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.
Cuisine Fasting Recipes, Gluten Free, Indian, North Indian, Vegetarian, Vrat ka Khana
Servings 2People
Calories 215kcal
Equipment
1 bowl
1 Spoon
1 Heavy-bottomed vessel
Ingredients
2Potatoes(Large)
1/2CupDahi
1/2tspSendha Namak
For Tempering
1/2tspGhee
1/2tspCumin Seeds
1/2tspGreen Chillies(Finely Chopped)
For Garnish
1-2tspCoriander(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.