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When you want something quick, filling, and vrat-friendly, nothing beats a bowl of dahi wale aloo. Simple spices, creamy yogurt, and soft potatoes come together in a dish you’ll make on repeat.
Some recipes just feel like home. And for me, dahi wale aloo tops that list, especially during fasting days. Soft baby potatoes, a tangy and lightly spiced yogurt gravy–every bite feels hearty and comforting, without being heavy.
It’s a no onion, no garlic recipe, and yet is full of delicate flavours that make vrat ka khana something you actually look forward to. Whether it’s Navratri, Ekadashi, or just one of those days when you want something light but comforting, this recipe is always a win.
Oil – A couple of tablespoons to get everything going.
Spcies: cumin seeds, mustard seeds, hing (asafoetida), and ginger and green chillies, – For lots of flavors, nuttiness, and aroma.
For the gravy:
Rajgira atta (amaranth flour) or besan – Helps thicken the yogurt gravy, give it a nutty taste, and keep it fasting friendly. Can be replaced with besan. .
Spice powders – Red chilli, turmeric, coriander, and salt to balance everything out.
Buttermilk – The heart of the dish and responsible for tang flavors and creamy textures.
Water – Just enough to adjust the consistency of the curry.
The star:
Baby potatoes – Boiled and peeled. You can swap with cubed regular potatoes too.
To finish:
Dry mint leaves and fresh coriander leaves– For garnish and freshness
Richa’s Top Tips For Vrat Wale Aloo
Boil potatoes just right – Don’t overcook them or they’ll fall apart in the curry. They should be tender but still hold their shape.
Use fresh buttermilk – It gives the curry a light tang. If it’s too sour, dilute with water before adding.
Keep stirring after adding buttermilk – This prevents curd from splitting and keeps the gravy smooth.
Simmer low and slow – The curry thickens best on gentle heat, letting all the flavours come together without curdling.
Mint + coriander at the end – Always add them right before serving for the freshest aroma.
Frequently Asked Questions
Can I add other veggies to this?
Yes! You can add boiled arbi (colocasia), sweet potatoes, or even paneer cubes if you want a little variety. Just make sure they’re vrat-friendly.
How do I stop the curd from splitting?
Keep the flame low and stir continuously as you add the buttermilk. Adding a spoon of flour (rajgira atta or besan) like in this recipe also helps stabilize the curd.
Can I use regular potatoes instead of baby potatoes?
Absolutely. Just boil, peel, and cube them into medium-sized pieces. The taste stays the same.
Which flour works best? Rajgira atta or besan?
Rajgira atta is perfect for fasting as it’s gluten-free and traditionally used during vrat. But if you’re not fasting, besan adds a nice nutty flavour and works just as well.
Storage Tips
Fridge: Store the curry in an airtight container for 2–3 days. Reheat gently on the stovetop and add a splash of water or buttermilk if it thickens.
Freezer: This curry isn’t ideal for freezing since the yogurt can split on thawing. It’s best made fresh.
Leftovers: If the potatoes have soaked up too much gravy, just loosen it with a little water or buttermilk while reheating. Make sure to taste and adjust the spices if needed.
Reheating: Warm slowly on low heat, stirring often. Avoid boiling too long after reheating or the curd may curdle.
Serving Ideas
This curry is simple, creamy, and versatile. Here are some delicious ways to enjoy it:
With Pooris – A classic combo that never fails, especially when you’re craving a hearty meal.
With Jeera Rice – On non-fasting days, this combo is simple, homely, and so comforting.
With Samak Rice (Barnyard Millet) – Great if you’re observing a fast but still want a rice-like base.
With Sabudana Khichdi – A lovely mix of textures; the curry adds tanginess to the soft sabudana.
With Suji Halwa – Try the traditional halwa-poori experience but swap in vrat wale aloo for a festive touch.
With Parathas – If not fasting, serve it with flaky parathas for a weekday dinner that feels special.
Customisation Ideas
Switch the flour – Use singhare ka atta or kuttu ka atta instead of rajgira for a slightly different texture and flavour.
Add a crunch – Toss in roasted makhana (fox nuts) along with the potatoes for extra bite.
Try a sweeter note – A pinch of sugar or jaggery balances the tanginess of the yogurt beautifully.
Play with spices – A little roasted cumin powder sprinkled at the end gives a warm, earthy finish.
Change the potatoes – Use regular cubed potatoes or even sweet potatoes if baby potatoes aren’t handy.
Did You Know?
Rajgira atta (amaranth flour), used here as a thickener, isn’t just a vrat staple, it’s also one of the most protein-rich gluten-free flours around. In fact, amaranth was considered sacred by the Aztecs and has been used in traditional Indian fasting food for centuries. It’s packed with fiber, calcium, and iron, making this humble curry not only vrat-friendly but also surprisingly nutritious.
Vrat wale aloo prove that simple fasting food can still be full of flavour and comfort. The creamy yogurt gravy, soft potatoes, and light spices make this dish something you’ll want on repeat, whether you are fasting or not. Pair it with pooris, rotis, or even samak rice, and you’ve got a meal that feels hearty yet soothing.
If you try this recipe, don’t forget to tag me on Instagram @my_foodstory, I’d love to see how you’re serving it up at home!
Vrat Wale Aloo (No onion, no garlic) | Dahi Wale Aloo
When you want something quick, filling, and vrat-friendly, nothing beats a bowl of dahi wale aloo. Simple spices, creamy yogurt, and soft potatoes come together in a dish you’ll make on repeat.
Heat oil in a kadai or pan, add cumin & mustard seeds, once they splutter, add hing, ginger & green chillies and saute them for a few seconds until fragrant.
Add rajgira atta and saute for 2 minutes till the rawness goes.
2 tablespoons rajgira atta or besan
Add spice powders – red chilli, coriander, turmeric, salt & saute for a few seconds.
1 teaspoon red chilli powder, ½ teaspoon turmeric powder, 2 teaspoons coriander powder, ¾ teaspoon salt
Add buttermilk, keep mixing on low heat till it boil & simmer for 5-7 minutes till it blends well with the spices. Add baby potatoes & cook on low for 8-10 minutes. If needed, you may add ¼ – ½ cup water to adjust the gravy to be of a pouring consistency
500 grams baby potatoes, 1 ½ cups buttermilk, ¼ – ½ cup water
You may substitute baby potatoes with boiled & cubed potatoes which will work equally well.
Baby potatoes to be cooked in a pressure cooker for approx. 15 minutes or a pot for 20-22 minutes.
Rajgira atta is a gluten-free flour made from the seeds of the amaranth plant. (Used in India for both everyday cooking and during religious fasting periods when grains like wheat are traditionally avoided).
Rajgira atta may be replaced with besan which works equally well.
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