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.
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
If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.
📖 Recipe
