Dahiwale aloo or potatoes cooked and simmered in a mildly spiced yogurt curry makes an excellent side dish on fasting days to go with Rajgira ( Amaranth flour ) parathas, pooris or rotis.

You will not miss your regular food , instead you may even gorge on these simple but delicious foods prepared during fasts. ( Vrat ka khana ). This recipe is taken from Tarla Dala site and I refer to her site for all Fast /Vrat based foods as we get accurate information about the ingredients to be used during fasts .

Ingredients:

1 cup fresh curds whisked.

A tsp of arrowroot flour

1 tbsp ghee

1/2 tsp cumin seeds

1 bayleaf

2 cloves

A small piece of cinnamon ( dalchini)

1 tsp round red chillies powder made fresh

1 tsp coriander cumin seeds powder.

Rock salt ( sendha namak ) as needed.

1 cup chopped cubed cooked potatoes. ( baby potatoes can be used)

2 tbsp finely chopped coriander leaves for garnish.

Method

Mix the curds with arrow root flour and keep aside.

Heat a pan, add the ghee and add the spices one by one, toasting lightly.

Add the curds and arrow root mixture, keep the flame on low.

Add the cubed cooked potatoes and salt.

Add the coriander cumin seeds powder.

Add the powdered fresh red round chillies powder.

Add 1/2 cup water if gravy seems to be thick.

Let it cook blended with spice and curd mixture for 5 minutes on a very low flame.

Remove and garnish with coriander leaves.

Serve with Rajgira rotis, parathas or Rajgira puris.

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