Vrat Wale Aloo | Vrat ke aloo
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 to 3
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Calories
354 kcal
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Course
Main Course
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Cuisine
Indian
Vrat Wale Aloo | Vrat ke aloo
Description
The recipe starts by boiling whole potatoes with sendha namak (rock salt) until soft, then peeling and setting them aside. The gravy is made by heating cooking oil and tempering it with ajwain or cumin seeds, followed by adding chopped green chilies for mild heat. Chopped tomatoes are sautéed until the oil releases and the mixture thickens. The peeled potatoes are crumbled into the tomato mixture and stirred to combine.
Water is added to adjust the gravy’s consistency, and more rock salt is sprinkled as needed to suit taste. The curry simmers until the gravy thickens slightly, resulting in a flavorful yet simple dish characterized by a balance of mild spice and tangy tomato flavors. Coriander leaves are used for garnish to add freshness.
Vrat Wale Aloo is a suitable fasting dish due to its simple ingredients and rock salt use. It can be served hot as part of a vrat meal or with other fasting-friendly dishes. The recipe can be doubled or tripled for larger servings.
Ingredients
- 3 potato aloo, medium
- 3 tomato or about 1 cup of chopped tomatoes, medium
- 1 or 2 green chilies chopped (hari mirch
- ½ teaspoon ajwain (carom seeds) or cumin seeds (jeera)
- 1.5 to 2 cups water
- 2 tablespoon neutral cooking oil generic cooking oil
- rock salt or sendha namak as required, edible and food grade
Instructions
boiling potatoes:
- Rinse the potatoes very well in fresh water. Then add the potatoes with 3 cups water in the pressure cooker.
- Sprinkle teaspoon of sendha namak.
- Boil the 3 potatoes in the pressure cooker for 4 to 5 whistles, till the potatoes cook and soften.
- Peel and keep them aside.
making vrat wale aloo recipe:
- Heat 2 tablespoons of oil in a pan.
- Crackle the 1/2 teaspoon of carom seeds first.
- Now add the 1-2 chopped green chilies .
- Saute for half a minute.
- Add a cup of chopped tomatoes and saute.
- Stir and saute till the oil starts to leave the sides of the mixture.
- The tomatoes would have cooked by now and become soft.
- Continue to stir in between when cooking the tomatoes a couple of times.
- Directly crumble the 3 boiled potatoes in the tomato gravy. Stir and mix well.
- Add 2 cups of water, stir well. Sprinkle sendha namak as required.
- Simmer till the gravy thickens a bit.
- Garnish with coriander leaves and serve vrat wale aloo hot. The gravy will thicken as it cools down.
- These vrat wale aloo goes well with puri or rotis made from kuttu ka atta (buckwheat flour) or singhare ka atta (water chestnut flour).
Notes
- This recipe can be easily doubled or tripled to serve more people.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 3
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Calories | 354kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 1288mg | 54% |
| Potassium | 1756mg | 37% |
| Fiber | 11g | 44% |
| Sugar | 5g | 10% |
| Vitamin A | 1535IU | 31% |
| Vitamin C | 64.4mg | 72% |
| Calcium | 120mg | 12% |
| Iron | 10.9mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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