Dahi Wale Aloo | Vrat ka Khana | Upvas ka Khana

With Navratri in full swing, I was remined of this recipe for the mellow Dahi Wale Aloo that I learnt from my friend Kiran Jalan, many years ago. While this no onion, no garlic dish falls in the category of Vrat ka Khana or Upvas ka Khana and is eaten on days of fasting, I could eat it any time.

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The best way to describe Dahi Wale Aloo in English is as boiled potatoes in tempered yogurt. This easy-to-make, gluten-free, vegetarian dish is typically paired with Rajgira Puri during Navratri fasts, but tastes as good with rotis or Tikkadiya.

I did not add turmeric or red chilli powder to this dish as both these ingredients are not used during a fast in many states. However, if your Vrat Ka Khana regime allows these ingredients, please do use them.

Some Tips to Make the Perfect Dahi Wale Aloo

• Cook on low heat and stir continuously. I cannot emphasize this enough. In this dish, the dahi is used as is and so if you cook on high heat, the yogurt mix will split. Stirring constantly while cooking on low heat also prevents the yogurt from splitting.
• When in doubt, mix about 1/4 tsp of Rajgira Atta (Amaranth Flour) or Kuttu Atta (Buckwheat Flour) into the dahi. This will prevent it from splitting when you cook it. Remember, this helps only if you add the flour to the yogurt before adding it to the pan. Adding it later cannot help if the yogurt has split.
• Traditionally the boiled potato is crushed by hand to large pieces. If you are chopping the boiled potato, mash a few pieces. These pieces add body to the gravy.

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Other Vrat ka Khana Recipes You Can Try

• Vrat ki Kadhi | Farali Kadhi | Rajgira Kadhi
• Rajgira Puri | Vrat ki Poori | Rajgira Aloo Puri
• Rajgira Thalipeeth | Upvasache Thalipeeth | Amaranth Flour Pancake
• Upvas Ka Dosa | Farali Dhirde | Rajgira Sama Dosa

How to Make Dahi Wale Aloo

1. Getting the Potatoes Ready
   1. Boil 2 large potatoes.
   2. Peel and cut it into 1/2″ pieces. Traditionally, the potato is crushed into large pieces by hand. This helps release the starch and thicken the yogurt gravy.
   3. {Optional} Mash 3-4 pieces of potato. These mashed pieces help the dahi thicken a bit.  
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2. Preparing the Dahi
   1. Beat 1/2 tsp Sendha Namak (Rock Salt) to 1/2 Cup Dahi and beat well till smooth.
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   2. Add 1/4 cup water to the beaten dahi and mix well.
3. Making the Dahi Wale Aloo
   1. In a heavy-bottomed vessel, over medium heat, melt 1/2 tsp.
   2. Add 1/2 tsp cumin seeds (jeera) and stir-fry till they start to change colour.
   3. Add 1/2 tsp chopped green chillies, and stir-fry for a few seconds.
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   4. Add the boiled potato pieces and the mashed potato, and mix well.
   5. Stir-fry for 2 to 3 minutes till the potato pieces start to just get a bit brown around the edges.
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   6. Now, lower the heat.  
   7. Add 2 tbsp water to the pan. This is an entirely optional step, but helps the pan cool down and prevents the yogurt mix from splitting when it is added to the pan.  
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   8. Next, add the yogurt mix and stir well.
   9. Let the mix cook well for 2 to 3 minutes while stirring continuously.
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   10. Turn off the heat.
   11. Garnish with 1-2 tsp finely chopped coriander.
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4. What Do I Serve the Dahi Wale Aloo With?
   1. On days of fasting such as in Navratri, serve with hot Rajgira Puri.
   2. As a part of regular meals, enjoy it with Tikadiya.

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I had first posted this recipe in October 2015.

Recipe for Dahi Wale Aloo (Vrat ka Khana)

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Dahi Wale Aloo: Vrat ka Khana

Aruna

Dahi Wale Aloo is a traditional recipe ade as a part of Vrat ka Khana for Navratri. This vegetarian, gluten-free recipe for boiled potatoes in tempered yogurt is very easy to make, filling, and just what is needed on days of fasting.

Serve it with Rajgira Puri. When not fasting, you can pair it with Tikadiya.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Accompaniments, Side Dish

Cuisine Fasting Recipes, Gluten Free, Indian, North Indian, Vegetarian, Vrat ka Khana

Servings 2 People

Calories 215 kcal

Equipment

• 1 bowl
• 1 Spoon
• 1 Heavy-bottomed vessel

Ingredients

  

1x2x3x

• 2 Potatoes (Large)
• 1/2 Cup Dahi
• 1/2 tsp Sendha Namak

For Tempering

• 1/2 tsp Ghee
• 1/2 tsp Cumin Seeds
• 1/2 tsp Green Chillies (Finely Chopped)

For Garnish

• 1-2 tsp Coriander (Finely Chopped)

Instructions

 

Getting the Potatoes Ready

• Boil 2 large Potatoes.
• Peel and cut it into 1/2″ pieces. Traditionally, the potato is crushed into large pieces by hand.
• Mash 3-4 pieces of potato. These mashed pieces help the dahi thicken a bit.

Preparing the Dahi

• Beat 1/2 tsp Sendha Namak (Rock Salt) to 1/2 Cup Dahi and beat well till smooth.
• Add 1/4 cup water to the beaten dahi and mix well.

Making the Dahi Wale Aloo

• In a heavy-bottomed vessel, over medium heat, melt 1/2 tsp.
• Add 1/2 tsp cumin seeds (jeera) and stir-fry till they start to change colour.
• Add 1/2 tsp chopped green chillies, and stir-fry for a few seconds.
• Add the boiled potato pieces and the mashed potato, and mix well.
• Stir-fry for 2 to 3 minutes till the potato pieces start to just get a bit brown around the edges.
• Now, lower the heat.
• Add 2 tbsp water to the pan.

  Note: This is an entirely optional step, but helps the pan cool down and prevents the yogurt mix from splitting when it is added to the pan.
• Next, add the yogurt mix and stir well.
• Let the mix cook well for 2 to 3 minutes while stirring continuously.
• Turn off the heat.
• Garnish with 1-2 tsp finely chopped coriander.

What Do I Serve the Dahi Wale Aloo With?

• On days of fasting such as in Navratri, serve with hot Rajgira Puri.
• As a part of regular meals, enjoy it with Tikadiya.

Notes

It is important that:

• The pan is not very hot when the dahi is added to it. If the pan is hot, the dahi will split.
• Reduce the heat to low, before you add the dahi. It helps to add 1-2 tbsp water to the pan to cool it, before you add the dahi.
• After you add the dahi, cook the Dahi Wale Aloo on low heat while stirring constantly. 
• You could always add about 1/2 tsp of Rajgira Atta to the dahi when you beat it. This will prevent the dahi from splitting when cooked. 

I did not add turmeric or red chilli powder to this dish as both these ingredients are not used during a fast in many states. However, if your Vrat Ka Khana regime allows these ingredients, please do use them.

Nutrition

Calories: 215 kcalCarbohydrates: 40 gProtein: 7 gFat: 4 gSaturated Fat: 2 gPolyunsaturated Fat: 0.2 gMonounsaturated Fat: 1 gCholesterol: 11 mgSodium: 632 mgPotassium: 1001 mgFiber: 5 gSugar: 5 gVitamin A: 75 IUVitamin C: 43 mgCalcium: 105 mgIron: 2 mg

Keyword Dahi Aloo, Dahi Alu, Dahi Wale Aloo, Dahi Wale Alu, Navratri Recipes, Upwas ka Khana

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!