Vrat ke aloo recipe | how to make vrat wale aloo
Vrat ke aloo recipe is a spiced potato recipe which is served during many fasting occasions in India. It can be had all by itself on fasting days with a dash of lemon juice. Or you can have it with chapati, paratha or puri on non-fasting days. Vrat ke jeera aloo recipe is simple, easy and quick to make with very minimal ingredients and yet tastes delicious. In fact, all fasting recipes, except few, are very quick and easy to make recipes with a handful of ingredients.
Vrat recipes are also called as farali recipes or farahali recipes by many people in India. And, most of the Indian spices and herbs are not allowed during fasting, so this vrat ke aloo recipe is made with only fresh ingredients and herbs. This makes it easier to digest and keeps you full for a long time. My husband loves to have this vrat ke aloo with curd/ dahi. It makes a perfect combination for fasting days.
The most amazing thing about this or any other fasting recipe is I don’t have to chop onions, tomatoes, garlic, ginger, etc. which makes it on the go recipe with literally no preparation steps. I often prepare this dish when I don’t want to spend a lot of my time in the kitchen and still want to eat something delicious. Even, my toddler likes it very much. Though, on normal days, I prefer to add a few masalas to make it more flavourful and aromatic.
Other Fasting recipes
However, there are many other fasting recipes which can be made simply using potatoes and nothing much, I will try to post other recipes as well in coming time. I have already shared few other fasting recipes like:
- Sabudana khichdi
- Sabudana thalipeeth
- Sweet potato chaat
This vrat ke aloo recipe is comparatively simple which can be prepared with very few ingredients. Yet, I would like to share a few tips here. First and foremost, I have parboiled the potatoes in the pan. You can even pressure cook it for only 1 whistle. Do not overcook them or else it will turn mushy, which we don’t want. I personally, do not prefer to pressure cook aloo for this recipe. Basically, it is partially cooked in the boiled water and partially in the pan while frying it with cumin seeds. This way, potatoes absorb all the flavour and smell of cumin seeds and are also crisp-cooked. Secondly, I have used lemon juice, instead, you can also use amchur or dry mango powder.
Variations for vrat ke jeera aloo recipe
Although, this vrat ke aloo jeera recipe is super simple and easy to make. But, one cannot have the same dish for all fasting occasions, we really need some variation. For that, you can make other aloo or potato recipes be it dry or as a curry. You can replace jeera with some other greens which you can consume on fasting days. My grandmom used to vary this jeera aloo recipe with Aloo palak, Aloo tomato with gravy, Dahi wale aloo, sometimes with stir-fried aloo makhana. I will definitely post all these vrat ke recipes soon on my blog.
Please let me know how this recipe turns out for you in the comments. I love to hear from you.
If you enjoy this fasting recipe, be sure to check out my Blog for more!
Vrat ke aloo recipe Card
Vrat ke aloo recipe
Materials
- 250 grams Aloo or potato 8 to 10 medium potatoes
- ½ cup Peanuts
- 1 tbsp Oil or ghee
- 1 tbsp Jeera or cumin seeds
- 2 Green Chillies sliced diagonally
- Sendha namak or normal salt as per taste
- A handful of Coriander leaves
- 1 tbsp Freshly squeezed lemon juice
- Enough water to boil potatoes
Instructions
Boiling potatoes:
- Boil at least a litre of water and add a tsp of salt to it.
- When water starts boiling, add aloo or potatoes in the container and partially cook the aloo for 10 to 12 minutes.
- Cover and let it simmer on a medium flame for about few minutes.
- After 10 mins, prick the potatoes with a butter knife, a fork or a toothpick to check if it is cooked inside out.
- Turn off the flame when all the potatoes are cooked evenly and transfer it to a plate.
- Let it cool down a bit and then peel off its skin.
- Chop the parboiled potatoes in bite-size cubes and keep it aside.
For making vrat ke aloo recipe:
- In a wide thick bottom kadhai or wok, dry roast half a cup of peanuts. Keep stirring peanuts frequently, to avoid burning peanuts from any side.
- After a couple of minutes, peanuts will start splitting and turning brown. Turn off the flame and transfer the peanuts to another bowl.
- In the same kadhai, heat a tbsp of oil or ghee and add a tbsp of jeera (cumin seeds).
- Saute jeera till it splutters and releases a nice aroma. Then, add chopped or diagonally sliced green chillies into the kadhai.
- Saute green chillies along with jeera till it gets charred spots on it.
- Later, add boiled and chopped potatoes into the pan.
- Give it a nice and gentle mix, without breaking or mashing the potatoes.
- Cook for 5 to 6 minutes on medium flame till a thin flaky layer appears on potatoes.
- Then add dry roasted and peeled peanuts as a whole, do not grind it in a mixer.
- Mix the peanuts gently with potatoes and cook on medium-high flame for 2 to 3 minutes.
- Later, add salt and freshly chopped coriander leaves and mix together.
- Finally, turn off the flame and add a tbsp of fresh lemon juice or a tsp of amchur (dry mango) powder and mix all the ingredients well.
- If you like charred potatoes like me, then cook for another 3 to 4 minutes on high flame. So that all the potatoes get a single layer of charred spots. It adds a nice earthy and smoky taste to the potatoes.
Step by step instructions with photos:
Boiling potatoes:
- Boil at least a litre of water and add a tsp of salt to it.
- When water starts boiling, add aloo or potatoes in the container and partially cook the aloo for 10 to 12 minutes.
- Cover and let it simmer on a medium flame for about few minutes.
- After 10 mins, prick the potatoes with a butter knife, a fork or a toothpick to check if it is cooked inside out.
- Turn off the flame when all the potatoes are cooked evenly and transfer it to a plate. Let it cool down a bit and then peel off its skin.
- Chop the parboiled potatoes in bite-size cubes and keep it aside.
For making vrat ke aloo recipe:
- In a wide thick bottom kadhai or wok, dry roast half a cup of peanuts. Keep stirring peanuts frequently, to avoid burning peanuts from any side.
- After a couple of minutes, peanuts will start splitting and turning brown. Turn off the flame and transfer the peanuts to another bowl.
- In the same kadhai, heat a tbsp of oil or ghee and add a tbsp of jeera (cumin seeds). Saute jeera till it splutters and releases a nice aroma.
- Then, add chopped or diagonally sliced green chillies into the kadhai.
- Saute green chillies along with jeera till it gets charred spots on it.
- Later, add boiled and chopped potatoes into the pan.
- Give it a nice and gentle mix, without breaking or mashing the potatoes.
- Cook for 5 to 6 minutes on medium flame till a thin flaky layer appears on potatoes.
- Then add dry roasted and peeled peanuts as a whole, do not grind it in a mixer.
- Mix the peanuts gently with potatoes and cook on medium-high flame for 2 to 3 minutes.
- Later, add salt and freshly chopped coriander leaves and mix together.
- Finally, turn off the flame and add a tbsp of fresh lemon juice or a tsp of amchur (dry mango) powder and mix all the ingredients well.
- If you like charred potatoes like me, then cook for another 3 to 4 minutes on high flame. So that all the potatoes get a single layer of charred spots. It adds a nice earthy and smoky taste to the potatoes.
Important tips for making vrat ke aloo recipe:
- You can use baby potatoes as well for this recipe. It tastes the same.
- Also, parboiling is not necessary. You can skip this step and cook potatoes directly while frying.
- Boiling the potatoes fastens the process, so I prefer parboiling.
- Make sure to partially cook the potatoes while boiling, to avoid mushy recipe.
- Many families follow different fasting rules, if your family do not eat coriander leaves or amchur powder, then skip it.
- You can use fresh lemon juice or anardana powder (pomegranate seeds powder) instead of amchur powder.
- If you like slightly burnt potatoes, then cook for extra 3 to 4 minutes so that the potatoes get charred spots on it.
Finally, I would like to share my other veg Curry recipes from my blog. This includes Dum aloo recipe, Paneer kadhai recipe, Mushroom kadhai gravy recipe, Matar Jhol recipe, spicy misal pav recipe, matar ke chole recipe, etc. Also, go through our Indian bread section for a variety of rotis like Butter naan recipe, palak paratha recipe, kachori recipes and thalipeeth recipe. In addition to this, do visit my other recipes collection from my blog like Main course collection, Breakfast collection, Desserts collection, etc.
Did you try this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #fop.flavoursonplate.
Thank u so much for sharing this..
Really appreciate you..
I m going to try this for sure.