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–+ servings
vrat aloo

Vrat ki Aloo sabzi

Rekha Kakkar
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.
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Prep Time 5 minutes
Cook Time 15 minutes
10 minutes
Course Breakfast, brunch, lunch
Cuisine indian cuisine
Servings 6
Calories 102 kcal

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.

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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