Dahi Aloo/Potato curry/Dahi wale aloo in curd is one of the most popular and easiest vegetarian curry. Potato is one of the most widely and popular vegetables commonly found in all the homes.
Some other popular curries on the blog are
- Bharwan baingan/Stuffed brinjal
- Shahi Paneer
- Palak Paneer
- Chole masala
- Lobia broccoli curry/Black eyed peas curry
- Split Moong dal
- Pav Bhaji
We all make potato curry in various ways, some like it dry some like it with gravy. This curry is a regular and simple curry with a little twist of tangy flavours. Yogurt adds a nice creaminess and tanginess in the curry and is a perfect combination on a warm day. With a very refreshing taste this curry is the most favourite simple recipes of all. some popular yogurt recipes on the blog are kiwi lassi, mango yogurt pilaf, spinach khandvi, Eggless vanilla sponge.
Most importantly potato is versatile and has a good shelf life. With the pairing of parathas dahi aloo are the best. These also taste delicious with rice, bread, rotis. Kids love it , and can hog on it….super simple to make and extremely delicious. Aloo paratha, pav bhaji, vada pav are few other recipes with aloo/potato on the blog.
With just a few ingredients found easily in your kitchen this curry can be made very quick in your instant pot too. Check IP instructions below. If making it on a stove top just boil some potatoes, dice some onions and tomatoes and swirl in some yogurt with spices.
Let’s check out the recipe.
Dahi Aloo/Potato curry in yogurt
Ingredients
- 3 large potatoes
- 1 small onion diced
- 1 small tomato diced
- 2 cloves garlic minced
- 4 curry leaves (optional)
- 4 tbsp non flavoured yogurt /curd / Vegan Yogurt
- Oil
- 1 tsp Mustard and cumin seeds
- 1 tbsp coriander powder
- salt to taste
- Coriander to garnish
Instructions
Instant Pot dahi aloo
- Set IP on saute mode and when heated saute onions, tomatoes and garlic for about 2 minutes in oil.
- Now whisk some yogurt and keep stirring
- Add the spices and stir well along with water and give it a boil.
- Add the diced uncooked potatoes and salt.
- Set the IP on manual or pressure cook mode and cook for about 10-12 minutes on high and upon beep cancel and pressure release.
- *If using boiled potatoes then set on high for 2 minutes , cancel and pressure release.
Dahi aloo In a pan/kadhai
- Clean , peel and dice the potatoes and keep them in cold water. (To avoid blackening)
- In a pan heat 2 tablespoon oil. Crack about 1/2 teaspoon mustard seeds and cumin seeds.Crack some curry leaves if you like. And saute the garlic.
- Now sautee the diced onions until transparent.Toss in some diced tomatoes and cook until soft.
- Now in a separate bowl whisk the yogurt. Add red chilli powder, Turmeric, coriander powder, cumin powder to it and whisk well.
- Now pour this spiced yogurt in the pan and whisk it continuously.Do not stop whisking as the tomatoes may spoil your curd and curdle.
- Now the sauteed mixture will start leaving oil which is the sign that it is well cooked.Pop in the diced potatoes and mix well. (Without water)
- Now add 2 cups of water and stir it well. Add salt as per taste.Allow the curry to cook with the lid on for about 15-20 minutes or until the potato is soft cooked.
- Garnish with coriander and serve it with your choice of bread. We love this curry with phulkas, parathas, palak puri, plain puri, rice , pulav, palak thepla or even white bread.
Notes
- You can use boiled potatoes and save your cooking time. I did it!
- Remember to stir the curry continuously while pouring yogurt or it may curdle.
- Use raw potatoes for IP
- Vegans can skip the yogurt part and add the spices directly in the saute or use vegan yogurt.
If you like and try this recipe do write reviews in the comment section below.
You can also email me at veggie.bites.2020@gmail.com
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