida) and green chillies.
- Next add turmeric powder (haldi), red chilli powder, coriander powder (dhania) and dry ginger powder (saunth). Roast the spices for a few seconds. Do not add salt at this stage.2/3 Teaspoon Red Chilli Powder, 1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Coriander Powder (Dhaniya Powder), 1/2 Teaspoon Saunth (Ginger Powder)
- Add the coarsely mashed potatoes to the pan.
- Stir to coat the potatoes in the spices and lightly roast them for a minute.
- Add 2 cups of water to the potatoes.
- Mix well and bring it to a boil. Then turn the heat to low.
- Add the beaten yogurt to the pan in small spoonfuls while stirring the mixture, so the yogurt does not curdle.
- Keep stirring continuously and bring the mixture to a boil. Then add in salt and mix well.
- Sprinkle some kasuri methi (dry fenugreek leaves) on the top.
- Add chopped coriander leaves to the curry and mix well.
- Dahi Aloo are ready. Serve them hot with any Indian bread like paratha, puri or roti.
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