Potatoes are the most eaten vegetable during the fasting days. Tempering it with just a few ingredients can also make it taste good. Today’s recipe is tangy and much delightful twist to your normal vrat wale aloo ki sabji.
Fast or no fast you will definitely end up making it endless times. The tempering with cumin seeds and sesame seeds lends a handsome taste to potatoes and since they are boiled, they completely absorb in the flavors. Addition of curd takes the dish to a whole new level. The food during fast is generally simple yet flavorful but this dish will be definitely your new favorite. Team it up with Rajgira Puri, Singhara Puri or paranthas.
Let’s get started with this yummy recipe.
Vrat Wale Dahi Aloo Recipe and Text Recipe Below
- 1 Large Boiled and Chopped Potato
- 1/3 Cup Fresh Curd
- 1 Tsp Cumin seeds
- 1/2 Tbsp Sesame seeds
- 1 Tbsp Cooking oil
- 1/2 Tbsp Red Chili powder
- 1/4 Tsp Black Pepper powder
- 1 Tbsp Roasted and coarsely crushed Peanuts
- 8-10 Curry leaves
- 2 Tbsp Finely Chopped coriander
- Salt to Taste
- Heat a pan and add oil.
- Once the oil is hot, lower the flame and add cumin seeds, sesame seeds, curry leaves, and boiled and chopped potatoes. Toss the ingredients well together.
- Now add red chili powder, black pepper powder, roasted and crushed peanuts, finally sendha namak to taste. Mix well
- Cover the lid, and on a low flame let it cook for 1-2 minutes.
- Now take a cup of fresh curd, whisked and smooth, and with one hand pour it into the pan and with other hand keep stirring it continuously.
- Now in the same cup (which had curd) add water and add it in the pan. Mix well
- Add chopped coriander leaves and again give it a toss, switch off the flame and serve in a bowl.
A delicious bowl of flavorful Sabji is ready. Enjoy Vrat wale Dahi aloo with Rajgira Puri, chapati or Bhakarwadi. Let me know your views about the dish through comments and keep pouring in love with your amazing feedback.