Volume II · 12.05

Vrat Aloo–Dahi Curry (Lunch)

Name: Vrat Aloo–Dahi Curry (Lunch)
Yield: 4 servings
Ingredients: Potato — 3, boiled, broken (300 g); Curd (dahi), plain — 1 cup + 1 tbsp (250 g); Amaranth (rajgira) flour — 1 tbsp (to stabilise) (10 g); Water — 1 cup + 1 tbsp (250 ml); Ghee (cow) — 2 tsp (10 g); Cumin (jeera) — ¼ tsp (1 g); Ginger, fresh — 1½ tsp (8 g); Rock salt (sendha namak) — ½ tsp rock salt (3 g); Coriander leaves — 1 tbsp (5 g)

Vrat & Phalahari KitchenVrat

Serves: 4
Portion: 1 katori
Time: 25 min
Texture: Soft
Season: All year
Dosha: Vata
Pitta
Kapha
Cooling

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Potato	3, boiled, broken	300 g	1500 g
Curd (dahi), plain	1 cup + 1 tbsp	250 g	1250 g
Amaranth (rajgira) flour	1 tbsp (to stabilise)	10 g	50 g
Water	1 cup + 1 tbsp	250 ml	1250 ml
Ghee (cow)	2 tsp	10 g	50 g
Cumin (jeera)	¼ tsp	1 g	5 g
Ginger, fresh	1½ tsp	8 g	40 g
Rock salt (sendha namak)	½ tsp rock salt	3 g	15 g
Coriander leaves	1 tbsp	5 g	25 g

Method

How to cook it

Step 1: Whisk curd, rajgira flour and water.
Step 2: Temper cumin and ginger; add potatoes.
Step 3: Add curd mixture; stir constantly until it comes to a gentle simmer; cook 6 minutes.
Step 4: Salt and coriander.