vrat wale aloo recipe | upvas aloo sabzi | vrat wale aloo ki sabji | fasting curry

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vrat wale aloo recipe | upvas aloo sabzi | vrat wale aloo ki sabji | fasting curry with detailed photo and video recipe. an easy and simple curry or sabji recipe prepared with a tomato base and without onion and garlic. it is particularly prepared during the fasting or festival season of navaratri and served with poori or with types of roti. the recipe is mainly prepared with a combination of potatoes and tomatoes but can also be done with any vegetables.
upvas aloo sabzi



vrat wale aloo recipe | upvas aloo sabzi | vrat wale aloo ki sabji | fasting curry with step by step photo and video recipe. vrat or fasting are typically assumed as monotonous or less flavoured due to the way it is prepared. these are generally prepared without onions and garlic and moreover with a cut down version of added spices. yet this post of vrat wale aloo ki sabji would prove you wrong and tastes like just another premium curry to relish with a choice of bread or rice variant.

i have posted so many curry recipes and particularly with the potato-based curry. each recipe is uniquely different from the other and can be used for various types of meals. in other words, potato is a versatile vegetable and can be used in myriad ways. continuing the tradition i am posting one of the simple yet tasty potato curry recipes specifically prepared during vrat and fasting season. at a high level, there is no onion and garlic in this recipe, which is strictly avoided in fasting recipes. it also uses a combination of spices which is not used during the vrat season. while the selection of spices is controversial and may change as per region, but i have tried to not use those collectively and thus catering for all the regions. irrespective of the fasting season, you can also prepare it for day to day lunch and dinner and enjoy it with your friends and family.

vrat wale aloo recipe

furthermore, some more additional tips, suggestions and variants to the vrat wale aloo recipe. firstly, i have separately pressure cooked potatoes and mashed them before mixing them into the tomato base. this not only helps to hasten the cooking process but also helps to improve the curry consistency. secondly, i would heavily recommend using juicy and ripe tomatoes for this recipe so that it gives complete flavour and also a bright colour. i have specifically added sugar to balance the sour taste, but if you prefer a tangy taste, you may skip it. lastly, the set of ingredients used in this recipe is specific to vrat, but you may customise it if you wish to prepare it on other days. you may add onion and garlic to prepare a simple aloo curry recipe.

finally, i request you to check my other related curry recipes collection with this post of vrat wale aloo recipe. it mainly includes my other related recipes like curry without onion and garlic, leftover roti kofta curry, paneer tikka masala, veg nizami handi, dahi paneer, kathal ki sabji, paneer masala dhaba style, matar chole, drumstick curry, soya chaap masala gravy. further to these i would also like to mention my other related recipe categories like,

vrat wale aloo video recipe:

recipe card for upvas aloo sabzi recipe:

upvas aloo sabzi

vrat wale aloo recipe | upvas aloo sabzi | vrat wale aloo ki sabji | fasting curry

HEBBARS KITCHEN
easy vrat wale aloo recipe | upvas aloo sabzi | vrat wale aloo ki sabji | fasting curry
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course curry
Cuisine north indian
Servings 3 Servings
Calories 245 kcal


Ingredients
 

for coriander paste:

  • 2 inch ginger
  • 2 chilli
  • ½ cup coriander

for sabzi:

  • 2 tbsp oil
  • 1 tsp cumin
  • 1 tsp kasuri methi
  • 1 tsp chilli powder
  • ½ tsp cumin powder
  • 3 tomato (chopped)
  • 3 potato (boiled & mashed)
  • 1 tsp sugar
  • 1 tsp salt
  • 2 cup water
  • 2 tbsp coriander (finely chopped)

Instructions
 

how to make coriander paste:

  • firstly, in a mortar pestle take 2 inch ginger, 2 chilli and ½ cup coriander.
  • crush and coarsely paste the masala. keep aside.

how to make vrat wali aloo ki sabji:

  • firstly, in a large kadai heat 2 tbsp oil. add 1 tsp cumin, 1 tsp kasuri methi and saute until it turns aromatic.
  • add crushed coriander paste and saute slightly.
  • now keeping the flame on low, add 1 tsp chilli powder and ½ tsp cumin powder.
  • saute until the spices turn aromatic.
  • add 3 tomatoes and saute well.
  • cover and cook until the tomatoes turn soft and mushy.
  • now add 3 potato, 1 tsp sugar and 1 tsp salt.
  • saute for a minute or until the spices are well combined with aloo.
  • further, add 2 cup water and mix well adjusting the consistency.
  • cover and boil for 5 minutes, or until the flavours are absorbed well.
  • add 2 tbsp coriander and mix well. you can also add lemon juice for sourness.
  • finally, add vrat wale aloo sabji with roti.

Nutrition

Calories: 245kcalCarbohydrates: 32gProtein: 11gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 891mgPotassium: 2259mgFiber: 7gSugar: 9gVitamin A: 3905IUVitamin C: 291mgCalcium: 542mgIron: 19mg


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how to make vrat wale aloo with step by step photo:

how to make coriander paste:

  1. firstly, in a mortar pestle take 2 inch ginger, 2 chilli and ½ cup coriander.
  2. crush and coarsely paste the masala. keep aside.

how to make vrat wali aloo ki sabji:

  1. firstly, in a large kadai heat 2 tbsp oil. add 1 tsp cumin, 1 tsp kasuri methi and saute until it turns aromatic.
  2. add crushed coriander paste and saute slightly. now keeping the flame on low, add 1 tsp chilli powder and ½ tsp cumin powder.
  3. saute until the spices turn aromatic.
  4. add 3 tomatoes and saute well.
  5. cover and cook until the tomatoes turn soft and mushy.
  6. now add 3 potato, 1 tsp sugar and 1 tsp salt.
  7. saute for a minute or until the spices are well combined with aloo.
  8. further, add 2 cup water and mix well adjusting the consistency.
  9. cover and boil for 5 minutes, or until the flavours are absorbed well.
  10. add 2 tbsp coriander and mix well. you can also add lemon juice for sourness.
  11. finally, add vrat wale aloo sabji with roti.
    vrat wale aloo recipe

notes:

  • firstly, make sure to adjust the consistency of gravy before serving, as the curry thickens once cooled.
  • also, i have used less oil, if you are not diet conscious, adding generous oil makes curry tastier.
  • additionally, tomatoes can be replaced with curd for sourness.
  • finally, vrat wale aloo sabji recipe tastes great when prepared slightly spicy and watery.


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