Dahi Wale Aloo – No Onion, No Garlic


  • 3 tablespoons ghee/oil
  • 1 small cinnamon stick
  • ¼ teaspoon black pepper corns
  • 4 cloves
  • 1 tablespoon cumin seeds
  • 1 tablespoon ginger paste
  • 2 tomatoes large pureed
  • 1 green chilli finely chopped
  • 1 tablespoon kashmiri red chilli powder
  • ¼ teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • ½ teaspoon cumin powder
  • 2 tablespoons water
  • 4 boiled potatoes
  • 1 cup water
  • ½ cup yoghurt
  • salt to taste
  • ½ teaspoon garam masala
  • 1 teaspoon dried kasuri methi
  • 2 tablespoons fresh coriander

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. Heat ghee in a kadai.
  2. Now add cinnamon stick, cloves, black pepper corns and cumin seeds. Roast for few seconds.
  3. Add ginger paste and sauté for a minute.
  4. Further add tomato puree and cook on medium heat for 5-6 minute. It will reduce in size once done.
  5. Now add red chilli powder, turmeric powder, coriander powder and cumin powder.
  6. Add few tablespoons of water and cook the masala for a minute.
  7. Add roughly mashed potatoes and mix well with the masala. While stirring it occasionally cook for 2 minutes.
  8.  Now add water and mix well.
  9. Further add yoghurt, make sure there are no lumps in it.
  10. While stirring it continuously cook till it gets couple of boils, else it might curdle.
  11. Finally add salt, garam masala, dried kasuri methi and fresh coriander. Mix well and cook for another minute.
  12. Serve hot with puri or paratha.

Recipe Notes

  • Make sure the yoghurt is at room temperature, else it might curdle.
  • While adding the yoghurt make sure to stir it continuously till it gets few boils, else it might curdle.
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