Dahi Wale Aloo Recipe: 6 Steps To Prepare This Iconically Indian Comfort Food

Dahi Ke Aloo is a creamy, and incredibly satisfying dish that is made with yogurt, aromatic spices, and tender baby potatoes. This dish is a delicious and affordable alternative to classic creamy paneer gravies. Often enjoyed at weddings and festive gatherings, it also makes for a perfect side dish with roti, chapati, or even jeera rice. If you’re looking to recreate this restaurant-style curry at home, here’s an easy step-by-step recipe by Chef Kunal Kapur, along with a few extra tips for that perfect taste.

Dahi Ke Aloo Recipe

Ingredients:

• Baby potatoes – 15–20 (peeled)
• Yogurt (curd) – 1 cup (whisked)
• Oil – 2–3 tbsp
• Black cardamom – 1
• Hing (asafoetida) – a pinch
• Green chilies – 2 (slit)
• Cumin seeds – 1 tsp
• Bay leaf – 1
• Chopped onions – 2 medium
• Ginger-garlic paste – 1 tbsp
• Turmeric powder – ½ tsp
• Red chili powder – 1 tsp (adjust to taste)
• Coriander powder – 1 tbsp
• Salt – to taste
• Roasted gram flour (bhuna besan) – 2 tbsp
• Water – as required
• Kasuri methi – 1 tsp (crushed)
• Fresh coriander leaves – a handful (chopped)
• Ghee – 1 tbsp

How To Make Dahi Wale Aloo

Step 1: Soak the Potatoes

Start by placing the peeled baby potatoes in a bowl of cold water for about 20 minutes. This helps remove excess starch and keeps them firm during cooking.

Step 2: Prepare the Tempering

In a deep pan, heat oil and add black cardamom, a pinch of hing, slit green chilies, cumin seeds, and a bay leaf. Let them sizzle for a few seconds until aromatic.

Step 3: Cook the Base Masala

Add finely chopped onions and sauté them until they turn golden brown. Stir in ginger-garlic paste and cook for another 2–3 minutes until the raw smell disappears.

Step 4: Add Spices and Yogurt

Sprinkle turmeric, red chili, and coriander powder. Stir quickly to mix the spices. Immediately add whisked yogurt, increase the heat, and stir continuously until the mixture comes to a boil. Continue cooking until the oil starts to separate and float on the surface — this means your masala is perfectly cooked.

Step 5: Add Potatoes

Drain the soaked potatoes and add them to the masala. Season with salt and let them cook for about 5 minutes. If you like your curry spicier, add a few more chopped green chilies at this stage.

Step 6: Thicken the Gravy

In a separate bowl, mix roasted gram flour (bhuna besan) with ¼ cup of water until smooth. Pour this slurry into the curry and mix well. This helps in thickening the gravy and adding a nutty depth of flavour. Add another cup of water and continue cooking until the potatoes are tender and the curry reaches your desired consistency.

Add crushed kasuri methi, chopped coriander, and a spoonful of ghee for that final rich aroma and taste. Stir well and serve hot.

Serving Suggestions:

• Pair it with roti, paratha, or tandoori naan for a wholesome meal.
• It also goes wonderfully with jeera rice or plain basmati rice.
• Add a bowl of salad or raita on the side for a refreshing touch.

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Credits: Freepik/Kunal Kapur