Dahi Aloo (Potato Yogurt Curry)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
3
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Calories
248 kcal
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Course
Main Course
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Cuisine
Indian
Dahi Aloo (Potato Yogurt Curry)
Description
This recipe for Dahi Aloo features medium-sized potatoes cut into cubes and cooked with cumin seeds, green chili, and minced ginger in a pressure cooker. Turmeric, coriander, and cayenne powder layer the flavor, while whisked yogurt mixed gently into the hot curry provides a delicate creaminess without curdling. The green chili option allows control over the heat level.
The pressure cooking step shortens the cooking time and ensures the potatoes become tender without falling apart. The finishing step involves stirring in yogurt while maintaining heat carefully to prevent splitting, resulting in a smooth curry. Garnishing with chopped cilantro adds a fresh herbal touch.
Dahi Aloo serves as a mildly spiced side or main dish and pairs well with steamed rice or Indian breads like chapati. The tang from yogurt enhances the earthy potatoes, making it a comforting and balanced option.
To prevent yogurt curdling, it is advised to whisk the yogurt well beforehand and add salt after the yogurt is combined. Variations include adding kasoori methi for aroma. Suitable chili types include Thai, Bird's eye, or Serrano peppers, adjusted to taste.
Ingredients
- 3 potato medium size, about 600 grams
- 2 tablespoon ghee or oil
- 1 teaspoon cumin seeds aka Jeera
- 1-2 green chili pepper slit into two pieces (optional)
- 1/2 tablespoon ginger minced
- 1 cup water 1 1/2 cup for traditional method
- 1/2 cup yogurt whisked with 1/2 cup water, plain
- 1/2 teaspoon salt adjust to taste
- 1/4 cup cilantro to garnish
Spices
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon coriander powder dhaniya powder
- 1/2 teaspoon cayenne pepper adjust to taste, or red chili powder
- 1/2 teaspoon garam masala (optional)
Instructions
One-pot Pressure Cooker Method
- Peel and cut the potatoes into 1-inch cubes.
- Start the pressure cooker in Saute (Normal) mode and let it heat. Add oil, cumin seeds, green chili pepper and minced ginger. Saute for 30 seconds.
- Add spices. Mix them well with the oil and cook for 30 seconds.
- Add potatoes, water and stir well. Press cancel and close lid with vent in sealing position.
- For instant pot, start on Manual/Pressure Cook mode at high pressure for 1 minute. When the pressure cooker beeps, press cancel and release the pressure manually. For stovetop Pressure Cooker, cook for 1 whistle, and then turn off the heat. Let the pressure release naturally.
- Whisk the yogurt and keep it ready.
- Start the instant pot in Sauté mode. Add yogurt while stirring. Keep stirring gently until the curry comes to a boil in about 3 minutes. Then turn off the pressure cooker. Add salt to taste and stir it.
- Garnish with cilantro. Potatoes in yogurt sauce are ready to be enjoyed with roti, puri or pulao.
Tradiitonal Method
- Boil 3 medium potatoes in a pressure cooker or in a pot on the stovetop. In a stovetop pressure cooker, cook on high heat for 6-7 whistles or in the instant pot for 12-15 minutes. Let the pressure release naturally.
- Peel the skin and crush the potatoes with your hands. You can also cut into 3/4-1 inch cubes if you prefer.
- Whisk the yogurt and keep it ready.
- Heat a heavy bottom pan on medium heat. Add oil, cumin seeds, green chili pepper and minced ginger. Saute for 30 seconds.
- Add spices. Mix them well with the oil and cook for 30 seconds.
- Add the potatoes and mix unti they are coated with the spices.
- Now add the water and let the curry come to a boil.
- Now reduce the heat to low. Add the yogurt while stirring continuously. Keep stirring until the curry comes to a boil again in about 2-3 minutes.
- Add salt to taste and stir it. Simmer dahi aloo for 3-4 minutes.
- Garnish with cilantro. Potatoes in yogurt sauce are ready to be enjoyed with roti, puri or pulao.
Notes
- Whisk yogurt thoroughly before use and add it slowly while stirring to prevent curdling.
- Add salt after combining yogurt to maintain smooth texture.
- Optionally add dried fenugreek leaves (kasoori methi) for enhanced flavor.
- Adjust green chili quantity to balance heat to your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 30g | 10% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 491mg | 20% |
| Potassium | 955mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 27.6mg | 31% |
| Calcium | 120mg | 12% |
| Iron | 7.7mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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