Dahi waale aaloo or chach vaale aaloo ki sabzi or boiled potatoes cooked with buttermilk is a traditional Rajasthani cuisine. Rain was scarce in Rajasthan till few years back. So getting vegetables was very difficult, specially during summer. Therefore, people invented a few dishes so that they don’t get affected due to lack of rain and could taste variety. One such dish Mangodi ki subzi is already in the blog. Dahi ke aaloo is another such interesting dish where curry is prepared with buttermilk and along with regular spices boiled potatoes are added.
Curd is such a simple ingredient but you can create veritable dishes with it. I love using curd in my savoury dishes for regular meals like raita, sabzi or Besan ki kadi. The best part about Dahi ke aaloo is that it doesn’t require onion, garlic or even tomatoes. So you can have it during your one-time fasting meals.
5 medium sized boiled potatoes
Curd 300 gm
3 cups water
Oil 2 tbsp
Jeera (cumin) 1/4 tsp
Rai 1/4 tsp
Asafoetida powder 1/8 tsp
Turmeric powder 1/2 tsp
Coriander powder 1 tbsp +1 tsp
Red chilli powder 1 tsp
Green chillies chopped 2
3 tbsp water
Salt as per your taste
Garam masala powder 1 tsp
Oil 1 tsp
Dry red chillies 2
Chopped green coriander leaves
Wash, boil, peel and mash potatoes in medium chunks and keep them aside in a bowl.
In a separate bowl churn curd nicely and add three cups of water and churn it again for a homogeneous mix (this is how we prepare buttermilk (chach) in India).
Heat 2 tbsp oil and splutter rai, jeera and asafoetida (hing) in a wok. Add red chilli, coriander and turmeric powder and chopped green chillies followed by 3 tbsp water. On sim heat let the masala get cooked for 5 minutes. Stir in between to avoid burning.
Once masala is cooked take out 1 tbsp out of it and keep it separate to be used later.
Add buttermilk in the wok once oil can be seen on the sides of masala. Increase the heat to high and keep stirring this mixture with quick movements until it starts boiling. Fast speed stirring is very important as otherwise buttermilk will curdle (phat jayega).
When buttermilk starts boiling, add mashed potatoes along with the salt.
Now reduce the heat to sim and let it cook for half an hour. It can be cooked on medium heat for 15 minutes but I like curries or gravies to be cooked on sim heat. Slow cooking enhances the flavor of dish.
Switch off the gas after half an hour and add garam masala powder and chopped green coriander leaves. Dahi ke aaloo or potatoes cooked in buttermilk are ready!!
Remember we had kept a little quantity of masala separate. We will use it now. Heat 1 tsp oil and roast dry red chillies in it for half a minute and add masala. Just before serving pour this in dahi waale aaloo and impress your guests and family members!!
49 thoughts on “Dahi waale aaloo (Potatoes with buttermilk)”
Interesting recipe Always innovative 🤗
annie, thank you very much 😊
Nice to see an Indian Cuisine on the hit😊
Anand, thank you very much 😊
Indian traditional cuisines are always a hit with taste and authenticity.
Very interesting recipe Deeksha. I liked the part of adding the masala bit in the end. Gives a new look to the dish 👍🏻
Thank you very much Radhika.
This trick was taught to me by my NCC students during 10 days camp in college. Since then I use this tip for all gravy based dishes!!
Yummy and interesting was of making these dahi-aloo, Deeksha. I made aloo and matur today only for dinner with a little masala and coriander.
Thank you very much Kamal 🙂
I love simple aaloo matar ki sabzi. Coriander just brightens up any simple preparation!
Welcome Deeksha and yes at times plain sabzi is good with a dash of coriander.
Great recipe, enjoy delicious dahialoo recipe with poori or paratha…
Thanks a lot Yogesh. Yessss… with paratha it goes very well!
My, that looks good! Thanks for sharing. 🙂
Thank you very much dear Lynette 😊
I love all your recipes. Your dish photos and recipes are really good.
Thank you very much Rozina for your sweet appreciation 😊
Wonderful dish.Made it as above and was yummy…Well your recipes are always yummm
Shubha, I am glad that you liked the recipe. Thank you so much for your wonderful feedback ❤️😘🤗
Deeksha, this dish took me back home. Mom used to make it as my brother loved it. I was not really fond of its tangy flavour (i still don’t eat tangy/sour type dishes much). Now my husband does not have curd or any curd based dish so punjabi kadi is like a delicacy for me (am too lazy to make it just for self hahahhaaa)
I can understand Monika. We all are lazy to cook two separate dishes for two people. Here also I am the only one who loves dahi ke aaloo. Sometimes I force husband to share my choices 😁😁
Something new for me… very yummy, it looks like, Deeksha!
Thanks a lot Indira 😊 😊
Whenever you are free, try it once. You might like the taste!
This dish looks so rich, always your presentation is very clear and fantastic
Subbashini, thank you very much dear for your lovely appreciation 😘
Most welcome ☺️
Love these Dahi ke Aloo. 🙂 Thank you for sharing, Deeksha.
You are always welcome Nanchi 😊☺️
नाईस ओर शुक्रिया धन्यवाद आपका
You are most welcome!
Oh this such a comfy recipe. Love this
Thanks a lot Nisha. Agreed with you, simple food is soul satisfying.
This dish looks interesting, have to give it a try. 🙂
Thanks a lot Kitty😊
Its very simple recipe, I am sure you will like the taste 😊
You are welcome, I tried your mooli ka paratha recipe, it came out well, thank you. 🙂
Kitty, thank you so much for your feedback ❤️
No worries, I enjoyed making them. 🙂
Thanks a lot Daneel😊
Most welcome 😊😊
My wife is so fond of indian cuisine. Will ask her to cook this.
I am glad to hear this 😊
I hope you will like the taste of the dish. Thank you very much ☺️
This looks delicious! I especially love the orange-colored dishes. ^O^
You are amazing. so many dishes, so much creativity!
Dear Oscar, many thanks for your lovely appreciation ❤️🤗😍
Interesting, will try this shortly
Seems like a yummy dish. Will try it out.
Thank you very much. I hope that recipe will be suitable for your taste buds😊