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.
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
- 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)
US Customary - Metric
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: 248kcal | Carbohydrates: 30g | Protein: 7g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 491mg | Potassium: 955mg | Fiber: 6g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 27.6mg | Calcium: 120mg | Iron: 7.7mg