Thursday, April 8, 2010

Dahi Aloo Curry

With summer here, i'm trying to find news ways of adding Dahi/Yogurt into our meals, other than the south Indian dish Mooru Curry (buttermilk curry)that goes really well with rice and some fried fish or meat, i haven't tried many.

I came across this recipe by Monica Bhide, an engineer turned food writer, who is the author of Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen. Read more at her blog A Life Of Spice. She mentions that the key to making this curry is to watch the heat when you add the yogurt. If your pan is too hot, the yogurt will curdle. Just lower the heat, add the yogurt slowly, and you will be rewarded with a fantastic curry. It's apparently served at Tabla restaurant in New York City, a contemporary Indian-French restaurant.


1. Oil: 3tbsp
2. Mustard Seeds: 1 tbsp
3. Cumin Seeds: 1 tbsp
4. Red Chili: 1no (crushed)
5. Curry Leaves: 3 sprigs
6. Turmeric Powder:1/2 tbsp
7. Ginger (fresh): 2-inch piece (peeled and minced)
8. Yellow Onion: 1 small (peeled and thinly sliced)
9. Serrano Green Chili Peppers: 2 (fresh)
10.Tomatoes: 2 Small (diced)
11.Whole Milk Yogurt: 1 liter
12.Water: 1 liter
13.Potatoes (fingerling potatoes): 10nos (boiled n' cubed)
14.Salt to taste
15.Pinch of sugar


Step 1: Heat a large stew pot over moderate heat and add the oil after the pot is hot.

Step 2: When the oil shimmers, add mustard seeds. When the mustard seeds pop, add cumin, red chili and curry leaves.

Step 3: Cook for 1 minute, then add ginger and turmeric and cook for another 20 seconds.

Step 4: Add onion and green chilies and saute for 2 minutes. Add the tomatoes and cook for 2 more minutes.

Step 5: In a large bowl, whisk the yogurt and water together.

Step 6: Turn the heat to low. Let the pan cool down for about 5 minutes. Add the yogurt and water to the pot along with the potatoes. Simmer for 20 minutes stirring constantly. Be sure the heat is low or the yogurt will curdle.

Step 7: Season with salt and a pinch of sugar.

The only changes i had made to the above recipe were, I used the red Indian onions instead of yellow ones, i didn't have any fingerling potatoes, i used the regular ones and i used the regular Indian green chilies. Also, i didn't add this much water.


  1. Nice & mild gravy...recipe is really very nice,sure to try this one...

  2. Hi Monica...thank you so much for visiting my blog and leaving me a comment. This curry like you said is really good with Rice...:)

  3. dear, i used to love this dish when was in mumbai....after that never had it as i didn't have the recipe..thanks a lot for sharing the more ,we get in touch so much much but i am missing ur name...

  4. good u said its high time i found something different to do with yoghurt

  5. that looks so good. if you've never been to table, it's awesome. how cool that monica bhide commented here!

  6. hi are welcome...i'm glad i'm able to share some recipe that you wanted :)...btw my name is miriam...:)

    nish...try it, it is really nice with rice...:)

    justin...yeah even i thought it was really cool that monica left me a comment here...:)

  7. Looks delicious. Bookmarked and I am definitely going to try it.

    Take a look at my blog when you get a chance.


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