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Vrat Wale Aloo | Vrat ke aloo
Vrat wale aloo is a fasting dish made with potatoes, tomatoes, spices and herbs.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
North Indian
Diet:
Vegan
Difficulty Level:
Easy
Servings:
2
to 3
Calories:
354
kcal
Author:
Dassana Amit
Ingredients
3
medium potatoes
(aloo)
3
medium tomatoes
or about 1 cup of chopped tomatoes
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
oil
rock salt (edible and food grade)
or sendha namak as required
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.
Nutrition
Calories:
354
kcal
|
Carbohydrates:
48
g
|
Protein:
10
g
|
Fat:
15
g
|
Saturated Fat:
2
g
|
Sodium:
1288
mg
|
Potassium:
1756
mg
|
Fiber:
11
g
|
Sugar:
5
g
|
Vitamin A:
1535
IU
|
Vitamin C:
64.4
mg
|
Calcium:
120
mg
|
Iron:
10.9
mg