Growing up, we had this dahi aloo so much. It was one of our favorite potato curries. Simple dahi aloo tasted best with the ghee-laden roti. My mom used to make this in ghee, and I still love the aroma which filled our home. When I started cooking this curry in my kitchen, the frequency got less, but the love for this tangy curry was the same intensity. I love how the simple flavors create a party inside your mouth. Asafoetida and ginger make this curry just finger-licking good. If you have not tried this recipe /curry yet, it’s high time you should make it.
Ingredients needed for Dahi Aloo?
Aloo/Potato-If you are using baby potatoes, slice them in half after boiling, and if potatoes are big, cut them into 4 or 8 parts, depending on the size of the potato. (after cooking till fork tender) Yoghurt/Dahi/Curd-You can use any yogurt for this recipe. Homemade curd, store-bought plain yogurt, or greek yogurt, or if you are vegan, use any vegan yogurt. Aromatics and spices-Grated fresh ginger or ginger paste, turmeric powder, coriander powder, Kashmiri red chili powder, dry red chili, asafoetida powder, salt, and green chilies. You can use ghee or avocado oil, depending on your preference. Mustard oil will also work here. Cumin seeds and red chili /green chili will temper the curry.
Points to remember-
Stir continuously while pouring the yogurt spice mix will prevent the curdling of yogurt. Keep the flame low and stir till it starts to boil. This step is crucial for any yogurt /curd gravies.
My popular potato curries,
Dum Aloo/Dum Alu Aloo Matar/Potatoes & Peas Curry Aloo Baingan/Potato Eggplant Curry Kashmiri Dum Aloo Garlicky Potato Spinach Curry
How to Make Dahi aloo in Instant Pot?
For the Instant pot recipe, skip the part about boiling the potatoes. You can use peeled potatoes. However, if you have cooked potatoes, feel free to use them. Please turn the saute button on the Instant pot when it displays hot, and add oil/ghee. Add cumin seeds, asafoetida, and green chilies to the pot. Saute for 30 seconds. Add chopped potatoes to the pot and cook for 1 minute. They will look golden brown after one minute, or saute them for one more minute. Take a big bowl, and whisk the yogurt with all the spices except salt. Make a lump-free batter. add water and this yogurt spice mix to the Instant pot. Stir this around the pot continuously till it starts to boil. Add salt and mix it once more. Cover the lid. Cancel the saute mode. Now switch n the pressure cook mode and cook for 3 minutes on high pressure. Then turn off the Instant pot. Let it cool naturally before opening the lid. Remove the curry to a serving bowl. Take a small pan and heat it /. Add oil/ghee to it . Add cumin seeds, dry red chili, and red chili powder when it’s hot. Pour it over the dahi aloo curry. Serve it hot with any Indian bread or rice. Enjoy.
