Fasting Dahi Aloo
A comforting vrat special — Dahi Aloo made with tender boiled potatoes simmered in a spiced curd-based gravy. This dish is light, tangy, and perfect for fasting days like Navratri or Ekadashi.
3 months ago
Ingredients
Main
Spices & Flavourings
To cook
Nutrition Facts (per serving)
- Calories 180
- Total Fat 7 g
- Carbohydrate 26 g
- Protein 4 g
Instructions
- 1 Heat ghee in a pan. Add cumin seeds, let them splutter.
- 2 Add grated ginger and green chillies. Sauté for a few seconds.
- 3 Add boiled cubed potatoes and sauté for 2–3 minutes.
- 4 In a bowl, whisk curd with 1 cup water. Add this mixture slowly into the pan, stirring continuously to avoid curdling.
- 5 Season with sendha namak and simmer on low flame for 7–8 minutes until slightly thickened.
- 6 Garnish with chopped coriander and serve hot with kuttu puri, sama rice, or vrat paratha.
Storage Tips
- 1 Best enjoyed fresh. If storing, refrigerate for up to 1 day. Reheat gently—avoid boiling to prevent curd from splitting.
Pro Tips
- 1 Always whisk curd well before adding to the curry to avoid lumps.
- 2 Cook on low flame after adding curd to prevent curdling.
