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How To make Vratwale Dahi Aloo? | Instant Vratwale Dahi Aloo Recipe

Vratwale Dahi Aloo is a delicious and tangy potato dish that is commonly prepared during fasting or vrat (Hindu religious observance) days in India. It is a simple and flavorful recipe that combines boiled potatoes with yogurt and aromatic spices. In this recipe, we will guide you through the step-by-step process of making Vratwale Dahi Aloo.

Here is a breakfast recipe that is easy to prepare and delicious to eat.


  • 4 medium-sized potatoes
  • 1 cup plain yogurt (whisked)
  • 2 tablespoons ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon black pepper powder
  • 1/2 teaspoon rock salt (sendha namak)
  • 1/2 teaspoon roasted cumin powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon ginger paste
  • 1/4 teaspoon green chili paste
  • Few fresh coriander leaves (chopped)
  • Water for boiling potatoes
  • Rock salt for boiling potatoes
  • Extra rock salt for seasoning (if needed)


  • Start by boiling the potatoes. Wash the potatoes thoroughly and place them in a pressure cooker or a large pot. Add enough water to cover the potatoes and season with rock salt (sendha namak). Boil until the potatoes are cooked and can be easily pierced with a fork. Once cooked, remove from heat and let them cool.
  • Once the potatoes are cooled, peel off their skin and cut them into medium-sized cubes. Set aside.
  • Heat ghee (clarified butter) in a deep pan or kadhai over medium heat. Add cumin seeds and let them splutter.
  • Add ginger paste and green chili paste to the pan and sauté for a minute until the raw smell disappears.
  • Reduce the heat to low and add red chili powder, black pepper powder, roasted cumin powder, and turmeric powder. Stir well to combine the spices with the ghee.
  • Add the cubed potatoes to the pan and gently mix them with the spices. Ensure that the potatoes are coated well with the spice mixture.
  • Increase the heat to medium-low and cook the potatoes for about 3-4 minutes, stirring occasionally. This will help the potatoes absorb the flavors of the spices.
  • Reduce the heat to low and add whisked yogurt to the pan. Stir gently to combine the yogurt with the potatoes and spices.
  • Season with rock salt (sendha namak) and continue to cook on low heat for another 4-5 minutes. Stir occasionally to prevent the yogurt from curdling.
  • Once the potatoes are cooked and the yogurt is heated through, remove from heat. Adjust the seasoning according to your taste preferences by adding extra rock salt if needed.
  • Garnish the Vratwale Dahi Aloo with freshly chopped coriander leaves.
  • Serve hot with samak ke chawal (barnyard millet rice) or kuttu ki puri (buckwheat flour bread) during fasting or as a side dish with roti or puri on regular days.


Vratwale Dahi Aloo is a delightful and creamy dish that can be enjoyed during fasting periods or as a comforting meal any time of the year. The combination of boiled potatoes, tangy yogurt, and aromatic spices creates a harmonious blend of flavors. This recipe is easy to make and will surely satisfy your taste buds. Enjoy!

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