Vrat Ke Dahi Aloo also known as Potato Yogurt Curry with step-by-step pictures and a detailed recipe. This Vrat Ke Dahi Aloo is such a delicious, comforting, and easy recipe. It takes flat 15-18 minutes to prepare this at home. Moreover, if you are fasting then I will surely recommend you try this recipe. You can also make this on your regular days to relish it with Palak Pooris and Cucumber Raita.
This recipe of Vrat Ke Dahi Aloo requires few basic ingredients that are normally available in our pantry. The recipe calls for boiled potatoes, yogurt, Rajgira, or any other Vrat Flours, basic spices like cumin, curry leaves, and coriander leaves. This tastes so good and it will be relished by everyone at home as well.
Do check out other Vrat Recipes:
Vrat Ke Jeera Aloo
Vrat Wali Pumpkin Ki Sabzi
Aloo Paneer
Vrat Wali Sweet Potato Tikkis
Vrat wale Aloo Peanut ki sabzi
Arbi Roast
Vrat Ke Dahi Aloo
Ingredients
- 4 potatoes boiled
- 1/2 cup Fresh Yogurt
- 1 tbsp Rajgira Flour
- 5-6 Curry leaves
- 1-2 Green chilies cut in half
- 1 tsp Cumin Seeds Jeera
- 1 tsp Sugar
- Salt as per taste
- 1 tsp lemon juice
- 1 tbsp Ghee Clarified Butter
- a handful of finely chopped coriander leaves
Instructions
- Firstly, boil the potatoes and keep them ready.
- Peel the skin of the potatoes and chop them into cubes.
- Take yogurt in a bowl and add Rajgira flour to it and whisk till there are no lumps.
- Heat Ghee in a pan and add cumin seeds, curry leaves, and green chilies. Leave t for 30 seconds to crackle.
- Add potato cubes into it and give a quick stir.
- Now add cumin powder, salt, and sugar and mix everything well. Do not over mix else it will become soggy.
- Finally, add yogurt mixture into the aloo sabzi, mix it well and cook for 3-4 minutes stirring in between.
- Switch off the flame once you see ghee releasing from the sides. Add lemon juice and garnish with finely chopped coriander leaves and serve.
Nutrition
Step-By-Step Recipe of Vrat Ke Dah Aloo
1. Firstly, boil the potatoes and keep them ready.
2. Peel the skin of the potatoes and chop them into cubes.
3. Take yogurt in a bowl and add Rajgira flour to it and whisk till there are no lumps.
4. Heat Ghee in a pan and add cumin seeds, curry leaves, and green chilies. Leave t for 30 seconds to crackle.
5. Add potato cubes into it and give a quick stir.
6. Now add cumin powder, salt, and sugar and mix everything well. Do not over mix else it will become soggy.
7. Finally, add yogurt mixture into the aloo sabzi, mix it well and cook for 3-4 minutes stirring in between.
8. Switch off the flame once you see ghee releasing from the sides. Add lemon juice and garnish with finely chopped coriander leaves and serve.
Recipe Notes:
- It’s always better to keep boiled potatoes ready in your refrigerator if you are fasting. As this will speed up the process of cooking.
- Instead of Rajgira Flour, you can use any other flours that are allowed in Fasting like Buckwheat flour, Samo Flour, etc.
- You can cook this Vrat Sabzi in sunflower Oil as well, however, I prefer to cook it in Ghee as it releases a nice flavor to the sabzi.
- Instead of green chilies, you could also add the ginger-chili paste.
Also, if you are looking for some Kheer Recipes for Fasting, do check out these recipes:
Paneer Kheer
Lauki Ki Kheer
Oats and Dry Fruits Kheer
Makhana Kheer
