Dahi is hindi for yogurt and Aloo means potatoes. When potatoes are cooked in tangy and creamy yogurt with some few simple spices they become Dahi Ke Aloo. I call it potato and yogurt soup. My mom serves it with hot and crisp fresh out of the griddle rotis, I serve them with some fresh baguettes. Whatever you call them or whichever way you serve them they still remain classic comfort food and an easy quick fix dish.
PrintCreamy Indian Potatoes: Dahi Ke Aloo
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Dahi Ke Aloo is a comforting Indian dish where potatoes are cooked in a tangy and creamy yogurt sauce, flavored with simple spices for a delightful meal.
Ingredients
- 4 medium size potatoes, boiled and peeled
- 2 cups yogurt, room temperature
- 2 cups water
- 1 teaspoon cumin seeds
- 1 teaspoon red pepper flakes, plus extra for garnish
- 1 teaspoon turmeric powder
- 1 1/2 teaspoons salt, or to taste
- 2 tablespoons vegetable oil
- Fresh cilantro, chopped, for garnish
Instructions
- Boil the potatoes until tender. Thoroughly mash one potato and cut the others into bite-sized pieces. Set aside.
- In a bowl, whisk together the yogurt and water until smooth and free of lumps. Set aside.
- Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add the red pepper flakes and turmeric powder to the pan, stirring for a few seconds to release their flavors.
- Add the mashed potato to the pan, stirring well to combine with the spices. Cook for 2-3 minutes.
- Add the yogurt mixture to the pan, stirring continuously to prevent curdling. Bring to a gentle simmer.
- Add the bite-sized potato pieces and salt to the pan. Stir well and let the mixture simmer for 10-15 minutes, until the sauce thickens slightly and the potatoes are well-coated.
- Garnish with extra red pepper flakes and fresh cilantro before serving.
Notes
Serve Dahi Ke Aloo with hot rotis or fresh baguettes for a complete meal. Ensure the yogurt is at room temperature to prevent curdling. Adjust the spice level by varying the amount of red pepper flakes. The dish can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 grams
- Sodium: 600 mg
- Fat: 9 grams
- Carbohydrates: 40 grams
- Fiber: 4 grams
- Protein: 6 grams
- Cholesterol: 10 mg
Hi there, I loved the recipe- but my cooking instinct says that if you bring yoghurt to a rolling boil, it will split and give a real sour taste. If the dish requires a rolling boil I generally add a spoon of chickpea flour/besan so that yoghurt remains intact. else, i tend to take it off flame as soon as a bubble or two appears… Are you sure, this dish was intact even after the rolling boil of yoghurt?????
If that’s true, then that’s definitely what happened! As in the photo for the recipe on this page, the yoghurt did curdle just a tad. I don’t favor the taste of chickpea flour, so perhaps next time I try it, I’ll see what I’ve got around to try and prevent that! Thank you!
I made this today, and found it quite sour. At first I was sure it must have been that my yogurt had turned, but after going back and tasting my yogurt, it was mild and normal. What in the recipe imparts the sour tang? I’ve narrowed it to the yogurt when cooked, the turmeric, or the coriander. Anyone know which it might be?
Maybe too much salt? Even I can’t think of anything else other than yogurt. I am sorry it did not come out as you wanted it to be but maybe I forgot to mention that its a tangy soup and we like it tangier the better :-)
I could eat potatoes every day, and I like them prepared in every possible way :) Thanks for the great recipe!
Thanks Tamara!
Great recipe!! Thanks for the new dinner idea!!
Anytime Mike :-)
yummm. this recipe is stunning in its simplicity and comfort-factor. Have been on a huge Indian food kick lately, and I think it’s time to start recreating dishes in my own kitchen, starting with this one! Thanks!
Yes Jessie this is a great recipe to start with. Its super easy to fix and tastes great!
I love everything in this recipe, the spices, I could live off of curry, seriously. The photography is beautiful.
Thanks Madison! Hope you try it sometime because I know you’ll love it :-)