Potato Yogurt Curry or Dahi Aloo – An easy and delicious comfort food made with minimal ingredients. This curry is made with just two main ingredients: potatoes and yogurt, tempered with cumin seeds, ginger, and flavorful spices. Make it in the instant pot or stovetop with this easy recipe. 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 it 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, just like my jeera aloo recipe, and is great to enjoy while fasting during Navratri. If you don’t have many veggies at home and want to make dinner quickly, this is the dish you are looking for!
Table of Contents
Watch How to Make Dahi Aloo (Potato Yogurt Curry)
How is Dahi Aloo made Traditionally?
Here is my mom-in-law’s method of making this curry. She would boil potatoes first, then peel and cut them. Then, add the tempering, spices, water, and yogurt in a pan. 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.
I wanted to make this as a one-pot recipe in the pressure cooker or instant pot. 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 tempering and pressure-cooked them with some water. Then I did a quick release and added whisked yogurt (also known as curd) 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 made yogurt in the instant pot yet, I highly recommend it for consistent results, especially when the weather is cold.
Tips to Avoid Curdling of Yogurt in Curry
- 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.
- Another tip for this curry is to saute on medium-low heat, so the spices don’t burn.
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.
Can you make Dahi Aloo for Navratri/Fasting?
This potato yogurt recipe is perfect when fasting. You can skip the spices you avoid during fasting, and use sendha namak (rock salt). Also, skip cilantro if you prefer not to eat it during fasting.
Dahi Aloo (Potato Yogurt Curry)
Video
Ingredients
- 3 Potatoes, medium size, about 600 grams
- 2 tablespoon Ghee or Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1-2 Green Chili Pepper, slit into two pieces (optional)
- 1/2 tablespoon Ginger , minced
- 1 cup Water , 1 1/2 cup for traditional method
- 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
One-pot Pressure Cooker Method
- Peel and cut the potatoes into 1-inch cubes.
- 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.
- For instant pot, start on Manual/Pressure Cook mode at high pressure for 1 minute. When the pressure cooker beeps, press cancel and release the pressure manually. For stovetop Pressure Cooker, cook for 1 whistle, and then turn off the heat. Let the pressure release naturally.
- Whisk the yogurt and keep it ready.
- 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.
Tradiitonal Method
- Boil 3 medium potatoes in a pressure cooker or in a pot on the stovetop. In a stovetop pressure cooker, cook on high heat for 6-7 whistles or in the instant pot for 12-15 minutes. Let the pressure release naturally.
- Peel the skin and crush the potatoes with your hands. You can also cut into 3/4-1 inch cubes if you prefer.
- Whisk the yogurt and keep it ready.
- Heat a heavy bottom pan on medium 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 the potatoes and mix unti they are coated with the spices.
- Now add the water and let the curry come to a boil.
- Now reduce the heat to low. Add the yogurt while stirring continuously. Keep stirring until the curry comes to a boil again in about 2-3 minutes.
- Add salt to taste and stir it. Simmer dahi aloo for 3-4 minutes.
- Garnish with cilantro. Potatoes in yogurt sauce are ready to be enjoyed with roti, puri or pulao.
Hi Meeta, I made this dahi aloo with puris and everyone enjoyed the dinner.
Potatoes took longer to cook as realised salt is needed to be added after yogurt is added but worked out well.
Thanks.
Hi Rajinder – Thanks for trying the recipe and sharing your experience!
made this today as well as the chana Dahl and the kadai chicken for tonight’s Friday night family curry feast.Serving with onion pakoras, simple salad, some chutneys, a little rice and parathas.The potato in yoghurt so easy to make and, just tried a bit, it is delicious.
Hi – I’m glad you enjoyed making and trying the recipes. 🙂
Hi Meeta
Really love this receipe, pleases all the family and its quick too! Your site is an absolute joy to have found. Thank you for all the hard work it must take to keep it running and for saving my instapot from the “kitchen gadgets bought and regretted” cupboard!!
Hi Ian – So happy that you all are enjoying the recipes!
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!