Potato Curry Recipe

Do we love potatoes? I think that would be an understatement. As a proud Indian family, we eat potatoes in various delicious forms at least thrice a week. And that explains the reason for so many potato recipes on my blog as well as in my upcoming cookbook. This dahi potato curry is one of our weekday staples. Simple, delicious, and flavoursome are some words that perfectly define this curry recipe. And the best part is there is no chopping involved.

The Potatoes for Curry

I use tiny baby potatoes for this curry recipe. These baby potatoes are perfect for making a salad or spicy South Indian-style potato masala fry.

purely vegetarian easy to customize gluten and nut free no onion/garlic/tomato

You can use regular-size potatoes as I do for my Mathur Style Aloo Sabzi; cut them into quarters or chunks. Parboil potatoes in a pressure cooker for 1 – 2 whistles, and an instant pot, it takes 2 minutes at high pressure. Peel off the skin, and proceed with the curry recipe instructions.

The Achari Flavour

In India, the term ‘achari’ is used to describe any dish like achari paneer tikka or bharwa baingan with a taste and aroma similar to a pickle. In this potato curry, the Indian-style achari flavour comes from mustard oil, nigella seeds (kalonji), mustard seeds, fenugreek seeds, dried red chilies, and cumin seeds. The addition of whisked curd gives curry a perfect touch of sourness. You can add a little teaspoon of achaar masala (pickle spice mix) to the curry to make it even more delicious.

Ingredients Required

Apart from potatoes, you need these ingredients to make dahi wale aloo.

Curd: Make sure it is room temperature and not cold. Whole Spices: Bay Leaf, Dried Red Chilies, Cumin Seeds, Mustard Seeds (rai), Fenugreek Seeds (methi dana), Nigella Seeds (kalonji), Dried Fenugreek Leaves (Kasuri Methi) Spice Powder: Red Chili Powder, Turmeric Powder, Coriander Powder, Asafoetida (Hing) Mustard Oil: It gives a delicious taste and achari flavour to the potato curry. You can substitute it with refined oil or vegetable oil. Other Ingredients: Ginger Paste, Water, Salt

Watch Potato Curry Video

Serving Suggestion

Baby Potato Curry is an Indian main-course dish. Serve this curry with chapati, paratha, atta poori, or spinach poori for a delicious Indian-style festive meal. It tastes delicious with basmati rice as well. Store the leftover in the refrigerator for 3 – 4 days. Reheat in a microwave or stovetop pan before serving.

My Tried and True Tips

Boil potatoes for 1 – 2 whistles only. They should remain al-dente with firm flesh. DO NOT boil them for too long. Make sure the potatoes turn crisp and golden before adding curd. Whisk curd nicely to a smooth consistency. Otherwise, the potato curry will have tiny lumps of curd. Add whisked curd slowly and steadily while stirring the curry with the other hand. This ensures there are no lumps of curd in the curry. Add salt towards the end. So that the curd doesn’t split or spoil. I learned this trick from my mother, which works like a charm. Ensure the curd is at room temperature and not straight out of the refrigerator before adding to the potato curry.