Instant Pot Potato Curry in Yogurt Sauce / Dahi Aloo Recipe
An easy and delicious comfort food with minimal ingredients made in the Instant Pot. Dahi Aloo is made with just two main ingredients, potatoes and yogurt, tempered with cumin seeds, ginger and flavorful spices.
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.
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 ½ cup with ½ 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.