Dahi Ke Aloo Recipe | Spicy Potatoes in Yoghurt Curry

Dahi Ke Aloo Recipe | Spicy Potatoes in Yoghurt Curry

Dahi ke Aloo is my favourite dish. One reason being it is very easy and quick to whip up. My kids will vouch for the fact that many afternoons when I am in a rush to quickly make lunch, this is the recipe I turn to. It also helps that it is tasty in a homely way. Goes well with both rotis and rice. If you have boiled potatoes at hand and some dahi or yoghurt, you can have this ready in under 10 minutes. Wonderful, isn’t it?

dahi ke aloo

So here’s my simple recipe of Dahi ke Aloo or Spicy Potatoes in Yoghurt Curry

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Dahi Ke Aloo | Spicy Potatoes in Yoghurt Curry

This is a simple homely dish which is tasty and can be whipped up in a jiffy.
Course Main Course | Curry
Cuisine North Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Rachna Parmar


  • 1 cup curd yoghurt
  • 2-3 boiled potatoes chopped into cubes
  • 2-3 green chillies slit
  • 1 tsp. coriander powder
  • 1 tsp. cumin seeds
  • 1 pinch asafoetida
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. chilli powder optional
  • 1/4 tsp. fenugreek seeds
  • 1 tsp. ginger paste
  • One sprig curry leaves
  • Coriander leaves to garnish
  • 2 tsp. oil


  1. Take curd in a bowl. Add in the turmeric, coriander, chilli powders. Dilute with water and beat well to buttermilk consistency.
  2. Chop potatoes and keep aside.
  3. Now heat oil in a kadhai. Add cumin seeds, asafoetida and fenugreek seeds. Let them sputter. It takes about 30 seconds. Add in the ginger paste and curry leaves and fry for one minute.
  4. Now add the chopped potatoes and slit green chillies and fry them for a couple of minutes.
  5. Lower the flame and add the curd-spices mix gently.
  6. Stir well. Add salt. Cook on medium flame till the curry comes to a boil. This takes about 3-4 minutes.
  7. Now taste and adjust seasoning.
  8. Garnish with chopped coriander leaves.
  9. Your dahi ke aloo is ready to serve with rotis or boiled rice.
  10. Easy, isn't it?

Recipe Notes

If you don't have boiled potatoes, peel and chop the potatoes and microwave on high for about 2-3 minutes. I usually take this shortcut to substitute for boiled potatoes.

If the green chillies are spicy, skip the red chilly powder or use as per taste.

You don't need sour curd though that works for this recipe as well.

Your dahi ke aloo is ready to serve. Let me know if you try out the recipe.

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10 thoughts on “Dahi Ke Aloo Recipe | Spicy Potatoes in Yoghurt Curry

  1. Just a few days back I was desperate for dahi wale aaloo, we called it matthe wale aaloo and even my mom couldn’t remember the recipe well because it was my grand mom who used to make it. Finally I checked online and the one the matched the recipe in my head went by the weird name of ‘halwai jaise chhachh wale aaloo’. I did manage to make them but yours seem less complicated. Will try it out this weekend.

    1. I love this recipe and make it quite frequently. Now even the kids love it or they have no choice. 😉 My mum used to make it as well. A really quick fix recipe. Do let me know how it turns out.

  2. I have tried dahi ki sabji but never with aloo. This must taste so awesome. And yeah it does sounf like a quick and easy fix. Gotta try this.

  3. This sounds so simple and delicious. We South Indian’s make ‘moru’ curry but with gourds and coconut milk. This is so easy to make, I’ll be trying this soon.

    Thanks for the recipe, Rachna.

  4. Love curd-based gravies 🙂 This one looks simple enough! I would probably skip the chilly powder as you suggested since the green chilly would be spicy enough. Looks delicious, by the way 🙂

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