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.

Course Main Course

Cuisine Indian

Keyword Potato, yogurt curry

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 131kcal

Author Enozia Zehra

Cost 20

Heat oil in a pan. Add the baby potatoes and saute them until the outside skin wrinkles up. Keep them aside once done.
1 tsp Oil, 200 gms Baby Potatoes
Next, heat oil in the same pan. Add the cumin seeds and green chilies. Saute for a minute.
1 tsp Oil, 1 tsp Cumin seeds, 3-4 pcs Green chilies
Add the turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, salt and saute.
1 tsp Turmeric powder, 2 tsp Red chili powder, 2 tsp Coriander powder, 1 tsp Cumin powder, 1 tsp Garam masala powder, 1 tsp Salt
Next add the curd and mix. Keep whisking it or else the curd might split.
1 cup Curd
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.
2 cups Water
Add the fried baby potatoes next and mix well.
Prepared fried potatoes
Add the chopped coriander leaves as garnish.
For garnish coriander leaves
Serve hot with rice or chapati of your choice.

Adjust the consistency of the gravy as per your preference. If served with rice, it is recommended to make it a little watery so that it coats well with the rice.