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