Dahi Ke Aloo (Potato and Yogurt Soup)

Dahi Ke Aloo (Potato and Yogurt Soup)
Staff Writer
Dahi Ke Aloo (Potato and Yogurt Soup)
Prerna Singh
Dahi Ke Aloo (Potato and Yogurt Soup)

Dahi is Hindi for yogurt and aloo means potatoes. When potatoes are cooked in tangy and creamy yogurt with a few simple spices they become Dahi Ke Aloo. I call it potato and yogurt soup. My mom serves it with hot and crisp, fresh-out-of-the-griddle rotis; I served it with some fresh baguettes.

4
Servings
212
Calories Per Serving
Deliver Ingredients

Ingredients

  • medium-sized potatoes
  • 2  cups  yogurt, at room temperature
  • 2  cups  water
  • 1  tablespoon  olive oil, plus more for serving
  • 1  teaspoon  cumin seeds
  • 1  teaspoon  turmeric
  • 1 1/2  teaspoon  ground coriander
  • Salt, to taste
  • 1  teaspoon  red pepper flakes, for serving (optional)

Directions

Place the potatoes in a large pot with plenty of cold water and set over high heat. Cover with a lid and cook until fork-tender, about 50 minutes. Remove from heat, drain, and in a bowl, thoroughly mash one of the potatoes. In the same bowl, mash the other potatoes to bite-sized pieces. Set aside.

In another bowl, whisk together the yogurt and water, leaving no lumps. Heat the oil in a medium-sized pot over high heat. Add the cumin seeds. Once they start to pop, add the turmeric and coriander. Mix the spices together and add the potatoes immediately. Stir to combine.

Stir in the thinned yogurt and mix well to combine. Bring the soup to a nice rolling boil and then season with salt, to taste. Remove from the heat. Serve hot or lukewarm with additional olive oil and the red pepper flakes, if using.

Nutritional Facts

Total Fat
7g
10%
Sugar
13g
14%
Saturated Fat
2g
8%
Cholesterol
7mg
2%
Carbohydrate, by difference
33g
25%
Protein
4g
9%
Vitamin A, RAE
133µg
19%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
35mg
47%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
96mg
10%
Choline, total
11mg
3%
Fiber, total dietary
3g
12%
Folate, total
54µg
14%
Iron, Fe
7mg
39%
Magnesium, Mg
48mg
15%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
125mg
18%
Selenium, Se
7µg
13%
Sodium, Na
71mg
5%
Thiamin
2mg
100%
Water
163g
6%
Zinc, Zn
1mg
13%

Aloo Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Aloo Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.

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