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Dahi Walle Aloo (Lightly spiced Potatoes in a tempered Yoghurt Curry)

Dahi Walle Aloo, a Lightly spiced Potatoes in a tempered Yoghurt Curry is perfect for the summer meals. To be had with paranthas or pooris, it makes the Sunday brunch complete. It is also a must for Holi lunch in most parts of UP.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 4 servings


  • 5 potatoes large Boiled
  • 1/2 cup curd Sour
  • 1 inch ginger Sliced
  • 2 tsps ghee
  • 2 chilly Green slit
  • 1/4 tsp heeng
  • 1/2 tsp Jeera seed
  • to taste salt
  • 1/2 tsp turmeric powder
  • 1/4 tsp chilly Red powder
  • 1/2 tsp chaat masala
  • coriander leaves for garnish


  • Lightly smash the boiled potatoes or chop in rough pieces. You can use baby potatoes as well. Just increase the quantity to about 12 baby potatoes
  • Whisk together curd with one glass of water to make thin buttermilk. Keep aside
  • In a heavy bottom kadhai, heat ghee and when medium hot add heeng and sautee for one minute till brown. Add jeera seeds and sautee further till they are lightly browned. Add green chillies and fry further for 30 seconds.
  • Add the chopped/smashed/mashed potatoes and fry for about 2-3 minutes till they start browning
  • Add salt, turmeric powder along with the buttermilk (if you are afraid that curd with break, add a tsp of maida to curd while whisking) on a low flame constantly stirring. Once it comes to boil, reduce flame and cook further for 2 mins. Switch off the flame and add chilly powder, chaat masala. Garnish with coriander and serve with paranthas or pooris.


And guess what?You can also make this with arbi, I tried it last week and it was totally brilliant.
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