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Dahi Aloo (Potato Yogurt Curry)
4.9 from 138 votes

Dahi Aloo (Potato Yogurt Curry)

Dahi Aloo is a pressure-cooked potato curry in a smooth yogurt-based sauce flavored with cumin, turmeric, coriander, and optional green chili. The potatoes are cooked until tender and then finished by carefully incorporating whisked yogurt to create a lightly spiced, creamy curry. Garnished with fresh cilantro, this dish balances mild heat and tanginess with the comforting texture of soft potatoes, ideal for pairing with rice or flatbreads.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 3
Calories: 248 kcal
Course: Main Course
Cuisine: Indian

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
    Cup of Yum
  1. Peel and cut the potatoes into 1-inch cubes.
  2. 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. 
  3. Add spices. Mix them well with the oil and cook for 30 seconds. 
  4. Add potatoes, water and stir well. Press cancel and close lid with vent in sealing position.  
  5. 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.
  6. Whisk the yogurt and keep it ready.
  7. 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. 
  8. Garnish with cilantro. Potatoes in yogurt sauce are ready to be enjoyed with roti, puri or pulao. 
Tradiitonal Method
  1. 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.
  2. Peel the skin and crush the potatoes with your hands. You can also cut into 3/4-1 inch cubes if you prefer.
  3. Whisk the yogurt and keep it ready.
  4. Heat a heavy bottom pan on medium heat. Add oil, cumin seeds, green chili pepper and minced ginger. Saute for 30 seconds. 
  5. Add spices. Mix them well with the oil and cook for 30 seconds. 
  6. Add the potatoes and mix unti they are coated with the spices.
  7. Now add the water and let the curry come to a boil.
  8. 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.
  9. Add salt to taste and stir it. Simmer dahi aloo for 3-4 minutes.
  10. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 248

% 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.