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Dahi ke Aloo ki Sabzi ,How To Make Dahi Aloo Recipe

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Dahi ke aloo ki sabzi–Potato and yogurt soup/Potatoes cooked in a creamy and tangy yogurt sauce

Dahi ke Aloo/Dahi waale Aloo/Dahi Aloo  is a popular curry in North India. Boiled and mashed potatoes are cooked in a creamy and tangy yogurt sauce with basic spices.

It is a very simple and easy to cook dish as very few spices are needed to make this delicious curry. Dahi ke Aloo  can be served with Rotis and Parathas, but in Uttar Pradesh it is usually served with Methi Bajra Poori, Kachori  or Bedvi Pooris.

You can also serve this as a fasting food/vrat ka khana, in which case you may substitute chili powder with black pepper powder if you avoid eating chili powder during fasting.

You may also serve this with these crisp poori’s-

Dahi ke aloo

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DAHI KE ALOO KI SABZI
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4.50 from 8 votes

Dahi Ki Aloo Ki Sabzi

Potatoes cooked in a tangy delicious yogurt sauce/ curry
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Satvik food, Side Dish
Cuisine: North Indian Cuisine
Keyword: Dahi aloo sabzi, dahi ke aloo
Servings: 4
Author: Anjana Chaturvedi

Ingredients

  • 4 medium Potatoes / Aloo Boiled
  • 1 cup Yogurt/ Dahi
  • 4 Green chilies/Hari Mirch
  • 1 tsp Red Chili Powder/ Laal Mirch
  • 1 tsp Coriander Powder/ Dhaniya Powder
  • 1/2 tsp Turmeric/ Haldi
  • 1/2 tsp Ginger / Adrak Grated
  • To Taste Salt / Namak

Tempering/ tadka

  • 3 tsp Cooking Oil
  • 4 Dried whole red chilies
  • 1 tsp Cumin/ Jeera
  • 1/3 tsp Mustard Seeds/ Rai
  • 1/4 tsp Fennel seed/ Saunf
  • 1/4 tsp Asafoetida/ Hing

Instructions

  • Take boiled and peeled potatoes in a bowl and roughly mash them(don’t make a paste )
  • Heat oil (or use half ghee and half oil if you wish) in a pan.
  • Add the tempering ingredients ,when seeds start crackling ,add slit green chilies and saute for a few seconds.
  • Remove the pan from the flame and add all the powdered spices(turmeric,chili powder,coriander powder)
  • Immediately add beaten yogurt and stir once.(see the tips)
  • Put the pan on the gas and add boiled potatoes and ginger and mix.
  • Add water (depends on how thick curry you prefer)
  • Now add salt and let it boil on medium flame .Keep stirring till it start boiling to avoid curdling.
  • Cook for approx 3-4 minutes on medium flame.
  • When it starts to thicken then add chopped fresh coriander and switch off the flame
  • Serve hot with poori, paratha or any bread of your choice.

Notes

Tips and Notes-
  • To avoid curdling of yogurt in the curry-use chilled yogurt and beat it well ,remove the pan from the flame while adding the curd,keep stirring the curry while cooking for approx 2-3 minutes or till it start boiling after adding the curd.
  • You may also add 1 tsp gram flour/besan or refined flour/maida in the yogurt to avoid curdling.
  • Add a piece of mango pickle at step -9  for a tangy achari flavour.
  • You can make the curry with either fresh or slightly sour curd,depending on your choice and can add 1/2 to 1 tsp of  lemon juice if using fresh yogurt.
  • Boiled and refrigerated cold potatoes give best result. I always boil the potatoes and keep refrigerated for some time before making dahi waley aloo.

Comments

  2. meera says

    Anjana ji… what is that green bhindi-like vegetable in this image? Is it in your recipes? Looks like a nice accompaniment with dahi aloo… Hope you reply soon as I am planning to make this aloo today 🙂

  3. Neha says

    Hello, Anjana ji,
    thanks for sharing this reciepe, it was delicious, I never cooked before marriage. your recipes are delicious, I enjoy authentic U.P. cuisines 🙂

  4. lavanga latika dd says

    just made this and it turned out good, nice combination of spices, easy to make, i just escaped the curdling, and offered to lord krishna with your tomato puri recipe and together they were divine. thanks for the lovely recipes.

  9. Chitz says

    Looks so yum.. Wish you could hand me those pooris & the dahi ke aloo 🙂

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