Vrat Ke Dahi Aloo also known as Potato Yogurt Curry for Vrat or Fasting with step-by-step pictures and a detailed recipe.
This Vrat Ke Dahi Aloo is such a delicious, comforting, and easy recipe. 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 Flour, or any other Vrat Flours, basic spices like cumin, Sendha Namak, curry leaves, and coriander leaves. This recipe does not include any more ingredients and is specially made during Vrat, Fasting, and Upvas on Shravan, Navratri, or Maha Shivratri.
It takes flat 15-18 minutes to prepare this sabzi at home. Moreover, if you are fasting then I will surely recommend you to make this humble and tasty Aloo ki Sabzi with Dahi. Potato is one such ingredient that is humble, versatile, simple, and easy to cook. They can go perfectly with any sabzis, especially when it is for Vrat or Fasting.
Moreover, you can also prepare this on your regular days or even if you are not fasting to relish it with Palak Pooris and Cucumber Raita. From kids to elders everyone in the family will enjoy this curry.
Do check out other Vrat Recipes:
Vrat Ke Jeera Aloo
Vrat Wali Pumpkin Ki Sabzi
Vrat Wali Sweet Potato Tikkis
Vrat wale Aloo Peanut ki sabzi
Main Ingredients required to prepare Vrat Wale Dahi Aloo Curry
Potatoes: For preparing this Recipe, boiled potatoes are preferred. You need to peel and dice the potatoes into small cubes for this recipe.
Fresh Yogurt: Use Thick and fresh yogurt to add to this curry. Make sure you are not using sour curd as this will spoil the taste. If you are using homemade curd then you can use 1 or 2 days older that has turned a little sour, But not more than that.
Rajgira Flour: Also known as Amaranth Flour is added to the yogurt to thicken the gravy. Also, Rajgira Flour is added to the curd and whisked well before adding in the curry.
Sendha Namak: Also known as Rock Salt is used if you are fasting. So be sure to add Sendha Namak to your sabzi.
Other items: You will also need green chilies, ginger, finely chopped coriander leaves, cumin powder, and lemon.
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.
- You can either shallow or deep fry potato cubes in oil before adding them to the gravy. This will make the sabzi crispy and tasty. However, if you are health conscious, you can totally avoid frying the potato cubes.
- If you are not preparing this Sabzi for Vrat or Fast, then you can go ahead and add spices like turmeric powder, Coriander, and Red chili powder to make it more flavourful and aromatic.
- Also, instead of Rajgira flour, you can add Besan or Chickpea flour to the yogurt to get an earthy flavor.
- If you are preparing this on regular days, then you can add regular salt to the curry instead of Rock Salt.
Recipe Notes and Important Tips:
- 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 and consumed during Vrat or Fasting like Buckwheat flour, Samo / Barnyard Flour, etc.
- You can cook this Vrat wale Dahi Aloo ki Sabzi in sunflower Oil or peanut 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 ginger-chili paste if you have it handy.
- You can also use baby potatoes or sweet potatoes to prepare this recipe.
- Always whisk the curd before adding it into the sabzi. Else, it may curdle and spoil the taste.
Also, if you are looking for some Kheer Recipes for Fasting, do check out these recipes:
Lauki Ki Kheer
Oats and Dry Fruits Kheer
Vrat Ke Dahi Aloo
- 4 potatoes boiled
- ½ 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
- 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.