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4.84
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6
votes
vrat ke dahi aloo
This Dahi aloo for Navratri fasting is a light curry made from potatoes and yogurt
Prep Time
20
minutes
mins
Cook Time
8
minutes
mins
Total Time
28
minutes
mins
Course:
Main Course
Cuisine:
Indian
Servings:
3
to 4
Calories:
181
kcal
Author:
Dassana Amit
Ingredients
1
extra large potato
or 2 medium size potatoes
1
cup
dahi
(curd or yogurt)
1
cup
water,
add more if required
1
teaspoon
cumin
¼
teaspoon
turmeric powder
, don't add if making for religious fasting or vrat
½
teaspoon
red chili powder
1
teaspoon
fennel powder
(saunf powder)
½
teaspoon
Garam Masala
½
inch
ginger,
grated or chopped
¼
teaspoon
dry ginger powder
(saunth)
1
tablespoon
Ghee
or oil
rock salt (edible and food grade)
(sendha namak) as required
Instructions
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
If you are not making dahi aloo for navratri fasting or any other fast then you can also add a pinch of asafoetida/hing.
You can also use cashew yogurt instead of milk yogurt.
Nutrition
Calories:
181
kcal
|
Carbohydrates:
23
g
|
Protein:
7
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
21
mg
|
Sodium:
839
mg
|
Potassium:
753
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
315
IU
|
Vitamin C:
16.9
mg
|
Calcium:
167
mg
|
Iron:
5.4
mg