Dahi wala aaloo (Potato in curd gravy)



  1. Beat the curd properly by hand blender or spoon, make it  smooth.
  2. Cut the tomato and green chilly in very small pieces.
  3. Boil/ microwave the potatoes.
  4. Peel and crush the potato with hand, so that we get the uneven shape of potato.


  1. Take kadhai, heat ghee till smoke appears.
  2. Add cumin seed, asafetida powder and sputter it for few seconds.
  3. Add ginger and tomato and stir it.
  4. Fry this on lower flame till liquid dries up.
  5. Add salt, turmeric powder, chili powder and coriander powder.
  6. Fry till tomato is done and ghee separates from the masala.
  7. Add one cup of water and let it boil for 2 minutes.
  8. Add crushed potatoes and boil it.
  9. Add beaten curd slowly at low heat.
  10. Stir continuously and bring it to boil.
  11. Put off the flame and decorate with green coriander leaf.

Note: don’t heat curd mixture too long.

Serve hot.with plane poori or Palak poori.


CC BY-NC-SA 4.0 Dahi wala aaloo (Potato in curd gravy) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Comments are closed.