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Dahi aloo
Potatoes in yogurt gravy
Dahi aloo: potatoes in a thin, cumin-tempered yogurt gravy
Dahi aloo is the light potato curry cooked in Rajasthan and across Uttar Pradesh when there are no fresh vegetables in the house, and on vrat (fasting) days, when families leave out onion and garlic and cook it with rock salt. Boiled potatoes are simmered in whisked yogurt thickened with a spoon of gram flour, tempered with cumin, hing and green chilli, giving a gently sour, soupy gravy to pour over puris or rice. The mistake nearly everyone makes once is adding cold yogurt straight to a hot pan, where it splits into curds; whisk the gram flour in well and keep stirring over a low heat until it bubbles. Chef's tip: for a fasting version, swap the gram flour for 1 tablespoon of water chestnut flour (singhara atta), leave out the hing and turmeric, and use rock salt. Most hing is cut with wheat flour, so buy a gluten-free one if that matters.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅛ lb potatoes4 medium, scrubbed
- 10 ½ oz plain yogurtfull-fat, at room temperature
- 1 tbsp gram flour (besan)
- 1 ¼ cups water
For the tempering
- 1 ½ tbsp gheeor oil
- 1 tsp cumin seeds
- ⅛ tsp asafoetida (hing)gluten-free variety
- 2 green chilliesslit
- 1 tsp gingergrated
Spices
- ¼ tsp ground turmeric
- ½ tsp Kashmiri chilli powder
- 1 tsp salt
- 2 tbsp fresh coriander (optional)chopped
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Method
0/6 doneStep 1: Boil 1 ⅛ lb potatoes in their skins in salted water for 15–18 minutes, until a knife slides through easily. Drain, peel when cool enough to hold, and break into rough 3 cm chunks with your hands; the rough edges thicken the gravy.
18 minStep 2: While the potatoes cook, whisk 10 ½ oz plain yogurt, 1 tbsp gram flour (besan), ¼ tsp ground turmeric, ½ tsp Kashmiri chilli powder and 1 ¼ cups water in a bowl until completely smooth, with no lumps of flour.
Step 3: Heat 1 ½ tbsp ghee in a saucepan over a medium heat. Add 1 tsp cumin seeds and let it crackle for 20 seconds, then add ⅛ tsp asafoetida (hing), 2 green chillies and 1 tsp ginger and stir for 30 seconds.
1 minStep 4: Turn the heat to low and pour in the yogurt mixture, stirring all the time. Keep stirring in one direction for 3–4 minutes until it comes to a gentle bubble; once it boils it will not split.
4 minStep 5: Add the potatoes and 1 tsp salt and simmer for 4–5 minutes, stirring now and then, until the gravy is lightly thickened, like single cream. Mash a few potato pieces against the side to thicken it more if you like.
5 minStep 6: Scatter with 2 tbsp fresh coriander and serve hot with puris, parathas or plain rice.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 7 g
- Carbs
- 28 g
- Fat
- 8 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dahi aloo take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of plain yogurt?
- Sour cream or buttermilk, same amount.
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