Vrat Wale Aloo (No Onion No Garlic)
A quick and flavorful satvik potato sabzi made with sendha namak, green chili, and lemon. Perfect for Navratri fasting meals with kuttu puri or sama rice.
Equipment
- Heavy-bottom kadai or pan
- Potato masher or fork
Ingredients
For the sabzi
- 500 g potatoes about 4 medium; boiled and peeled
- 2 tbsp ghee or peanut oil
- 1 tsp cumin seeds
- 2 green chilies slit or chopped
- 8-10 curry leaves optional
- 1/2 tsp grated ginger optional
- 1/2 tsp black pepper powder
- 1 tsp sendha namak rock salt; or to taste
- 1/2 tsp sugar optional
- 1 tbsp roasted peanut powder optional
- 1-2 tsp lemon juice
- 2 tbsp fresh coriander chopped
- 1/2 to 3/4 cup warm water for semi-gravy version
Optional finishing
- 1/2 tsp amchur powder if allowed
- 1 tbsp thick curd whisked with 1 tbsp water if allowed
- 1 tbsp grated fresh coconut
Instructions
Prep
- Boil potatoes until just fork-tender. Cool, peel, and break into rough chunks by hand.
Tempering
- Heat ghee or oil in a kadai over medium heat.
- Add cumin seeds and let them crackle.
- Add green chilies, curry leaves, and ginger. Saute for 20-30 seconds.
Cook
- Add black pepper, sendha namak, and sugar. Mix quickly.
- Add potato chunks and toss gently to coat with tempering.
- For dry sabzi, cook 3-4 minutes. For gravy style, add warm water and simmer 4-5 minutes.
Finish
- Switch off heat. Add lemon juice, peanut powder, and coriander.
- Rest 2 minutes before serving. Garnish with coconut if using.
Notes
Do not overboil potatoes so they hold shape and stay non-mushy.
Adjust lemon and sendha namak at the end for the best balance.
Follow your family rules for curry leaves, ginger, amchur, and curd during fasting.
Array
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water.
Tried this recipe?Let us know how it was!