Vrat ke aloo is a no-onion, no-garlic dish and completely fast-friendly, coming together in under 30 minutes if you have the boiled potatoes on hand! Yes, you read it right: this vrat wale aloo recipe is a quick and easy meal made of mashed boiled potatoes, tomatoes, and sendha namak. Perfectly pairs with kuttu ki puri, rajgira paratha, and even a bowl of simple curd in popular festival fasts like Navratri, Janmashtami, Ekadashi, and many more.

In my home, both the dry version and this gravy version of aloo are popular during fasting season. Dry aloo is commonly eaten as a snack during the day; or this fasting potato curry is best for a comforting evening meal. My mother always makes them with kuttu ki poori or kuttu ke parathe; that’s also my favorite.

Are you already thinking about how this fasting potato curry tastes? But believe me, no matter how few spices are used, nothing beats its taste. When you try this by yourself, you really know how comforting and delicious it is.

This vrat wale aloo can be eaten with a free mind because they are far from restricted; if anyone says you too. Also, you don’t need to eat them only during fasting; try and make it a better option for everyday lunch or dinner.

Other fasting dishes are also popular in my home along with this, like sabudana khichdi and sabudana kheer. Sometimes my mother prepares samak ke chawal, which is also vrat-friendly.

Ingredients

Potatoes- Boil potatoes just until tender for the best texture and flavour.

Ghee- Any ghee can be used, homemade or store-bought.

Cumin Seeds- Use them for tempering.

Ginger- Adding some grated ginger gives good aroma.

Green Chili- Use for some heat, as red chili is restricted in the fasts.

Tomato Puree- I grate two medium ripe tomatoes; you can chop them instead of grating.

Salt- I am using rock salt (sendha namak); if making for a regular meal, you can use white salt.

Water- I have used 1.5 cups of water for a thick gravy texture. You can adjust the amount of water to your desired consistency.

How to make vrat wale aloo recipe

1. I am using boiled potatoes, which I have boiled a few hours before shooting the recipe.

If you don’t have time, take 4 medium potatoes, boil them in a pressure cooker with a cup of water on high heat for 4 to 5 whistles or until soft and tender, then turn off the flame.

Let the pressure release naturally, remove the potatoes, and keep them aside to cool. When they are a little cool, peel thier skin evenly.

2. Now lightly mash the potatoes with your hands or a masher.

Instead, you can chop them into cubes, but mashing helps the gravy thicken.

3. Now heat one tablespoon of ghee in a heavy-bottomed kadai or pan. When the oil is hot, add 1 tsp of cumin seeds and let them sizzle for a few seconds.

4. Then add 1 tsp ginger and a chopped green chili. Saute them till the ginger gets a light golden color.

5. Now add the tomato puree and sauté until it releases the ghee from its sides.

6. After a minute, it releases ghee itself, and then it’s completely done.

7. Next, add the mashed boiled potatoes to the masala.

8. Mix them well with the masala and cook them for a minute or until the potatoes absorb the flavour.

9. Next, pour 1.5 cups of water and season with 1 tsp of rock salt.

10. Mix them all well and start cooking on low heat until it reaches a gravy texture.

11. Continue simmering and stir with a ladle; it takes 8 to 10 minutes to get that consistency.

12. When the potato curry achieves a thick consistency, turn off the flame. The fasting potato curry is ready. If you want, you can add some coriander leaves here.

Serving Idea

Serve this vrat wale aloo hot with kuttu ki puri, rajgira paratha, kuttu ka paratha, or sama rice for a complete fasting plate.

Add an extra-crunchy bite with slices of fresh cucumber and a bowl of plain yogurt for a refreshing touch.

You can also pair this vrat ke aloo with an Indian sweet lassi (if you prefer a dairy beverage), which is a great accompaniment to your meal.

Also, you can try other vrat-friendly recipes on fast days, such as makhane ki kheer, aloo ka halwa, or sweet potato chaat.

Pro Tips

Avoid overcooked potatoes, as they ruin the taste; soft and tender potatoes work well in this recipe.

Cook the potatoes for a few minutes with tomato masala before adding water so they absorb the flavours completely.

Adjust the gravy’s consistency by adding more or less water to your preference. But the gravy tastes so good at a thick consistency.

Avoid overstirring while cooking; stirring once or twice is enough, as continuous stirring may break potatoes apart.

You can finish this potato curry with some coriander leaves and cumin powder to enhance the flavor.