Dahi Aloo Recipe: A simple no onion-no garlic-no tomato curry made primarily of potatoes and yoghurt with other dry spices an ideal fasting or vrat recipe that can be served with roti or chapathi, as well as hot steamed rice or jeera rice
A yoghurt or curd-based curry or sabzi ideal for those with special dietary restrictions such as no onion, garlic, or tomatoes It can be quickly prepared with boiled aloo and served for lunch or dinner. Dahi aloo ki sabzi is most commonly prepared during the fasting season of Navratri or other festival seasons.
I make this dahi aloo as a quick side gravy dish to go with chapatis or steamed rice on occasion. You only need to boil the potatoes, and the sauce is quick to make. The recipe is tasty and tastes like kadhi. The only difference is that potatoes have been added, which makes a difference.
Potato-based curries are always a big hit in my house, especially the sambar, raita, or simple sabzi. However, my personal favourite recipe is dahi aloo, which I usually serve with steamed rice or jeera rice. Having said that, my husband does not usually like yoghurt-based sabzis, but he is fine with the mor kulumbu or kodekene sambar recipes. He dislikes extra dry spices such as garam masala or kasur methi leaves. As a result, I make it less frequently or without any spice flavours. However, in this recipe post, I have included all of the necessary spice powders, making it a complete recipe.
Dahi wale aloo is best served with chapatis, rotis, or steamed rice. The aloo dahi gravy is also delicious with cumin rice or peas pulao.
While it only takes a few minutes to prepare this dahi-based recipe, I’d like to share a few tips for perfect dahi wale aloo. First and foremost, I strongly advise whisking the curd or yoghurt before adding it to the masala. Otherwise, the curd may curdle, leaving white solids and excess water behind. Second, after adding the curd, make sure to constantly stir the curry. Cook the curd-based curry on a low to medium heat until it boils. Finally, add the salt only after the curry has begun to boil, otherwise it will curdle.
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Dahi Aloo Recipe Card:
Dahi Aloo Recipe
- 1 tbsp ghee / clarified butter
- 1 bay leaf / tej patta
- 1/2 tsp turmeric / haldi
- 1 tsp jeera / cumin
- 1 inch ginger (finely chopped)
- 1/2 tsp coriander powder
- 1 green chilli (slit)
- 1 tp kashmiri red chilli powder / lal mirch powder
- 2 large potato (boiled and cubed)
- 1 cup water
- 1 cup curd / yogurt (whisked)
- 1/2 tsp salt
- 1/2 tsp garam masala powder
- 1 tsp kasuri methi / dry fenugreek leaves (crushed)
- 2 tbsp coriander leaves (finely chopped)
Step-by-step instructions for making dahi aloo:
- First, heat ghee in a thick-bottomed kadai and sauté 1 bay leaf and 1 tsp jeera until aromatic.
- Additionally add continue to sauté 1 inch ginger and 1 green chilli.
- Keeping the flame low, add 1/2 teaspoon turmeric, 1 teaspoon chilli powder, and 1/2 teaspoon coriander powder and sauté for 30 seconds.
- Additionally include 1 cup water and 1 cup whisked curd are also added.
- Stir continuously on low heat until the curd is well combined.
- Stir well while keeping the flame on low, otherwise the curd may curdle.
- Now add 2 large boiled and cubed potatoes, as well as salt.
- Mix well, cover, and cook for 5 minutes, or until the potato absorbs the flavour.
- Now add 1/2 teaspoon garam masala powder, 1 teaspoon kasuri methi, and 2 tablespoons coriander leaves Combine thoroughly.
- Finally, serve the dahi aloo with steamed rice or roti.
- First, I pressure cooked the potato/aloo for 3 whistles with a little salt in the water.
- Also, whisk the curd thoroughly to prevent it from curdling.
- Furthermore, add salt only after the curd mixture has come to a boil; otherwise, the milk may curdle.
- Finally, for a rich and creamy texture, cook dahi aloo recipe on low heat.
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