Dahi wale aloo ki sabji is a yogurt-based potato curry with simple ingredients and big flavours. This vegetarian recipe combines the tanginess of yogurt with mild spices into a light gravy, making it the perfect side dish for rotis, rice, or even some crispy puris.
I started cooking even before my teens. Initially, it was helping around with my mom. Then, as I grew, she started teaching me simple recipes to try on my own. This Dahi Aloo recipe is one of those.
Why You’ll Love Dahi Wale Aloo Ki Sabji
This dahi wale aloo is one of those Indian vegetarian recipes that is made in almost every household. And every family has their version with their unique twists and tweaks.
You wonder why it’s so popular? The answer lies in its simplicity. Here are some reasons why I have been making this potato curry for over 2 decades!
Whether you’re a beginner or a seasoned cook, this recipe is a breeze to make and delivers big on taste. So, grab those potatoes, whisk up some yogurt, and let’s get cooking!
- Minimal ingredients yet maximum flavour: You don’t need a fancy pantry for this one—just potatoes, yogurt, and a handful of everyday spices you probably already have.
- Quick and easy: From start to finish, this easy aloo ki sabji comes together in 30 minutes, making it a lifesaver for busy weeknights.
- No onion and garlic recipe: Perfect for those fasting days (think Navratri) or if you’re just avoiding the heavy stuff—it’s light yet satisfying.
- Creamy yet tangy: The yogurt gravy brings a velvety texture with a subtle zing that pairs beautifully with the earthy potatoes.
- Versatile pairing: Serve it with chapati, steamed rice, or puris. This simple dahi aloo recipe is super versatile.
Now, let’s get cooking this potato curry in yogurt gravy that’s about to become your new go-to!
Ingredients for Dahi Aloo ki Sabji
- Potatoes (Aloo): 2 medium-sized, boiled, peeled & cut into cubes
- Yogurt (Dahi): 1/4 cup (preferably fresh and thick, whisked smooth)
- Water: 1 cup (adjust for desired consistency)
- Ghee or Oil: 1 tablespoon (ghee adds a richer flavor)
- Cumin Seeds (Jeera): 1/2 a teaspoon
- Carraway Seeds (Shahi Jeera): 1/2 a teaspoon
- Asafoetida (Hing): A pinch
- Green Chilies: 2 nos. slit in halves (adjust as per taste)
- Ginger: 1-inch piece, grated
- Turmeric Powder (Haldi): ½ teaspoon
- Red Chili Powder (Kashmiri Laal Mirch): ½ teaspoon
- Coriander Powder (Dhania powder): 1 teaspoon
- Garam Masala: ½ teaspoon
- Salt: To taste
- Fresh Coriander Leaves: A handful, chopped (for garnish)
- Kasuri Methi (Dried Fenugreek Leaves): 1/2 teaspoon
- Sugar: A pinch (to balance the tanginess, optional)
Dahi wale aloo ki sabji recipe instructions
Step 1: Prep the potatoes
- Start by boiling your potatoes. Pop them into a pressure cooker with a bit of water and cook for 3-4 whistles until they’re tender but not mushy. Alternatively, boil them in a pot for 15-20 minutes.
- Once cooled, peel them and cut them into bite-sized chunks. You can lightly mash a few pieces later to thicken the gravy naturally
Step 2: Make the yogurt mix
- In a bowl, whisk the yogurt till it is smooth. Add some sugar to balance all the flavors of this dish
- Pour in 1 cup of water and stir it in. Set this aside for now.
Step 3: Make the aloo sabji
- Heat some oil in a pan. Temper it with whole spices such as black cumin seeds, cumin seeds, asafoetida, and bay leaf.
- As they splatter, add the ginger paste. Fry it for the next 2-3 minutes before adding the boiled potatoes. Give it a nice stir. Keep the heat on medium-high.
- In a small mixing bowl, mix the cumin powder, coriander powder, garam masala powder, and turmeric powder in 2 tablespoons of water and make it into a smooth paste. Add this to the fried potatoes and give them a good mix so that they are coated nicely
- Add salt and chillies, and very gently pour the whisked yogurt or curd while stirring continuously. Do this while keeping the heat on low. This prevents curdling and keeps the gravy smooth.
- If you are a fan of kasuri methi, then rub some between your palms and sprinkle it over the curry. Cover the pan with a lid and let it simmer for the next 4-5 minutes.
- Turn off the heat, sprinkle those fresh coriander leaves on top, and give it one last stir.
Top Tips
- Prevent Yogurt Curdling: Always whisk the yogurt well, use low heat when adding it, and stir constantly until it blends into the gravy.
- Fresh Yogurt is Key: Homemade curd works best for that creamy texture and tangy kick. I have a detailed recipe on how to make homemade yogurt perfectly every time.
- Thicken the Gravy: Mash a couple of potato cubes in the gravy to thicken the consistency of the gravy
Recipe variations
This vegetarian aloo ki sabji is quite versatile. As I said before, every family has their recipe. My mom makes it in a particular way, while I prefer it differently. So here are some ideas to get you going.
- Rajasthani Twist: You can add some gram flour or besan along with kasoori methi in the oil while preparing the base of the gravy. In the end, you can top it with a final tadka of ghee, hing, and dried red chilli.
- Punjabi Style: Prepare the sabji gravy using finely chopped onion, garlic, and tomato for some richness.
- Fasting-Friendly: Skip some of the ingredients from this recipe, such as mustard oil, hing, turmeric powder, coriander powder, and garam masala powder. Instead, you can use groundnut oil or ghee for cooking and use rock salt (sendha namak) for a Navratri vrat-approved version.
- Add Veggies: If you are looking to boost the nutritious value of the dish by adding veggies, then you can go with some peas, diced carrots, and chopped spinach.
Serving suggestions
- Roti or Chapati: Soft and warm, simple roti or chapati can be the perfect everyday meal
- Puri or Luchis: I believe Poori-Aloo ki Sabji is a classic combination for a traditional North Indian vegetarian breakfast meal.
- Jeera Rice: If you are a rice lover, then some jeera rice is always an answer to it.
- Paratha: I know some people prefer parathas over chapatis (read my husband)—this dahi wale aloo ki sabji also pairs perfectly with parathas.
More easy potato recipes
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Dahi wale aloo ki sabji is a yogurt-based potato curry with simple ingredients and big flavours. This vegetarian recipe combines the tanginess of yogurt with mild spices into a light gravy, making it the perfect side dish for rotis, rice, or even some crispy puris.
- 2 Potatoes – Boiled Peeled & Cubed
- Refined Oil to cook
- ½ tsp Shahi-jeera or Black Cumin
- ½ tsp Jeera or Cumin
- 1 Bay Leaf
- A Pinch of Asafoetida
- 2 Green Chilies – slit in halves
- 1 tbsp Ginger Paste
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- ½ tsp Turmeric Powder
- Salt to taste
- ½ tsp Garam Masala Powder
- 2 tbsp Yoghurt or Hung Curd Dahi – beaten
- Heat some oil in a pan. Temper it with Black Cumin Seeds, Cumin Seeds, Asafoetida and Bay Leaf.
As they splatter, add the Ginger paste. Fry it for next 2-3 minutes before adding the boiled Potatoes. Give it a nice stir. Keep the heat in Medium-High.
Mix the Cumin Powder, Coriander Powder, Garam Masala Powder and Turmeric Powder in 2 Tbsp. of Water and make it into a smooth paste. Add this to the fried Potatoes. Mix everything well.
Add Salt, Chilies and the beaten Yogurt or Curd. Mix everything well. you may notice that the Yogurt has started curdling, but don't worry. Cover the Pan with a lid and let it simmer for next 4-5 minutes.
Serve hot
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