Creamy Indian Potatoes: Dahi Ke Aloo

Whatever you call these potatoes or whichever way you serve them they still remain classic Indian comfort food and an easy quick fix dish.
By Prerna Singh

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.

Creamy Indian Potatoes: Dahi Ke Aloo
Prep Time
Cook Time
Total Time
Lovely and creamy Indian potatoes from Prerna Singh
Recipe Type: Side Dishes
  • 4 medium size potatoes (boiled, peeled)
  • 2 cups yogurt (room temperature)
  • 2 cups water
  • 1 tsp cumin seeds
  • 1 tsp red pepper flakes (a little extra if you want to garnish)
  • 1 tsp turmeric powder
  • 1 ½ tsp coriander powder
  • Salt to taste
  • 1 tbsp. olive oil (extra to drizzle on top of your soup)
  1. Boil the potatoes. Thoroughly mash one and mash the others to bite size pieces. Set aside.
  2. In a bowl whisk together yogurt and water leaving no lumps.
  3. Heat oil in a medium size pot. Add cumin seeds. Once they start to pop, add turmeric and coriander powder.
  4. Mix the spices together and add potatoes immediately. Mix spices well with the potatoes.
  5. Stir in the thinned yogurt. Mix it well together with the potatoes.
  6. Wait till the soup comes to a nice rolling boil and then add salt.
  7. You can serve it hot. I like mine lukewarm with some extra virgin olive oil drizzled and some red pepper flakes sprinkled on top.
  1. 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!

  2. 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?

    1. 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 :-)

  3. 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?????

    1. 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!

Leave a Reply

Your email address will not be published.

Rate Recipe: