Easy Vrat Wale Aloo recipe, perfect for fasting or Navratri. This simple and delicious potato sabzi, prepared without onion and garlic, pairs perfectly with fasting flatbreads such as kuttu ka paratha, kuttu ki poori, or rajgira poori.
As the calendar turned the page into the auspicious season of Navratri, a familiar excitement bubbled up in my heart. The nine nights of Navratri were a special time for Hindus, marked by fasting, devotion, and celebration. It was a time to connect with the divine and enjoy traditional vrat (fasting) dishes.
For me, one dish held a special place in my heart - Vrat Wale Aloo ki sabji. These fasting potatoes cooked in a tantalizing blend of spices had been a cherished part of my life for as long as I could remember. They weren't just a recipe; they were a piece of my childhood, a connection to my mother's loving presence in the kitchen.
I love preparing Vrat Wale Aloo recipe during fasting periods. Boiled potatoes are delicately spiced with cumin, green chilies, and rock salt, creating a simple and delicious dish that's both satisfying and adheres to fasting guidelines. This potato curry pairs wonderfully with fasting flatbreads, like kuttu ka paratha, or rajgira poori.
This potato curry recipe isn't just for fasting occasions; you can enjoy it anytime, paired with pooris or chapatis. Various versions of Vrat ke Aloo exist, but this recipe is my favorite.
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About Vrat Wale Aloo
Vrat Wale Aloo, also known as Fasting Potatoes, is a popular Indian dish prepared during Hindu fasting periods or vrat (fast). It's a simple yet flavorful recipe that adheres to the dietary restrictions observed during fasting days, such as Navratri, Ekadashi, Janmashtami, and other religious occasions.
Key features of Vrat Wale Aloo ki sabji:
- Fasting Ingredients: The dish is made using ingredients that are allowed during Hindu fasting, including potatoes (which are a common fasting food), rock salt (sendha namak) instead of regular salt, and specific spices permitted during fasting.
- Flavorful Spices: Even though fasting recipes have dietary restrictions, Falahari Aloo ki Sabji is packed with flavors. Common spices used in this dish include cumin seeds, green chilies, ginger, amchur powder, and black pepper powder.
- Customization: The level of spiciness in Vrat Wale Aloo ki sabji can be adjusted to suit individual preferences. Some people like to add red chili powder for extra heat, but this is optional.
- Quick and Easy: It's a relatively quick and straightforward recipe, making it a popular choice during fasting days when one may prefer not to spend too much time in the kitchen.
- Accompaniments: Falahari Aloo ki Sabji is typically served with vrat ki chutney (a condiment made from ingredients like curd, mint, or coconut) and eaten with vrat-friendly bread like kuttu (buckwheat) puris or sama (barnyard millet) rice.
- Tangy Twist: You can also add a squeeze of lemon juice to add a tangy flavor to the dish.
Keep in mind that the specific ingredients and preparations may vary according to regional and individual preferences. Vrat Wale Aloo is a versatile dish that can be customized to suit your taste, while still adhering to the guidelines of a fasting diet.
Ingredients For Vrat Wale Aloo Ki Sabji
Here's a description of the ingredients commonly used in Vrat Wale Aloo:
- Potato: Potatoes are the primary ingredient in Vrat Wale Aloo. They provide a hearty and filling base for the dish, making it a satisfying choice during fasting periods. Potatoes are boiled and then diced or roughly crushed by hand before being used in the recipe.
- Green Chili: Green chilies add a spicy kick to the dish. They provide the heat and a burst of flavor, allowing you to adjust the spiciness to your preference. Chopped green chilies are used in the recipe.
- Ginger: Ginger is used to infuse a subtle spiciness and warmth into the dish. It's either finely grated or chopped and adds a depth of flavor to the recipe.
- Freshly Crushed Black Pepper: Freshly crushed black pepper adds a touch of heat and a peppery flavor. It enhances the overall spiciness and depth of the dish.
- Sendha Namak: Sendha Namak, also known as rock salt, is a key ingredient in fasting recipes. It's used as a substitute for regular salt because it's allowed during Hindu fasting periods. It provides the necessary seasoning and enhances the taste of the dish.
- Ghee: Ghee is used to sauté the ingredients and provide richness to the Vrat Wale Aloo. It adds a delightful and slightly nutty flavor to the dish, making it more aromatic. For vegan, use oil.
- Amchur Powder (Dried Mango Powder): In Falahari Aloo ki Sabji, amchur powder is used to infuse a delightful tanginess. It enhances the overall taste and provides a unique depth of flavor to the dish, making it a popular choice for fasting recipes.
- Lemon Juice: Lemon juice adds bright, zesty, and citrusy flavor.
- Water: Water is used in the recipe to help create the gravy or sauce for the Falahari Aloo ki Sabji. It's essential to achieve the desired consistency and to ensure the potatoes absorb the flavors of the spices.
These ingredients come together to create a flavorful, satisfying, and delicious dish that adheres to the dietary restrictions during Hindu fasting periods while still offering a delightful culinary experience.
How to make Vrat Wale Aloo Ki Sabji
Vrat wale aloo, also known as fasting or vrat ke aloo, is a delicious and easy-to-make dish that is commonly prepared during Hindu fasting periods, such as Navratri, Ekadashi, and other religious occasions. Here's a simple recipe for vrat wale aloo:
- Heat ghee or peanut oil in a pan on medium heat.
- Add cumin seeds (jeera) to the hot ghee or oil. Let them splutter.
- Add crushed black pepper, chopped green chilies and grated ginger. Sauté them for a minute or so until they release their aroma.
- Add the boiled and cubed potatoes to the pan. Stir well to coat them with the spices.
- Add rock salt (sendha namak), and amchur powder (if using). Adjust the spices to your taste.
- Mix everything well and cook for about 4-5 minutes, stirring occasionally. This will help the potatoes absorb the flavors of the spices.
- Now add hot water and mix well. Bring the mixture to a boil, reduce the heat and cook for 5-6 minutes or until desired consistency. Turn off the heat.
- Garnish the dish with fresh coriander leaves and a squeeze of lemon juice if you prefer a tangy flavor. Lemon juice is optional.
- Serve the vrat wale aloo hot with vrat ki poori or with vrat ke rice.
These vrat wale aloo are simple to make and are a flavorful addition to your fasting menu. Enjoy your meal!
Storage
To store Vrat Wale Aloo, allow the sabji to come to room temperature, then store it in an airtight container and refrigerate them for up to 2-3 days. Add a splash of water and reheat, garnish for extra flavor.
Tips
To make delicious Vrat Wale Aloo, consider the following tips:
- Choose the Right Potatoes: Select good-quality, waxy potatoes, such as baby potatoes or any variety of potatoes commonly used during fasting. These potatoes hold their shape and have a nice texture when cooked.
- Properly Boil the Potatoes: Boil the potatoes until they are just tender, not mushy. Overcooking can result in a mushy texture, so keep an eye on them while boiling.
- Use Ghee: If you're not following a strict vegan fast, consider using ghee instead of peanut oil. Ghee adds a rich and flavorful element to the dish.
- Fresh Spices: Use fresh spices, especially cumin seeds and green chilies. Whole spices can release their flavors more effectively than pre-ground spices.
- Balancing Spices: Adjust the level of spiciness according to your preference, but maintain a balance of flavors. A combination of green chilies, cumin, and other spices can add depth to the dish.
- Season Carefully: Pay close attention to the seasoning. Rock salt (sendha namak) is commonly used during fasting, and you can adjust the quantity to suit your taste. Don't forget to add some fresh coriander leaves for added freshness.
- Lemon Juice: If you like a tangy flavor, consider adding a squeeze of fresh lemon juice at the end to brighten up the dish.
- Sautéing and Roasting: Give the potatoes a little extra time to sauté or roast in the spices. This enhances the flavor and texture of the dish.
- Fresh Ingredients: Whenever possible, use fresh ingredients. Fresh ginger and freshly chopped coriander leaves can make a noticeable difference in taste.
- Adjust Consistency: If the dish becomes too dry, you can add a little water to achieve the desired consistency.
By following these tips, you can create delicious and flavorful Vrat Wale Aloo that is sure to be a hit during your fasting days.
More Vrat (Fasting) Recipes
Vrat Wale Aloo | Vrat Ke Aloo | Fasting Potato Curry Recipe
Ingredients
- 2 potatoes ,boiled, peeled, and roughly smashed by hand
- 2 teaspoon ghee or peanut oil ,use ghee for a richer flavor
- ½ teaspoon cumin seeds ,jeera
- 1-2 green chilies ,chopped (adjust to taste)
- ½- inch ginger ,grated or finely chopped
- ½ teaspoon black peppercorns ,coarsely crushed
- ½ teaspoon amchur powder ,dried mango powder
- 1 teaspoon rock salt ,sendha namak, to taste
- handful of fresh coriander leaves ,chopped
- Lemon juice ,optional, for tangy flavor
Instructions
- Heat ghee or oil in a pan on medium heat.
- Add cumin seeds (jeera) to the hot ghee or oil. Let them splutter.
- Add crushed black pepper, chopped green chilies and grated ginger. Sauté them for a minute or so until they release their aroma.
- Add the boiled potatoes to the pan. Stir well to coat them with the spices.
- Add rock salt (sendha namak), and amchur powder (if using). Adjust the spices to your taste.
- Mix everything well and cook for about 4-5 minutes, stirring occasionally. This will help the potatoes absorb the flavors of the spices.
- Now add hot water and mix well. Bring the mixture to a boil, reduce the heat, and cook for 5-6 minutes or until desired consistency. Turn off the heat.Note: The sauce will thicken as it cools down.
- Garnish the dish with fresh coriander leaves and a squeeze of lemon juice if you prefer a tangy flavor. Lemon juice is optional.
- Serve the vrat wale aloo hot with vrat ki poori or with vrat ke rice.
Notes
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
KEYWORD
Falahari Aloo ki Sabji, fasting recipe, navratri recipes, no onion no garlic, vrat ke aloo, vrat wale aloo
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