This vrat ke aloo is a simple potato side dish made in pressure cooker in under 20 minutes.
🧾 Ingredients For Vrat Wale Aloo
Here is the pic of the ingredients used in making vrat wale aloo ki sabji. All ingredients are allowed during vrat or upvas. Please read notes below.
Potatoes: If you are in India, you have the right potatoes. But here in the USA, I would highly suggest using red potatoes or Yukon gold potatoes for Indian cooking. Peanuts: During the fasting days, we mostly eat stuff which is full of carbs and starch like potatoes, sabudana, etc. So peanuts are added to add some nutrients to the dish. Also, these peanuts get pressure cooked along with potatoes, so they become soft yet slightly crunchy. Ghee: It adds richness and nice flavor to the vrat ke aloo. Instead, you can use peanut oil. Rock salt (Sendha namak): It is allowed during vrat. Regular table salt is not allowed.
👩🍳 How To Make Vrat Wale Aloo Ki Sabji?
- Heat the ghee in a pressure cooker on medium heat. Once hot add cumin seeds. Let them sizzle then add chopped green chilies and saute for a few seconds.
- Add cubed potatoes. Mix it.
- Then add peanuts, rock salt (Sendha namak) and red chili powder. Mix well.
- Add 1 cup of water. Stir it well.
- Cover the lid, put the weight on. Let it whistle 2 times on medium heat. Then turn off the stove. Let the pressure go down by itself and open the lid.
- Using the back of your spatula, mash a few potatoes for a thicker gravy. Add lemon (lime) juice, mix and garnish it with chopped coriander leaves. NOTE: As vrat ke aloo cools the gravy will thicken. If it is rested for 10-30 minutes or so, all the gravy will be absorbed by the potatoes.
🍽 Serving Ideas For Vrat Ke Aloo
During the vrat, this vrat wale aloo can be served with rajgira paratha or kuttu paratha. It can be served with farali puri, singhare ki puri or kuttu ki puri.
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