This Navratri, I have tried to keep myself away from the Tamasic food. No specific reason. Just wanted a natural detox for the body after torturing it for weeks of mindless eating. So restraining from heavy foods like onion, garlic, eggs etc. has kind of helped to bring my metabolism back into a normal working state, also making the body adapt the changing weather conditions.
Apart from having some of the Navratri special dishes like vrat ki Rajgira kadhi, amla pudina chutney and Vrat ki farali aloo sabji, I also kept my menu for the week completely onion-garlic free. So I prepared mostly Sattvik dishes like Instant rava palak idli, ghee lauki jeera and Moong dal cheela etc. which helped me move through the flow swiftly.
If you are even slightly connected to your body, you would feel a lot of change inside by maintaining this diet. Your body feels lighter and more energetic in general. Of course, if you are an avid meat/egg eater or love the onion and garlic, it is hard to follow the diet all the time. But doing it for a week every few months is easier and works good in the long run to keep you healthy and fit.
Dahi aloo i.e. potatoes simmered in yogurt gravy is one such curry which you can (actually, must!) include in your weekly detox regime. It is such a simple dish yet so comforting and soulful. With minimum spices used, you can savour the original flavours from potato and spiced yogurt. BTW, lately I am becoming fan of minimum spices cooking. You can try more recipes like Patta gobi matar (cabbage stir fry with green peas) or Gajar matar (carrot stir fry with green peas) if interested. Both these dishes were made with very less spices and taste awesome!
So back to the potato curry. To be honest, this can be called as a chunky potato yogurt soup as well. Yes. Mildly spiced yogurt based potato soup sounds like an apt International name for this delicacy. It would go insanely well with any soft bread like buns or toasted breads. If you are making it for fasting purposes, you can have it with Kuttu ki poori along with Mooli ka raita.
There is another version of Dahi aloo on the blog which I make with the addition of mint so its called- Dahi alu pudina. It is yet another simple and very flavourful curry that I prepare with potatoes and yogurt and you can have it during your No onion garlic regimen or during the 9 days of fasting (Navtara/Navratri).
This recipe for Dahi aloo can be planned ahead of time (for boiling potatoes) so it can get ready quickly, just about in 15 minutes. Click for more under 15 minutes recipes. It makes a nice, easy accomplishment to dal-rice and a perfect side dish for any rice dish. Addition of ginger and Asafoetida gives a nice tang and also enhance the digestive traits of the dish.
If you want to have this strictly for fasting purposes, remove the turmeric, asafoetida and dried red chili from it and it would still taste amazing. Or you could simply go to my recipe for Vrat ke aloo and make that instead.
Lets see how to make this fabulous No onion garlic Dahi aloo. Do write to me if you try this recipe and it comes out to be good. Even if not, I would love to hear from you. Connect with me on Facebook, Instagram and Twitter to see more of these recipes and inside fun.
Yields A big bowlful enugh for two
Dahi aloo- Yogurt based chunky potato soup
This super easy dish can be prepared in under 15 minutes. Perfect no onion garlic for Navratra time or just a light meal. Gluten free + low calories.
5 minPrep Time
10 minCook Time
15 minTotal Time
- 3-4 medium sized potatoes, boiled or tendered in microwave
- 1 cup fresh yogurt (I would recommend using full fat yogurt)
- 1 tsp Ghee (if using oil, I would recommend Peanut oil or mustard oil)
- A small piece of ginger, grated or minced
- ½ tsp mustard seeds (rai)
- ¼ tsp turmeric powder
- 2-3 dried red chilies (sookhi laal mirch)
- A pinch of asafoetida (hing)
- 1 tsp salt or to taste
- A handful of cilantro (coriander leaves)
- Peel the boiled potatoes and break them roughly into chunks. Keep aside
- Whisk the yogurt well with about ½ cup of water so there are no lumps. Keep aside.
- In a pan, heat the ghee/oil and throw in mustard seeds. When they start to splatter, add in grated ginger, heeng and dried red chilies. Let them fry for half a minute
- Then add the remaining spices and broke potato chunks, mix well and cover the pan with a lid. Cook for about 4-5 minutes at low gas setting. Sprinkle a few teaspoons of water in between so it doesn't get stuck at the bottom and potatoes absorb the flavours from the spices.
- Next, turn the gas to the lowest and stir one last time so the excessive steam gets off the pan. Then add the whisked yogurt very gently folding the potato chunks into it. Do not stir vigorously at this time or the yogurt might curdle up.
- Cook this covered for about 3-4 minutes, stir once or twice in between. If you want to add some more water, do at this point and let the curry cook for 1-2 minutes further.
- Once the curry starts to thicken up a bit, turn the gas off. Garnish with chopped cilantro and serve hot and fresh with dollops of ghee on top.
If making for fast- Skip turmeric, red chili, heeng and use Sendha namak and black pepper instead.