Vrat wale aloo or vrat ke aloo recipe is a crumbled potato recipe for fasting without onion-garlic.
Vrat wale aloo is made during fasting or vrat. Without onion-garlic, the aloo or potato sabzi is simple easy and delicious recipe.
This potato sabzi is eaten especially during vrat or fasting. During Navratri, the nine day festival where fasting is observed for the entire festival, it is understandably tough to go without eating salt, so rock salt or sendha namak is used instead of the normal salt. Vrat Wale Aloo Rasedaar is an Indian curry recipe which is the perfect dish for navratri or any other vrat season.
Potato curry can be made on any regular day not only for vrat or fasting. Cook for lunch or dinner and it goes well with pooris or chappatis any time.
There are many different variations of preparing Aloo sabzi (potato curry) for fasting.
This is Aloo recipe is light and spicy.
For more fasting recipes then do check my vrat special recipes.
Ingredients
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Ingredients
Instructions
- Take a pressure cooker add cleaned potatoes, add water and keep it for boiling.
- Sprinkle teaspoon of sendha namak.
- Boil the potatoes in the pressure cooker for 4-5 whistles, till the potatoes cook and are soften.
- Peel the skin and keep them aside.
- Take a pan and heat 2 tablespoons of oil in a pan
- Add 1/2 teaspoon of carom seeds and let it crackle
- Add the 1-2 chopped green chilies and saute for a minute
- Add a cup of chopped tomatoes and saute.
- Stir and saute till the oil starts to leave the sides of the mixture.
- The tomatoes would have cooked by now and become soft.
- Continue to stir in between when cooking the tomatoes a couple of times.
- Crumble the 3 boiled potatoes in the tomato gravy. stir and mix well.
- Add 2 cups of water, stir well. Sprinkle Salt as required.
- Simmer till the gravy thickens a bit.
- Gravy will thicken more when it cools down. Look at the consistency of how thick you want the gravy and cut the flame.
- Garnish with coriander leaves and serve vrat wale aloo hot.