Recipe – Dahi Aloo / Potato in Yogurt Gravy



Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 4


  • Potato: Washed, peeled and cubed, 1 ½ cup
  • Curd: 1 Cup
  • Water: ½ Cup or as required
  • Oil: ½ Tablespoon
  • Salt: 1 teaspoon or to taste
  • Turmeric powder(Haldi): ½ Teaspoon
  • Red chili powder: ½ Teaspoon
  • Coriander Powder (dhania): 1 Teaspoon
  • Cumin Powder (Jeera): 1 Teaspoon
  • Cumin seeds: ¼ Teaspoon
  • Asafoetida (hing): 1 pinch


  • Whisk curd and water very well and keep aside. There should be no lumps.
  • Heat oil in a pan and add cumin seeds and hing. When cumin seeds change color, add potato cubes, salt, turmeric powder. Mix well. Cover the pan with a lid for 8-10 minutes, until potatoes are almost done (80%).
  • Remove the lid. Add red chili powder, coriander powder, cumin powder and whisked curd.
  • Mix well and stir continuously in medium flame until the gravy starts to boil.
  • Let it boil for 2 minutes or till potatoes are completely done.

Cook’s Note

  • If you do not stir after adding whisked curd, gravy may separate into 2 parts, solid and water. So, you need to stir gently and continuously until it starts to boil.

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