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Vrat Aloo

Course dinner, lunch, Main Course
Cuisine Indian

Ingredients
  

  • 5 Poato boiled, medium size
  • ½ cup Curd
  • 1 tsp Shah Jeera
  • 2 Green Chilli fine chopped
  • ½ inch Ginger
  • 2 tbsp Ghee
  • Salt
  • Water

Instructions
 

  • Break potatoes in big pieces and keep it aside. Mix 1/4 cup of water in curd and mix it well and keep it aside.
  • Heat ghee in karahi or wok. Add ghee and let it melt. Once ghee melts add zeera and let it splater.
  • Now add green chili and ginger and saute for few seconds. Add boiled potato and roast it till it get some color.
  • Once potato is nicely roasted switch off the heat and let the potato cool down.
  • When potatoes are cold add curd and mix it throughly and add some more water to get desired consestancy.
  • Now switch on the heat again at medium high heat. Cook sabji till it starts boiling.
  • Make sure to mix it throughly till curry starts boiling otherwise curd will curdle. Once curry starts boiling add salt and mix.
  • Break big pieces of potatoes with spatula and switch off the heat. Vrat vale aloo ki sabzi is ready. Garnish it with fine chopped coriander leaves.

Video

Keyword dinner, lunch
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