Dahi Wale Aloo is a flavorful potato curry made with yogurt. This quick and easy Indian potato curry is tangy and spicy, perfect for a fast/ vrat meal! Also, this is cooked with very basic spices.
Jump to:
- Debjani's Note
- Variations of Dahi Wale Aloo Recipe
- Vrat Ki Dahi Wale Aloo
- Instructions
- Top tip
- Related Recipes with Potatoes
- Pairing
- Recipe Card
- No Onion No Garlic Recipes
- Have you tried the Vrat ki Dahi Wale Aloo recipe from Debjanir Rannaghar!
- Here's the no-onion no-garlic Dahi Wale Aloo recipe Pin for your Pinterest Board
Debjani's Note
I've made Indian potato and yogurt curry many times, and every version has been delicious! While they sometimes vary in color and texture, I'm excited to share my absolute favorite recipe.
This particular no onion no garlic potato curry recipe is one I love, inspired by a former colleague from North India. I was immediately drawn to the simple preparation and the wonderful depth of flavor in her version.
I love playing around with recipes, taking bits and pieces and changing them to suit what I like. But I always end up making this one recipe again and again. It just has the perfect mix of tartness, a little heat, and a smooth creaminess that makes it so good.
Variations of Dahi Wale Aloo Recipe
This humble potato dish is known by many names, like Dahi Aloo or Dahi Aloo Ki Sabzi ("Potato Curry with Yogurt"), showing just how popular and adaptable it is. What's really special is that it's often made as Vrat wale Dahi Aloo, meaning it's perfect for Hindu fasting periods.
Vrat Ki Dahi Wale Aloo
Here's a little thing: a simple swap can transform this Dahi Aloo recipe into a perfect Vrat-friendly dish! Just replace your regular salt with Sendha Namak, or rock salt.
What makes a recipe suitable for Vrat, you ask? Is it simply the absence of onion and garlic? Not quite. India's diverse culture means customs vary across regions. Generally, a Vrat recipe avoids onion and garlic, uses Sendha Namak, and excludes certain ingredients, especially animal protein. While this might differ in Bengali cuisine, where fish or meat may be offered to deities, that's a topic for another time. For now, let's enjoy this basic and delicious potato curry!
This Dahi Wale Aloo recipe is incredibly versatile! It's perfect for a fast weeknight dinner, a tasty addition to your Indian plate, or even a dish you can enjoy during a religious fast, as it avoids onion and garlic. You'll be surprised at the amazing flavors you can create with just a few simple ingredients!
Instructions
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First, wash the potatoes well. Then, pressure cook them with a pinch of salt until you hear one whistle. Turn off the heat and let the pressure release completely on its own. Carefully open the cooker and take out the boiled potatoes. Peel potatoes.
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Cut each potato into roughly 8-10 large pieces. Next, coarsely chop the tomato and finely chop the green chilies.
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Now, heat ghee in a kadhai.
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Once hot, add the dry red chilies, cumin seeds, and asafoetida (hing). Sauté for about a minute until fragrant.
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Add the chopped tomatoes and ginger paste, cooking until the tomatoes soften and the raw smell of ginger disappears, around 2 minutes. The ghee should start separating from the sides.
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Stir in chopped green chilies, coriander powder, turmeric powder, red chili powder, and salt. Cook on low heat for another 2 minutes.
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In the meantime, whisk the yogurt until it's smooth. Add the yogurt to the pan, mixing continuously to prevent curdling.
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Finally, pour in 2 cups of water and stir everything together.
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Then, add potatoes and gently stir in the remaining ingredients. Let everything cook for about 5-6 minutes, allowing the sauce to thicken slightly. Your creamy Dahi Wale Aloo is now ready to enjoy!
Top tip
As the potatoes cook in the gravy, mash a few pieces to thicken the sauce. Then, add the remaining boiled potatoes. This mashed potato trick gives the curry a wonderful body. To prevent the yogurt from curdling when added to the hot pan, try mixing it with a spoonful of whole wheat flour for the everyday version of Dahi Wale Aloo. If you're making it for a fast./ Vrat, use kuttu ka atta instead.
Related Recipes with Potatoes
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this potato curry:
Recipe Card
Dahi Wale Aloo | Vrat Ki Dahi Aloo Sabzi
Ingredients
- 100 ml plain dahi / yogurt / plain curd
- 4 Potatoes big
- 1 Tomato big
- 2 Green Chilies
- 1 tablespoon Ginger Paste
- 2 tablespoon Ghee or oil
Spices
- 3 Dry Red Chili
- 1 teaspoon cumin seed
- 1 teaspoon asafetida/ hing
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt replace it with senda namak or rock salt to make vrat ki dahi aloo
Instructions
- For this recipe, I like to use large potatoes. Start by giving them a good wash, then pressure cook them with ¼ teaspoon of salt until the pressure cooker whistles once. Turn off the heat and let the pressure release completely on its own.
- Carefully open the cooker and take out the potatoes. Once they're cool enough to handle, peel them and cut each potato into 8-10 large chunks.
- Next, roughly chop your tomato. Cut the green chilies into small pieces as well.
- Now, heat ghee in a kadhai or deep pan.
- When the ghee is hot, add the dry red chilies, cumin seeds, and a pinch of asafetida (hing). Let this sizzle for about a minute until fragrant.
- Add the chopped tomatoes and ginger paste, cooking until the tomatoes soften and the ginger loses its raw smell, which should take around 2 minutes. You'll notice the ghee starting to separate from the mixture at this point.
- Stir in the coriander powder, turmeric powder, red chili powder, and salt.
- Cook on low heat for another 2 minutes, stirring constantly.
- In a separate bowl, whisk the plain yogurt or curd until it's completely smooth.
- Keep 2 cups of water nearby.
- Now, add the smooth yogurt to the pan and quickly mix it in to prevent curdling.
- Pour in the 2 cups of water and stir to combine everything.
- Gently add the boiled potatoes. As you add them, take two or three pieces and lightly mash them into the gravy. Then, add the remaining potatoes whole.
- Let the mixture simmer for about 5-6 minutes, allowing the gravy to thicken slightly.
- Your Dahi Wale Aloo is now ready to enjoy!
Notes
- If you're preparing this dish for a fast (vrat), simply substitute regular salt with senda namak, also known as rock salt.
- To make a lower-calorie version, you can replace ghee with oil.
- Adjust the number of chilies according to your preference for spice.
- Yogurt or curd tends to separate during cooking, so it's essential to whisk it until smooth beforehand. If you're concerned about curdling, mix 1 tablespoon of whole wheat flour with the yogurt for the regular version, or use kuttu ka atta or rajgira atta for the vrat version. The flour helps prevent the yogurt from curdling.
Nutrition
No Onion No Garlic Recipes
- Bengali Niramish Khichuri (also known as Bhoger Khichuri | Bengali Khichuri)
- Bhoger Niramish Paneer Phulkopi Aloo Motorshuti diye (also known as Bengali No Onion No Garlic Paneer Recipe)
- Choddo Shak Recipe (also known as Bhoot Choturdhoshi Special Bengali 14 Greens - Choddo Shaak)
- Phulkopir Rosha (also known as Bengali Gobi Rassa)
- Paneer er Dalna (also known as Niramish Paneer Er Torkari)
- Neem Begun (also known as Stir-fried Neem leaves and Eggplant)
Have you tried the Vrat ki Dahi Wale Aloo recipe from Debjanir Rannaghar!
Please inform me of your experience, and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the no-onion no-garlic Dahi Wale Aloo recipe Pin for your Pinterest Board
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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