Ingredients
For the Vrat wale aloo
Method
Vrat wale aloo preparation
- 1
Boil the potatoes in plenty of water until a knife slides in easily. Drain and let them cool just enough to handle.
12 minTip: Don’t overboil or they’ll turn pasty later.
- 2
Peel and crush the potatoes by hand into uneven chunks. Keep them chunky; don’t mash smooth.
Tip: Those jagged edges help thicken the gravy naturally.
- 3
Heat ghee in a kadhai on medium until it melts and looks shiny.
1 min - 4
Add cumin seeds and let them crackle and turn a shade darker.
1 minTip: If they smoke or blacken, the oil is too hot; lower the flame.
- 5
Add ginger and green chillies. Sauté till fragrant and the raw edge of ginger goes, about 30 to 45 seconds.
1 min - 6
Stir in tomatoes. Cook on medium, stirring often, till soft and mushy and you see ghee releasing at the sides.
5 minTip: If using puree, it may splutter; a lid ajar helps.
Pro tips: Crush aloo by hand, not diced: Uneven edges release starch and naturally thicken the gravy without any flour. · Curd instead of tomatoes: If tomatoes aren’t used in your fast, whisk curd smooth and add on low heat for a creamy, tangy gravy. · Pound the aromatics: Crush ginger, green chillies, and a few coriander stems in a mortar for a deeper, more pronounced flavour.
Vrat wale aloo preparation (continued)
- 7
Add crushed potatoes, sendha namak, and black pepper. Mix well and bhuno for 1 to 2 minutes so the masala coats the aloo.
2 min - 8
Pour in hot water to reach your preferred gravy, about 1.5 to 2 cups for a light curry. Bring to a boil, then simmer gently till slightly thick.
8 minTip: For a thicker finish, lightly mash a few pieces against the kadhai.
- 9
Turn off the heat. Check salt, garnish with coriander, and rest a minute before serving.
1 minTip: The flavours settle as it rests, and the gravy clings better.
Pro tips: Roasted peanuts for sookha aloo: Fry raw peanuts in the ghee before the tadka for a nutty crunch, great when you keep the dish dry.
Serving and storage
How to serve
Serve hot with kuttu ki poori, rajgira paratha, or singhare ke atte ki rotis. A side of plain curd works well if your fasting rules allow.
Storage and reheating
Keeps 2 days in the fridge in an airtight container. Boil potatoes 2 to 3 days ahead and refrigerate them whole for faster cooking on fasting mornings. Reheat gently in a pan with a splash of water till it loosens and steams.
Frequently asked questions
Which salt should I use for vrat wale aloo?
Use sendha namak only. Regular table salt is avoided during fasts.
Can I skip tomatoes during fast?
Yes. Use well-whisked curd on low heat for the gravy, or keep it sookha. Always follow your family’s fasting rules.
How do I make it sookha (dry)?
Don’t add water. Bhuno the potatoes with the tadka, and toss in roasted peanuts for texture.
Can I use baby potatoes?
Yes. Boil them till tender, peel, and lightly crush so the edges catch the masala.
What oil is best if I skip ghee?
Groundnut oil works well for vrat, or use any neutral oil that fits your family’s rules.
How can I thicken the gravy naturally?
Lightly mash a few potato pieces into the curry and simmer uncovered for a minute or two.
