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.

Dahi Aloo served in a plate with puri along with onions and lime
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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 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!

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.

Dahi wale Aloo (Indian potato yogurt curry) served with puri in a plate

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!

Indian Potato Yogurt Curry cooked in the instant pot

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.

Dahi Aloo made in the Instant Pot

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.
Dahi Aloo (Potato yogurt curry) served in a plate with puri

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.

More Indian Potato Recipes

4.94 from 45 votes

Dahi Aloo (Potato Yogurt Curry)

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.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3

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

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. 

Video

Notes

How to avoid curdling of yogurt: 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.
Variation: 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. 
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.

Nutrition

Calories: 248kcalCarbohydrates: 30gProtein: 7gFat: 11gSaturated Fat: 7gCholesterol: 30mgSodium: 491mgPotassium: 955mgFiber: 6gSugar: 2gVitamin A: 265IUVitamin C: 27.6mgCalcium: 120mgIron: 7.7mg

Additional Info

Course: Main Course
Cuisine: Indian
Diet: Gluten-free, Nut-free, Vegetarian
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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4.94 from 45 votes (32 ratings without comment)

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45 Comments

    1. Hi Mavis – Ground cumin is not a direct substitute for the seeds in this recipe. If you have mustard seeds, you can use them, else just skip the cumin seeds. Hope you enjoy the curry!

  1. Hi! Would it be possible to make this with non-fat Greek yogurt? If so, how much would you suggest to use? Thanks!!

    1. Hi Vita – I have not tried this with non-fat greek yogurt specifically. To try, I would suggest to thin it a bit with adding some water (equal amount of yogurt and water) and whisk it well, then follow the recipe. Hope you enjoy the potato curry.

  2. Very well documented steps. It was soo easy to follow for a novice like me. It came out so good that the kids were like “Dad, you can cook too!!:)”

  3. Delicious recipe and so simple to make. I decided to my potatoes a bit thicker so I just omitted the water added to the dahi. It turned out great!

    1. Hi Sudha – Sorry, I have not tried this curry with any other ingredients. So it is hard for me to confirm they will work well.

  4. Receipe looks yumm..In the past everytime I tried to make yogurt based curry, yogurt curdles, may I ask what yogurt you use?

    Thanks

    1. Hi Piyu – I have shared some tips in notes so that the yogurt does not curdle. Give it a try and let me know how it turns out. Thanks!

  5. Hi Meeta! If you want to double or tripe the recipe, should you also double/triple the water or keep the water the same as for a single batch? Thank you!

    1. Hey Dawn – Great question. You can add 1.5 times the water when you double the recipe. You can always add more later if needed. Hope you enjoy it!