Dahi Aloo: Indian Potato Yogurt Curry

Spicy and tangy- this Dahi aloo recipe is the savior when you’re looking for a quick and easy recipe to whip up for dinner. 

On the hunt for a classic, simple Indian curry that you can make with minimal ingredients? This creamy Dahi aloo recipe is just that! It is super versatile- which means you can pair it with literally any other recipe of your choice, or even enjoy it as a meal in itself.

The curry is prepared using simple ingredients and yogurt as a base- it is sure to be a hit with everyone in the family. Ready to give this Rajasthani recipe a try? Here’s everything you need to know about it. 

Jump to:

• Ingredients For the Recipe
• How to Make the Dahi Aloo
• Tips & Tricks to Make the Dahi Aloo
• Dahi Aloo: Indian Potato Yogurt Curry

Ingredients For the Recipe

You’ll need just a handful of simple ingredients to make the Dahi aloo. Infact, you probably already have all of these in your kitchen. 

For the Fried Baby Potatoes

• Oil: 1 tbsp
• Baby Potatoes: 200 gms

For the Dahi Aloo curry

• Oil: 1 tbsp
• Cumin seeds: 1 tsp
• Green chilies (slit): 3-4
• Turmeric powder: 1 tsp
• Red chili powder: 2 tsp
• Coriander powder: 2 tsp
• Cumin powder: 1 tsp
• Garam masala powder: 1 tsp
• Salt: 1 tsp or as per taste
• Curd (whisked): 1 cup
• Water: 2 cups
• Prepared fried potatoes
• Coriander leaves (chopped): For garnish

How to Make the Dahi Aloo

Got all your ingredients ready? Here’s how to make the curry in minutes. 

Heat oil in a pan. Add the baby potatoes and saute them until the outside skin wrinkles up. Keep them aside once done. 

Next, heat oil in the same pan. Add the cumin seeds and green chilies. Saute for a minute. 

Add the turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, salt, and saute. 

Next, add the curd and mix. Keep whisking it or else the curd might split. 

Add water to the mixture next and let it simmer for 2-3 minutes. Simmer it until the desired consistency is achieved. Keep a check if the curd is all right. 

Add the fried baby potatoes next and mix well. 

Add the chopped coriander leaves as garnish. 

Serve hot with rice or chapati of your choice. 

What Else Can I Add to the Dahi Aloo?

Dahi aloo is a classic recipe that works with almost any other food preparation. That said, you can still add in any other veggies of your choice, especially if you’ve got some products in the refrigerator that’s about to go bad. 

Bell peppers, carrots, green peas, broccoli, cauliflower, spinach can all taste great when added to the curry. If you’re adding any of these in, make sure they are cooked thoroughly. You might also need to increase the amount of spices and yogurt you’re adding to the mixture, for obvious reasons. 

Can I Boil the Potatoes Instead of Frying Them?

Yes, you totally can. If you want to keep this recipe healthy, that’s probably the best way to go about it. Just remember to boil the potatoes until they are just about done, and then follow the rest of the recipe. 

If you like that crunchy and crispy outer that deep-fried potatoes have, you can deep fry them too. Make sure you get the potatoes out of the oil once they brown up because you don’t want to end up overcooking them. 

How Do I Keep the Curd From Splitting Up? 

Curd is a classic component of this recipe, and while it is super easy to work with, it can, at times, split up and curdle, which can ruin the texture of your Dahi aloo. To keep this from happening, make sure that you’re cooking the curry at low to medium temperatures. You can turn the heat down completely or even turn off the stove while you’re adding it in. 

Another trick to keep the curd from splitting and turning grainy is to add it in batches and keep stirring it instead of adding it all together. 

How Do I Store the Leftovers?

Dahi aloo is one of those recipes you can make in advance and store for later. Your leftovers and extras need to be transferred to an airtight container and refrigerated. They can stay good in there for up to 5 days. 

You can also freeze this curry. Just make sure you use a freezer-safe container and allow it to thaw completely before you reheat it. 

Tips & Tricks to Make the Dahi Aloo

Loved the simple and easy recipe? Don’t miss out on these little tips and tricks to nail the recipe. 

• Don’t have baby potatoes? You can make do with regular potatoes too- just cut them into smaller chunks and then proceed with the rest of the recipe as is. 
• To thicken the curry base, you can also add a bit of gram flour and let it cook with the spices for a minute or two before you add in the yogurt. 
• Yogurt-based curries tend to have a tangy taste, which is why it is best to add salt into the curry towards the end. 
• Whisking the yogurt before you add it into the mixture is another excellent way to keep it from getting split up. 
• To lend the curry an extra depth of flavor, you can also add a pinch or two of black salt. 
• Make sure you garnish the curry with loads of chopped cilantro and Nigella seeds. 

Serving Ideas & Suggestions

This classic yogurt-based curry can be served with piping hot chapatis or parathas, and it can turn into a complete meal in itself. If you want to serve it with some more Indian-style dishes, here are a few ideas to get you going. 

• Since this is a vegetarian curry, you can team it up with a non-vegetarian dish like Madras chicken curry and some rice to finish it all up. 
• You could also serve this curry with some chapatis and pair it with Kolkata-style chicken biryani to make it an Indian affair. 
• Looking for another Indian gravy to pair the Dahi aloo with? Opt for some creamy Shahi Paneer or Rajma masala.