Dahi Aloo Recipe – This comforting North Indian curry is a delightful blend of creamy yogurt and soft-boiled potatoes, simmered together with everyday spices to create a flavorful, soul-satisfying dish. It’s incredibly easy to make and requires just a handful of pantry staples, making it perfect for busy weekdays or when you’re short on groceries but still want something warm and nourishing.
At the heart of this recipe are two humble ingredients: curd (dahi) and potatoes (aloo). The curd adds a subtle tang and creaminess to the gravy, while the potatoes soak up all the delicious flavors from the spices, turning melt-in-your-mouth tender. You don’t need any exotic ingredients or complicated steps—just basic Indian masalas like turmeric, cumin, red chili powder, and coriander powder. Whether you’re serving it with steaming basmati rice, jeera rice, or warm phulkas and pooris, this dish never fails to please. The simplicity of dahi wale aloo lies in its rich texture and home-style comfort, making it a go-to dish during Navratri, fasting days, or even on a chilly evening when you’re craving something warm and satisfying
Here I am sharing two recipes/methods (both are no onion no garlic recipe)
1) Regular Dahi Wale Aloo This version is a comforting and everyday-friendly curry, ideal for lunch or dinner throughout the year. It’s a simple, wholesome dish made using basic Indian pantry staples like yogurt, boiled potatoes, and aromatic spices. Despite being made without onion or garlic, this curry is bursting with flavor. The creamy yogurt base, combined with cumin, ginger, and mild spices, creates a soul-satisfying dish that pairs beautifully with roti, paratha, or jeera rice. Whether you’re observing a light meal day or just craving something traditional and homely, this variation fits perfectly into a regular Indian meal plan.
2) Dahi Aloo for Vrat – Special Fasting-Friendly Recipe This second version offers a specially curated vrat-friendly (upvas) recipe that you can enjoy during Hindu fasting days such as Navratri, Ekadashi, Maha Shivratri, Gauri Vrat, or Chaitra Navratri. The recipe strictly adheres to the fasting rules followed in Indian households—using only ingredients allowed during fasting, such as rock salt (sendha namak), vrat-approved spices, and pure desi ghee.
Regular table salt, turmeric, and certain legumes or grains are strictly avoided. Even the oil and spices used are sattvic and mild, ensuring that the dish remains light on the stomach yet rich in divine flavor. This vrat version of dahi aloo is traditionally paired with rajgira poori, kuttu ki roti, or samak rice and is deeply nourishing during the spiritual observance days.
Dahi Wale Aloo (Regular)
This potato curry is one of the fastest and simplest dishes you can whip up—especially if you already have some boiled potatoes sitting in the fridge. With the prep work mostly done, the entire curry can come together in just about 10 minutes.
For a healthier version, I’ve used plain boiled and cubed potatoes directly in the gravy. However, if you’re in the mood for something extra flavorful, you can shallow fry or deep fry the boiled potato cubes before adding them. Frying gives the edges a slight crispness and caramelized flavor, which takes the curry to the next level in terms of taste and texture.
To ensure the yogurt doesn’t curdle during cooking, a small amount of besan (gram flour) is mixed into it. This not only stabilizes the yogurt but also helps in thickening the curry, giving it a nice, creamy consistency.
I’ve used ghee to prepare this dish, which adds a luxurious richness. But if you prefer, you can easily substitute it with oil.
Keep in mind that as the curry rests and begins to cool, the potatoes gradually absorb more of the flavorful gravy, making the dish thicker over time. So it’s best enjoyed hot or warm. If you’re planning to serve it later, consider keeping the consistency thinner by adding a bit of water. That way, even after reheating, the curry will retain a good amount of gravy.
How to make Dahi Wale Aloo?
1) Begin by cooking the potatoes. You can do this in an Instant Pot or a traditional stovetop pressure cooker. Pressure cook the potatoes until they are soft and cooked through but not mushy. Once done, allow them to cool down to a manageable temperature. Gently peel off the skin and discard it. Then cut the potatoes into small, bite-sized cubes and set them aside.
2) In a mixing bowl, combine fresh yogurt with gram flour (besan), turmeric powder, red chili powder, and salt. This mixture will form the base of the tangy and spiced gravy.
3) Using a whisk or spoon, mix everything together until smooth and lump-free. It’s important to ensure that there are no dry bits of besan remaining. Once the mixture is smooth, add a little water gradually and stir again to form a pourable, even consistency. Set this aside for later use.
4) Place a deep, heavy-bottomed pan or kadhai on the stove and heat ghee over medium heat. Once the ghee is hot and shimmering, add cumin seeds.Let them sizzle and pop for a few moments—this blooming process unlocks their warm, nutty aroma and infuses the ghee with deep, robust flavor.
5) Immediately after the cumin starts to pop, toss in fresh curry leaves, slit or chopped green chilies (as per your heat preference), and freshly grated or ready-made ginger paste. Sauté this aromatic mixture for about 30 seconds, just until the raw smell of the ginger fades and the curry leaves become crisp. Stir constantly to avoid burning the spices.
6) Gently stream the whisked yogurt blend into the curry, stirring non-stop to ensure a smooth, lump-free consistency and prevent curdling. This constant stirring helps prevent the yogurt from curdling and ensures a smooth, creamy consistency. Keep the heat on low to medium to avoid any sudden temperature changes that might split the yogurt. Allow this mixture to come to a gentle simmer, giving the flavors a chance to blend beautifully.
7) Once it starts simmering, carefully add the boiled and cubed potatoes into the curry. Gently fold them in using a spatula or spoon, making sure the cubes don’t break apart. The potatoes should be well coated with the spiced yogurt gravy.
8) Allow the curry to simmer on low heat for about 5 minutes. This simmering time allows the potatoes to soak in the rich, tangy, and spiced yogurt flavors. Stir occasionally to avoid sticking at the bottom of the pan and to ensure even heating.
9) Once the curry has thickened slightly and the flavors are well integrated, sprinkle in the garam masala.
10) Give everything a final stir, mixing thoroughly yet gently so the potatoes stay intact. Turn off the heat, cover, and let it rest for a few minutes before serving — this helps enhance the depth of flavor. Serve hot with roti, puri, or steamed rice for a satisfying meal.
Garnish with chopped cilantro and serve. Serve this Dahi Aloo with roti, paratha or poori. It tastes good with rice too.
Vrat ke Dahi Aloo Recipe (For Hindu Fasting)
Potatoes are among the most commonly consumed vegetables during Hindu fasting days (vrat or upvas). While this recipe closely resembles the regular dahi aloo preparation, certain ingredients are excluded to comply with fasting guidelines—such as curry leaves and besan, which are typically avoided during vrat.
In place of besan, coarsely crushed peanuts are used. They not only thicken the gravy but also bring a delightful nutty aroma and subtle crunch to the dish.
Keep in mind that fasting rules can vary significantly across regions and family traditions. It’s always a good idea to consult your elders or follow your family’s customs before preparing any vrat-friendly dish. For instance, some people avoid using red chili powder during fasting. If that applies to you, feel free to leave it out—green chilies alone will add enough heat and flavor.
Personally, I make this version of dahi aloo even on regular days, not just during fasts. It’s so flavorful and comforting that you won’t need a special occasion to enjoy it. Give it a try and you’ll see why it’s become a favorite in my kitchen!
How to make vrat ke dahi aloo?
1) Take yogurt in large cup or bowl, include water. Whisk it well till it is smooth. and keep it aside.
2) Warm the ghee in a pan on medium warm. Once hot include cumin seeds and let them sizzle. At that point include ginger and green chilies. Saute for a minute.
3) At that point include smashed peanuts. Blend and cook for a minute.
4) LOWER the warm on moo. include red chili powder, cumin powder, and shake salt.
5) Mix and cook for 30 seconds. If flavors are burning at that point you include a few sprinkles of water.
6) Include bubbled potatoes. Blend delicately and well, so all the masala is coated with spices.
7) Include arranged yogurt-water blend. We have brought down the gas warm prior, that’s why yogurt will not curdle.
8) Mix well and let it come to a stew and let it stew for 7-8 minutes. Do blend in between.
9) After that pound few pieces of potatoes utilizing back of a spatula. This will offer assistance to thicken the gravy.
10) And again simmer for 1-2 minutes or till the gravy becomes thick. Lastly, add chopped cilantro leaves to Dahi Aloo.
