Vrat Aloo Curry | Aloo Curry without Onion & Garlic

What can be simpler than Vrat Aloo Curry when it comes to fasting!! This flavorful potato curry is made without onions, garlic, or sendha namak, making it perfect for Navratri, Ekadashi, or other fasting (vrat) days.  It is a very quick and easy recipe as long as you have boiled potatoes in hand.

Every home has its own unique way of preparing this dish. My daughter loves aloo in any form, and honestly, I’ve yet to meet a kid who doesn’t! It’s a favorite among both kids and adults. In Punjabi households, aloo is a staple and is often paired with other vegetables like gobhi aloo, baingan aloo, and bhindi aloo.

Why Vrat Aloo Curry?

During Indian fasting days, people avoid grains, certain spices, and regular salt. That’s why this vrat-friendly curry is prepared using sendha namak (rock salt) and simple, sattvic ingredients that are easy on the stomach yet full of flavor. The mild spices and soft potatoes create a satisfying dish that keeps you energized throughout the day.

This curry brings back so many memories! I still remember enjoying it during Navratri at the Santoshi Mata Mandir near our home in India. I was just reminiscing about it with my mom, and it took me right down memory lane. It’s not just for fasting days—it’s a simple, delicious, and comforting meal that pairs perfectly with puri or paratha any time!

How to Serve Vrat Aloo Curry

• Pair it with kuttu ki puri, rajgira roti, or singhare ki roti.

• Serve it with samak rice for a wholesome meal along with cucumber raita.

• Enjoy it as is with a bowl of yogurt and cucumbers on the side.

• You can also pair it with makhana (foxnut) kheer or sabudana khichdi for a complete vrat thali.

(This Post was originally published on March 30th, 2014, just republishing with new pics and updated content)

Fasting Recipes from my Blog

Khatta Meetha Kaddu

Lauki ki Sabzi

Samo Kheer

Singoda Halwa

Masala Makhana

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Vrat Aloo Curry | Aloo Curry without Onion & Garlic

Sarika Gunjal

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Prep Time 25 minutes mins

Cook Time 9 minutes mins

Course Main Veg

Cuisine Indian

Ingredients

  

• 4 medium potatoes boiled and hand mushed
• 1 tablespoon ghee or peanut oil used avocado
• 1 teaspoon cumin seeds jeera
• 1 green chili chopped, optional
• 1 teaspoon grated ginger
• 1 teaspoon roasted cumin powder
• 1 cup water adjust as needed for desired consistency
• Sendha namak rock salt, to taste
• Fresh coriander leaves for garnish
• Juice of ½ lemon optional, for extra tanginess

Instructions

 

• Heat ghee or peanut oil in a pan. Add cumin seeds and let them crackle. If using, add chopped green chilies and grated ginger, sautéing for a few seconds until fragrant.
• Add the boiled and cubed potatoes to the pan. Sprinkle black pepper powder, roasted cumin powder, and sendha namak. Stir well to coat the potatoes in the spices.
• Pour in a cup of water and let the curry simmer for 5-7 minutes. Mash a few potato pieces with the back of a spoon to thicken the gravy slightly. Adjust the consistency by adding more water if needed. If you want a creamy texture, add a little yogurt or coconut milk and mix well.
• Garnish and Serve
• Turn off the heat and garnish with freshly chopped coriander leaves. If you like a tangy twist, squeeze some fresh lemon juice before serving.

Keyword aloo, fasting, indian, navratri, no onion garlic, Vrat