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Dahi Aloo

Dahi Aloo

Dahi aloo, literally like the same suggests is potatoes cooked in a yoghurt gravy. I absolutely love the tanginess that yoghurt adds to this recipe. Dahi aloo is a North Indian recipe and thus very creamy and rich in flavour. It also a pretty easy recipe and only takes about half an hour to prepare. This recipe makes about 4 servings. Even though I am only cooking for two people today, there is always lunch to look forward to the following day.


  • 400 g baby potatoes
  • 2 medium/large sized finely diced tomatoes
  • 1/4 cup chopped fennel ( bulb,leaves and stalk combined)
  • 3/4 cup of thick pot set yoghurt
  • 1 1/2 tbsp besan/channa/chick pea flour
  • 1 cup water
  • 1 tbsp oil
  • 1 tsp ghee
  • 1 tsp cumin
  • 2 whole Kashmiri chillies
  • 1 ½ tsp grated ginger
  • Green chilli paste to taste
  • 1/4 tsp turmeric
  • 1/2 - 3/4 tsp garam masala
  • ¼ cup thick cream-optional
  • 1/4 cup chopped coriander leaves
  • Salt to taste


  • Boil the potatoes in a pot of water or pressure cook them. I pressure cooked mine for 3 whistles
  • While the potatoes are boiling, heat the oil and ghee in a pot
  • Once the oil is hot, add the cumin seeds and let them crackle, followed by the whole Kashmiri chillies
  • Lower the flame and add the chopped fennel, green chilli paste, turmeric and some salt.Cook for a few minutes.
  • Add the chopped tomatoes and garam masala. Cook until the tomatoes turn mushy and some oil leaves the sides of the pan.
  • While the tomatoes are cooking, combine the yoghurt, salt and water and whisk using an electric or hand whisk
  • Cut the boiled baby potatoes into halves and add them to the tomato mixture.
  • Stir the potatoes and ensure they are well coated
  • Lower the flame and add in the yoghurt mixture and stir continuously until it bubbles and thickens
  • Salt can be adjusted at this stage
  • If the yoghurt gravy is too sour, add the thickened cream at the end
  • Add the kasuri methi and chopped coriander at the time of serving
  • Serve warm with naan or rotlis


  • Store bought yoghurt is pretty thick and thus I only used 3/4 of a cup. If you are using home made yoghurt, you can use 1 full cup
  • Extra water can be added if the gravy becomes too thick
  • I used baby potatoes and left the skin on. You can choose to peel them if you like.
  • Most recipes call for the potatoes to be crumbed, I prefer mine as large chunks. You can crumb them too if you prefer it that way
  • If the gravy is too thick and sour, milk can be used instead of cream to neutralize the sourness and reduce the thickness at the same time.
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