Potato Curry in Yogurt Sauce or Dahi Aloo – An easy and delicious comfort food with minimal ingredients made in the Instant Pot. This curry is made with just two main ingredients, potatoes and yogurt, tempered with cumin seeds, ginger and flavorful spices. Enjoy it with puri, paratha or rice for a satisfying meal.
I had never eaten these Dahi Wale Aloo while growing up. Recently one day, my mom-in-law made these, and I was amazed by the flavors. Guess what…I usually don’t even like potatoes in a curry. But this one…I must say is super flavorful and has converted me to like potatoes. If you like kadhi, this potato yogurt curry has similar flavors, and I am sure you will enjoy it.
I love how easily and quickly this dish comes together. This curry does not have onion or garlic and is great to enjoy while fasting. If you don’t have many veggies at home and want to make dinner quickly, this is the dish you are looking for!
Here are other Indian potato recipes you will love:
How are Dahi Aloo made traditionally?
Here is my mom-in-law’s method to make this curry. She would boil potatoes first, then peel and cut them. Then in a pan add the tempering, spices, water and yogurt. Cook until it comes to a boil, then add the potatoes and simmer for 10-15 minutes.
This method is great if you have boiled potatoes or you boil potatoes for your weekly meal prep. This potato curry will come together in 10 minutes if you have boiled potatoes.
Now I wanted to make this in the instant pot and as a one-pot dish. So here is the method I used.
How to make Dahi Wale Aloo in the Pressure Cooker?
I skipped boiling the potatoes separately, and just added raw cut potatoes after the tempering and pressure cooked them with some water. Then I did a quick release and added whisked yogurt while stirring continuously. That is all, garnish and Dahi Aloo are ready to enjoy!
I used plain whole milk yogurt I made in the instant pot the day before. If you have not make yogurt in the instant pot yet, I highly recommend it for consistent results especially when the weather is cold.
Some things to note:
- Use the Saute (Normal) setting on the instant pot. We don’t want to use the high setting as the spices can burn at high temperature.
- Whisk the yogurt well before adding to the curry.
- Stir continuously after adding yogurt until the curry comes to a boil, so that the yogurt does not curdle. Stir gently, so the potatoes don’t all get mushy.
- Add salt when the curry starts boiling after adding yogurt, so it does not curdle.
You will love how easy it is to make this flavorful potato curry. Serve it with puri, roti, or rice. We also enjoy this with jeera or cumin rice.
Check out recipes I have posted in the past:
- Posted 3 months ago – Mumbai Vada Pav / Potato Fritter Sliders
- Posted 6 months ago – Minestrone Soup
- Posted one year ago – Kala Chana / Black Chickpeas Curry
Instant Pot Potato Curry in Yogurt Sauce / Dahi Aloo Recipe
Ingredients
- 3 Potatoes, medium, peeled and cut into 1 inch cubes
- 2 tablespoon Ghee or Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 Green Chili Pepper, slit into two pieces (optional)
- 1/2 tablespoon Ginger , minced
- 1 cup Water
- 1/2 cup Yogurt, whisked with 1/2 cup water, plain
- 1/2 teaspoon Salt , adjust to taste
- 1/4 cup Cilantro, to garnish
Spices
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1/2 teaspoon Cayenne or Red Chili powder , adjust to taste
- 1/2 teaspoon Garam Masala, (optional)
Instructions
- Start the pressure cooker in Saute (Normal) mode and let it heat. Add oil, cumin seeds, green chili pepper and minced ginger. Saute for 30 seconds.
- Add spices. Mix them well with the oil and cook for 30 seconds.
- Add potatoes, water and stir well. Press cancel and close lid with vent in sealing position.
- Start on Manual/Pressure Cook mode at high pressure for 1 minute. When the pressure cooker beeps, press cancel and quick release the pressure manually.
- Start the instant pot in Sauté mode. Add yogurt while stirring. Keep stirring gently until the curry comes to a boil in about 3 minutes. Then turn off the pressure cooker. Add salt to taste and stir it.
- Garnish with cilantro. Potatoes in yogurt sauce are ready to be enjoyed with roti, puri or pulao.
Video
Notes
- To avoid curdling of yogurt in the curry, whisk it well before using. Keep stirring as you add yogurt and until the curry comes to a boil. We are also adding salt after the yogurt, so it does not curdle the yogurt.
- Note: I reduced yogurt to 1/2 cup with 1/2 cup water, as most readers are using very thick yogurt.
- For added flavor, you can also add kasoori methi when adding other spices.
- Green Chili Pepper: I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don’t forget to adjust to your taste.
- This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.
Can you please give me thee we recipe for this dish without using the Insta pot as I don’t have one
Hi Rajinder – To make it on the stovetop, you can boil the potatoes separately. Then peel and chop or crush them. Follow the initial steps of adding oil, cumin seeds, ginger, and green chili in a pan. Then add the spices and the crushed boiled potatoes. Mix them, then add water. Bring to a boil. Turn to low heat. Stir in the yogurt little at a time. Keep stirring continuously while adding the yogurt, and also stir until the curry comes to a boil again. You can increase the heat once the yogurt is mixed in. Make sure to use whisked yogurt.
I hope you enjoy the curry!