Dahi Wale Aloo – Yogurt Aloo Curry is a classic recipe that everyone needs to know how to make. This recipe is about to become your go to potato side dish! Delicious, soft, savory and absolutely perfect! I am completely obsessed with how delicious this potato recipe turned out.
How do I make this recipe?
You’ll start out with 4 mid-sized Yukon gold potatoes. Go ahead and peel them. Next, simply chop the potatoes into 3 inch cubes. Further boil them on the stovetop or in the instant pot. Boil them until they are soft but not mushy. A fork or knife should be able to pork it easily. Then, that’s it for now! Go ahead and place the lid on your instant pot with four cups water. Set the valve to sealed and cook on manual for 6 minutes.
Additionally, you can also add potatoes to large pot of boiling water and cook for 20 to 30 minutes or until fork goes through potato easily.
Further, whisk the yogurt and set aside.
When you are ready to cook, in a large, heavy-bottom skillet, heat ghee over medium-high heat. Second, add cumin seeds and bay leaf. And when the cumin seeds splutter add in ginger garlic paste and Serrano pepper and let is sauté for 30 seconds. Third, add in pureed tomatoes and cook on medium heat for 4 to 5 minutes. Keep stirring intermittently.
Further add in ground turmeric, Kashmiri chili powder, ground coriander, and ground cumin. Furthermore, stir intermittently.
Next add in whisked yogurt and water and keep stirring continuously until the mixture comes to boil. This is key. You need to whisk the yogurt and room temperature, make sure there are no lumps and after adding to the pot keep stirring. Further add in the boiled potatoes and cover. Let it cook on medium heat for 3 to 4 minutes until the potatoes absorb the spices.
Finally add in garam masala, salt, and Kasuri methi. Top off with cilantro. Turn off the stove and server with roti, naan or rice.
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Moreover, try some of our other recipes
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Also try some of our Instant Pot recipes.
Dahi Wale Aloo – Yogurt Aloo Curry
Ingredients
- 4 potatoes, medium, yukon gold (1 pound 8.7oz, 4 cups chopped)
- 3 tbsp ghee
- 1 dried bay leaf (tej patta)
- 2 tsp cumin seeds (jeera)
- 1 tsp ginger garlic paste (freshly minced or packaged)
- 1 serrano pepper, slit but still intact (hari mirch)
- 2 tomatoes, medium (1 cup pureed)
- 2 tsp ground coriander (dhaniya powder)
- 1/4 tsp ground turmeric (haldi)
- 1 tsp ground cumin (jeera powder)
- 1 tbsp kashmiri chili powder
- 1 cup water
- 1/2 cup yogurt (at room temperature)
- 1 and 1/2 tsp salt
- 1/2 tsp garam masala
- 2 tbsp dried fenugreek leaves (kasoori methi/ kasuri methi) (crush kasuri methi between your palms before adding)
- 3 tbsp cilantro leaves (to garnish)
Instructions
Prep
- Rinse and peel the potatoes. Chop the potatoes into 3 inch cubes. Further boil them on the stovetop or in the instant pot until soft but not mushy, They should hold their shape but we soft that a fork or knife can easily poke through. In the instant pot place the lid on your instant pot with four cups water. Set the valve to sealed and cook on manual for 6 minutes. Additionally, you can also add potatoes to large pot of boiling water and cook for 20 to 30 minutes
- Rinse and puree the tomatoes.
- Rinse and slit the serrano pepper but keep it intact. Rinse and chop the cilantro leaves finely.
- Whisk the yogurt at room temperature and ensure there are no lumps.
Cook
- In a large, heavy-bottom skillet, heat ghee over medium-high heat.
- Add cumin seeds and bay leaf. When the cumin seeds splutter add in ginger garlic paste and serrano pepper and let is sauté for 30 seconds.
- Add in pureed tomatoes and cook on medium heat for 4 to 5 minutes. Keep stirring intermittently. Further add in ground turmeric, Kashmiri chili powder, ground coriander, and ground cumin. Furthermore, stir intermittently.
- Add in whisked yogurt and water and keep stirring continuously until the mixture comes to boil. This is key. You need to whisk the yogurt at room temperature, make sure there are no lumps and after adding to the pot keep stirring. Further add in the boiled potatoes and cover. Let it cook on medium heat for 3 to 4 minutes until the potatoes absorb the spices.
- Finally add in garam masala, salt, and Kasuri methi. Top off with cilantro. Turn off the stove and serve with roti, naan or rice.
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