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Falahari Aloo Ki Sabji (Potato Curry): Navratri Vrat Recipe

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Falahari aloo ki sabji

Falahari aloo ki sabji

Aloo ki sabji is potato curry. Falahari means "that which can be eaten during festival fasting." So falahari aloo ki sabji is a potato curry that can be eaten during the traditional Indian fasting festivals.

To prepare dishes that can be consumed during festival fasting, certain ingredients must be avoided. This falahari aloo ki sabji is a recipe that fits the bill.

I hope you try this unique potato curry, which is just as delicious than the regular, non-fasting version. Share your experience.

Cook Time

Prep timeCook timeReady inYields

15 min

45 min

1 hour

3 servings

Ingredients

For the puree:

  • 2 medium tomatoes, chopped
  • 1/4 cup grated fresh coconut
  • 2 green chillies
  • 1 inch piece of ginger

For frying the potatoes:

  • 2 medium potatoes, peeled, diced and 80% boiled
  • 2 tbsp desi ghee (clarified butter) or peanut oil

For finishing:

  • 1 tsp jeera (cumin seeds)
  • 3 tbsp dahi (homemade yogurt)
  • 1 tsp fresh malai (fresh cream)
  • 1 tsp sendha namak (rock salt)
  • 1 tsp dry pudina (mint leaves) or fresh leaves
  • 1/4 tsp black pepper powder
  • 1 cup homemade coconut milk or water, added in 3 parts
  • 2 tsp dry coriander leaves (cilantro) or fresh leaves

Instructions

  1. Coarsely grind the ingredients listed for the puree. Set aside.
  2. Fry the potatoes: Keep a pan on low heat, add the desi ghee and let it get hot. Put in the diced potatoes and shallow-fry on low-medium heat until they turn a light golden colour. Transfer to a plate and set aside.
  3. In the same pan, kept on low heat, add the jeera and let it crackle. Then add in the puree from step 1. Raise the heat to low-medium and stir-roast for 5-6 minutes.
  4. Reduce the heat to low and put in the dahi and malai. Mix well and then add the salt, dry mint leaves and black pepper powder. Mix again. Stir-cook until the ghee starts to separate out.
  5. Put in the fried potatoes and roast for 1-2 minutes.
  6. Add 1/2 the coconut milk (or water) and mix well. Add the coriander leaves. Mix well. Add 1/4 cup of coconut milk (or water) and mix well. Raise the heat to low-medium and let the milk come to a boil. Cover with a lid and cook for 4-5 minutes on low heat. Keep checking in between. If needed, add the remaining coconut milk. Adjust the consistency of the dish as per your preference by adding more or less coconut milk or water.
  7. After 5 minutes the dish is ready to serve.

© 2022 Rajan Singh Jolly