Potato in Curd Gravy

June 8, 2011

This recipe consist of potatoes combined with a creamy yogurt gravy. This is also called as dahiwale aloo. It goes well with puri, paratha, roti and rice.


  • 3 medium. potatoes boiled and peeled
  • 1 cup beaten curd or yogurt
  • 1 tsp. red chilli powder
  • 1 tsp. salt
  • 1/2 tsp. coriander powder
  • 1/4 tsp. turmeric powder
  • 1/4 tsp. garam masala
  • 2 pinches asafoetida
  • few curry leaves
  • 1 tbsp. coriander leaves chopped
  • 1 1/4 cup water
  • 1/2 tsp. ginger
  • 1/2 tsp. garlic grated
  • 2 green chillies slited
  • 1 tsp. cumin seeds
  • 1 tsp. mustard seeds
  • 1/4 tsp. wheat flour
  • 1 tbsp. oil


  1. Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
  2. Mix all the dry masala in 1/4 cup of water.
  3. Heat oil and in a pan.
  4. Add the seeds (cumin and mustard). When they starts spluttering, add ginger-garlic, chilli and curry leaves.
  5. Add the masala mixture and fry for 2 minutes.
  6. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
  7. Add the remaining water and all the potato and flour. Stir well.
  8. Boil and simmer for 10 minutes or till gravy thickens.
  9. Garnish with chopped coriander.
  10. Serve hot with thin wheat chappaties and plane rice.

Making time: 30 minutes.
Makes for: 4
Shelf life: Best fresh


Photo courtesy by Soma .R


A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog. I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking. Follow me on my journey..

Puja Darshan

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