Recipe Of Dahi Aloo (Potato Yogurt Curry)

Are you craving a simple, comforting dish that’s bursting with flavor? Look no further than Dahi Aloo! This creamy yogurt-based potato curry is a North Indian classic that’s easy to make and tastes like a warm hug. Whether you’re a cooking newbie or a pro, this recipe will become your go-to for busy weeknights or cozy weekends. Let’s dive in!

What is Dahi Aloo?

Dahi Aloo (pronounced “Daa-hee Aa-loo”) translates to “yogurt potatoes.” It’s a creamy, mildly spiced curry where soft potatoes swim in a tangy yogurt gravy. The dish is light, flavorful, and pairs perfectly with rice, roti, or even bread! Kids and adults alike adore its creamy texture and zesty taste.

Why You’ll Love This Recipe

• ✅ Easy to make: No fancy ingredients or complicated steps!
• ✅ Budget-friendly: Uses pantry staples like potatoes and yogurt.
• ✅ Healthy twist: Packed with protein from yogurt and fiber from potatoes.

Ingredients You’ll Need

(Serves 4)

• 4 medium potatoes (peeled and cubed)
• 1 cup plain yogurt (whisked until smooth)
• 1 onion (finely chopped)
• 2 tomatoes (pureed or finely chopped)
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 teaspoon of red chili powder (modify quantity based on desired spice level).
• 1 tsp coriander powder
• 1/2 tsp garam masala
• Salt (to taste)
• 2 tbsp oil
• Fresh coriander leaves (for garnish)

Step-by-Step Instructions

1. Prep the Potatoes

• Boil the potato cubes in salted water until tender (about 10–12 minutes). Drain and set aside.

2. Make the Flavor Base

• Heat oil in a pan. Add cumin seeds and let them sizzle for 10-15 seconds.

• Sauté diced onions in a pan until they develop a golden-brown hue.

• Stir in ginger-garlic paste and cook for 2–3 minutes.

3. Spice It Up!

• Add as required turmeric, red chili powder, coriander powder, and a pinch of salt. Mix well.

• Toss in the tomato puree and cook until the oil separates from the mixture (about 5–7 minutes).

4. Add Yogurt & Potatoes

• Lower the heat. Slowly stir in the whisked yogurt to prevent curdling.

• Add boiled potatoes and mix gently. Cook for 5 minutes.

5. Finish with Garam Masala

• Sprinkle garam masala and simmer for 2–3 minutes.

• Garnish with fresh coriander leaves.

Pro Tips for the Best Dahi Aloo

• Use fresh yogurt: Sour yogurt can make the curry too tangy.
• Adjust spice levels: Skip red chili powder for a kid-friendly version.
• Add veggies: Toss in peas or spinach for extra nutrition.
• Creamier texture: Mix 1 tbsp besan (gram flour) into the yogurt before adding.

Tips to Avoid Curdling of Yogurt in Curry

1. Mix Yogurt First: Always stir plain yogurt in a small bowl until it’s smooth before adding it to hot curry. Lumps can curdle faster!
2. Keep It Room Temperature: Cold yogurt from the fridge can “shock” the hot curry. Let the yogurt sit out for 10–15 minutes to warm up a little.
3. Low Heat Is Best: Turn the stove to low or medium-low when adding yogurt. High heat makes yogurt separate into curds and watery liquid.
4. Add Slowly, Stir Constantly: Pour the yogurt into the curry little by little while stirring nonstop. This helps it mix evenly without clumping.
5. Mix with Flour or Corn starch: For extra safety, mix 1–2 teaspoons of flour or corn starch into the yogurt first. This thickens it and stops curdling.
6. Balance Acids Carefully: If your recipe uses lemon juice, tomatoes, or vinegar, add them after mixing in the yogurt. Too much acid too soon can curdle yogurt.
7. Use Full-Fat Yogurt: Low-fat or non-fat yogurt curdles more easily. Full-fat yogurt (like Greek yogurt) is thicker and blends better.
8. Temper the Yogurt: Scoop a spoonful of hot curry liquid into the yogurt bowl, mix, then pour it all back into the pot. This slowly warms the yogurt.
9. Let It Rest Off Heat: Turn off the stove and let the curry sit for 5 minutes after adding yogurt. Stir once before serving!