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  • Writer's pictureAvni R.

Dahi Aloo

Updated: Mar 27, 2020

Hi all! It’s that time of the year - fasting for Shravan Maas! I say this as if I'm excited but I’m not actually lol! I actually haven’t fasted for the last few years and have eaten meat during this time - I know, shame on me. However, this year, this auspicious month commenced ON my birthday so I took it as a sign that maybe I should start fasting again.

I’m not usually openly religious nor will I bore you with the details of my fast or reasons why I do it. Usually for the Monday fast, you get one meal of your choice. It can be anything but I chose to only eat farali food this time which brings me to this recipe for dahi aloo!

Here we are, just finishing our 2nd Monday. So I have this ready to go for y’all for next week! I’ve yet to challenge sabudana, which will be next, so I figured I’d start with something easier. These potatoes, although meant for fasting are delicious anytime and fail proof! They’re creamy and spicy, and also super quick and easy to make as well! I could eat this dish anytime honestly and not just for Vrat. They’re extremely tasty and can also be made without the yogurt if preferred. I like mine with a little gravy therefore I added yogurt.

I hope you guys love this recipe! Hope this makes your fast a little easier! Happy Shravan Maas y’all! Enjoy! Don't forget to tag me @thecurriedcook when making my recipes! Thanks for your continued support!


Dahi Aloo for Fasting


  • 3 tbsp ghee

  • 1.5 tsp cumin seeds

  • 7-8 curry leaves

  • 1 inch piece ginger, minced

  • 2 Russet potatoes, diced1 tsp red chili

  • 1 tsp Kashmiri chili

  • 1/2 tsp fennel seeds, coarsely ground

  • 1 jalapeño or green chili, chopped

  • 1/2 cup yogurt + 1/2 cup water, whisked smooth

  • 1/2 tsp sugar

  • Sendha namak/rock salt to taste**

  • Cilantro, for garnish

  • **If you cannot find sendha namak at your local Indian grocery store, then you can use Himalayan pink salt as well


1. Heat sauté pan over medium heat and add ghee. Once hot, add cumin seeds and let them sputter lightly. Then add curry leaves and ginger, sauté for 1-2 minutes.

2. Add diced potatoes and 1/4 cup water. Add both chili powders, fennel powder, and chopped chilis. Continue to cook under potatoes are done.

3. Once potatoes are tender, reduce heat to medium-low and add in whisked yogurt, sugar, and salt. Stir constantly to prevent curdling. 

4. Simmer until sauce starts to thicken and remove from heat. Garnish with cilantro and serve hot with roti or puri!

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