Vrat Ke Dahi Wale Aloo recipe is super easy, all you need are some baby potatoes (any potatoes) and yogurt/curd with ginger-chili paste, curry leaves and cumin seeds.
When it comes to simplicity in food with an ingredient that is as easy to cook as it is easy to eat, nothing comes close to the potatoes. Potato-based curry is always a huge hit in my house, especially Tawa aloo, Rasavalu Bateta Nu Shaak, Sukhi Bhaji…. Vrat Ke Dahi Wale Aloo is my personal favorite and I generally enjoy this with Rajgira Poori.
It hardly takes a few minutes to cook this recipe. Yet I would like to share few tips for perfect Vrat ke Dahi Wale Aloo recipe.
Firstly, I heavily recommend whisking the curd. Otherwise, curd may curdle. Do not forget to stir continuously the curry after adding the marinated potatoes. I have added peanut powder, you may use cashew powder too, to make it richer. Curd should not be too sour. I have used baby potatoes in this recipe. You may use any potatoes.
Ingredients
Boiled and Peeled Baby Potatoes – 500 grams Ginger paste – 1 tsp Green chili paste – 1 tsp Cumin seeds – 2 tsp Oil / Ghee – 2 tbsp Curry leaves – 7 to 8 Salt to taste Crushed peanut – ⅓ cup Curd/yogurt – 1 and ½ cup
Direction
- Take Curd/yogurt in a big mixing bowl. Whisk it well until smooth.
- Add salt, ginger paste and chili paste. Whisk again very well.
- Now add boiled baby potatoes, mix well, cover it and let it marinate for 30 minutes.
- After 30 minutes, heat oil/ghee in a pan.
- Add cumin seeds and let it splutter. Now add curry leaves.
- Saute curry leaves for few seconds and add marinated potatoes. Stir well.
- Now add crushed peanut. Mix well. Let it simmer for 5 minute on medium heat. Stir frequently.
- Vrat Ke Dahi Wale Aloo is ready. Serve this with Rajigira poori. If you are not fasting, serve it with rice or Roti.
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