Vrat Wali Aloo ki Subzi- Potato Curry for Fasting /Navratri Recipes
Potatoes cooked in yogurt and pepper sauce
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
- 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
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 .
Serving suggsetions-serve with kuttu poori or Rajgiri thepla
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.