Dahi Aloo Potato Yogurt Curry

I had never eaten these Dahi Wale Aloo while growing up. Recently, one day, my mom-in-law made these, and I was amazed by the flavors. Guess what…I usually don’t even like potatoes in a curry. But this one…I must say is super flavorful and has converted me to like potatoes. If you like kadhi, this potato yogurt curry has similar flavors, and I am sure you will enjoy it. I love how easily and quickly this dish comes together. This curry does not have onion or garlic and is great to enjoy while fasting during Navratri. If you don’t have many veggies at home and want to make dinner quickly, this is the dish you are looking for!

Watch How to Make Dahi Aloo (Potato Yogurt Curry)

How is Dahi Aloo made Traditionally?

Here is my mom-in-law’s method of making this curry. She would boil potatoes first, then peel and cut them. Then, add the tempering, spices, water, and yogurt in a pan. Cook until it comes to a boil, then add the potatoes and simmer for 10-15 minutes. This method is great if you have boiled potatoes or you boil potatoes for your weekly meal prep. This potato curry will come together in 10 minutes if you have boiled potatoes. I wanted to make this as a one-pot recipe in the pressure cooker or instant pot. So here is the method I used.

How to make Dahi Wale Aloo in the Pressure Cooker?

I skipped boiling the potatoes separately and just added raw-cut potatoes after tempering and pressure-cooked them with some water. Then I did a quick release and added whisked yogurt (also known as curd) while stirring continuously. That is all; garnish and Dahi Aloo are ready to enjoy! I used plain whole milk yogurt I made in the instant pot the day before. If you have not made yogurt in the instant pot yet, I highly recommend it for consistent results, especially when the weather is cold.

Tips to Avoid Curdling of Yogurt in Curry

Whisk the yogurt well before adding to the curry. Stir continuously after adding yogurt until the curry comes to a boil so that the yogurt does not curdle. Stir gently so the potatoes don’t all get mushy. Add salt when the curry starts boiling after adding yogurt so it does not curdle. Another tip for this curry is to saute on medium-low heat, so the spices don’t burn.

You will love how easy it is to make this flavorful potato curry. Serve it with puri, roti, or rice. We also enjoy this with jeera or cumin rice.

Can you make Dahi Aloo for Navratri/Fasting?

This potato yogurt recipe is perfect when fasting. You can skip the spices you avoid during fasting, and use sendha namak (rock salt). Also, skip cilantro if you prefer not to eat it during fasting.