Creamy Dahi Aloo Recipe- Potatoes in Yogurt & Spice Gravy

Last Updated on 2 months by Neha Deshmukh

Creamy Dahi Aloo Recipe: Potatoes in Yogurt & Spice Gravy

Introduction

Oh, Dahi Aloo! This is comfort food defined. It’s one of those dishes my grandmother used to make, and the aroma alone would bring the whole family running to the kitchen. Creamy, tangy, and subtly spiced, it’s a hug in a bowl. This recipe is surprisingly easy, and I promise, even if you’re new to Indian cooking, you’ll absolutely nail it. Let’s get cooking!

Why You’ll Love This Recipe

This Dahi Aloo is more than just a potato dish. It’s a beautiful balance of flavors – the tang of yogurt, the warmth of spices, and the soft, comforting texture of potatoes. It’s relatively quick to make, perfect for a weeknight meal, and it’s a guaranteed crowd-pleaser. Plus, it’s wonderfully versatile – adjust the spice level to your liking, and serve it with roti, naan, or even rice.

Ingredients

Here’s what you’ll need to create this delicious Dahi Aloo:

• 7 baby potatoes
• Oil for frying
• 1 cup curd (plain yogurt)
• ½ tsp turmeric powder (haldi)
• 1 tsp chilli powder (lal mirch)
• 1 tsp coriander powder (dhaniya powder)
• ½ tsp cumin powder (jeera powder)
• 3 tsp oil
• 2 onions, finely chopped
• 5 garlic cloves, minced
• 1 inch ginger, grated
• 2 tomatoes, chopped
• 2 tbsp oil
• 1 tsp cumin seeds (jeera)
• Pinch of hing (asafoetida)
• ½ onion, finely chopped
• ½ tsp turmeric powder
• ½ tsp chilli powder
• 1 tsp salt
• 2 cups hot water
• 2 tbsp coriander leaves, chopped
• 2 tsp kasuri methi (dried fenugreek leaves)
• ½ tsp garam masala

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Curd: Please, please use fresh, full-fat curd. It makes all the difference in the creaminess and tang. Avoid using very sour curd, though.
• Garam Masala: Invest in a good quality garam masala. The flavor profile varies a lot between brands, so find one you love.
• Hing (Asafoetida): This might seem a little unusual, but hing adds a wonderful savory depth. It’s commonly used in Indian cooking, especially in lentil dishes and those involving potatoes. It has a pungent smell in its raw form, but it mellows out beautifully when cooked. If you can’t find it, see the FAQs for substitution options.
• Potatoes: Baby potatoes are ideal because they hold their shape well. But if you only have larger potatoes, just cut them into bite-sized pieces.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and halve the baby potatoes. Heat oil in a pan on medium flame and deep fry them until they’re half-cooked. They shouldn’t be golden brown yet, just slightly softened. Drain them on paper towels and set aside.
2. Now, let’s make the onion-tomato paste. Heat 3 tsp oil in a pan. Sauté sliced onions, minced garlic, and grated ginger until the onions shrink and turn translucent. Add the chopped tomatoes and cook until they become soft and mushy. Let it cool completely, then blend it into a smooth paste.
3. In a bowl, whisk together the curd, turmeric powder, chilli powder, coriander powder, and cumin powder. Set this spiced yogurt mixture aside – it’s the heart of our Dahi Aloo!
4. Heat 2 tbsp oil in a kadai (a deep, heavy-bottomed pan). Add the cumin seeds and a pinch of hing. Let them splutter for a few seconds – that’s when you know the flavors are releasing. Then, add the finely chopped onion and fry until it turns golden brown.
5. Add the turmeric powder and chilli powder to the onions. Sauté on low flame for about 30 seconds until fragrant. Now, pour in the onion-tomato paste and cook until the oil starts to separate from the mixture. This is a sign that it’s cooked through.
6. Time for the magic! Pour in the curd-spice mixture. Cook on high flame, stirring constantly, until the oil separates again. This step is crucial – it prevents the curd from splitting.
7. Add the salt, hot water, fried potatoes, chopped coriander leaves, kasuri methi, and garam masala. Gently stir everything together.
8. Cover the kadai and simmer for about 10 minutes, or until the potatoes have absorbed all the lovely flavors and are tender.

Expert Tips

• Don’t skip the step of partially frying the potatoes. It helps them hold their shape in the gravy.
• Cooking the curd mixture on high heat initially is key to preventing it from splitting.
• Crushing the kasuri methi between your palms before adding it releases its aroma.

Variations

• Spicy Dahi Aloo: My friend, Priya, loves to add a chopped green chilli or a pinch of cayenne pepper for an extra kick.
• Sweet & Tangy: A teaspoon of sugar can balance the tanginess if you prefer a milder flavor.
• With Peas: Add a handful of frozen peas along with the potatoes for extra color and texture.

Vegan Adaptation

Easily made vegan! Simply substitute the curd with a plant-based yogurt alternative – cashew or soy yogurt work beautifully.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just ensure your garam masala is also gluten-free.

Spice Level Adjustment

• Mild: Reduce the chilli powder to ¼ tsp.
• Medium: Use 1 tsp chilli powder as per the recipe.
• Hot: Add an extra ½ tsp chilli powder or a pinch of cayenne pepper.

Festival Adaptations

Dahi Aloo is a popular dish during festivals like Navratri and Janmashtami, where vegetarian cuisine is preferred. It’s a light yet satisfying meal.

Serving Suggestions

Serve this creamy Dahi Aloo hot with roti, naan, paratha, or even steamed rice. A side of raita (yogurt dip) and a simple salad completes the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What type of potatoes work best for Dahi Aloo? Baby potatoes are ideal, but you can use any small, firm potato.
• Can I make the onion-tomato paste ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator.
• How can I adjust the tanginess of the Dahi Aloo? If it’s too tangy, add a teaspoon of sugar. If it’s not tangy enough, add a squeeze of lemon juice.
• What is hing and can I substitute it? Hing (asafoetida) is a resin with a pungent smell. If you can’t find it, you can omit it, or use a pinch of garlic powder as a substitute.
• How do I prevent the curd from splitting during cooking? Cook the curd mixture on high heat initially, stirring constantly. Don’t lower the heat until the oil separates.
• Can this be made in an Instant Pot? Yes! Sauté the onions and spices in the Instant Pot, then add the remaining ingredients. Pressure cook on high for 5 minutes, followed by a natural pressure release.