Vrat Waale Aloo | Farali Bhaji

A delicious stir fry using potatoes; this Vrat Waale Aloo is an amazing dish for fasting days like Navratri, Ekadashi and more!

It needs only a handful of ingredients and comes together in about 30 minutes.

Fasting season calls for delicious recipes. While the wide majority of fasting treats are fried, there are some like this Vrat Waale Aloo that are not.

Not just for fasting months and days like Ekadashi, these recipes are great for any weekday. These recipes are often very easy to make and come together quickly.

When I was a kid my grandmom would boil a super huge pressure cooker filled with potatoes on fasting days. Once these potatoes were ready, making the biggest feast was a matter of an hour or so.

And we all loved the spread every Ekadashi and throughout the month of Shravan. There was always Sabudana Vada, Rajgira Parathas, Dudhi Barfi and Sabudana Khichdi and this recipe of Vrat Waale Aloo.

Jump to:

• What is Vrat Waale Aloo
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Storage
• Recipe FAQs
• More Fasting Recipes
• Vrat Waale Aloo | Farali Bhaji

What is Vrat Waale Aloo

Vrat or Upwas is the Hindi word for fasting. The Hindu calendar is full of fasting days. On these days we do not consume any grains. Generally ingredients like potatoes, sweet potatoes, barnyard millet, sabudana and peanuts are perfect to have these days.

Also, no garlic, onions or tomatoes are used in these recipes. Plus, we do not use any turmeric powder or red chili powder too.

Vrat Waale Aloo is a popular fasting recipe. A delicious preparation made with boiled potatoes and a handful of ingredients; this one is really easy to make.

Not only is it great as a fasting recipe, it works well as weekday recipe or even for the lunchbox.

A fasting version of Jeera Aloo, this recipe comes together in just 20 minutes and is always delicious. Given that it uses only a few ingredients, it is easy to swap out the ones that you may not enjoy or have at hand.

For the simplest lunch I like to make this with Rajgira Parathas. Together with Farali Kadhi it is great for any day. However, the sabji can be enjoyed without any side too.

Why this recipe works

• This recipe is perfect for fasting days.
• We only need potatoes, peanuts and a handful of ingredients to make this.
• This sabji comes together in under 30 minutes.
• Unlike a lot of other fasting recipes, this vrat waale aloo recipe does not need a lot of ghee or oil.
• It is a great non-fried fasting recipe.
• It can be enjoyed through Navratri, for Janmashtami, Ekadashi and so on.
• The sabji is easy to make Vegan by one simple swap.
• The ingredients here are naturally gluten-free.

Ingredients and Substitutions

• Potatoes: This is the base of the recipe. We use boiled potatoes to make this sabji. Boil the potatoes using a pressure cooker or Instant Pot. As they cool they become firm and it is easy to get clean cubes. I like to boil them a while before I make the sabji.
• Peanuts: I like to add roasted peanut powder to the sabji. It provides the best texture and flavor. In addition, it is fasting friendly and tastes great in this Vrat Waale Aloo.
• Ginger, Curry Leaves, Chili: Grated ginger and green chili is the best for flavor and spice in this recipe. Moreover, these are the only spices we use in the recipe. Ginger adds spice and it aids digestion of all the fasting recipes. Though these are optional, I would recommend not skipping any of them for the recipe.
• Spices: The recipe uses minimal spices. I only add roasted cumin powder and black pepper powder.
• Seasonings: Salt, a hint of sugar and lemon juice are perfect to season the recipe. They make the potatoes perfectly balanced in taste.
• Ghee: Like most other fasting recipes, we make this vrat waale aloo in ghee. However, if you would like a Vegan version, use oil in place of it.
• Apart from these, a little water can be added if the stir-fry dries out a lot. Finally, a generous sprinkle of cilantro makes the sabji super amazing too.

If making on fasting days, ensure you use the ingredients you consume. Every family has their own set of traditions and beliefs. So whether it is using ghee or oil; red or green chili, regular or sendha namak; make your choices.

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

How to make this recipe

1- Heat ghee in a wide pan.

2- Add cumin seeds and let them pop. Then add curry leaves and green chili. Let them cook for a minute.

3- Next add the diced boiled potatoes and grated ginger. Mix well.

4- Season with salt, sugar, roasted cumin powder and ground pepper powder.

5- Mix well and let the potatoes cook for 5-6 minutes. Then add roasted peanut powder.

6- Mix well and let everything cook for another 4-5 minutes.

7- Then sprinkle cilantro and add lemon juice. Mix well.

8- Serve with your choice of parathas, sabudana khichdi etc.

Expert Tips and Notes

• The recipe uses only a handful of ingredients and comes together super quick. So it is best to have everything ready before you start. Burning the spices or aromatics is pretty simple of you go to get the other ingredients.
• This sabji is flavored with green chili and ginger. No red chili, turmeric, garlic or onions are used. Feel free to add them if you like and consume.
• I have used regular salt but use sendha namak if that is what you consume on fasting days.
• While the recipe can be made immediately after boiling potatoes, I like to wait till they cool. That way the potatoes are easy to cut into clean cubes without mashing.
• I have used ghee in the recipe as that is what we have on fasting days. Use oil if you like or want to make the recipe Vegan.
• Ensure the peanut is fresh. These tend to turn rancid in no time. I often roast peanuts, make peanut powder and refrigerate it for up to 15 days.

Storage

The sabji is best enjoyed fresh after making. As we use peanuts and potatoes, they tend to absorb any moisture there is in the sabji and make it dry.

If making ahead of time, add some water to the sabji and transfer to an airtight container. Refrigerate till ready to consume. Heat through before serving.

Like all sabjis this is okay to freeze too. However, the texture of potatoes and peanuts do change if left in the freezer too long. 15-20 days of freezing is okay.

Recipe FAQs

More Fasting Recipes