Dahi Wale Aloo

What’s the soul connection between rains and deep fried food? Come monsoon & we crave for pakoras, fried papad, samosa, kachori, chhole bhature, pooris etc! Oh damn, I’m salivating already & I just has breakfast! Fried stuff has always been comfort food for me because I’ve literally been raised on it. Paranthas slathered with safed makkhan (white butter) for breakfast, poori aloo for lunch & a light dinner of dal, phulkas & pyaaz pakorasΒ πŸ˜† was a common occurrence while I was growing up. I guess I’ll just blame my cravings on my Punjabi-yat  😜
Things have changed now. The husband isn’t terribly fond of deep-fried food (not because he’s health conscious or anything), & S is following suit Β πŸ™„ But that doesn’t stop me from frying an occasional batch of aloo-pyaaz-mirch pakoras to go with shaam ki chai or chhole bhature as sunday indulgence. And then I eat & then I feel guilty but then I eat again & everything becomes magically alright 😁
There’s a variety of aloo sabzis that we like to eat with pooris. The Dahi Wale Aloo is one of them. They’re tangy, spicy & the gravy mop really well with puffed-up pooris! Plus, it’s monsoon here already & we have a good excuse to binge on deep-fried goodness πŸ˜‹ Try na!

Dahi Wale Aloo

Course: MainCuisine: IndianDifficulty: Medium


Prep time


Cooking time



A tangy gravy made with boiled potatoes & yoghurt. Pairs excellently with hot pooris!


  • Potatoes: 500gms; boiled & broken roughly by hand

  • Yoghurt: 3tbsp; sour & whisked

  • Onion: 1 large; finely chopped

  • Green chilli: 2; minced

  • Ginger garlic paste: 1tbsp

  • Jeera (cumin seeds): 1tsp

  • Heeng (asafoetida): A pinch

  • Turmeric: 1tsp

  • Red chilli powder: 1tsp

  • Coriander powder: 1tsp

  • Jeera powder: 1tsp

  • Garam masala: 1/2tsp

  • Coriander leaves: A handful; finely chopped

  • Oil

  • Salt to taste


  • Take the yoghurt in a bowl & add the dried spices (turmeric, red chilli powder, cumin powder, coriander powder) to it. Whisk well to combine.
  • Take oil in a kadhai. Add the heeng & jeera. Once it crackles, add the minced green chilli & cook for a few seconds.
  • Now, add the chopped onions & fry them for 4 minutes. When they turn golden, add the ginger garlic paste. Cook till the raw smell of the ginger-garlic goes away.
  • Now add the yoghurt that’s whisked with spices. You have to stir vigorously after adding the yoghurt to avoid splitting.
  • Cook the mix for about 5 minutes. The yoghurt should combine well with the onion-ginger-garlic melange. Once it starts leaving oil on the sides, you will know that the base is ready.
  • At this stage add about 2 cups of hot water, salt to taste & let the gravy come to a boil.
  • Now add the boiled potatoes and let the gravy boil once again. Once done, reduce the flame to low & cover and simmer the gravy for 10-12 minutes.
  • Now add the garam masala powder to the gravy & mix well. Check for seasoning. Garnish with fresh chopped coriander. Serve hot with garma-garam pooris πŸ˜‹


  • Make sure the yoghurt is at room temperature when you use it. This will avoid it from splitting in the gravy.
  • You can fry the boiled potatoes before adding them to the gravy. This adds a richer touch.

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