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Dahi Aloo

Luscious and creamy dahi aloo served with singhare ki kachori. This yoghurt-based potato curry is so easy to make and tastes incredibly delicious.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 3 people


  • 2 cups potatoes boiled and cubed
  • cup yoghurt
  • 10-12 cashews
  • 2 green cardamon
  • ½ tsp cumin seeds
  • 2- inch cinnamon stick
  • 3 cloves
  • 2 small bay leaves
  • 1 tsp ginger grated
  • 2 green chillies chopped
  • ½ cup water
  • 2 tbsp fresh cream
  • 1 tbsp coriander leaves chopped
  • 2 tbsp ghee or clarified butter
  • 1 tsp sugar
  • Rock salt or sendha namak to taste


  • Soak cashews in warm water for 30 minutes. Drain the cashews and grind with 4 tbsp water, until you get a smooth paste.
  • Heat ghee in a non-stick pan over medium flame. Once it is hot, add the boiled potatoes. And cook until they become golden in colour. Then transfer them to a plate and keep it aside.
  • In the same pan, add green cardamoms, cumin seeds, cinnamon stick, cloves and bay leaves. Cook until fragrant.
  • Add ginger and green chillies. Saute for a minute.
  • Then pour the cashew paste, give it a good mix and cook for 1 minute.
  • When the cashew paste thickens slightly add salt and sugar. Mix well.
  • Lower the flame and pour yoghurt. Cook for 3-4 minutes.
  • Pour water, increase the flame to high and allow it to come to a simmer.
  • Then add the fried potatoes and let the curry simmer for 5 minutes.
  • Lower the flame again and pour fresh cream. Mix it well.
  • Turn the flame off and add chopped coriander leaves.
  • Serve Navratri dahi aloo with singhare ki kachori.
Keyword navratri fasting food, navratri recipes, potato curry