Potato Yoghurt Curry Recipe: 5 Steps To Make This Easy Dil Se Indian Lunch Item

Make Potato Yoghurt Curry Recipe or Dahi Aloo recipe, a creamy potato and yogurt curry, with simple ingredients.
  • Amit Diwan
  • Editorial
  • Updated - 2025-01-05, 02:00 IST
potato yoghurt curry recipe

Dahi Aloo, also known as Dahi Wale Aloo, is one of those comfort dishes that can be whipped up in no time. This creamy potato curry, made with yogurt and a mix of subtle spices, is a staple in Indian kitchens, especially in Rajasthan. The recipe was popularised by the legendary Indian chef Tarla Dalal, who introduced countless home cooks to the joy of creating authentic Indian dishes with ease.

This recipe is incredibly simple, requiring just a few basic ingredients that you likely already have in your kitchen pantry.

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How to Make Potato Yoghurt Curry?

Step 1: Begin by combining yogurt and besan in a bowl. Whisk the two ingredients together until no lumps remain. This mixture forms the base of your curry, so make sure it’s smooth and well blended. Set it aside.

Step 2: Heat ghee or oil in a deep, non-stick pan. Once the ghee is hot, add mustard seeds, cumin seeds, fennel seeds, nigella seeds, bay leaf, cinnamon, cloves, and asafoetida. Sauté them on medium flame for a few seconds until they release a fragrant aroma. This tempering of spices will give your curry that rich, aromatic flavour.

Step 3: Now, carefully add the yogurt-besan mixture to the pan. Stir in a quarter cup of water, along with red chili powder, turmeric powder, and coriander-cumin powder. Mix everything well and cook on a slow flame for 2 minutes while stirring continuously. The spices and yogurt blend together to form a smooth gravy.

Step 4: Add the boiled or pressure-cooked potatoes to the pan. Gently mix the potatoes with the curry base, ensuring they are coated with the yogurt gravy. Add salt to taste. Continue cooking for another 2-3 minutes over medium heat, stirring occasionally to avoid the potatoes sticking to the pan.

Step 5: Once the curry has thickened slightly and the potatoes are well incorporated, remove the pan from heat. Garnish with freshly chopped coriander leaves. Serve hot with chapatti, rice, or even puris. The creamy, spicy flavour of Dahi Aloo will surely make it a hit with your family.

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Image Courtesy: Freepik

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Potato Yoghurt Curry Recipe Card

Learn how you can make delicious Potato Yoghurt Curry at home.
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  • Total Time :20 min
  • Preparation Time : 10 min
  • Cooking Time : 10 min
  • Servings : 4
  • Cooking Level : Medium
  • Course: Main Course
  • Calories: 150
  • Cuisine: Indian
  • Author: Amit Diwan

Ingredients

  • 1 cup fresh whisked curd (dahi)
  • 3 cups boiled and peeled potato cubes
  • 1 tbsp besan (bengal gram flour)
  • 1 tbsp ghee
  • 1/2 tsp mustard seeds (rai/sarson)
  • 1 tsp cumin seeds (jeera)
  • 1 tsp fennel seeds (saunf)
  • 1/2 tsp nigella seeds (kalonji)
  • 1 bay leaf (tejpatta)
  • 1 stick cinnamon (dalchini)
  • 2 cloves (laung/lavang)
  • A pinch of asafoetida (hing)
  • 1 tsp chili powder
  • 1/4 tsp turmeric powder (haldi)
  • 1 tsp coriander-cumin powder (dhania-jeera powder)
  • Salt to taste
  • 1 tbsp finely chopped coriander leaves (dhania)

Step

  • Step 1 :

    Scrub and wash the potatoes thoroughly. Pressure cook the potatoes until they are tender and fully cooked. Once the pressure has been released, carefully open the cooker lid and drain the water. Let the potatoes cool for a few minutes, then peel off the skin and discard it. Cut the peeled potatoes into cubes and set them aside. Optional: You can shallow fry or deep fry the boiled potato cubes to give them a crispy texture before adding them to the curry.

  • Step 2 :

    In a bowl, whisk the curd (dahi) until it’s smooth and creamy. Add the besan (bengal gram flour) to the curd and whisk it well until no lumps remain. Set the curd-besan mixture aside.

  • Step 3 :

    Heat ghee in a deep non-stick pan over medium heat. Once the ghee is hot, add 1/2 tsp mustard seeds (rai), 1 tsp cumin seeds (jeera), 1 tsp fennel seeds (saunf), 1/2 tsp nigella seeds (kalonji), 1 bay leaf (tejpatta), 1 stick cinnamon (dalchini), 2 cloves (laung), A pinch of asafoetida (hing), Sauté these spices for a few seconds until they start to splutter and release their aroma.

  • Step 4 :

    Reduce the heat and carefully add the curd-besan mixture to the pan. If you're new to using curd in hot oil, it’s best to remove the pan from heat momentarily and then add the mixture in small batches (one tablespoon at a time) to prevent curdling. Stir the mixture well, and add about 1/4 cup of water (adjust more or less depending on your desired consistency).

  • Step 5 :

    Once the yogurt mixture is smooth, add 1 tsp chili powder, 1/4 tsp turmeric powder (haldi), 1 tsp coriander-cumin powder (dhania-jeera powder), Optional for fasting: Skip turmeric and coriander-cumin powder if you don’t use them during fasting, and just add jeera powder instead.

  • Step 6 :

    Stir everything together and cook the mixture on a low flame for about 2 minutes, stirring constantly to avoid curdling. Add the boiled potato cubes to the pan and mix them well with the yogurt-spice mixture.

  • Step 7 :

    Add salt to taste. (Remember, add salt only after the yogurt mixture begins to boil to prevent the curd from splitting.) Let the curry cook on medium heat for 2–3 minutes, stirring occasionally to ensure the curry doesn’t stick to the bottom of the pan.

  • Step 8 :

    Once the potatoes are well-coated in the yogurt gravy and everything is combined, remove the pan from heat. Garnish with finely chopped coriander leaves (dhania).

  • Step 9 :

    Serve your delicious Dahi Aloo hot with roti, naan, or rice.