Creamy Indian Potatoes: Dahi Ke Aloo
Recipe Type: Side Dishes
Prep Time: 
Cook Time: 
Total Time: 
Lovely and creamy Indian potatoes from Prerna Singh
  • 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.
Recipe by Honest Cooking at