Name: Vrat Wale Aloo Tamatar
Prep time: 10 min
Cook time: 15 min
Total time: 85 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Potato, medium, boiled & roughly crumbled; 2 Tomato, medium, finely chopped; 1 tsp Ginger, grated; 1 Green Chili Pepper, slit; ¾ tsp Cumin Seeds; ¼ tsp Ground Black Pepper; ¾ tsp Rock Salt, or to taste; 1 tbsp Ghee; 1¼ cup Water, adjust for desired consistency

1 hr 25 mintotal

25 min hands-on1 hr hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes cooling time.

Method

Heat the ghee in a heavy-bottomed pan over a medium flame. Add the cumin seeds and wait until they are crackling.
Incorporate the grated ginger and slit green chilli, sautéing briefly to release their potent aromatic oils into the fat.
Fold in the chopped tomatoes. Cover the vessel to trap steam and simmer until the tomatoes break down entirely into a soft, homogenous pulp.
Mash the tomatoes further with the back of a ladle for a smoother, richer gravy.
Introduce the roughly crumbled potatoes to the pan, folding them gently to ensure they are lavishly coated with the tomato base.
Pour in the designated water volume, followed by the rock salt and black pepper powder. Stir cohesively and elevate the heat to achieve a rolling boil.
Reduce the flame. Let the curry simmer for 5-7 minutes, allowing the sloughed potato starches to naturally thicken the sauce and the flavors to meld flawlessly.
5–7 min
Evaluate the final consistency, adjusting with an extra splash of water if necessary, before extinguishing the heat.
Present the dish piping hot for maximum comfort.

How to tell it's done

Gravy should be slightly thick, smooth, and well-coated with soft potato pieces.

Getting it right

Tip

Crumbled potatoes help thicken the gravy naturally without any flour.

What to serve it with

Best served with rajgira puri or sama rice during fasting.

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