How to make Chowkey Dahiwali Aloo -

Relish this tasty preparation made of potatoes in a yogurt based gravy.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

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

Cuisine : Uttar Pradesh

Course : Main Course Vegetarian

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For more recipes related to Chowkey Dahiwali Aloo checkout Dahi Bhindi, Dahi Bhindi, Dahi Ki Sabzi, Dahi Wali Arbi . You can also find more Main Course Vegetarian recipes like Jain Enchiladas Baked Mushrooms With Nutty Oat Stuffing Paneer Jalfrazie Eggplant Roll

Chowkey Dahiwali Aloo

Chowkey Dahiwali Aloo Recipe Card


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.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sour

Ingredients for Chowkey Dahiwali Aloo Recipe

  • Yogurt 1 cup

  • Potatoes boiled, peeled and chopped 3

  • Oil 2 tablespoons

  • Asafoetida 1/4 teaspoon

  • Cumin seeds 1 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Dry red chilies broken 3-4

  • Ginger finely chopped 2 inch pieces

  • Garlic crushed 8-10 cloves

  • Refined flour (maida) 1 teaspoon

  • Onion finely chopped 1

  • Coriander seeds roasted and crushed 2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Dry mango powder (amchur) 1/2

  • Salt to taste

  • Fresh mint leaves 25-30 for garnish


Step 1

Heat oil in a non stick kadai. Add asafoetida, cumin seeds, mustard seeds, red chillies and sauté. Add ginger and sauté. Lightly crush garlic, add and sauté.

Step 2

In a bowl, whisk yogurt, refined flour and 2 cups water till smooth. When garlic gets lightly browned, add onion and sauté till lightly coloured. Add coriander seeds and mix.

Step 3

Add turmeric powder, dried mango powder and mix. Add yogurt mixture and cook on low heat, stirring continuously.

Step 4

When the mixture comes to a boil, add potatoes and mix.

Step 5

Add salt and mix. Add most of the mint leaves and mix.

Step 6

Garnish with the remaining mint leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.