Dahi Wale Aloo | Vrat Ki Dahi Aloo Sabzi

%vrat ki dahi wale aloo recipe debjanir rannaghar

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Dahi Wale Aloo | Vrat Ki Dahi Aloo Sabzi

Dahi Wale Aloo is a flavorful potato curry made with yogurt. This quick and easy Indian potato curry is tangy and spicy, perfect for a fast/ vrat meal! Also, this is cooked with very basic spices.

Course Main

Cuisine Indian

Keyword Dahi Wale Aloo recipe, Debjanir Rannaghar, Vrat Ki Dahi Aloo Sabzi

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 436kcal

Author Debjani Chatterjee Alam

Cost Rs 100

Ingredients

100 ml plain dahi / yogurt / plain curd
4 Potatoes big
1 Tomato big
2 Green Chilies
1 tablespoon Ginger Paste
2 tablespoon Ghee or oil

Spices

3 Dry Red Chili
1 teaspoon cumin seed
1 teaspoon asafetida/ hing
1 teaspoon coriander powder
½ teaspoon red chili powder
½ teaspoon turmeric powder
1 teaspoon salt replace it with senda namak or rock salt to make vrat ki dahi aloo

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Instructions

For this recipe, I like to use large potatoes. Start by giving them a good wash, then pressure cook them with ¼ teaspoon of salt until the pressure cooker whistles once. Turn off the heat and let the pressure release completely on its own.
Carefully open the cooker and take out the potatoes. Once they're cool enough to handle, peel them and cut each potato into 8-10 large chunks.
Next, roughly chop your tomato. Cut the green chilies into small pieces as well.
Now, heat ghee in a kadhai or deep pan.
When the ghee is hot, add the dry red chilies, cumin seeds, and a pinch of asafetida (hing). Let this sizzle for about a minute until fragrant.
Add the chopped tomatoes and ginger paste, cooking until the tomatoes soften and the ginger loses its raw smell, which should take around 2 minutes. You'll notice the ghee starting to separate from the mixture at this point.
Stir in the coriander powder, turmeric powder, red chili powder, and salt.
Cook on low heat for another 2 minutes, stirring constantly.
In a separate bowl, whisk the plain yogurt or curd until it's completely smooth.
Keep 2 cups of water nearby.
Now, add the smooth yogurt to the pan and quickly mix it in to prevent curdling.
Pour in the 2 cups of water and stir to combine everything.
Gently add the boiled potatoes. As you add them, take two or three pieces and lightly mash them into the gravy. Then, add the remaining potatoes whole.
Let the mixture simmer for about 5-6 minutes, allowing the gravy to thicken slightly.
Your Dahi Wale Aloo is now ready to enjoy!

Notes

If you're preparing this dish for a fast (vrat), simply substitute regular salt with senda namak, also known as rock salt.
To make a lower-calorie version, you can replace ghee with oil.
Adjust the number of chilies according to your preference for spice.
Yogurt or curd tends to separate during cooking, so it's essential to whisk it until smooth beforehand. If you're concerned about curdling, mix 1 tablespoon of whole wheat flour with the yogurt for the regular version, or use kuttu ka atta or rajgira atta for the vrat version. The flour helps prevent the yogurt from curdling.

Nutrition