This vegan Indian potato curry is a simple yet delicious vegan specialty of Indian fasting festivals like Navratri and Shivratri.
Vrat wale aloo is a very simple but delicious vegan potato curry from India which is mainly eaten during the Hindu fasting festivals like Navratri and Shivratri.
On these festivals, people fast during the day and in the evening after puja, they eat special food which is prepared using the ingredients which are allowed to be consumed.
These days Hindus are celebrating one such major festival of India- Navratri. It will be celebrated for nine days during which people will worship Durga Maa(Goddess of power and courage) in nine different forms.
This festival occurs twice every year and every region in India has its own way of celebrating it.
During these nine days, most of the people follow a strict vegetarian diet that too without onion and garlic. The recipe of Sabudana Khichdi which I shared a few months back is also eaten during this time.
In some families even using turmeric and any cooking medium except ghee is also not allowed. However in our family there is no restriction of these ingredients so I have used turmeric powder and mustard oil in this recipe. If you are cooking for fasting purpose, please consult the elders in your family before following a recipe.
Today’s recipe- Vrat wale aloo is one such recipe which is very common and popular during this festival. Vrat means fast in Hindi and aloo is the Hindi word for potato.
Though there are many different ways of making a potato curry, this one is made generally during Navratri as there is no onion & garlic in it.
However, it’s so delicious and easy to make that people love making it on any other normal day too.
This Indian potato curry can be served with Indian breads like poori/ roti/ paratha or steamed rice. However if you are fasting, at many places eating wheat and rice won’t be allowed and you will be required to use other grains like buckwheat to prepare a side dish for this curry.
Since it’s Navratri time, you will see more Indian vegetarian recipes without onion & garlic on my blog in coming few days as I will be cooking them at home.
Disclaimer: Please note that some of the links shared in my blog are affiliate links and I will get benefited if you buy products from them at no extra cost to you. However, I have personally used most of these products hence recommending them to you. You are free to buy them from anywhere also.
How to make Vrat Wale Aloo?
Vrat wale aloo (Indian potato curry)
- 5 boiled potatoes medium
- 3 tomatoes medium
- 2-3 green chilies
- 1 small piece of ginger grated
- 1 teaspoon cumin seeds
- A pinch of asafoetida
- 1 tbsp coriander powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon black pepper powder
- Rock salt as per taste If you not making it for fasting days use, you can use normal salt.
- 1 tbsp mustard oil/ any cooking oil of your choice
- Chopped coriander leaves for garnishing
- Peel the boiled potatoes and press them between your fingers to break them roughly. If you wish you can chop them but breaking potatoes with fingers gives a better texture to this curry.
- Finely chop the tomatoes and green chilies.
- In a pan heat oil and add cumin seeds. When cumin seeds start spluttering add asafoetida, saute for 2-3 seconds and then add grated ginger and chopped green chilies. Let them cook for around a minute.
- Next, add in the tomatoes, salt, and all the spices. Mix and cook for 4-5 minutes or till the tomatoes are cooked and turn mushy.
- When the tomatoes are ready, add in the boiled potatoes. Mix well and saute for 1-2 minutes and then add around 4-5 cups of water depending on how thick gravy you want (If you have used your fingers to break the potatoes then automatically some part of potatoes would have got mashed during the process. However, if you chopped the potatoes then mash some potato cubes using the back side of your spatula. This will give a nice consistency to the gravy).
- Let the curry simmer for 5-6 minutes. Garnish with chopped coriander leaves and serve with Indian bread - roti/ poori/ paratha or steamed rice.