Do you feel like eating spicy food during fasting? Make curd potatoes at home instantly, note this easy recipe – ..

News India Live, Digital Desk: On the auspicious occasion of Chaitra Navratri 2026, if you are bored of eating ordinary fruits and want to try something spicy and spicy, then ‘Dahi Aloo’ There is a great option for you. This dish, prepared without onion and garlic, is not only delicious but is also very easy to make. You can serve it hot with buckwheat puri or water chestnut paratha. Let us know the method of making it:

Ingredients

Boiled Potatoes: 3-4 (broken into thick pieces with hands)

Fresh Curd: 1 cup (well beaten)

Ghee/Peanut Oil: 2 tbsp

Cumin: 1 tbsp

Green chilly: 2-3 (finely chopped)

Ginger: 1 inch piece (grated)

Rock Salt: as per taste

freshly ground black pepper: half teaspoon

Green Coriander: finely chopped (for garnishing)

Method of preparation: Step-by-Step Guide

1. Prepare the curd mixture: Take beaten curd in a bowl. Add black pepper powder and a little rock salt to it and mix well. Keep in mind that the curd should be fresh, too sour curd can spoil the taste.

2. Add tempering: Heat ghee in a pan. When the ghee becomes hot, add cumin seeds to it. After the cumin seeds crackle, add grated ginger and green chillies and fry for a few seconds.

3. Roast Potatoes: Now add boiled potato pieces in the pan. Fry the potatoes on medium flame for 3-4 minutes until they turn light golden. This adds aroma to the vegetable.

4. Add curd (be careful): Now reduce the gas flame completely or remove the pan from the flame. Slowly add whipped curd and keep stirring continuously. If you skip stirring, the curd may curdle after coming in contact with the hot potatoes.

5. Cook the gravy: Once the curd is mixed well, add some water as required and let it boil on low flame. Let it cook for 5-7 minutes so that the potatoes absorb the flavor of the curd. Finally garnish with finely chopped coriander.

Chef Tips (Expert Tips for Perfect Dahi Aloo)

Prevent curd from curdling: While adding curd, always keep the flame low and keep stirring it continuously until it boils.

Creamy Texture: If you want to make the gravy thicker, mash a boiled potato completely and add it to the curd.

Extra Flavor: If you eat Kasturi Methi or curry leaves during fasting, then using them in Tadka will double the taste.