By Suprita Mitter
October 9, 2024
Dahi Aloo, a popular fasting dish during Navratri, combines boiled potatoes with a tangy yoghurt-based gravy, lightly spiced with cumin, rock salt, and black pepper. It's a comforting, flavourful, and easily digestible dish, often paired with vrat-friendly rotis or puris.
4 medium-sized potatoes 1 cup curd 1 tbsp ghee 1 tsp cumin seeds 1 green chilli
1 tsp ginger 1 tsp rock salt (sendha namak) ½ tsp black pepper powder 1 tsp cumin powder Fresh coriander leaves
Peel and boil the potatoes until soft. Cube them and set aside.
In a pan, heat ghee and add cumin seeds. Let them splutter. Add grated ginger and green chilli.
Add the cubed potatoes, rock salt, black pepper, and cumin powder. Stir well and cook for 2-3 minutes.
Lower the flame and gradually add whisked curd, stirring continuously to avoid curdling. Let it simmer for a few minutes until the gravy thickens.
Enjoy Vrat Ke Dahi Wale Aloo with vrat-friendly rotis or kuttu ki puri.