Dahi Aloo

Dahi Aloo is a recipe for a delicious and comforting, simple potato sabzi that has a rich tomato and yogurt gravy.

{Similar Reads: Sooji ka Halwa}

This dish is made with a few simple ingredients, tempered with cumin seeds, ginger and flavorful spices. Its a no onion, garlic recipe which makes it perfect for fasts/vrats. This is the dish we make alongside pooris during pujas and festivals. This Dahi Aloo is a one pot dish, while some versions call for fried or boiled potatoes, my mom taught me this easy recipe when I was celebrating my first Navratri away from home. It’s simple, wholesome and we look forward to it every Navratri and/or when we are having a puja.

{Similar Reads: Kala Chana}

While this dish takes little time and ingredients there are some key things you want to keep in mind in regards to adding the dahi/yogurt to the gravy.

Here are some ways to get a creamy yogurt gravy without any bits or curdling:

• Whisk the yogurt (I use homemade whole milk yogurt) before adding it to the masala. 

• Temper the yogurt by adding 2 tablespoons of the hot tomato mixture to the yogurt and mix well.

• Continuously stir the gravy after adding the yogurt mixture.

  

Dahi Aloo

 

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Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Dahi Aloo is a recipe for a delicious and comforting, simple potato sabzi that has a rich tomato and yogurt gravy. No onion, no garlic recipe; perfect for fasts/vrats.

Author: Nisha Vedi Pawar

Serves: 4

Ingredients

• 2 large (or 3 medium) potatoes; peeled and cut into 1 inch cubes
• 5 cup water
• 1½ cup chopped tomatoes or crushed (fresh or tin)
• ½ cup plain yogurt
• 6-7 kadi patta/curry leaves
• 2 inches fresh ginger; grated
• 1 teaspoon cumin/jeera seeds
• ½ teaspoon cumin/jeera powder
• ½ teaspoon red chili/lal mirch powder
• 1 green chili; slit
• ½ teaspoon turmeric/haldi powder
• ⅛ teaspoon asafoetida/hing
• ½ teaspoon coriander/dhaniya powder
• 2 teaspoon salt; adjust to taste
• 1 teaspoon kasoori methi / dry fenugreek leaves; crushed
• For garnish: chopped cilantro leaves

Method

Instant Pot

1. Set sauté mode to 8 minutes, add oil to warm.
2. Add in hing, jeera, kaki pasta and slit green chili.
3. As the jeera starts to sputter, add in grated ginger. Mix thoroughly to ensure it doesn’t stick.
4. Add in the tomatoes, jeera powder, dhaniya powder, haldi, salt and lal mirchi. Mix.
5. As the tomatoes start to cook down and thicken, take 2 tablespoons of hot tomato mixture and add it to the yogurt to temper it.
6. Whisk it well and add this mixture to the tomato gravy.
7. Add the chopped potatoes along with the water and mix before closing the lid and setting the IP to pressure mode for 9 minutes with the vent sealed.
8. Allow the pressure to naturally release, mash a few potatoes with the back of a spoon to thicken the gravy and add in the crushed kasoori methi.
9. Set sauté mode to 3 minutes and allow mixture to simmer.
10. Garnish with fresh cilantro.

Pressure Cooker

1. In a pressure cooker, on medium heat warm oil.
2. Add in hing, jeera, kaki patta and slit green chili.
3. As the jeera starts to sputter, add in grated ginger. Mix thoroughly to ensure it doesn’t stick.
4. Add in the tomatoes, jeera powder, dhaniya powder, haldi, salt and lal mirchi. Mix.
5. As the tomatoes start to cook down and thicken, take 2 tablespoons of hot tomato mixture and add it to the yogurt to temper it.
6. Whisk it well and add this mixture to the tomato gravy.
7. Add the chopped potatoes along with the water and mix before closing the lid and allowing 1-2 whistles.
8. Once the pressure releases, mash a few potatoes with the back of a spoon to thicken the gravy and add in the crushed kasoori methi.
9. On medium low heat, allow mixture to simmer for 2-3 minutes before turn off heat.
10. Garnish with fresh cilantro.

Stovetop

1. Parboil potatoes for 8 minutes. Allow to cool, peel and cut into cubes.
2. In a large heavy bottom pan or dutch heat oil on medium heat.
3. Add in hing, jeera and slit green chili.
4. As the jeera starts to sputter, add in grated ginger. Mix thoroughly to ensure it doesn’t stick.
5. Add in the tomatoes, jeera powder, dhaniya powder, haldi, salt and lal mirchi. Mix.
6. As the tomatoes start to cook down and thicken, take 2 tablespoons of hot tomato mixture and add it to the yogurt to temper it.
7. Whisk it well and add this mixture to the tomato gravy.
8. Add the chopped potatoes along with the water and mix before closing the lid and allowing it to cook for 15 minutes or until potatoes are soft.
9. Once the pressure releases, mash a few potatoes with the back of a spoon to thicken the gravy and add in the crushed kasoori methi.
10. On medium low heat, allow mixture to simmer for 5 minutes before turn off heat.
11. Garnish with fresh cilantro.

Notes

If no kadi patta, substitute for one bay leaf / tej patta.

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