Vrat Wale Aloo (Navratri Fasting Recipe)
Vrat Wale Aloo is a simple and delicious sabji made with potatoes, tomatoes, ginger and few spices. It is eaten during Navratri fasting.
Ingredients
- 3-4 (~400g) potatoes I use yellow potatoes
- 1 inch (8g) ginger minced
- 2-3 green chilies hot variety (adjust to taste)
- 3 tablespoon ghee
- 1 teaspoon cumin seeds
- 3 (~150g) tomatoes use slightly sour tomatoes
- ½ teaspoon black pepper fresh cracked is better, adjust quantity to taste
- ½ tablespoon cilantro stems finely chopped
- 1.5 teaspoon sendha namak rock salt, adjust to taste
- ½ tablespoon lemon juice adjust to taste
- 2 tablespoon cilantro leaves
Instructions
Preparation
- Boil the potatoes. You can boil them in pressure cooker or instant pot. Add washed potatoes to the pressure cooker and add enough water to cover them Close the lid and cook for 3-5 whistles on medium heat. Let pressure release naturally.
- Discard the water once pressure is released. Let the potatoes cool down. Peel the cooled potatoes.
- Using your hands, crumble the potatoes so that there are big and small chunks. Don’t mash
- Using mortar & pestle, pound the ginger and green chilli to a coarse paste. Add tomatoes to a blender and crush them. Dont puree the tomatoes.
- Chop the cilantro stems and the leaves seperately. We are going to use both while making the sabji.
Cook Vrat Ke Aloo
- In a pot, warm up the ghee. Once ghee is melted, temper with cumin and minced ginger chili. Once the cumin seeds crackle, add the tomatoes.
- Saute on low medium heat for 3-4 minutes while stirring. We don't want to dry out the tomatoes. Just cook a little until the raw taste goes away. You will notice that the color of tomatoes will deepen.
- Next add the rock salt, black pepper and potatoes. Mix well and then fry the potatoes for 2-3 minutes with the tomatoes. This gets potatoes started and they get flavorful.
- Add hot water and cilantro stems next. Mix and bring to a boil, cover and let simmer for 8-10 minutes.
- Finish with lemon juice, a teaspoon of ghee (optional) and chopped cilantro. Serve warm.
Video
Notes
- Completely cool down the potatoes before using them to make the sabji. Else the potatoes tend to overcook or get super soft.
- Dont crush the potatoes very small. This sabji tastes good with big chunks of potatoes.
- You may add any extra spices as per your liking or if they are eaten in your family during fasting.
- If you want to make aloo sabji without tomatoes, simply add ⅓ cup whisked yogurt to make the gravy.
- You can add some paneer cubes to the sabji to bump up protein.
- Not just for fasting, this aloo sabji taste great with pooris and parathas anytime.
- I mostly use campari tomatoes for my curries, they are sour so I dont need to add a lot of lemon juice. Please adjust lemon juice in the recipe depending on how tangy the tomatoes that you are using are.
Nutrition
Calories: 112kcalCarbohydrates: 3gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 29mgSodium: 952mgPotassium: 61mgFiber: 1gSugar: 1gVitamin A: 425IUVitamin C: 5mgCalcium: 15mgIron: 1mg
Tried this recipe?Let us know how it was!