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how to make vrat wale aloo ki sabzi without onion and garlic?
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5 from 4 votes

Vrat Wale Aloo Recipe

Simple and Easy Indian Potato Curry Recipe perfect for Navratri Fasting. It uses only handful ingredients and comes together quickly. Perfect to eat with Poori, Parantha and Cheela.
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Indian
Keyword: Aloo ki Sabzi, Fasting Recipes, glutenfree vegan curry, Navratri Recipes, Potato curry, Vrat Wale Aloo
Servings: 3 people
Calories: 48kcal
Author: simplyvegetarian777

Equipment

Ingredients

  • 3 medium Potatoes, boiled and peeled See notes for the kind of potatoes and options
  • 1 Green Chili Finely chopped
  • 1 tsp Ginger Finely chopped
  • 1-2 tbsp Cilantro Leaves Finely chopped
  • 1 tbsp Cooking Oil Can use ghee or peanut oil
  • 1 tsp Cumin Seeds
  • 1 tsp Sendha Namak Rock Salt/ Himalayan Salt
  • 1/2 tsp Black Pepper Powder use less if you want
  • 1 cup Water

Instructions

Check out the VIDEO and NOTES for better understanding and Options.

    Boil the Potatoes

    • Potatoes need to be boiled soft and not mushy. Although I cooked these in my Instant Pot, you can pressure cook these in traditional pressure cooker over the gas top or in a pan. Once cooked, cool these to the room temperature and peel them. Set aside. You can do this step much ahead of time and refrigerate till ready to use.
    • It took about 8 minutes for medium size Russett Potatoes in Instant Pot followed by Natural Pressure Release (NPR).
    • Take a pan and heat oil in it. Further add cumin seeds to the hot oil and reduce the heat to medium. Saute cumin seeds for few seconds till the seeds crackle.
      cooking vrat wale aloo at home.
    • Now add the finely chopped ginger and green chili to the pan. Saute it further for few seconds till it becomes aromatic. Keep the heat on meium. If needed, reduce to medium low heat.
    • Take the boiled & peeled potatoes and crush them with your hands coarsely. Add these potatoes to the pan. Saute it for 2-3 minutes on medium heat.
    • Now add Sendha Namak (rock salt), Black pepper powder to the pan. Mix well. Saute for 2 more minutes.
      how to make vrat ke aloo in non stick pan?
    • Further add 1 cup of water to the pan. Bring it to a boil. Add finely chopped Cilantro Leaves. Reduce the heat to medium and cook for 5-7 minutes till it thickens a bit. Vrat Wale Aloo Recipe is ready. Serve it hot with Kuttu ke Paranthe.

    Video

    Notes

    Check out some more NAVRATRI RECIPES from my blog here - Sabudana Khichdi, Sabudana wada (air fryer recipe), Lauki Kuttu Kofte in Peanut Curry, Vrat ka Chaat Masala, Vrat Thalipeeth, Makhane Magaj ki Kheer, Arbi ki chaat and more.
    CHECK OUT NAVRATRI RELATED SHOPPING HERE!
    I have compiled a list of NAVRATRI FASTING FOOD DOS AND DONTS that talks about the foods that we can consume during these days. Therefore do check it out if you are looking to fast.

    FAQS

      • You can use either Yukon or Russett Potatoes for this Recipe. Both kinds work well.
      • Make sure to boil the potatoes perfectly - soft and not mushy.
      • You can boil the potatoes in advance and refrigerate. Take these out and use when ready to cook.
      • You can make it dry Potatoes. For that, do not add water and cook them on low heat and crisp these up to your liking.
      • If you use tomatoes in your fasting recipes, then you may use the pureed or finely chopped tomatoes in this recipe. Add these right after ginger and green chili. Cook on medium heat till tomatoes become thick. And then follow the recipe as is as mentioned above.
      • If you want to make these Dahi wale Aloo for vrat, then add dahi with water (1/2 cup yogurt + 1/2 cup water). Bring to small boil and ready.
      • Potatoes absorb water as they sit. To reheat the leftovers, add some water while reheating and adjust the salt.

    What are the Ingredients of this Recipe?

    Here is a list of the handful ingredients to make this recipe -
      • Potatoes - I alter between the yukon gols and russet potatoes for this recipe. Although I like using Russet for this recipe because it is less sweet in the taste. You can pick whichever is handy.
      • Cooking Oil - Although I use Vegetable Oil, you can use peanut oil or ghee for this recipe.
      • Aromatics - Ginger, Green Chili and Cilantro Leaves. You may also use curry leaves for this recipe.
      • Spices - Cumin Seeds, Black Pepper powder and Sendha Namak. Sendha Namak/ Salt is derived from land/mountains. It is the purest form of salt and has many health benefits.

    Nutrition

    Serving: 3people | Calories: 48kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 55mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.5mg