Vrat ke aloo
Vrat ke aloo, from above
VegUttar Pradesh

Vrat ke aloo

Potatoes in a thin, tangy tomato and cumin gravy. The other half of every kuttu puri.

30 minTime
3 gProtein each
mediumSpice
The potato that keeps the fast3 chapters · 2 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.
The original
172kcalsame
3 gproteinsame
4 gfibresame
30minutessame

Vrat ke aloo, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato4 medium
Tomato3 medium, pureed
Ginger2.5 cm, grated
Green chilli2, slit
Cumin seeds1 tsp
Red chilli powder (indian red chili powder)½ tsp, if your fast allows
Black peppera pinch
Ghee2 tbsp
Waterabout 1 1/2 cups
Coriander leaves (cilantro)a handful
Rock salt (sendha namak)to taste

Method

4 steps
  1. 1Pressure cook the potatoes, 2 whistles. Let pressure release, peel and break into rough pieces.
  2. 2Heat ghee, add cumin, ginger and green chilli. Add tomato puree and cook till the ghee separates.
  3. 3Add potato, chilli powder, pepper, rock salt and water. Mash a few pieces and simmer.
  4. 4Finish with coriander and serve with kuttu or singhara puri.
Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

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Make it a meal

What goes with Vrat ke aloo: a bread or rice, a side, something to drink and something sweet.

Bread or rice Samak rice pulao30 min
Bread or rice Kuttu aloo paratha35 min
With a main Samak khichdi25 min
With a main Makhane ki sabzi30 min
To drink Ganne ka ras5 min
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