Dahi Wale Aloo

Aloo Dum with Curd Gravy or Dahi Aloo, as the name suggests has potatoes and curd as the core ingredients. It has a very creamy texture and a subtle taste. To give some volume to the base I have used some coarsely crushed roasted peanuts. It adds a nice texture and a nutty aroma to the dish.

I have used oil for the recipe but you may use both ghee and oil or just ghee to add flavour, the choice being absolutely yours.  Also make sure that sure that that curd is fresh otherwise the gravy might become too sour also chances of its getting curdled is more.

I hope you like this version of Aloo Dum.


Dahi Wale Aloo Recipe

Preparation time: 15 minutes
Cook time: 20 minutes
Yield: Serves: 4


  • Potatoes:  4-5 Medium Sized or 10-15 Baby Potatoes
  • Fresh Curd: 4 tablespoon
  • Peanuts: 4 tbsp, coarsely crushed
  • Ginger: ½ tablespoon grated
  • Garlic paste: ½ tablespoon
  • Kashmiri Red Chilli Powder: 2 tablespoon
  • Garam Masala Powder: 1 tablespoon
  • Bay Leaf: 2
  • Green Cardamom: 4
  • Clove: 2
  • Cinnamon: 1” stick
  • Fresh Coriander Leaves: 1 tablespoon chopped (optional)
  • Oil/Ghee: 2 tablespoon
  • Salt: As Per Taste
  • Sugar: ½ teaspoon (optional)


  1. Boil, peel and make cut the potatoes in big pieces.
  2. Heat oil in a pan and fry the potatoes just light brown, drain out and keep aside.
  3. In the same oil, add bay leaf, cardamom, clove and cinnamon. Let them crackle.
  4. Now add the ginger-garlic paste and sauté for 2-3 minutes.
  5. Add the chilli powder and coarsely crushed peanuts, sauté for a few minutes.
  6. Add the smoothly beaten curd to it.
  7. Add Garam masala powder and green chillies and sauté till oil starts coming out of the masala.
  8. Now add the fried potatoes to the masala mix add salt, sugar and water as per requirement.
  9. Cook it for a few minutes so that the potatoes get well coated with the masala and you get the desired consistency.
  10. Serve hot with Poori, Parathas or Chapatti.