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Dahi Aloo (Potatoes in a Creamy Savoury Curry Sauce)

Updated on December 15, 2011

If you love Indian food but are afraid to try cooking it, try this recipe. It'll knock your socks off and its so easy to prepare. Dahi aloo, which translates to potatoes (aloo) in a yogurt or curd (dahi) curry sauce is a tangy and spicy treat.

This dish, being easy to prepare and quick to serve, is considered one of India's chaat dishes and is immensely popular. Chaats are considered savory snack foods served from roadside stalls or carts. Given its richness, its a good food to serve upon breaking a fast. I personally just can't get enough of it any time served with roti or rice!

Approximate nutritional information based on a 1 cup serving*:

Calories: 119; Sodium: 20 mg; Total Fat: 3 g; Potassium: 645 mg; Saturated: 2 g; Total Carbs: 21 g; Polyunsaturated: 0 g; Dietary Fiber: 2 g; Monounsaturated: 1 g; Sugars: 4 g; Trans: 0 g; Protein: 4 g; Cholesterol: 5 mg; Vitamin A: 16%; Calcium: 5%; Vitamin C: 215%; Iron: 7%.

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Serves 4. Preparation time: approximately 30 minutes


6 medium or 4 large potatoes

2 cups curd or plain yogurt

2 tablespoons oil

1 medium onion, finely chopped

2 to 3 green chili peppers, finely chopped

2 to 3 large cloves of garlic, minced

1 inch of fresh ginger, minced

1/2 tsp red pepper

1/2 tsp tumeric

1/2 tsp garam masala

salt to taste

1 fresh bunch of corriander leaves (cilantro)


The first step is to score the skins and boil the potatoes whole. I do this in a pressure cooker and allow 6 whistles. When the potatoes are soft allow them to cool and peel. Cut them into small, bite-sized cubes, or if you prefer, you can also simply crush the potatoes into large crumbles. I prefer the cubes.


In a small wok (khadia) or skillet heat the oil and add the vegetables (except the cilantro) and fry until browned. Remove the pan from the heat and allow it to cool down. Slowly stir in the curd or yogurt. (If using curd, it should blended until it has a smooth consistency before adding.) Add all the spices EXCEPT FOR THE SALT and reheat the sauce on medium heat. When the gravy is bubbling add the potatoes and salt. (Adding the salt last and keeping the heat low keeps your gravy from breaking.) Reduce the heat to low, cover and simmer for about 10 to 15 minutes. Toss in the fresh cilantro just before serving.

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