The Vrat Wale Aloo Recipe is a delicious and easy-to-make satvik aloo sabji perfect for Hindu fasting occasions like Navratri, Ekadasi, and Jamashtami Vrat. Made with Falahari ingredients, this potato curry is cooked without onion or garlic, ensuring it’s suitable for fasting.
Despite its simplicity and minimal spices, this flavorful aloo sabzi can be enjoyed even when you’re not fasting. Serve it with poori, chapati, or paratha for a satisfying meal.
Why We love this Potato Curry
- Satvik Sabzi: This dish adheres to satvik principles, meaning it’s free from onion and garlic, making it suitable for fasting and spiritual practices.
- Gluten-Free: Made with wholesome ingredients, this curry is completely gluten-free, making it an excellent choice for those with gluten sensitivities or celiac disease.
- Easy to Prepare: With minimal spices and simple cooking methods, this recipe is quick and hassle-free, perfect for busy days or fasting occasions.
- Flavorful and Satisfying: Despite its simplicity, the combination of Falahari ingredients ensures a delicious and satisfying dish.
- Suitable for Any Occasion: Enjoy it not just during fasting periods but as a comforting side dish any day of the week.
Ingredients
- 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 chili powder
I have taken care to include ingredients that are permitted during navratri. But make sure to consult your family because different people have different customs and permitted ingredients.
Instructions
- Pressure cook whole potatoes submerged in water for 4 whistles in a regular cooker, or set the Instant Pot to low pressure for 10 minutes. Once cooled, peel the potatoes.
- 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 chilies 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 (Sendha Namak) red chili powder, cumin powder, coriander powder. Cook these spices with tomatoes for 1-2 minutes to release the flavor from the spices.
Tip: For the better texture of the gravy, add 3/4th of the potatoes as roughly chopped potatoes and 1/4th of the boiled potatoes as roughly mashed which gives thickness to the gravy.
- Now add chopped and mashed potatoes and mix. Then, add 2.5 cups of water and cover.
- Once it starts to boil reduce the heat and simmer the curry on slow heat for 10 minutes.
Substitutions
- Potatoes: You can use sweet potatoes for a healthier alternative with a slightly different flavor.
- Ghee or Oil: Substitute with coconut oil or any vegetable oil if you prefer a dairy-free option.
Variations
- Masala Aloo (if permitted in fasting): Add roasted cumin powder, black pepper, or chaat masala for extra flavor.
- Coconut Aloo: Mix in grated fresh coconut for a tropical twist.
- Aloo Sabzi with Peas (if not fasting): Add green peas to the potato mixture for added nutrition and color.
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.
Storage
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 does not taste well
More Recipes
- Vrat Wale Sookhe Aloo
- Navratri Fasting Recipes
- Masala Aloo Recipe
- Crispy Dal Methi Poori
Watch Video
Vrat ki Aloo sabzi
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.
Equipment
- Non-Stick Pan (US)
Ingredients
- 400 grams potatoes aloo
- 2 tbsp large tomatoes (grind them to make the puree
- 2 green chillies slit
- ½ teaspoon cumin seeds
- 1/2 teaspoon cumin powder
- 2 teaspoon coriander powder
- 2.5 cups water
- 2 tablespoon ghee
- 1 tsp 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.
Video
Nutrition
Calories: 102kcalCarbohydrates: 13gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 447mgPotassium: 296mgFiber: 2gSugar: 1gVitamin A: 15IUVitamin C: 15mgCalcium: 19mgIron: 1mg
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