Go Back
+ servings
vrat ke aloo

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.
5 from 1 vote
Print Pin
Course: Breakfast, brunch, lunch
Cuisine: indian cuisine
Keyword: 20 Minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
10 minutes
Servings: 6
Calories: 102kcal
Author: Rekha Kakkar


  • 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


  • 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.



Calories: 102kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 447mg | Potassium: 296mg | Fiber: 2g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 15mg | Calcium: 19mg | Iron: 1mg