Vrat Aloo 🥔 Fasting Potato Curry 🇮🇳 (Vrat Wale Aloo)

Description

Light, tangy, and cumin-fragrant — tender potatoes in a clean, yogurt-kissed gravy made for fasting days 🌿🍋.
Hook: Pantry staples, 20-minute stovetop, no onion/garlic ⚡

Ingredients

• 🥔 Potatoes, peeled & 2 cm chunks: 600 g (1.3 lb)
• 🧈 Ghee (or neutral oil): 2 tbsp (30 ml / 1 fl oz)
• 🌱 Cumin seeds: 1 tsp (3 g / 0.1 oz)
• 🌶 Green chilies, slit: 1–2
• 🫚 Fresh ginger, grated: 1 tbsp (15 g / 0.5 oz)
• 🥛 Plain yogurt, whisked (room temp): 120 ml (½ cup / 4 fl oz) (optional but classic)
• 🌾 Singhare ka atta (water-chestnut flour) or kuttu (buckwheat), for slurry: 1 tbsp (8 g / 0.28 oz)
• 💧 Water: 400–500 ml (1⅔–2 cups / 14–17 fl oz)
• 🧂 Sendha namak (rock salt): to taste (≈6 g / 1 tsp)
• 🥜 Roasted peanuts, coarsely crushed (optional): 2 tbsp (20 g / 0.7 oz)
• 🍋 Lemon juice: 1 tbsp (15 ml / 0.5 fl oz)
• 🌿 Fresh cilantro, chopped: 2 tbsp (6 g / 0.21 oz)

Preparation

1. 1️⃣ Temper: Heat 🧈 ghee. Add 🌱 cumin; let crackle 20–30 s. Add 🌶 chilies & 🫚 ginger; sauté 30 s.
2. 2️⃣ Potatoes: Add 🥔 potatoes + 🧂 rock salt; sauté 3–4 min for light edges.
3. 3️⃣ Base: Stir in 💧 water; simmer 10–12 min until just tender.
4. 4️⃣ Thicken: Whisk 🥛 yogurt with 🌾 flour to a smooth slurry. Lower heat to low, stream it into the pot while stirring; simmer 2–3 min until lightly glossy.
5. 5️⃣ Finish: Fold in 🥜 peanuts (if using), adjust salt, and add 🍋 lemon. Rest 2 min; scatter 🌿 cilantro. Serve with sabudana khichdi or kuttu puri.

Total Time

🕒 Prep: 8 min

🔥 Cook: 18–20 min

⏳ Total: 26–28 min

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