Vrat dahi aloo
Vrat dahi aloo, from above
VegUttar Pradesh

Vrat dahi aloo

Potatoes in a tangy curd gravy with cumin and ginger. Mild, soothing and very fasting friendly.

30 minTime
5 gProtein each
mildSpice
Curd on fasting days3 chapters · 2 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
193kcalsame
5 gproteinsame
3 gfibresame
30minutessame

Vrat dahi aloo, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato3 large, boiled and cubed
Curd (plain yogurt, natural yoghurt)1¼ cups, whisked
Water chestnut flour (singhara atta)1 tbsp
Ghee1½ tbsp
Cumin seeds1 tsp
Green chilli2, slit
Ginger1.5 cm, grated
Black peppera pinch
Red chilli powder (indian red chili powder)½ tsp, if your fast allows
Wateras needed
Coriander leaves (cilantro)a handful
Rock salt (sendha namak)to taste

Method

4 steps
  1. 1Whisk curd with singhara flour and water till smooth.
  2. 2Heat ghee, add cumin, ginger and chilli, then potatoes. Toss for a minute.
  3. 3Lower the heat and add the curd mix, stirring constantly till it comes to a gentle simmer.
  4. 4Add pepper, chilli powder and rock salt. Simmer briefly, finish with coriander.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Vrat dahi aloo: a bread or rice, a side, something to drink and something sweet.

Bread or rice Rajgira paratha30 min
Bread or rice Samak rice pulao30 min
With a main Samak khichdi25 min
With a main Makhane ki sabzi30 min
To drink Ganne ka ras5 min
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