Farali Aloo Sabji

An easy to make 20 minute recipe with a handful of ingredients; this Farali Aloo Sabji is a delicious side for rajgira rotis, puris, samai chawal or rice.

It is perfect for fasting days and a great way to make potatoes for regular days too.

Potato is the undisputed star of fasting recipes. We make several recipes with potatoes for fasting days like ekadashi, navratri etc.

This vegetable is super versatile and can be prepared in several ways. From the regular fries and curries to adding to sabudana khichdi and vada, potatoes form the base for many recipes.

My fondest memories of fasting are related to potatoes for sure. Whether it is Navratri or Ekadashi, I remember my grandmother boiling a large pot of potatoes for the meals.

The large pot of potatoes would quickly be peeled and divided among recipes. Chopped potatoes for sabji, mashed for parathas and sabudana vada and some set aside to add in raita etc.

This farali aloo sabji was generally made every fasting day. It was always a great curry for rajgira parathas, puris and samo khichdi. Plus, it is really easy to make.

Jump to:

• What is Aloo Sabji
• Why this recipe works
• Ingredients and Substitutions
• How to make the recipe
• Expert Tips and Notes
• Recipe FAQs
• More Fasting Recipes to try
• Farali Aloo Sabji

What is Aloo Sabji

Farali Aloo sabji is an easy dish for fasting days. There are so many ways to make Vrat Waale Aloo; some versions with rassa (or curry) and the remaining versions are dry.

This Farali Aloo is mid-way between farali aloo dry sabji and farali kadhi. A lesser known recipe in the blogging world, this homely style potato curry is definitely comforting. We have enjoyed it through our childhood and I am glad it is on the blog now.

Similar to a lot of fasting recipes, this one comes together quickly once we have boiled potatoes ready.

We use basic spices like cumin powder, black pepper powder, salt and sugar to season this curry.

As the sabji is made for fasting so we skip red chili powder, turmeric powder, garlic and onions. Add these if you are making it for a regular meal.

This is a great side for rajgira parathas, rajgira puris and samo khichdi.

Why this recipe works

• It can be enjoyed through Navratri, for Janmashtami, Ekadashi and so on.
• We can easily make this Vegan friendly by one simple swap.
• It is also great for regular days as a sabji.
• Plus, it is almost like a warm bowl of soup for cold evenings.
• This recipe uses the most basic ingredients to make a delicious sabji.
• It is easy to make this ahead of time.
• The sabji comes together in under 30 minutes.
• This sabji is perfect with rajgira parathas, rajgira puris and samo khichdi.
• Farali Aloo sabji is naturally gluten-free.

Ingredients and Substitutions

• Boiled potatoes: We make this farali aloo sabji with boiled potatoes. Boil and cut the potatoes into cubes. We can also make this curry with sweet potatoes.
• Aromatics: Ginger, green chili and curry leaves are the aromatics we use. As this recipe is for fasting, we skip garlic and also onion. However, to make this as a regular curry one can add garlic too. The same applies to diced onions.
• Spices: To season the curry we use cumin seeds and ground cumin. Along with that we also add black pepper powder. The seasoning is basic as it is a super simple curry. However, to make it for regular days, one can add red chili powder, turmeric powder etc.
• Peanuts: We add roasted peanut powder is to thicken the curry. It also gives the curry a great nutty taste. I would suggest not skipping this one for sure. Simply roast the peanuts, remove the husks and process. Use that in the recipe.
• Ghee: Given that we are making the curry for fasting, we use ghee for cooking it. If you are okay with oil, use it to make the curry.
• Water: As it is a curry, we add water to make it thin.
• Apart from that, we use lemon juice and cilantro. As these are to enhance the flavor and taste, I would recommend not skipping them.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make the recipe

1- In a wide pan heat ghee.

2- Add cumin seeds and let them splutter.

3- Once they splutter, add curry leaves and green chili.

4- Add diced potatoes. Leave out ¼ cup of potatoes to add later.

5- Season with grated ginger, salt, sugar and cumin powder. Mix well.

6- Next add some peanut powder.

7- Finally, add the water.

8- Then mix well and let the curry cook. Mash the potatoes that you set aside and add them in to the curry.

9- The curry will start to thicken in a few minutes. Let it boil. Add more water if needed.

10- Finally, add lemon juice and cilantro. Then turn down the flame and serve with rajgira parathas.

Expert Tips and Notes

• As the recipe is for fasting, we use only green chili and ginger. However, using red chili powder, turmeric powder, dhania jeera is an option too. Plus, add garlic if you like.
• Completely cool the potatoes before adding to the sabji. That way the potatoes stay intact in the simmered sauce.
• This sabji is best made with potatoes boiled before hand. Refrigerate them after peeling so they are moisture free and remain firm in the recipe.
• Swap out regular salt for sendha namak if that is what you consume on fasting days.
• Make the sabji using oil instead of ghee to keep it Vegan.
• I like to add some mashed potatoes and peanuts to make the curry thick. However, adding some rajgira flour to thicken the curry works too.
• The same recipe can be made with sweet potatoes or a combination of sweet and regular potatoes.
• Adjust the green chili based on how spicy you like the curry.

Recipe FAQs

More Fasting Recipes to try