Vrat Aloo Sabzi Recipe | Vrat Ke Aloo | Fasting Special | Indian Fasting Recipe | CHEF PEARLS

When you're fasting, food doesn't have to be boring. A simple plate of Vrat Aloo Sabzi can be comforting, filling and full of flavour — using just a handful of ingredients.

This traditional fasting-style potato preparation keeps things simple: boiled potatoes, cumin, green chillies, roasted peanuts, fresh coriander and sendha namak (rock salt). There is no onion or garlic, and the potatoes remain the star of the dish.

Different homes make vrat aloo in slightly different ways. Some keep them dry and lightly roasted, while others make a softer, lightly gravy-like version. This recipe follows the simple dry-style preparation commonly enjoyed during vrat and upvas.

🍽️ RECIPE AT A GLANCE

🥔 Ingredients

• 4 medium potatoes
• 1 tbsp ghee or peanut oil
• 1 tsp cumin seeds (jeera)
• 2 green chillies, slit
• ¼ cup roasted peanuts, coarsely crushed
• ½ tsp black pepper powder
• Sendha namak, to taste
• 1 tbsp lemon juice
• 2 tbsp fresh coriander, chopped
• ½ tsp roasted cumin powder, optional

Important: Fasting rules can differ from one family, region or tradition to another. Use only ingredients permitted by your particular vrat.

👩🍳 Method

1. Boil the potatoes

Boil the potatoes until they are just tender. They should be cooked but not falling apart. Cool, peel and cut them into medium-sized pieces.

2. Prepare the tempering

Heat ghee or peanut oil in a kadai over medium heat. Add cumin seeds and let them sizzle.

Add the green chillies and cook for a few seconds.

3. Add the potatoes

Add the potato pieces and gently toss them with the cumin and chillies. Sprinkle in sendha namak and black pepper.

Cook for 5–7 minutes, stirring gently from time to time. Let a few edges turn lightly golden.

4. Add the peanuts

Add the crushed roasted peanuts and mix gently. Cook for another 2 minutes.

The peanuts add a lovely crunch and make the simple potatoes much more satisfying.

5. Finish with lemon

Switch off the heat. Add lemon juice, fresh coriander and roasted cumin powder if using.

Give everything one final gentle toss and serve hot.

👌 Chef's Tips

• Don't overboil the potatoes. Firm potatoes hold their shape much better.
• Keep the potato pieces fairly large so they don't become mushy.
• Roast the peanuts until fragrant before crushing them.
• Add lemon juice after switching off the heat for a fresher flavour.
• For a richer traditional taste, ghee works beautifully.
• Serve immediately while the potatoes are warm and the peanuts are still crunchy.

🥣 How to Serve

Vrat Aloo Sabzi pairs beautifully with kuttu ki puri, rajgira paratha or sama rice. It can also be enjoyed on its own with a bowl of vrat-friendly curd.

And that's the beauty of vrat food — you don't need a long list of spices to make something memorable. Sometimes, potatoes, a simple tadka and a little patience are enough. 💛

— Chef’s Journal by Chef Pearls 💛