Vrat Ke Aloo Recipe |Potato Curry

Vrat ke Aloo is a very easy fasting vrat recipe which I am sharing today. This curry is made without onion and garlic in tomato gravy. There are many versions of making these vrat ke aloo, it depends on the preference of each house hold. This is my favorite potato curry which I often make during fasting and on normal days too. It is simply delicious and easy to make.
I have also posted some other fasting recipes like Jeera Aloo Recipe, Spinach Raita Recipe, Mango Milkshake Recipe, sabudana Vada Recipe,Sabudana Chaat,Sabudana Khichdi
Let’s go through the recipe.

Ingredients
2 medium potatoes
½ tsp turmeric(optional)
2 medium tomatoes
1 Tbsp finely shredded ginger
1 green chili, chopped
½ tsp cumin seeds
2 cups water
1  tbsp oil
Sendha namak(Rock salt) to taste

Method

Boil the potatoes and once cool down peel off the skin and cut the potatoes into medium pieces.
Heat a oil in a thick bottom non-stick pan. Crackle the cumin seeds, now add the ginger and green chilies and sauté for  a minute until the raw aroma of ginger is disappears. Add turmeric powder. Now add the chopped tomatoes and sauté till the oil starts to leave the sides of the mixture. Stir often when tomatoes are cooking.
Till now tomatoes would have  become mushy. Now add  the potatoes in the tomato gravy and mix to coat the masala on potatoes. Add water, salt and let it simmer on low flame till the gravy thickens a wee bit. You may mash some pieces of potatoes to thicken gravy more.
Finally garnish with coriander leaves and serve vrat ke aloo piping hot with some fasting recipes like kuttu paratha (buckwheat flour) or rajgira puri.

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Vrat Wale Aloo - Vrat Wale Rasedaar Aloo - Potato Curry Recipe For Fasting

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Today I am sharing a very easy fasting recipe or vrat recipe of potato which is Vrat Wale Aloo Rasedaar. This curry is made without onion and garlic in tomato gravy.

Course: Main dish

Cuisine: Indian

Servings: 4

Author: Rachna's Kitchen

Ingredients

• 2 medium potatoes
• ½ tsp turmeric optional
• 2 medium tomatoes
• 1 Tbsp finely shredded ginger
• 1 green chili chopped
• ½ tsp cumin seeds
• 2 cups water
• 1   tbsp oil
• Sendha namak Rock salt to taste

Instructions

1. Boil the potatoes and once cool down peel off the skin and cut the potatoes into medium pieces.
2. Heat a oil in a thick bottom non-stick pan.
3. Crackle the cumin seeds, now add the ginger and green chilies and sauté for  a minute until the raw aroma of ginger is disappears.
4. Add turmeric powder. Now add the chopped tomatoes and sauté till the oil starts to leave the sides of the mixture.
5. Stir often when tomatoes are cooking.
6. Till now tomatoes would have  become mushy.
7. Now add  the potatoes in the tomato gravy and mix to coat the masala on potatoes. Add water, salt and let it simmer on low flame till the gravy thickens a wee bit.
8. You may mash some pieces of potatoes to thicken gravy more.
9. Finally garnish with coriander leaves and serve vrat wale aloo piping hot with some fasting recipes like kuttu paratha (buckwheat flour) or rajgira puri.