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Vrat Wali Dahi Aloo Ki Sabzi I Potato Curry for Fasting /Navratri Recipes

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Vrat wali dahi Aloo ki Sabzi- Potatoes cooked in yogurt and pepper sauce

Vrat Wali dahi Aloo ki Sabzi- During Navratri and other Religious fasts we are not allowed to use regular spices and vegetables.so often we make potato curry to have with rajgiri or kuttu pooris.
There are many versions of making these vrat ke dahi aloo ki subzi ,depends on the choice of each house hold and region. This is my favorite potato curry which I often make during fasting and on normal days too.
Boiled and cubed potatoes are simmered in a yogurt and pepper gravy. I have added anaradna powder/Dried pomegranate seed powder in this vrat wali  aloo ki subzi which gives a nice tangy taste to the curry, but it is optional you can also make the curry without it. Or you can use sour yogurt and if the curd is not sour then add little mango powder or lemon juice .
If you don’t like the taste of pepper then can avoid that and increase the quantity of chili and ginger paste.
I have also posted these delicious fasting recipes-
vrat ki aloo bhaji

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5 from 3 votes

Vrat Wali Aloo ki Subzi- Potato Curry for Fasting /Navratri Recipes

Potatoes cooked in yogurt and pepper sauce
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: fasting recipe, Main Course, Side Dish
Cuisine: Indian, Satvik Food
Keyword: no onion garlic aloo sabzi, vrat ke aloo, vrat ki aloo sabzi
Servings: 0
Author: Anjana Chaturvedi

Ingredients

  • 3 medium Potatoes / Aloo boiled
  • 1 tsp Green Chillies / Hari Mirch paste
  • 1/2 tsp Ginger / Adrak paste
  • 3/4 cup Yogurt / Dahi
  • 1/2 tsp Pepper Powder / Kali Mirch
  • 1 tbsp Amaranth Flour / Rajgiri Atta
  • 1.5 tsp Dried Pomegranate seeds powder/anardana powder (Optional)
  • 2 tsp Lemon Juice / Nimbu Ka Ras
  • to taste Salt / Namak
  • 1 tbsp Cooking Oil Or Ghee
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/3 tsp Asafoetida / Hing powder

Instructions

  • Peel boiled potatoes and make small cubes from 2 potatoes and mash 1 potato.
  • Take the cooking pan and add potatoes, yogurt (whisk it well before adding) 2 cups of water,ginger chili paste,salt, anardana powder and pepper powder.
  • Mix well and let it cook for 2-3 minutes ,keep stirring it otherwise it may curdle due to yogurt.
  • When it start boiling ,mix rajgiri atta in 1/4 cup water and add in the boiling curry.
  • Now cook the curry for around 8 minutes on medium heat.
  • Keep stirring the curry in between.
  • Heat oil or ghee in a small pan and add cumin seeds,when it start crackling add asafoetida
  • Pour the tempering in the boiling potato curry.
  • Add fresh coriander and lemon juice . Serve hot.

Notes

Serving suggsetions-serve with kuttu poori or Rajgiri thepla 
NOTE-
1- Addition of anardana powder/pomegranate powder is optional ,but it gives a nice tangy taste to the curry,if you are not adding it then increase the quantity of lemon juice according to your taste or use some mango powder.
2- Rajgiri flour is added to give thickness to the curry,but you can avoid it ,if you want a thin curry.
2- You may adjust the quantity of water,potato and Rajgiri flour according to the thickness you want to have in the curry.
4- You may also add 1 tbsp of roasted peanut powder in the curry at step 4 to give a twist in the taste.

Comments

  2. Ruhi Saxena says

    Mam, Can i use singhada flour/Kootu flour instead of rajgiri flour, as its not available!! Please reply asap.

  3. Shobha Kamath says

    This potato curry is slightly "hatke" from the one I make. Looks good and the presentation is awesome.

  5. Divya Prakash says

    This version of potato curry is new to me.. Looks delicious and inviting.. As usual you have presented it beautifully.. 🙂

5 from 3 votes (3 ratings without comment)