Dahi Aloo Recipe – Dahi Wale Aloo Recipe For Fast/ Navratri Vrat
Last week I made Dahi aloo recipe ( Dahi wale aloo/ dahi aloo ki sabzi) as side dish for Kuttu ki puri. In North India, people make dahi wale aloo during fast/Vrat for roti or poori. Dahi aloo is a yogurt based/curd based dish in which boiled potatoes are cooked with spices. It is most popular in Rajasthan. I could relate its taste to Dahi kadhi. I followed this recipe from Maayeka. We liked it with kuttu atta poori. This Dahi aloo sabzi goes well with Rajgira poori and Sabudana thalipeeth too.
As this is a curd based dish, chances of this gravy getting curdled is more. So we should keep some basic points in mind like curd should be whisked well before cooking, it should boil only in low to medium flame, mixing the gravy should be done at regular intervals, add besan flour to avoid curdling.
Do try this dahi wale aloo ke sabzi for puri during Navratri and other fasting days. I hope you will like it. Lets see how to make dahi wale aloo for fast with step by step pictures !
Heat oil, saute bay leaf, fennel, green chilli, red chilli.
Switch off the flame and add spice powders.Saute without burning.
Switch on again and add the chopped potato,Mix well.
Now add whisked curd, salt and boil in low flame for few minutes.
Stir whenever needed. Boil till gravy thickens. Garnish with coriander leaves and serve with poori.
Dahi Aloo Recipe – Step by step photos
Peel the skin and chop boiled potato into big cubes. Whisk 1/2 cup curd adding 1 cup water + 1 tsp besan flour. Keep aside.
Heat ghee in a kadai and saute bay leaf and fennel seeds.Add slit red chilli and green chilli. Mix well for minute. Then switch off the flame and add red chilli powder, coriander powder, cumin powder, turmeric powder and hing. Mix well without burning.
Switch on the flame again and immediately add boiled potato cubes. Mix well to coat the masala.
Keep the flame very low. Now add the whisked curd mixture, required salt and mix well with a ladle. Let it boil in medium flame. Stir at regular intervals to avoid curdling.
Gravy looks slightly curdled before it boils. But when it starts to boil, it will be alright. Boil for 5 minutes or till the gravy becomes thick. Remove from the flame and garnish with coriander leaves.
Notes
Adjust the quantity of chillies as per your taste.
For variations, you can add garam masala powder.
Remember to whisk the curd before boiling.
This gravy should boil only in medium flame. You should stir at regular intervals to avoid curdling.
Besan flour is added to avoid curdling.
Try this No onion no garlic vrat ka khana – Dahi wale aloo with kuttu ki puri ! enjoy !
