Vrat Wali Aloo ki Subzi- Potato Curry for Fasting /Navratri Recipes

Potatoes cooked in yogurt and pepper sauce

During Navratri and other Religious fasts we are not allowed to use regular spices and vegetables.so often we make potato curry to have with rajgiri or kuttu pooris.
There are many versions of making these vrat ke aloo depends on the choice of each house hold and region. This is my favourite potato curry which I often make during fasting and on normal days too.
Boiled and cubed potatoes are simmered in a yogurt and pepper gravy.I have added anaradna powder/Dried pomegrante seed powder in the curry which gives a nice tangy taste to the curry,but it is optional you can also make the curry without it.
If you don't like the taste of pepper then can avoid that and increase the quantity of chili and ginger paste.
I have also posted -Dahi ke aloo , Jeera aloo  , Kuttu ki poori  and few more fasting recipes to make during Navratri

Prep time-10 min
Cooking time-10 min
Cuisine -North Indian
Type-side dish,vrat ka khana
Serve-4

INGREDIENTS-

• Potato,boiled -3 medium
• Green chili and ginger paste- 1tsp
• Yogurt/dahi- 3/4 cup
• Pepper powder/kali mirch- 1/2 tsp
• Ragjiri atta /amaranth flour-1 tbsp
• Anar dana powder/dried Pomegranate seeds powder- 1.5 tsp (optional)
• Lemon juice- 1/2 tsp

Tempering/waghar

• Cooking oil/ghee- 1 tbsp
• Cumin seeds/jeera- 1tsp
• Asafoetida/hing- 1/3 tsp
• Rock salt/sendha namak- to taste

PROCEDURE-

1. Peel boiled potatoes and make small cubes from 2 potatoes and mash 1 potato.
2. Take the cooking pan and add potatoes, yogurt (whisk it well before adding), 2 cups of water,ginger chili paste,salt,anardana powder and pepper powder.
3. Mix well and let it cook for 2-3 minutes ,keep stirring it otherwise it may curdle due to yogurt.
4. When it start boiling ,mix rajgiri atta in 1/4 cup water and add in the boiling curry.
5. Now cook the curry for around 8 minutes on medium heat.
6. Keep stirring the curry in between.
7. Heat oil or ghee in a small pan and add cumin seeds,when it start crackling add asafoetida .
8. Pour the tempering in the boiling potato curry.
9. Add fresh coriander and lemon juice .
10. Serve hot.

Serving suggsetions-serve with kuttu poori or Rajgiri thepla 

NOTE-
1- Addition of anardana powder/pomegranate powder is optional ,but it gives a nice tangy taste to the curry,if you are not adding it then increase the quantity of lemon juice according to your taste or use some mango powder.
2- Rajgiri flour is added to give thickness to the curry,but you can avoid it ,if you want a thin curry.
2- You may adjust the quantity of water,potato and Rajgiri flour according to the thickness you want to have in the curry.
4- You may also add 1 tbsp of roasted peanut powder in the curry at step 4 to give a twist in the taste.