Dahi Aloo Recipe for vrat

Dahi Aloo Recipe – a curry recipe for vrat or fasting. Boiled potatoes are simmered in spicy, thick yogurt gravy.

I do make this dahi aloo recipe very often even though I am not fasting on those days. Trust me it is so good that you will definitely love this. Try it once and let me know.

Potato is the most eaten vegetable during the Hindu fast or vrat or upvaas.

This vrat ke dahi aloo recipe is simple yet delicious and flavorful gravy recipe. Peanuts are added in gravy. This gives some texture and nutty flavor to the dish.

Fasting rules may vary from one family to another. So check with your elders that what you can consume before trying any fasting recipe from the website. Many people do not eat red chili powder during the fasting. If you are one of them then skip it. Addition of green chilies gives enough spicy flavor.

Check out more fasting sabzi recipes
Sukhi bhaji  // Sweet potato sabzi  //  Dahi suran ki sabzi  //  Dahi arbi

How to make Dahi Aloo Recipe (Step by Step Photos):

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Prep: First boil the potatoes. Take washed potatoes in a pressure cooker, add enough water so they are submerged in the water. Cover with lid, put the weight on and turn the heat on medium. Let it cook for 2-3 whistles. Time or number of whistles may vary as per your potato size or type. Let the pressure go down by itself. Open the lid and let the potato cool down to touch.

1) Meanwhile take yogurt in large cup or bowl, add water. Whisk it well till it is smooth. and keep it aside.

2) Now potatoes are cooled, cube them into medium size pieces. Also chop green chilies and grate the ginger.

3) Heat the ghee in a pan on medium heat. Once hot add cumin seeds and let them sizzle.

4) Then add ginger and green chilies. Saute for a minute.

5) Then add crushed peanuts.

6) Mix and cook for a minute.

7) LOWER the heat on medium-low. add red chili powder, cumin powder and salt.

8) Stir and cook for 30 seconds. If spices are burning then you add few splash of water.

9) Add boiled potatoes.

10) Mix well, so all the masala is coated with spices.

11) Add prepared yogurt-water mixture. We have lowered the gas heat earlier, that’s why yogurt will not curdle.

12) Stir well and let it come to a simmer.

13) Let it simmer for 7-8 minutes. Do stir in between.

14) After that mash few pieces of potatoes using back of spatula. This will help to thicken the gravy.

15) And again simmer for 1-2 minutes or till gravy becomes thick. Lastly add chopped cilantro leaves.

16) Mix well, turn off the stove.

Serving suggestions: If making this dahi aloo recipe for vrat, it can be served with singhare ki puri, rajgira puri or kuttu ki puri, rajgire ka paratha, kuttu ka paratha. If serving this one regular day, you can have it with roti, paratha, puri.

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Dahi aloo recipe for vrat, Fasting

5 from 1 vote

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US measuring cups are used (1 cup = 240 ml)

Servings 2 servings

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• 2 medium or 1 ½ cups Potatoes boiled, peeled and cubed
• 1/3 cup Plain yogurt
• 2/3 cups Water
• 1 tablespoon Ghee (clarified butter)
• ½ teaspoon Cumin seeds
• 1 Green chili chopped finely
• 1 teaspoon Ginger paste or freshly grated or crushed
• 1 tablespoon Peanuts coarsely ground
• Salt to taste
• 1 teaspoon Red chili powder
• 1 teaspoon Cumin powder
• few Cilantro or coriander leaves chopped finely

Instructions

Preparation:

• First boil the potatoes. Take washed potatoes in a pressure cooker, add enough water so they are submerged in the water.
• Cover with lid, put the weight on and turn the heat on medium.
• Let it cook for 2-3 whistles. Time or number of whistles may vary as per your potato size or type. Let the pressure go down by itself.
• Open the lid and let the potato cool down to touch.
• The peel and cube them into medium size pieces.
• Also chop green chilies and grate the ginger.
• Meanwhile take yogurt in large cup or bowl, add water. Whisk it well till it is smooth. and keep it aside.

Making dahi aloo recipe:

• Heat the ghee in a pan on medium heat.
• Once hot add cumin seeds and let them sizzle.
• Then add ginger and green chilies. Saute for a minute.
• Then add crushed peanuts. Mix and cook for a minute.
• LOWER the heat on medium-low. add red chili powder, cumin powder and salt.
• Stir and cook for 30 seconds. If spices are burning then you add few splash of water.
• Add boiled potatoes. Mix well, so all the masala is coated with spices.
• Add prepared yogurt-water mixture. Stir well and let it come to a simmer.
• Let it simmer for 7-8 minutes. Do stir in between.
• After that mash few pieces of potatoes using back of spatula. This will help to thicken the gravy.
• And again simmer for 1-2 minutes or till gravy becomes thick.
• Lastly add chopped cilantro leaves.
• Mix well, turn off the stove.

*Nutrition information is a rough estimate for 1 serving

Course: Main Course

Cuisine: Indian

Author: Kanan

Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.