How to make Dahiwale Aloo - Potatoes cooked in yogurt gravy.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Yogurt (दही), Potatoes (आलू)

Cuisine : Uttar Pradesh

Course : Main Course Vegetarian

Dahiwale Aloo Recipe Card

Dahiwale Aloo

The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

For more recipes related to Dahiwale Aloo checkout Dahi Bhindi, Dahi Bhindi, Dahi Ki Sabzi, Dahi Wali Arbi . You can also find more Main Course Vegetarian recipes like Green Vegetable Curry Thai Style, Green Vegetable Stir Fry, Ambat Batata, Shalgam Aur Matar Ki Subzi.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Dahiwale Aloo Recipe

  • Yogurt whisked 2-3 tablespoons

  • Potatoes boiled 3-4 medium

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Oil 2 teaspoons

  • Cumin seeds 1 teaspoons

  • Asafoetida a pinch

  • Green chillies broken 3

  • Sugar a pinch

  • Lemon juice 1 teaspoon

  • Fresh coriander leaves chopped 3 tablespoons


Step 1

Crush the potatoes and place in a bowl. Add salt, red chilli powder, turmeric powder, mix and set aside for 4-5 minutes.

Step 2

Heat oil in a non stick pan. Add cumin seeds and let them turn a light brown. Add asafoetida, green chillies and sauté for a little while.

Step 3

Add the potatoes and mix. Add 1 ½ cups water and mix. Add sugar, salt and lemon juice and mix.

Step 4

Cover and simmer for 2-3 minutes. Set aside to cool slightly. Add yogurt and mix. Garnish with coriander leaves and serve.