Apr 14, 2024 Vrat means fast so these vrat wale aloo is a potato dish which is made especially during religious fasts like Navratri, Ekadashi etc. There are some rules which need to be followed when it comes to food if you keep these fasts like you can’t eat salt, usually no grains, onion or garlic is allowed either. I personally never kept these fasts growing up but my parents always did. So during Navratri days mom made sabudana khichdi, sabudana vada, lassi etc. And for dinner she mostly made kuttu ki puri (which are gluten free by the way) with these vrat wale aloo. And I never got bored of it because I loved this combo!
About This Recipe
Potatoes are actually cooked in several ways during Navratri. We make it dry as well (sookhe aloo) with cumin seeds, ginger and chilies and we also make this curry version with tomatoes. I love both the versions and make them often during Navratri. We also cook potatoes with yogurt during fasting and make Dahi Aloo (dahi=yogurt). These vrat wale aloo is probably the simplest potato curry recipe ever. It doesn’t use any spice other than whole cumin seeds and is flavored with fresh ginger and cilantro. You would think it’s so basic that it might lack flavor, but that’s far from the truth. I find it so wholesome and comforting, it’s basic yet full of flavor! This recipe comes together very quickly, if you have some boiled potatoes on hand then you can make this in no time.
How to Make Vrat Wale Aloo
First gather all your ingredients To make vrat wale aloo, we first need to boil the potatoes. Add 2 medium potatoes or 3 small (around 420 grams) to a pressure cooker. Add water until they are half covered with it and then close the lid. Pressure cook for 7 to 8 whistles on medium-high heat and then let the pressure release naturally. Peel the potatoes and crush them (after they have cooled down a bit) with your hands and set them aside. Do not mash them, they need to be crushed with hands in these uneven pieces.
Serving Suggestions
These vrat wale aloo can be enjoyed with kuttu puri, kuttu paratha. If you are not making this for fasts, you can enjoy this with spinach puris, roti or even boiled rice. I have used a traditional stove-top pressure cooker to cook the potatoes but you can cook the potatoes in an Instant Pot. Add water to the main pot and place potatoes on a trivet. You would need to cook on high pressure for 12 to 14 minutes, depending on the size of the potatoes. Now, heat 1 tablespoon of oil or ghee in a kadai or pan on medium heat. I used oil. Once the oil is hot, add 1 teaspoon cumin seeds and let it sizzle for a few seconds. Then add 1-inch chopped ginger and 1 chopped green chili to the kadai. Sauté for 30 seconds to 1 minute until the ginger starts to turn golden brown in color. Add the crushed potatoes into the kadai. Stir until the potatoes are well coated with the masala. Let this boil for around 8 to 9 minutes on medium heat. This curry will thicken during this time and will continue to thicken as it cools down. The vrat wale aloo are now done. Garnish with 2 tablespoons chopped cilantro. You can also squeeze in some fresh lemon juice if you like. Serve hot with kuttu ki puri! You can adjust the consistency of the sabzi as needed.
title: “Vrat Wale Aloo No Onion Garlic " ShowToc: true date: “2024-09-14” author: “Jeana Samuel”
Apr 14, 2024 Vrat means fast so these vrat wale aloo is a potato dish which is made especially during religious fasts like Navratri, Ekadashi etc. There are some rules which need to be followed when it comes to food if you keep these fasts like you can’t eat salt, usually no grains, onion or garlic is allowed either. I personally never kept these fasts growing up but my parents always did. So during Navratri days mom made sabudana khichdi, sabudana vada, lassi etc. And for dinner she mostly made kuttu ki puri (which are gluten free by the way) with these vrat wale aloo. And I never got bored of it because I loved this combo!
About This Recipe
Potatoes are actually cooked in several ways during Navratri. We make it dry as well (sookhe aloo) with cumin seeds, ginger and chilies and we also make this curry version with tomatoes. I love both the versions and make them often during Navratri. We also cook potatoes with yogurt during fasting and make Dahi Aloo (dahi=yogurt). These vrat wale aloo is probably the simplest potato curry recipe ever. It doesn’t use any spice other than whole cumin seeds and is flavored with fresh ginger and cilantro. You would think it’s so basic that it might lack flavor, but that’s far from the truth. I find it so wholesome and comforting, it’s basic yet full of flavor! This recipe comes together very quickly, if you have some boiled potatoes on hand then you can make this in no time.
How to Make Vrat Wale Aloo
First gather all your ingredients To make vrat wale aloo, we first need to boil the potatoes. Add 2 medium potatoes or 3 small (around 420 grams) to a pressure cooker. Add water until they are half covered with it and then close the lid. Pressure cook for 7 to 8 whistles on medium-high heat and then let the pressure release naturally. Peel the potatoes and crush them (after they have cooled down a bit) with your hands and set them aside. Do not mash them, they need to be crushed with hands in these uneven pieces.
Serving Suggestions
These vrat wale aloo can be enjoyed with kuttu puri, kuttu paratha. If you are not making this for fasts, you can enjoy this with spinach puris, roti or even boiled rice. I have used a traditional stove-top pressure cooker to cook the potatoes but you can cook the potatoes in an Instant Pot. Add water to the main pot and place potatoes on a trivet. You would need to cook on high pressure for 12 to 14 minutes, depending on the size of the potatoes. Now, heat 1 tablespoon of oil or ghee in a kadai or pan on medium heat. I used oil. Once the oil is hot, add 1 teaspoon cumin seeds and let it sizzle for a few seconds. Then add 1-inch chopped ginger and 1 chopped green chili to the kadai. Sauté for 30 seconds to 1 minute until the ginger starts to turn golden brown in color. Add the crushed potatoes into the kadai. Stir until the potatoes are well coated with the masala. Let this boil for around 8 to 9 minutes on medium heat. This curry will thicken during this time and will continue to thicken as it cools down. The vrat wale aloo are now done. Garnish with 2 tablespoons chopped cilantro. You can also squeeze in some fresh lemon juice if you like. Serve hot with kuttu ki puri! You can adjust the consistency of the sabzi as needed.
