Aloo Sabji / Potato Gravy Curry Upavasa

Aloo Sabji / Potato Gravy Curry Upavasa

Aloo gravy sabji / Potato Gravy Curry is very easy to make, it goes well for fasting / upavasa.
There are so many fast, where you can have one time meal.
Aloo Sabji / Potato Curry Upavasa
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Aloo Sabji / Potato Gravy Curry Upavasa
Aloo gravy sabji / Potato Gravy Curry is very easy to make. It goes well for fasting / upavasa. There are so many fast, where you can have one time meal. This curry is very good for that purpose. You can enjoy this curry with paratha or alone in Somvar fasting or Pradosh fasting, Friday Vaibhavlakshmi fasting or any fast. As this recipe includes potato, tamarind, fasting salt, red chilly. It well suits for all type of fast. Even if you became boar to eat dal, regular sabji / curry on daily basis. This sabji / curry is very good substitute. After having this curry with paratha or chapati. You will enjoy full. Your mind will be full of satisfaction. Its sour and spicy green chilly taste is very yummy and exotic. Prepare one time, next time if you will even think of this curry. It will full your mouth with water. Personally I will recommend to have this curry with paratha.
Instructions
  1. First take 4 potato and put with water in cooker, Water level should be same as the level of potato in the cooker.
  2. Pour tamarind into water 10 minute, to create a tamarind pulp.
    Pour tamarind into water to create a tamarind pulp.
  3. After that put tamarind into mixer jar with little water.
    After that put tamarind into mixer jar with little water.
  4. Grind the tamarind into mixer and prepare pulp.
    Grind the tamarind into mixer and prepare pulp.
  5. Peel off potato, mash them with hand only.
    Peel off potato, mash potato by hand only.
  6. Chop both green chilly and red chilly into pieces.
    Chop both green chilly and red chilly into pieces.
  7. Put kadai or fry pan on the gas on the high flame. Add 1 tbsp desi ghee in tha kadai.
    Put kadai or fry pan on the gas on the high flame.
  8. Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
    Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
  9. Once cumin seed starts crackling and green chilly become little fade in green color. After that add mashed potato into kadai.
    Once cumin seed starts crackling and green chilly become little fade in green color. After that add mashed potato into kadai.
  10. Fry potato with spatula.
    Fry potato with spatula.
  11. Fry potato for one minute, after that add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
    Fry potato for one minute, after that add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
  12. Mix tamarind with spatula.
    Mix tamarind with spatula.
  13. After 30 second add 400 grams of water.
    After 30 second add 400 grams of water.
  14. Add fasting salt / sendha salt to the curry. Let cook the curry on medium flame.
    Add salt to the curry. Let cook the curry on medium flame.
  15. Meanwhile similarly chop the green coriander.
    Meanwhile chop the green coriander.
  16. After that add the water in the curry if needed, As In this curry water should be more than the potato or content. At the same time sprinkle chopped green coriander.
    Add the water in the curry if needed, As In this curry water should be more than the potato or content. To make gravy little thick mash some potato in the curry.
  17. Check if salt is proper, make it balance. To make gravy little thick mash some potato in the curry. Let cook curry for 15 minute on the low medium flame. It will add flavour to curry.
    Check if salt is proper, make it balance. To make gravy little thick mash some potato in the curry. Let cook curry for 15 minute on the low medium flame. It will add flavour to curry.
  18. Once curry is properly flavoured. Transfer in the bowl and while serving sprinkle chopped green coriander.
    Once curry is properly flavoured. Transfer in the bowl and while serving sprinkle chopped green coriander.
Recipe Notes
  1. If you do not want to add salt to curry, then you can skip that step.
  2. If you want to add more sourness to the curry, add more tamarind pulp or you can also add lemon juice in the end.
  3. This upavasa aloo sabji / Potato curry, you can enjoy with paratha, it goes very well with paratha.
  4. You can also try with chapati or rice.
  5. This is multipurpose curry, you can enjoy in normal days and also in upavasa / fasting days.

2 thoughts on “Aloo Sabji / Potato Gravy Curry Upavasa”

  1. Awesome recipe. Very easy to prepare.My husband likes this very much.
    I shared it my frnd also. they also liked it.
    Please keep adding such recipes.
    you rocks.

    • Thank you for appreciating me, definitely i will keep adding yummy recipes. Thanks Again and do share my recipes with your frnds and family members.

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