Dahi Aloo or Potato Yogurt Curry is quick and easy recipe made with very few ingredients which are easily available in your kitchen. In Uttar Pradesh it is also known as Mattha Aloo.
This recipe has no onion, no garlic and no tomatoes. The 2 main ingredient for this recipe is curd and aloo. Rest is just the spice powders to make it delicious. I would recommend to use little sour curd/yogurt then the real flavor of this recipe comes out.
If you are in hurry to make lunch / dinner or running out of veggies in your fridge or not feeling good to eat heavy meal then is the perfect recipe for you. If you have boiled potatoes handy in the fridge then this gravy will be ready in 10 minutes only.
To make Dahi Aloo, we first boil the potatoes and then slightly crush them. You don’t want mashed or chop potatoes just press them between your palm and slightly crush them. They taste so much better this way, trust me.
Do try other recipes :
- Punjabi Kadhi Pakora
- Gujarati Kadhi
- Punjabi Moth Dal
- Aloo Bhindi Dry Veg
- Aloo ki Sabzi
- Aloo Matar
- Dum Aloo
- Chatpatey Aloo
- Aloo Paratha
Preparation Time: 2mins ∏ Cooking Time: 10mins ∏ Servings: 3-4person
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Dahi Aloo (Potato Yogurt Curry):
Step1: Heat a heavy bottom pot or kadhai on low-medium heat. Once hot, add ghee or oil to the kadhai and then add the 1/2 teaspoon cumin seeds, 1-2 dry red chili powder, asafoetida (Heeng), saute for 1 minute.
Step2: Add 1 tablespoon coriander powder, 1/2 teaspoon turmeric and 1/2 teaspoon Kashmiri red chili powder. Mix well for 1-2 minutes.
Step3: Break the potato with your hand and toss them in the pan until well coated with the spices.
Step4: Saute for around 2-3 minutes.
Step5: Turn off the flame or remove pan from the flame before adding the curd to avoid disintegrating. Make sure there is no lumps in the curd and its whisked properly. Keep stirring continuously.
Step6: Transfer the kadhai back on to the stove and add in 2 cups water. Add slit green chilies.
Step7: Now increase the flame to medium-high and let the curry get cooked till it gets boiled once. To avoid the curd from disintegrating/separating stir it continuously till it get boiled once.
Step8: Once it is getting boiled add salt as per your taste.
Step9: Cover the kadhai and let dahi aloo simmer on low heat for 3 to 4 minutes.
Step10: Add 1/4 teaspoon garam masala, stir well.
Step11: Garnish dahi aloo with fresh coriander leaves. Turn off the flame.
- After cooling the gravy thickens, so If serving later then add some more water and keep thin gravy.
- Use sour yogurt if possible. Usually, I prefer using old yogurt for this recipe. The one that isn’t freshly made and is tasting little sour.
- Whisk the curd mixture properly to avoid lumps in the curry.
- Do not add salt in the beginning, Once the curry gets boiled then add salt this will avoid it from disintegrating/separating.
- Using kashmiri red chili powder gives it a beautiful color on top.