Dahi Aloo is a delicious and easy to prepare recipe of potatoes simmered in fresh curd and subtly flavoured with some basic Indian spices. Addition of curd not only lends a pleasantly sour taste to the dish but also makes it cool and comforting.

The ever popular potato finds its way into a variety of recipes and is an indispensable part of Indian cuisine. Dahi aloo is one of the simplest potato based Indian dishes.

This dish is many times said to have originated in Rajasthan, an Indian arid and desert state. In the past, low availability of green vegetables in the region, paved the way for a variety of novel and delicious dishes like dahi aloo.

Yogurt is the most important component of this dish, however, a lot of time when adding yogurt to the curry, it starts to curdle when it’s cooked.

To prevent this from happening, make sure that the curd is not added at a very high temperature. It’s best to either reduce the heat to a low simmer or completely turn it off before adding the curd.

You can then add the curd in small batches and keep stirring the mixture continuously till it comes to a boil. Then add salt in the end. If you are still having issues, mix 1-2 spoons of besan (gram flour) with the curd to help stabilize it.

Dahi Aloo goes can be eaten with any Indian bread or rice. However its combination with puri, lachcha paratha or plain paratha is just relishing.

Since it is extremely quick & easy to make, it’s a great recipe for breakfast and is loved by both children and adults alike.

To make dahi aloo at home, follow the detailed step by step recipe with photos posted below.