Vrat Aloo (Boiled Potato)
North Indian • Vegetarian
How to Make Vrat Aloo (Traditional & Healthy Version)
Vrat Aloo, also known as boiled potato curry for fasting, is a beloved North Indian side dish especially cherished during Hindu fasting days like Navratri and Ekadashi. This simple, comforting preparation brings together boiled potatoes (aloo) with rock salt (sendha namak) and minimal spices, making it ideal for those observing religious fasts. Traditionally, Vrat Aloo is served with vrat-friendly flours like kuttu ki roti (buckwheat flatbread) or samak rice, and is a staple in many North Indian homes during auspicious occasions. The dish is celebrated for its clean, earthy flavors and soft texture, which makes it easy to digest and satisfying. The use of minimal oil and fasting-approved ingredients ensures that Vrat Aloo remains light yet flavorful. Its origins are rooted in rural Uttar Pradesh and Haryana, where boiled potatoes were combined with local spices to create a filling yet sattvic (pure) meal. Today, Vrat Aloo is favored not only for its taste but also because it’s quick to prepare, requiring only pantry staples and fresh potatoes. Choosing Vrat Aloo for your fasting menu is a great way to honor tradition while keeping your meals nutritious and balanced. Its gentle seasoning and adaptability make it popular among all age groups, and it pairs beautifully with yogurt or fresh fruit for a wholesome, vrat-friendly meal.
Ingredients(for 1 katori (bowl) vrat aloo (boiled potato curry))
- 3 Medium potatoes (boiled and peeled)
- 1 tsp Ghee (or use peanut oil for vegan option)
- 1/2 tsp Cumin seeds (jeera)
- 1 Green chili (finely chopped, adjust to taste) - optional
- 1/2 inch Ginger (finely chopped)
- as per taste Rock salt (sendha namak) (essential for vrat)
- 2 tbsp Fresh coriander leaves (chopped) - optional
- 1 tsp Lemon juice (optional, for tanginess) - optional
- 1/4 tsp Black pepper powder (optional) - optional
- 1/4 cup Water (for consistency)
Instructions
- 1
Boil potatoes until fork-tender. Cool, peel, and cut into medium cubes.
10 minutes
Boil potatoes with skin to retain nutrients.
- 2
Heat ghee in a nonstick pan or kadhai on medium flame.
2 minutes
Use peanut oil for a vegan version and lighter taste.
- 3
Add cumin seeds and let them splutter. Sauté green chili and ginger until fragrant.
2 minutes
Do not burn cumin; keep flame medium-low.
- 4
Add boiled potato cubes, sprinkle rock salt and black pepper. Mix gently to coat potatoes.
2 minutes
Toss gently to avoid breaking potatoes.
Why This Dish is Healthy
This dish is naturally gluten-free and vegetarian, with minimal oil and no refined ingredients, making it ideal for weight watchers and those looking to eat clean. Boiled potatoes are filling and low in calories, while the use of fresh herbs enhances the vitamin content. The recipe avoids deep frying and uses only fasting-approved spices, so you get maximum nutrition with controlled calories.
Vrat Aloo is rich in complex carbohydrates and provides sustained energy, making it a perfect choice during fasting. Potatoes are a good source of vitamin C, potassium, and fiber, which support immunity and digestive health. Using ghee or peanut oil in moderation adds healthy fats, while spices like ginger and cumin aid in digestion. The absence of heavy masalas and the use of sendha namak make this dish light and suitable for sensitive stomachs.
Pro Tips
- 💡Tip 1: Always use sendha namak (rock salt) during fasting for authenticity.
- 💡Tip 2: Do not overcook potatoes after adding to pan to maintain texture.
- 💡Tip 3: For extra flavor, lightly roast cumin before adding potatoes.
- 💡Tip 4: Add coriander only at the end for fresh aroma.
- 💡Tip 5: Use baby potatoes for a gourmet look and taste.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 110.0 kcal |
| Protein | 2.0 g |
| Carbohydrates | 26.0 g |
| Fiber | 2.0 g |
