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’ 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: Essential Ingredients Boiled potatoes: 3-4 (broken into thick pieces with hands) Fresh curd: 1 cup (well beaten) Ghee/peanut oil: 2 tablespoons Cumin: 1 teaspoon Green chillies: 2-3 (finely chopped) Ginger: 1 inch piece (grated) Rock salt: as per taste Black pepper powder: half Teaspoon Coriander: Finely chopped (for garnishing)Method of preparation: Step-by-Step Guide1. Prepare 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. Make 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. Fry potatoes: Now add boiled potato pieces to 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 flame to low or remove the pan from the flame. Slowly add whipped curd and keep stirring continuously. If you skip stirring, the curd may burst after coming in contact with the hot potatoes.5. Cook the gravy: Once the curd is mixed well, add some water as required and bring to a 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 the curd from curdling: Always keep the flame low while adding the curd and keep stirring it continuously till it comes to a boil. Creamy texture: If you want to make the gravy thicker, then mash a boiled potato completely and add it to the curd. Extra flavour: If you eat Kasturi Methi or curry leaves during the fast, then Using them in tadka will double the taste.