Dahi Aloo Recipe (Aloo Dahi Ki Sabji)

Dahi aloo is a popular North Indian dish that involves cooking potatoes in a spiced yogurt-based gravy. The dish is typically made by boiling potatoes, sautéing them in spices like cumin, coriander, turmeric, and garam masala, and then simmering them in a yogurt-based gravy. To make the gravy, whisk together yogurt, water, and a few spices, then heat until thickened.

Dahi aloo is typically served with rice or bread, such as naan or roti. It’s a flavorful and filling vegetarian dish that works well as a main course or as a side dish. The level of spiciness can be adjusted to taste, making it a versatile dish that can be enjoyed by people who prefer different levels of heat.

About Dahi Aloo recipe:

Dahi aloo is a simple and easy-to-make dish that is popular in India and around the world. It is a popular dish in Uttar Pradesh, Punjab, and Haryana, where it is also known as dahi wale aloo or dahi aloo ki sabzi.The dish can be prepared in a variety of ways, with each region putting its own spin on the recipe. The gravy of some dahi aloo recipes includes tomatoes, ginger, garlic, or green chilies. For added flavor, some recipes call for the addition of mustard oil or ghee.
Dahi aloo is also a nutritious dish because potatoes are high in carbohydrates and yogurt is high in protein and calcium. The dish can also be made vegan by substituting dairy-free yogurt or coconut milk for regular yogurt.

The dish can be prepared in a variety of ways, with each region putting its own spin on the recipe. The gravy of some dahi aloo recipes includes tomatoes, ginger, garlic, or green chilies. For added flavor, some recipes call for the addition of mustard oil or ghee.

Dahi aloo is a versatile dish that can be adapted to suit various occasions and preferences, in addition to its delicious taste and nutritional benefits. It can be made spicier or milder, for example, depending on personal preference. It can also be made in bulk for a family meal or in smaller portions for a quick snack or appetizer.
Overall, dahi aloo is a flavorful and adaptable dish that is popular in India and around the world.

Ingredients for Dahi Aloo Recipe:

  • Potatoes: 3-4 medium-sized potatoes, boiled and peeled
  • Yogurt: 1 cup of plain yogurt
  • Water: 1/2 cup
  • Oil: 2-3 tablespoons of cooking oil (can use any oil of your choice)
  • Spices: 1 teaspoon of cumin seeds,
  • 1/2 teaspoon turmeric powder,
  • 1/2 teaspoon red chili powder,
  • 1/2 teaspoon coriander powder,
  • 1/2 teaspoon garam masala powder
  • Salt: as per taste
  • Fresh coriander leaves: for garnishing

Optional ingredients:

  • Green chili: 1-2 chopped green chilies (for a spicier taste)
  • Ginger: 1-inch piece, grated or minced (for added flavor)
  • Garlic: 3-4 cloves, minced (for added flavor)
  • Tomatoes: 1-2 medium-sized tomatoes, chopped (for a tangy taste)

Instructions for Dahi Aloo Recipe:

  1. Cook the potatoes until they are tender, then peel and cut them into bite-sized pieces.
  2. Whisk together the yogurt, water, turmeric powder, red chili powder, coriander powder, and garam masala powder in a mixing bowl. Set aside and season with salt to taste.
  3. Heat the oil in a pan over medium heat. Fry the cumin seeds until they begin to sputter.
  4. Stir in the chopped potatoes, making sure they are well coated with the oil and cumin seeds.
  5. Pour in the yogurt mixture and stir well. Bring the mixture to a simmer, stirring occasionally.
  6. Reduce to low heat and continue to cook for 5-7 minutes, or until the gravy thickens and the potatoes are tender.
  7. Serve hot with rice or bread and garnish with fresh coriander leaves.

Optional steps:

  1. Add chopped green chilies to the pan with the potatoes for a spicier flavor.
  2. Add grated or minced ginger and garlic to the pan before adding the yogurt mixture for extra flavor.
  3. Add chopped tomatoes to the pan with the potatoes for a tangy flavor.


  • You can adjust the number of spices according to your taste preference.
  • optional ingredients are not necessary but can be added for additional flavor and taste.

Tips and variations:


  • Make sure the potatoes are fully cooked but not overly soft or mushy. This ensures that they keep their shape in the dish.
  • For a creamier texture and richer flavor, use full-fat yogurt.
  • If the gravy is too thick, add more water to thin it out to the consistency you prefer.
  • Depending on your taste, adjust the number of spices.
  • You can make the dish healthier by using low-fat yogurt and reducing the amount of oil used.


  • Dahi aloo can be made with a variety of vegetables, including cauliflower, peas, and carrots. Simply replace the potatoes with your favorite vegetable.
  • To make a vegan version, substitute plant-based yogurt or cashew cream for dairy yogurt.
  • Remove the red chili powder and replace it with turmeric powder and garam masala powder for a non-spicy version.
  • Add a few tablespoons of cream or cashew paste to the dish for a richer flavor.
  • You can also season the dish with Kasuri methi (dried fenugreek leaves) or amchur powder (dried mango powder).
  • If you want a thicker gravy, whisk together some cornflour or chickpea flour with the yogurt before adding it to the pan.

Serving Suggestions:

Dahi aloo can be served as a main course or as a side dish, depending on your taste. Dahi aloo is a versatile dish that can be served in a variety of ways, so get creative with your serving ideas.

  • Dahi aloo goes well with steamed rice or jeera rice when served hot. To round out the meal, serve with a side of papad or pickle.
  • Serve with bread: Dahi aloo complements Indian bread such as naan, roti, or paratha. It goes well with toasted bread or dinner rolls.
  • Dahi aloo can be served as a side dish with other Indian curries such as dal or chana masala.
  • Serve as a snack or appetizer by spooning dahi aloo onto small plates and garnishing with fresh coriander leaves and a sprinkle of chaat masala.
  • Toppings can be changed to suit your tastes, such as adding fried onions, green chilies, or lemon juice to the dish.


Q: Can I use any type of potatoes to make dahi aloo?

Asn: Yes, you can use any type of potato you want. However, it is best to use firm potatoes that retain their shape after boiling.

Q: Is dahi aloo a vegetarian dish?

Ans: It is a vegetarian dish because it contains no meat or meat products. However, some recipes may contain ghee, which is clarified butter, and thus are not vegan-friendly.

Q: Can I use Greek yogurt instead of regular yogurt?

Ans: Yes, you can substitute Greek yogurt for regular yogurt. However, because Greek yogurt is thicker than regular yogurt, you may need to adjust the amount of water to achieve the desired consistency.

Q: Can I make dahi aloo ahead of time?

Ans: Yes, you can make dahi aloo ahead of time and refrigerate it for up to 2-3 days. However, the gravy may thicken over time, so you may need to thin it out with water before reheating.

Q: Can I freeze dahi aloo?

Ans: Dahi aloo should not be frozen because yogurt does not freeze well and may change texture after thawing.

Q: Can I make dahi aloo without oil?

Ans: Yes, you can make dahi aloo without using oil by using a nonstick pan or by sautéing the cumin seeds and potatoes in a little water. However, without the addition of oil, the dish may not be as flavorful.


  • Calories: 210-250 calories
  • Fat: 10-12g
  • Carbohydrates: 25-30g
  • Protein: 6-8g
  • Fiber: 3-5g
  • Sodium: 500-700mg

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