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Aloo Rasedaar Vrat-wale

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Aloo Rasedaar Vrat-wale
  • Cook Time:
  • This potato sabzi is eaten during fasts. Normal salt is replaced with sendha namak or rock salt.


  • 500 gm potatoes - chopped to small pieces
  • 1/4 cup ghee
  • 1 tsp cumin seeds
  • 1 Tbsp finely shredded ginger
  • 1/2 cup yoghurt
  • 1/2 tsp ginger powder
  • 2 tsp senda namak-powdered
  • 1/2 tsp chilli powder


  1. Heat the ghee, add the cumin seeds and when they begin to splutter add the yoghurt and stir-fry till the ghee separates.
  2. Add the ginger powder, salt and chilli powder and stir a few times, till well mixed.
  3. Then add the potatoes and turn over high heat, till they look slightly fried.
  4. Add about 2 cups water and bring to a boil.
  5. Simmer uncovered for about 15 minutes, till tender. Serve hot with pakories made of kuttu ka aata.