Vrat Wale Aloo
Vrat Wale Aloo is a simple, comforting potato dish made for fasting days, with boiled potatoes tossed in ghee with cumin, green chilli, ginger, and roasted peanuts, finished with lemon and fresh coriander. It is soft, mildly tangy, and satisfying without being heavy, and it pairs well with kuttu or singhara rotis and curd where those are part of a family's fast. Vrat rules differ by family and region, and this version follows common practice — it uses sendha namak (rock salt) instead of regular salt, and contains no onion, no garlic, and no grains or wheat. Please adapt the ingredients to your own household tradition if yours is different.
Ingredients
11 itemsStep-by-Step Instructions
8 steps-
1
Step 1
Boil the potatoes in water until just tender, about 12 to 15 minutes depending on size. Cool slightly, peel, and cut into 2 cm cubes. Do not overboil, or they will break apart in the pan.
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2
Step 2
Heat the ghee in a kadhai or heavy pan on medium heat. Add the cumin seeds and let them crackle for a few seconds.
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3
Step 3
Add the chopped green chillies and grated ginger. Stir for 30 seconds until fragrant.
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4
Step 4
Add the chopped tomatoes and cook for 4 to 5 minutes, stirring occasionally, until they soften and the ghee begins to separate at the edges.
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5
Step 5
Add the potato cubes, sendha namak, and black pepper powder. Toss gently to coat the potatoes in the tomato mixture without mashing them.
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6
Step 6
Cook for 3 to 4 minutes, stirring once or twice, until the potatoes pick up a light golden edge in places.
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7
Step 7
Add the coarsely crushed roasted peanuts and toss once more.
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8
Step 8
Switch off the heat. Add the lemon juice and chopped coriander leaves, mix gently, and serve hot.
Chef's Pro Tip
For optimal flavor, ensure all fresh spices are freshly roasted or ground before adding. Adjust seasoning gradually according to taste and let the dish rest for 3–5 minutes before serving.
