This Vrat wale Aloo (Spicy Potato Curry) is a classic, comforting dish made during fasting days. It is quick to prepare, uses minimal ingredients, and pairs perfectly with Kuttu or Singhare ki Puri — or can be eaten just as it is.
Ingredients
- 3–4 Medium potatoes, boiled and peeled
- 1 tbsp Ghee
- 1 tsp Cumin seeds (jeera)
- 1/4 tsp Turmeric powder (optional)
- 1–2 Green chilies, finely chopped
- 1 inch Ginger, finely grated
- 1 tsp Sendha Namak (rock salt for fasting)
- 1/2 tsp Black pepper powder or chopped green chili
- 1/2 cup Water
- Fresh coriander leaves, chopped for garnish
The Quick Method
1. Prep the Potatoes
Roughly crush the boiled potatoes with your hands into uneven, bite-sized chunks. Crushing them instead of cutting helps thicken the gravy naturally.
2. Temper the Spices
Heat ghee in a pan or kadhai. Add cumin seeds and let them splutter. Add the chopped green chilies and grated ginger, sautéing for about 30 seconds until fragrant.
3. Simmer the Curry
Add the crushed potatoes, sendha namak, pepper powder, turmeric powder and mix well. Cook for 1–2 minutes. Pour in the water, bring the curry to a boil, then cover and simmer on low heat for 5 minutes until the gravy thickens slightly.
Serving Tip: Turn off the heat and garnish with fresh coriander leaves. Serve hot!