Vrat Wale aloo recipe is consumed during fasting/vrat using Falahari ingredients that can be consumed during Hindu fasting. You can make this satvik aloo sabji for Navratri upvaas, ekadasi, Jamashtami Vrat. It’s a simple dish made with minimal spices and but still very flavorful and easy to cook.
This aloo sabzi is cooked without onion or garlic and you can make this simple Vrat ki sabji without any fasting occasion. Even though it is prepared with minimal ingredients and without using onion or garlic this sabzi has amazing flavours.
It tastes good with poori, chapati or paratha. There are so many variations of this potato curry mostly with one or two ingredients here and there are changed as per cuisine.
Other than this potato curry with gravy I make Vrat ke Sooke aloo ( dry potato curry) which tastes amazing as well. You must try both the versions on different days and do let me know which one you liked better.
Why We love this Potato Curry
- This is sativk sabzi. That means no onion no garlic simple curry.
- It is completely gluten-free.
Ingredients Required for Vrat Wale Aloo
Potatoes: If you are in India, Use regular potatoes. Outside of India, there are many varieties of potatoes are available choosing the right potato is crucial for the texture and taste. In the USA I suggest you use Yukon gold potatoes or red potatoes for all Indian cooking.
Tomatoes: Ripe red tomatoes or Roma tomatoes. Grind them into the fresh puree.
Ghee: Usually Vrat ka khana is made in ghee. If you do not like ghee or want to make a vegan version you can use peanut oil.
Green Chillies: If you do not like heat you can skip them.
Rock salt (Sendha namak): In fasting dishes rock salt is used. Regular table salt is avoided.
Spices: Cumin seeds. Cumin powder, coriander powder, red chilli powder
Method:
Here’s how I make Vrat Wale aloo at home.
Boiling Potatoes: I pressure cook whole potatoes. For this In a pressure cooker or instant pot place potatoes and cover them to the surface with water.
Now, pressure cooks them for 4 whistles if you are cooking in the regular pressure cooker.
If boiling potatoes in the Instant pot close the lid and bring the pressure valve to sealing mode. Set the pressure to low and set the timer to 10 minutes.
Force release the pressure and peel the potatoes once these are cool to handle.
I batch cook potatoes and keep them in the fridge to use in various potato recipes throughout the week.
Making Vrat Wale aloo
The next step is cooking these peeled, crumbled boiled potatoes with a tomatoes-spice mixture to make a lightly spiced potato curry.
Grind 2 large tomatoes to make fresh tomato puree.
Heat ghee in a pan and add cumin seeds.
In few seconds cumin starts to crackle add in slit green chillies and sauté for a few seconds.
Add fresh pureed tomatoes and cook these tomatoes on slow to medium heat till ghee starts to surface.
Now add rock salt(send namak) red chilli powder, cumin powder, coriander powder.
Cook these spices with tomatoes for 1-2 minutes to release the flavour from the spices.
Now add chopped and mashed potatoes and mix.
Add 2.5 cups of water and cover.
Once it starts to boil reduce the heat.
Simmer the curry on slow heat for 10 minutes.
Recipe Notes and Expert Tips
- I have made it with ghee but in case you want to make it vegan you can use non-refined peanut oil.
- For the better texture of the gravy, I add boiled potatoes in two forms. ¾th of the quantity I add as roughly chopped potatoes. I add ¼th of the boiled potatoes as roughly mashed which gives thickness to the gravy. If you like watery gravy you can add only chopped boiled potatoes.
- I have added tomatoes to this potato gravy. But in case of tomatoes are not permitted in your community just skip them and make the rest of the recipe as it is.
- If you do not like too much heat in the curry you can reduce the chilli powder or use Kashmiri red chilli powder.
How to Serve them
I usually serve Vrat ke aloo with Rajgira poori (Amaranth flour poori), Kuttu ka pakora and Makhana kheer if making them for fasting. Otherwise, if you are not fasting you can serve them with poori, dal masala poori, dal paratha or Bedmi poori.
Storing leftovers
You can store leftover potato curry in the refrigerator for 1-2 days. This curry does not store well in the freezer as cooked potatoes develop a strange texture in the freezer which doe not taste well.
Other Aloo Sabzi Variations
Another popular variation of this sabzi is this Aloo ki sabzi / Bedmi aloo sabzi in which there are many other spices are also used. If you are not strictly fasting and do not mind a couple of extra spices you can try this version. One more popular version of the no onion no garlic Potato curry recipe is this Mathura ke Dubai wale aloo.
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Vrat ki Aloo sabzi
Equipment
Ingredients
- 400 grams potatoes aloo
- 2 tablespoon large tomatoes (grind them to make the puree
- 2 green chillies slit
- ½ teaspoon cumin seeds
- ½ teaspoon cumin powder
- 2 teaspoon coriander powder
- 2.5 cups water
- 2 tablespoon ghee
- 1 teaspoon rock salt sendha namak as required
- 2 tablespoon Coriander leaves (chopped
Instructions
- Here’s how I make Vrat Wale aloo at home.
- Boiling Potatoes: I pressure cook whole potatoes. For this In a pressure cooker or instant pot place potatoes and cover them till the surface with water.
- Now pressure cook them for 4 whistles if you are cooking in the regular pressure cooker.
- If boiling potatoes in the Instant pot close the lid and bring the pressure valve to sealing mode. Set the pressure to low and set the timer to 10 minutes.
- Force release the pressure and peel the potatoes once these are cool to handle.
- I batch cook potatoes and keep them in the fridge to use in various potato recipes throughout the week.
- Making Vrat Wale aloo
- The next step is cooking these peeled, crumbled boiled potatoes with a tomatoes-spice mixture to make a lightly spiced potato curry.
- Grind 2 large tomatoes to make fresh tomato puree.
- Heat ghee in a pan and add cumin seeds.
- In few seconds cumin starts to crackle add in slit green chillies and sauté for a few seconds.
- Add fresh pureed tomatoes and cook these tomatoes on slow to medium heat till ghee starts to surface.
- Now add rock salt(send namak) red chilli powder, cumin powder, coriander powder.
- Cook these spices with tomatoes for 1-2 minutes to release the flavour from the spices.
- Now add chopped and mashed potatoes and mix.
- Add 2.5 cups of water and cover.
- Once it starts to boil reduce the heat.
- Simmer the curry on slow heat for 10 minutes.
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