Vrat Wale Aloo Ki Sabzi

Vrat wale aloo ki sabzi is a delicious rassedar aloo sabzi made in a tomato based gravy, spiced with ginger and green chilies, cooked in ghee. This recipe is easy, delicious and great to make for when you are fasting!

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Course: Main Course

Cuisine: Indian

Diet: Hindu, Vegan

Keyword: Navratri Recipes

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: Servings

Calories: 161kcal

Author: Aayushi Patel

Ingredients

3 Medium Yukon Gold Potatoes Boiled and hand crushed into large to medium sized chunks.
3 Tomatoes Pureed
1 inch Ginger
2 Thai Green Chilies
1 Tablespoon Ghee
1 Teaspoon Cumin Seeds
5-6 Curry Leaves
1 teaspoon Sendha Namak We use sendha namak for fasting
½ teaspoon Sugar
½ teaspoon Black Pepper Powder
½ Tablespoon Lemon Juice
2 Tablespoons Cilantro Finely chopped leaves and stems

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Instructions

Boil the potatoes and let them cool completely. Allow the potatoes to cool completely. Peel the skin, and crush them into large and medium chunks. Try not to crush them very small. The large chunky potatoes taste delicious in this recipe.
Freshly pound 1inch ginger and 2 Thai green chilies using a mortar pastel. Keep it aside.
Cut 3 tomatoes into halves. Add it to a blender jar and blitz them until pureed. Keep it aside.
Chop finely cilantro stems and leaves. We will use cilantro stemps in the tempering.
Now that the preparation for the curry is ready. We will start to cook the vrat wale aloo ki sabzi.
In a heavy bottom pot, add 1 tablespoon ghee. To this add 1 teaspoon cumin seeds, and let them splutter.
Once the cumin seeds start to splutter, add freshly minced ginger and green chilies, and 5-6 curry leaves, along with 1 tablespoon cilantro stems. Saute this for 45 seconds.
Add the pureed tomatoes, half a teapoon each of black pepper powder and sugar, and 1 teaspoon sendha namak. Mix well.
On a medium low flame, let the tomato puree cook, until ghee separates.
To this add hand crushed potatoes.
Add 1 cup of water. And let the curry simmer on a medium flame.
Let it thicken until desired consistency.
Turn off the flame and, add ½ tablespoon lemon juice along with freshly chopped cilantro leaves.
Serve with Rajgira bhakri, or kuttu ki Puri

Notes

- I like to prep the ingredients ahead of time, to make sure cooking doesn't take a lot of time. So I first boil the potatoes, and leave them for cooling down, until I am ready to cook the curry. You want the potatoes to completely cool down, before adding them to the curry. Otherwise, they tend to cook more and become watery.

- Freshly pounded green chilies and ginger taste the best. You want to mince them and add, as it doesn't burn while tempering. If you add paste, then it will burn in the tempering.

- I like to add curry leaves, as it adds a beautiful herby aroma, and flavor to the recipe.

- I use Campari tomatoes to make this recipe. They are juicy, tangy and beautifully red.

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