Dahi Aloo Recipe

dahi aloo
Vrat recipe dahi aloo

Dahi Aloo Recipe| Fasting Recipe | Vrat Recipe

This is one of the most popular fasting or vrat recipe during Navratri. Dahi aloo or dahi wale aloo sabzi is basically a potato dish which is cooked in curd as gravy and other spice mix.

This is a popular dish in North India especially as Navratri is one of the major festival in North India where many people observe fast for 9 consecutive days. This is not easy to fast for 9 days. There are few food option available during these 9 days. Potato is one of those vegetable which is allowed to consume on such days.

So this is one of my ultimate dish on fasting days. You can make this as a combo meal with kuttu or singhada puri, sama chawal khichdi. This infact completes the menu and keeps you full. Also it’s tangy, spicy and aromatic. So you will not crave for any outside food too.

Read other vrat recipes on blog: Kuttu Chips, Kuttu Aloo Tikki, Aloo Jeera, Aloo Tomato, Sama Chalwal Khichdi, Sama Chawal Dosa, Sabudana Khichdi, Sabudana Vada. In sweet dish try my vrat special Sabudana Kheer, Aloo Halwa, Paneer Kheer, Fruits Raita, Singhade ki Burfi, Lauki Launj (halwa).

Dahi Aloo

If you are making on normal days, there is not much difference to the recipe in fact. For fasting or vrat recipe, add vrat namak or sendha namak (rock salt) which is allowed to eat on fasting days. You can’t consume regular salt if you are observing fast on any day.

How to make dahi aloo or vrat wale dahi aloo?

Dahi Aloo Fasting recipe

Dahi Aloo is a quick and easy recipe also. It won’t take 30 minutes altogether to make this quick recipe. This is a no onion no garlic dish. Again we are not adding tomato also in this curry preparation. This is prepared with minimal ingredients.

Again different families follow different set of rules while observing this fast. So you can remove those ingredients which you think is not allowed at your place.

ingredients for dahi aloo recipe

Tips for perfect dahi wale aloo sabzi

1. Use boiled potatoes for this recipe.

2. To make the gravy thicker, mash one potato roughly.

3. Also whisk curd to avoid curdling of curd.

4. Another thing to take care of when you are making any curd base gravy, keep stirring continuously till it starts to boil. Else it will curdle.

5. And add salt after it starts boiling.

Recipe Card for Dahi Aloo or Vrat wale Dahi Aloo Curry

Dahi Aloo | Dahi Wale Aloo | Vrat Wale Dahi Aloo

This is an easy fasting special recipe. In this dish potatoes are cooked in curd and aromatic spices,
Prep Time5 mins
Cook Time15 mins
Resting time10 mins
Total Time20 mins
Course: Curd Special, Fasting Recipes, Main Course
Cuisine: Indian, North Indian
Keyword: Easy Less than 30 minutes Recipe, Fasting Recipes, Potato recipes
Servings: 4 People
Author: Ipsa

Ingredients

  • 4 potatoes boiled
  • 1 cup curd whisked
  • 1 tsp cumin seed
  • 1 inch ginger finely chopped
  • 1/4 tsp hing (asafoetida)
  • 2 tsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tbsp coriander leaves finely chopped
  • 2 green chillies finely chopped

Instructions

  • Boil potatoes for 3 – 5 whistles or until cooked soft. After lid opens peel off the skin and dice them. mash 1 potato roughly.
  • Heat oil in a pan. add cumin seeds and let it splutter.
  • Add chopped ginger, green chillies and all spices. Stir for 10 – 15 seconds.
  • Add whisked curd to the pan and stir continuously.
  • Add a cup of water and keep stirring.
  • Stir until it starts to boil. Then add diced and roughly mashed potatoes.
  • Season with salt and simmer for 5 minutes on medium flame.
  • Turn off heat. Garnish with fresh coriander leaves. 
  • Dahi Aloo is ready to serve.

Notes

If you are not making for fasting or vrat recipe, then add crushed kasuri methi (dried fenugreek leaves) and a pinch of garam masala.
For Vrat recipe use rock salt in sted of normal iodised salt.
If any spice (turmeric powder / hing/ red chilli powder / coriander powder ) is not allowed at your place then skip that.

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Dahi Aloo
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Rajasthani Gatte Ki Sabzi

Gatte ki sabzi

Rajasthani Gatte Ki Sabzi

Rajasthani Gatte Ki Sabzi
Gatte Ki Sabzi

Gatte ki sabzi is prepared from gram flour, curd and tomato puree. This is one of traditional recipe of Rajasthan and other Northern India. This is served as main dish or side dish with main course. This savoury dish has tartness of the curd and tomato puree. And on top of it adding asafoetida and curry leaves gives it a tangy flavour. It goes best with paratha and even rice. For any curd preparation, a pinch of hing or asafoetida does magic in enhancing it’s taste.

Besan gatte ki sabzi
Gatte ki Sabzi

How to make Gatte Ki Sabzi

Besan or gram flour is the key ingredient in gatte. This is also healthier as we use less oil and the gatte logs are infact steamed or boiled. Some also fry these boiled logs. But I like it simple.

I do make a soft dough of besan and other spices. Then make small balls from these dough and then make logs. Boil them in hot water for 5 minutes.

gatte ki sabzi

At the same time start preparing the gravy. Take thick curd and chopped tomatoes. Put them together in a blender and puree to a smooth mixture.

In this pureed tomato is blended with beaten curd and used as base of curry. However in this recipe i have used roasted tomatoes for puree. this made the dish more flavorful. But this is totally optional. It tastes equally great otherwise. Adding a pinch of hing is my favorite part in fact.

Rajasthani Gatte ki sabzi
Gatte Ki Sabzi

I’m not exaggerating but whenever I make gatte ki sabzi, people ask me for the secret recipe of this. But you know my secret in this recipe is adding hing to gravy, n propertion of spices. This is one of my favorite dish I can make any time. And trust me this is one of the quickest recipe which takes less than 20 minutes for whole preparation of curry.

Vegan Gatte Ki Sabzi

Well this authentic gatte ki sabzi is made with curd base. But if you want to make this dairy free, then in stead of curd base, use regular onion paste for the gravy.

And I have tried this version as well. This also tastes good. Though both have different taste, I liked the dairy free curry also. I have learned that from one of my Punjabi friend’s mom. She used to cook it in both ways and I loved both form. Do try this also.

Also read other popular recipes on blog Dum Aloo restaurant style, Rajma Masala, Punjabi Sarson Da Saag, Palak Paneer, Paneer Tikka Masala, Matar Paneer, Bhindi Do Pyaza.

Rajasthani Gatte Ki Sabzi

Gatte ki sabzi is a traditional dish of north and central part of India. This is prepared by gravy of curd and tomato puree.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Curd Special, Main Dish, Sabzi & Curry
Cuisine: Indian
Servings: 4 People
Author: daintykitchen

Ingredients

  • Besan/ Gram flour – 1 cup
  • Dahi/ curd – 1 ½ cup
  • Tomato- 3 roasted & chopped
  • Ginger – 1 inch finely chopped
  • Refined oil – 2 – 3 tbsp
  • Cumin seeds – ½ tsp
  • Hing – 1 pinch
  • Red Chilli Powder – ½ tsp
  • Coriander Powder – 1 ½ tsp
  • Turmeric Powder ¼ tsp
  • Garam Masala – ¼ tsp
  • Green Chilli – 2 – 3
  • Salt as per taste
  • Coriander leaves finely chopped
  • Curry Leaves - 6-8

Instructions

  • Put gram flour, 1 tbsp oil, 1 pinch hing red chilli powder, coriander powder, salt in a mixing bowl and knead it to tight and stiff dough. Keep it aside for 10 mins. After 10 minutes divide the dough into equal size small balls. Roll the balls into cylindrical shape of ½ inch thick logs.
  • Heat 2 glasses of water in a vessel to boiling. Add ¼ tsp salt and 1 tsp oil.
  • Once it starts boiling add the gatta logs slowly one by one. Don’t add all logs together as it will decrease the boiling point of the water.
  • After putting all gatta in boiling water reduce the flame to medium and cover the pan and cook for 10 minutes. Check if the gattas are floating and are with bubbles on its outer layer. Remove from heat and strain the water.
  • Cut the gatta logs into small pieces of equal size (½ inch length)
  • Roast the tomatoes on gas flame for 5 inutes. Remove skin and blend to fine puree. Add 1 inch ginger, 1 green chilli, 2 cups curd and blend to a fine paste
  • Heat oil in a pan. Add a pinch of hing. Add Cumin seeds, finely chopped ginger and green chillies, turmeric powder, red chilli powder, coriander powder and sauté for 1 minute.
  • Add tomato puree and sauté for 3-4 mins till it’s cooked completely and oils separates on surface.
  • Add ½ cup water and stir continuously till it again starts boiling. Add salt as per taste and garam masala to the curry and let it boil for 3 minute more. Add water according to the consistency you want in curry.
  • Add the boiled and sliced gattas to the gravy. Cover the lid and simmer for 3 – 5 minutes.
  • Turn off the gas. Add freshly chopped coriander leaves and cover the lid for 2 -3 minute so that it will soak all aromas.
  • Gatte k Sabji is now ready to be served with paratha, chapatti, rice etc.

Notes

Instead of raw tomato puree if you will roast it for 3 - 4 minutes on gas. Another tip is you can puree the tomatoes to a fine paste. Then add curd to the blender and puree tomatoes and curd together. Add to the kadai once the garlic and other spices are added. Asafoetida (Hing), ginger, garlic and curry leaves add flavor to the gravy. Don't miss any of them for better taste. Add freshly chopped or crushed ginger garlic instead of paste While adding logs to boiling water drop one by one slowly. When the logs are cooked they will float in boiling water. Dont over boil as the outer layer will be mashy.
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