Dahi Aloo

Dahi Aloo or Potatoes in Yogurt Gravy is pure Indian comfort food. It is a simple, easy to make curry that is perfect served mid week. Boiled potatoes are simmered in a quick finger-licking garlic and yogurt sauce.

YOGURT AND POTATO CURRY

This Dahi Aloo is a specialty of my Dads. My Mum taught him to make this curry years ago when she was going to be out for the evening and left the dinner to him. Since then, this is one of his go-to curries.

The simplicity of this recipe is that the potatoes are already boiled so less cooking is required at a later stage. The gravy is simple with only a few easy-to-find ingredients required.

This recipe has slight differences from other Dahi Aloo recipes out there because it does contain garlic in the sauce. The garlic is mellowed out with the creamy yogurt and the two ingredients together are just phenomenal. It gives some depth to the curry rather than just basic ground spices.

The gravy has some resemblance to kadhi or gatte ki kadhi however this gravy has no besan or other thickeners.

Potatoes in Yogurt Gravy is:

✅A wonderful vegetarian curry

✅A gluten-free curry

✅An easy mid-week meal idea

✅A mild recipe that is suitable for children

Other potato recipes we love are:

Original Maru Bhajiya – crispy potato bhajiya are an East African Indian specialty. A must-make recipe!

Cardamom Potato Dauphinoise – The French heirloom, dauphinoise potato, has undergone a subtle Indian twist!

Three Layered Aloo Bread Pakoda – It is one of the most popular Pakoda dishes that can be relished in over the weekend or by having guests.

INGREDIENTS FOR DAHI ALOO

Potatoes – we have used red potatoes that we have pre-boiled. We boiled the potatoes with the skin and then peeled and cut after.

Yogurt – we have used plain whole yogurt. Whole milk yogurt gives a creamier and milder taste. Low-fat yogurts have a more tangy and sour taste

Ginger, garlic and green chilies – we have prepared a ginger and garlic puree and slit the green chillies. If you are making this recipe when fasting, leave out the garlic and see our recipe for Vrat Dahi Aloo below.

Oil – we have used olive oil. You can use oils that have mild or no flavour.

Mustard and cumin seeds – add mustard and cumin seeds to the tempering.

Curry leaves – Curry leaves provide the most amazing smell and taste. Do not skip curry leaves for this gravy

Spices – we have used red chilli powder, turmeric, ground cumin-coriander powder, and garam masala

Salt to taste

Freshly chopped cilantro/coriander leaves – to garnish with

WHAT ELSE CAN I MAKE WITH BOILED POTATOES?

Have some spare boiled potato left over? You can make a variety of recipes that also require pre-boiled potatoes. We like to make a large batch of boiled potatoes in our Instant Pot and use it for…

Gujarati Sabudana Khichdi

Aloo aur Pyaz Paratha

Aloo Peanuts Bhaji

Packed Potato Bhajiya

Ultimate Papdi Chaat

Bateta Vada

Air Fryer Punjabi Samosa

HOW TO PREVENT YOGURT CURDLING IN CURRIES

It is a common issue for yogurt to curdle when adding to sauces. Following these foolproof steps will definitely reduce the risk of a gravy that has split.

1. Whisk the yogurt (whole milk yogurt) before adding it to the masala/curry.

2. We always add yogurt to the curry once the curry is done and the heat is turned off. As soon as you add the yogurt, mix it immediately.

3. Heat curry again after 6-8 minutes once the yogurt is added

4. If you do end up adding the yogurt earlier, keep the curry on low heat and constantly stir. Add the salt at the end of the cooking once the heat is turned off.

Follow these steps and you will never see your yogurt curry curdling or splitting and without bits.

Other yogurt-based recipes we love all year round are Grandma’s Spring Onion Kadhi , Marwari Dum Aloo and Rose and Pistachio Puff Pastry Cream Horns

VRATWALE DAHI KE ALOO / POTATO CURRY FOR FASTING

If you fancy eating this dish during Navratri, Shravan or another vrat/fasting day, you can easily leave out the garlic and make a No onion no garlic Dahi Aloo as well.

Many don’t consume onion, garlic, red chilli, turmeric powder and mustard seeds, hing during fasts.

To make Dahi Aloo for Vrat:

1. Boil the potatoes, peel and cut or smash into small pieces.

2. Heat ghee add cumin seeds.

3. Once cumin seeds splutter, add slit green chilies and grated ginger.

4. Then add potatoes, mix well and cook on low heat. Beat the yogurt with a little water.

5. Add sendha namak, and mix well.

6. Turn off the heat, add beaten yogurt and freshly ground black pepper powder.

7. Sprinkle freshly chopped coriander, heat it again, and serve.

Other fasting recipes you can serve with vrat wale dahi aloo are farali palak poori and samo khichdi

WHAT TO SERVE WITH DAHI WALE ALOO?

HOW TO STORE DAHI ALOO?

HOW TO MAKE POTATO CURRY IN MILD YOGURT GRAVY STEP BY STEP

Get the exact measurements and complete ingredients list in metric and imperial from the recipe card below.

Dahi ke aloo can be made in less than 15 minutes if you have preboiled potato ready. We like to cook our potatoes in the Instant pot.

Add one cup water in the inner pot of Instant pot, place steamer.

Put potatoes and close the lid.

Cook the potatoes on HIGH for 3 minutes.

NPR 10 minutes, open the lid.

Remove the potatoes, let it cool slightly.

Peel the skin, cut and use it in the recipe.

IF YOU LIKE THIS RECIPE

DAHI ALOO | POTATOES IN YOGURT GRAVY

Ingredients

• 4 boiled potatoes peeled and cut 500g
• 3 green chilies slit open
• ½ cup yogurt + 3-4 tbsp water
• 3 tablespoon oil
• Salt to taste
• 2 teaspoon ginger-garlic puree
• 7-8 curry leaves
• 1 teaspoon mustard and cumin seeds
• pinch of Asafoetida hing
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• ¼ teaspoon garam masala
• 2 teaspoon ground coriander and cumin
• 3 tablespoon fresh cilantro/coriander

Instructions

• Heat oil in a thick bottom pan on medium heat.
• Add mustard and cumin seeds.
• After they splutter add hing, curry leaves, ginger-garlic puree and green chillies.
• Keep the heat very low at this time and add all the masala.
• Now add potatoes and salt with very little water.
• Cover the pan with a lid.
• Let it cook for about 4-5 minutes.
• If the gravy gets too thick you can add little water.
• Switch off the heat.
• Mix well garnish with coriander/cilantro.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note – This Dahi Aloo post has been updated from the recipe archives with new images and content, first published on the 22nd of September 2010.

DAHI ALOO | POTATOES IN YOGURT GRAVY

Ingredients

• 4 boiled potatoes peeled and cut 500g
• 3 green chilies slit open
• ½ cup yogurt + 3-4 tbsp water
• 3 tablespoon oil
• Salt to taste
• 2 teaspoon ginger-garlic puree
• 7-8 curry leaves
• 1 teaspoon mustard and cumin seeds
• pinch of Asafoetida hing
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• ¼ teaspoon garam masala
• 2 teaspoon ground coriander and cumin
• 3 tablespoon fresh cilantro/coriander

Instructions

• Heat oil in a thick bottom pan on medium heat.
• Add mustard and cumin seeds.
• After they splutter add hing, curry leaves, ginger-garlic puree and green chillies.
• Keep the heat very low at this time and add all the masala.
• Now add potatoes and salt with very little water.
• Cover the pan with a lid.
• Let it cook for about 4-5 minutes.
• If the gravy gets too thick you can add little water.
• Switch off the heat.
• Mix well garnish with coriander/cilantro.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Soft Mango Peda made with milk powder, are infused with kesar or saffron making for a delicious creamy Indian sweet that can be enjoyed during festivities and special occasions. Peda/Pedha are popular Indian mithais with their rich fudge-like texture and will melt in your mouth.

• WHAT ARE PENDA / PEDA / PEDHA / PERA
• WHEN DO PEOPLE MOST EAT PENDA?
• WHAT IS THE DIFFERENCE BETWEEN PEDA AND BARFI?
• INGREDIENTS
• HOW TO MAKE MANGO PEDA STEP BY STEP Cooking the Mango Pulp Making the Mango Penda Dough Different ways to shape Peda
• TIPS TO MAKE PERFECT PEDA & CORRECTING PEDA MISTAKES Using appropriate equipment is important. You need a heavy-bottomed pan to make Indian sweets as they can very easily burn Cracks in Peda Chewy Peda Sticky Peda
• Storage

I love mango flavoured Indian desserts so much. Even though I can get through boxes of Alphonso Mango during the Indian Mango season, I’m still not satisfied! The beauty of mango pulp is that mango based sweets can be enjoyed throughout the year. No restrictions or relying on seasons.

Often, my Mum would make these quick Mango Peda or Mango Kalakand in the evening when we had some mango ras left over.

Sometimes I quickly whip up this amazing creamy mango mousse that is eggless and gelatine free and made with only 2 ingredients.

Throughout the year, our readers enjoy reading our mango recipes such as Mango Shrikhand/matho , Mango, badam and coconut ladoo and Gujarati Mango Kadhi on our blog.

WHAT ARE PENDA / PEDA / PEDHA / PERA

Peda are an Indian sweet that bare resemblance to English fudge and are essentially made from milk, whether the milk is boiled and reduced to solids, or by using milk powder and adding sugar and flavouring.

Peda are always round in shape and have a smooth and creamy finish.

We love making both traditional and unique Penda in our kitchen.

Gujarati Rajwadi Peda are quite possibly the richest penda that are made with only whole milk and sugar. They have a mouthwatering grainy or danedar texture that is unique to these peda.

Beautiful white Rajkot na Peda were an original creation on Jagruti’s Cooking Odyssey reflecting penda found specifically in Rajkot.

Chai Peda and Clotted Cream Peda are a fun creation of ours celebrating Anglo Indian fusion flavours. The Chai Peda are made with condensed milk.

We’ve also perfected a Sugar-Free Peda recipe with our No added Sugar Slow Roasted Mawa Peda

Instant Kesar Peda in Microwave are a brilliant quick solution.

We always transform leftover ricotta cheese into these easy and quick Ricotta Cheese Peda

WHEN DO PEOPLE MOST EAT PENDA?

Penda in particular are synonymous with gifting or celebrations. In India especially, a box of pedas is guaranteed when a family member, friend or neighbour is celebrating a special day whether that be passing exams, the birth of a child, or even buying a new car!

With their small bite size pieces, they are also easy to transport.

Penda are mostly plated on a thali during Raksha Bandhan (an Indian tradition celebrating the bond between brother and sister).

Penda are also great for prashad, or holy offerings in temples. I remember my and my brother would always dug through the little sandwhich bag that is given as prashad on Navratri and look for the pieces of penda and leave the nuts for our parents.

Holi, Janmashtmi and Holi are primetime for rich and exquisite penda.

WHAT IS THE DIFFERENCE BETWEEN PEDA AND BARFI?

Peda and Barfi are both Indian sweets that share similar ingredients however their texture and finishing is quite different.

Pedas have a soft and smooth texture that melts-in-your-mouth. One bite and you can feel the milkiness release. The mixture is cooked and then hand shaped into separate equal sized balls.

Barfi is sometimes wrongly described as melt in the mouth but it actually shouldn’t be. Like we have explained in our flagship Plain White Barfi , barfi has a flaky texture that is achieved by shortening the milk powder with ghee. A crumbly finish helped along by crushed nuts is what makes barfi separate from peda.

Barfi mixture is cooled in a square tray and then cut into perfect squares.

Some of our Barfi recipes that we enjoy throughout the year are Chocolate and Pistachio Barfi , Nutella Barfi and Millionaires Barfi .

Barfi and Peda are both brilliant carriers of flavour so there are a lot of variations out there. Our Best Barfi Peda recipes encompasses all of our classic recipes

INGREDIENTS

Mango Pulp – mango pulp provides the beautiful yellow-orange colour and a burst of exotic mango flavours. We gave used tinned kesar mango pulp here but you can also use fresh mango pulp when in season.

Saffron – saffron imparts its own opulent flavour and colour. A little saffron goes a very long way.

Milk Powder – you will need full fat or full cream milk powder for this recipe

Sugar – use granulated white sugar

Double cream – a few spoons of double cream

Ghee – a dab of homemade desi ghee gives that classic Indian mithai smell and flavour that is unbeaten

For garnishing:

Pistachio nut slivers

Saffron strands

HOW TO MAKE MANGO PEDA STEP BY STEP

The method can be broken down into key steps:

1. Cooking the mango pulp

2. Making the peda dough

3. Shaping the peda

Cooking the Mango Pulp

Firstly, heat a little ghee with the mango pulp in a heavy-bottomed non-stick pan

Keep stirring and cooking until the mango pulp has reduced by half

This step removes the excess moisture from the mango puree

Making the Mango Penda Dough

Now we made the peda dough using milk powder

Add milk powder to the reduced mango pulp and cook on a medium heat whilst continually stirring.

Add double cream that has been infused with saffron – simply add a pinch of saffron strands to double cream and allow to sit for 20-30 mins. The longer the cream will sit, the deeper and richer the flavour and colour

Add granulated sugar. The mando pulp alone will not be sweet enough so we have to add a little more sugar to the recipe

Cook the mixture on a low to medium heat, constantly stirring and ensuring it doesn’t stick to the bottom or sides of the pan.

Add a spoon of ghee whilst it is cooking to get a silky finish.

It is important here to make sure that you do not cook the mixture until it is completely dry. As the dough cools, it will become thicker and the correct consistency.

Once the dough begins leaving the sides of the pan, it is done. Overcooking will cause cracks when it comes to moulding the peda. They may also become chewy.

Allow the mixture to cool for about an hour or two before shaping the peda.

Too warm and the peda dough will still be too soft and not shape but too cold and the peda will begin to crack

Different ways to shape Peda

There are a variety of ways you can shape the peda.

Previously, we have made round and slightly flattened penda, sometimes penda shaped like coins or disks.

Firstly, “knead” the dough using the heel of your hand to smooth out the dough. This is a necessary process

Next, use a deep spoon or a weighing scale to measure out equal size pieces of dough. Ours are weighed out in 30 g pieces

We rolled the dough into perfect balls and then used the Peda Press to create an impression on the top of the peda and flatten them out a little

We have added a small sliver of parrot green pistachio and an elegant strand of saffron to finish

For these mango penda, we decided to use a flower mooncake mould/maker.

TIPS TO MAKE PERFECT PEDA & CORRECTING PEDA MISTAKES

Use the freshest ingredients when making peda. Starting with quality ingredients ends in quality results.

Mango ras or pulp that is storebought can be sour. Use a company you trust before using it to make the peda or at least try it first.

Using appropriate equipment is important. You need a heavy-bottomed pan to make Indian sweets as they can very easily burn

Constant stirring is key. Indian sweets require TLC and your full attention Keeping a close watchful eye when cooking the mixture is important. Lookout for the signs of when the mixture is cooked and be sure to take the mixture off the heat Making mithais requires practice, so get stuck in and enjoy the process! The results are so rewarding.

Cracks in Peda

Cracks in Peda can happen if the dough is too dried out. This may be due to overcooking or leaving the dough out for too long before shaping.

If this happens, add a tsp of milk at a time and knead the dough again until it smooths out

Reshape the peda

Chewy Peda

Chewy penda can be due to over cooking the mixture. As the mixture begins leaving the sides of the pan and begins forming a mass in the pan it is done.

The mixture may still seem loose but it will form once it cools so trust this process.

Sticky Peda

You will get a sticky dough if there is too much moisture left in the dough or the ratio of moisture to milk powder is too great.

If this happens, dry roast a little milk powder in a separate pan or in a microwaveable bowl until the milk powder itself becomes aromatic.

Add this directly to your dough and re-knead until smooth.

You could also add the mixture back to the pan to cook further but the danger here is overcooking by accident so adding a little more cooked milk powder is better in my opinion.

Storage

The beauty of penda is that it is perfect make-ahead Indian sweet.

You can store peda in an airtight container for up to 2 weeks.

Peda can dry out if left out in the open for days so once they are shaped and fully cooled, they can later that day be packaged in a tin or tupperware that is airtight

Ensure that the tupperware or tin is free of lingering strong smells or odors.

1. No-bake mango ginger cheesecake

2. Mango cheesecake lassi

3. Mango coconut tapioca pudding

Mango Peda

Ingredients

• 2 cup mango pulp/puree
• 3 cup full cream milk powder
• 5 tablespoon double cream heavy cream
• 3 tablespoon regular sugar
• 2 tablespoon ghee
• Big pinch of saffron strands
• 1 tablespoon pistachio slivers
• 20-22 saffron strands

Instructions

• In a small bowl warm cream, then add saffron strands and leave it aside for 15-20 minutes or longer.
• In a non-stick pan heat 1 tablespoon ghee on medium heat and add mango pulp and cook until the pulp becomes a little thicker. It will take about 4-5 minutes.
• Then add milk powder, saffron-infused cream, and sugar.
• Mix well to combine, and cook the mixture on low heat until the mixture becomes one mass.
• Add 1 tablespoon ghee and mix.
• Turn off the heat but keep stirring the mixture for few minutes.
• Let the mixture cool completely at room temperature.
• Now knead the dough for a couple of minutes using heals of your palm.
• Then divide the dough into 30g portions.
• Make a ball and give them a shape of your choice.
• Leave the peda at room temperature to air dry.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Note: This Mango peda post has been updated from the recipe archives with new images and content, first published on the 2nd of September 2010.