vrat ke dahi aloo recipe, dahi aloo for vrat or upvas

vrat ke dahi aloo recipe with step by step photos. dahi aloo is yet another light curry which you can make for vrat or religious fasting. dahi aloo is easy to make and a quick dish. all you need are some potatoes and yogurt along with the regular indian spices. on normal days i make this version of dahi aloo recipe in which onions and garlic are added.

dahi aloo recipe

the dish has very simple taste and flavors. the kind of food which we have during fasts. you can serve dahi aloo with singhare ki poori, kuttu ki roti, sabudana thalipeeth, rajgira ki pooris, kuttu ki poori or samvat ke chawal ka pulao.

if you are looking for curry recipes to made for fasting then you can check these recipes of:

  1. vrat ki dahi arbi
  2. vrat ke aloo recipe
  3. aloo ki sabzi
  4. arbi masala

if not making for fast, then you can spice it up more and serve with jeera rice or plain steamed basmati rice. also good with phulkas. this recipe has been made in cashew yogurt. if using milk yogurt, then use fresh yogurt and whisk it till smooth.

note – if making this recipe for fasting then don’t add turmeric.

dahi aloo recipe

vrat ke dahi aloo recipe

5 from 2 votes
Author:Dassana Amit
Prep Time:20 mins
Cook Time:8 mins
Total Time:28 mins
Course:main course
Cuisine:indian
Calories: 181kcal
Servings (change the number to scale):3 to 4
dahi aloo recipe
dahi aloo recipe for navratri fasting - a light curry made from potatoes and yogurt

INGREDIENTS FOR vrat ke dahi aloo recipe

(1 CUP = 250 ML)
  • 1 extra large potato or 2 medium size potatoes (aloo)
  • 1 cup dahi (curd or yogurt)
  • 1 cup water, add more if required
  • 1 teaspoon cumin (jeera)
  • ¼ teaspoon turmeric powder (haldi), don't add if making for religious fasting or vrat
  • ½ teaspoon red chili powder (lal mirch powder)
  • 1 teaspoon fennel powder (saunf powder)
  • ½ teaspoon garam masala powder
  • ½ inch ginger, grated or chopped (adrak)
  • ¼ teaspoon dry ginger powder (saunth)
  • 1 tablespoon ghee or oil
  • rock salt (sendha namak) as required

HOW TO MAKE vrat ke dahi aloo recipe

  • first boil the potato. peel and just crumble the potato with your hands. you can also chop if you want.
  • beat dahi (curd or yogurt) till smooth.
  • heat ghee or oil. fry the cumin first.
  • then add the ginger and fry for some seconds.
  • add the crumbled potatoes. saute for 2-3 minutes
  • then add all the dry spice powders. stir well and saute for a minute.
  • add the beaten dahi (curd or yogurt) and stir. add water and stir again. season with salt.
  • simmer for some minutes till the dahi aloo gravy thickens.
  • keep on stirring in between.
  • once done then garnish dahi aloo gravy with coriander leaves and serve dahi aloo hot.

NOTES

  1. if you are not making dahi aloo for navratri fasting or any other fast then you can also add a pinch of asafoetida/hing.
  2. you can also use cashew yogurt instead of milk yogurt.
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preparation to make vrat ke dahi aloo

1. first boil 1 large potato (or 2 medium sized potatoes). i have boiled the potatoes in pressure cooker.

dahi aloo recipe

2. once potatoes become warm, then peel them.

dahi aloo recipe

3. just crumble the potato with your hands. you can also chop if you want.

dahi aloo recipe

4. in a bowl, take 1 cup dahi (curd or yogurt).

dahi aloo recipe

5. whisk the yogurt with a wired whisk.

dahi aloo recipe

6. whisk till smooth. keep the whisked yogurt aside.

dahi aloo recipe

7. measure and keep all the ingredients ready for making dahi aloo recipe.

dahi aloo recipe

making vrat ke dahi aloo

8. in a kadai or pan, heat 1 tablespoon ghee or oil.

dahi aloo recipe

9. add 1 teaspoon cumin seeds.

dahi aloo recipe

10. fry till cumin is browned.

dahi aloo recipe

11. then add ½ inch grated or finely chopped ginger (adrak).

dahi aloo recipe

12. fry for some seconds.

dahi aloo recipe

13. then add the crumbled potatoes.

dahi aloo recipe

14. saute for 2 to 3 minutes.

dahi aloo recipe

15. then add ¼ teaspoon turmeric powder (haldi), ½ teaspoon red chili powder (lal mirch powder), 1 teaspoon fennel powder (saunf powder), ½  teaspoon garam masala powder and ¼ teaspoon dry ginger powder (saunth). if making for vrat then don’t add turmeric powder.

dahi aloo recipe

16. stir well and saute for a minute.

dahi aloo recipe

17. add the beaten dahi (curd or yogurt).

dahi aloo recipe

18. mix very well.

dahi aloo recipe

19. add 1 cup water or as required.

dahi aloo recipe

20. stir again.

dahi aloo recipe

21. season with salt as required. use rock salt (sendha namak) if making for vrat (fasting).

dahi aloo recipe

22. mix well.

dahi aloo recipe

23. simmer for 3 to 4 minutes on low flame. stir in between.

dahi aloo recipe

24. simmer till the dahi aloo gravy thickens.

dahi aloo recipe

25. keep on stirring in between.

dahi aloo recipe

26. once done then garnish dahi aloo gravy with coriander leaves.

dahi aloo recipe

27. serve vrat ke dahi aloo hot. you can serve dahi aloo with singhare ki poori, kuttu ki rotis, rajgira ki pooris, rajgira paratha or samvat ke chawal ka pulao.

dahi aloo recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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25 comments/reviews

  1. I am a bachelor and I love your recipes. But I had trouble making this one. Even though I took the pan off the heat to add the gravy, yogurt curdled and the gravy was too watery at the end. Do you have any tips to avoid? Perhaps my yogurt was poor quality.

    • firstly the curd must be made with whole milk. if toned or skimmed milk curd is used, it will split. secondly in the future, you can add some besan ( 2 to 3 tablespoons) after sautéing potatoes. usually besan need not be added as the starch from the potatoes helps in the curd not getting split. but as a precaution some besan can be added. after adding besan, saute it for 1 to 2 minutes. then add spice powders and later curd. you can even use corn flour instead of besan.

  2. Hi as per your site information you have said turmeric powder is not used in fast but in this recipe it is used so i m confused what to do shall it be used or not pls let me know

  3. Hi i am a housewife n was married at the age of 20 and i didn’t evn knew to make simple food. Bt today every one appreciates my food. And the credit goes to you. From someone who hadnt entered kitchen to someone who now makes finger licking food:) the way u explain nuances of cooking n recipes is the reason else no cooking show or website worked for a girl like me. Thanks a ton. Actually i cant thank u enough:) loads of love stay food blessed 🙂

    • i am so pleased to know this niharika 🙂 and glad to know your folks appreciate your food and our food blog could help you in cooking. god bless you too and thankyou for your kind words and you are welcome.

  4. Hi Dassana!

    How are you doing?

    I tried out this recipe and it turned out as expected – simply fantastic!

    My husband who usually doesnt like anything with the name ‘potato’, appreciated this preparation a lot!

    Spices – their permutation and combination – results in what a variety, distinct, amazing, taste, flavour – aroma!

    Thank you so much. Keep up the great work.5 stars

  5. Hi…loved your recipes and I am going to make them this navratri . Just one thing.. HIng/asafoedita should not be used during vrat as it contains some elements of rice which is a cereal. Thanks once again for recipes.

  6. Tnx a lot this is an awesome receipe for students. We dont get much time for cooking and this site is simple an easy 5 stars

  7. Dear Dassana,
    Dis is an awesomely delicious yet simple to prepare dish. The problem is whenever I have prepared it, as soon as i add curd, it splits and forms small granules which gives the dish a very unpleasant look and texture. I always beat the curd properly before adding and switch off the flame while adding curd. Please suggest why this happens. I never get a smooth yogurt gravy..

    • the curd has to be at room temperature and should be fresh. one technique is to add the curd and stir is briskly while the flame is on. this avoids the curdling. another is to keep the pan down and then add curd. stir and keep the pan on the flame. also use full fat curd. if you use low fat or skimmed milk curd, then curdling will happen.

  8. I hv never left a comment ever..anywhere..but this time i had this urge to let u know..i jusss love ur site..i accidntly came across it in startng of navratri..der z sooo much to learn..i feel my tummy s small to cook and eat
    plz dun stop ur blog ever..i will try more recipe of urs…u r god blessed..

    • welcome sima. if i get to read such encouraging comments like yours then why will i stop blogging. thanks for this sweet comment. it matters a lot.

  9. I love Indian food. I never thought of eating it during or between fasts because a lot of the food is spicy to me. Any excuse to eat it will do. Thanks for the recipes.

  10. i love curries with yogurt base. this looks simple, as you said. will try it when i am pressed for time, with rotis 🙂