Fasting is a religious matter in India. People fast on specific day of the week or few special days such as Ashadhi Ekadashi, Mahashivratri, Hartalika etc. For these occasions, few fasting recipes are common: Bhagar (Barnyard Millet/Samo Rice), Peanut curry/soup, Sabudana Khichdi, Sweet Potato Halwa, Potato dry curry etc.
Simple to make and yummy to taste upvas potato curry is my all time favorite. This recipe is specifically for fasting as it does not involve spices like turmeric or masala. With just few ingredients you can make this dry curry. It tastes yum on it’s own or can compliment any main course.
This potato curry is recipe and simple and tasty. It is usually made for fasting.
- 2-3 Potatoes Boiled
- 1 tsp Cumin seeds
- 1 tbsp Clarified Butter (Ghee)
- 2-3 tsp Peanut powder
- 2-3 Green chillies chopped
- Handful Coriander leaves chopped
- 1 tsp Sugar
- Salt per tatste
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Take medium sized potatoes and boil them. Peel and chop them into medium pieces.
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Heat pan and add a tablespoon of ghee. Once hot, add cumin seeds.
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Add chopped green chilies and potatoes. Mix well. Fry for 2-3 minutes.
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Add salt, sugar and peanut powder and mix everything well. Garnish with coriander and stir fry for few more minutes.
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Serve hot as is or as a side dish to any rice/bread.
- Garnish with shredded coconut if desired.
- Use ginger-chili paste instead of chopped green chilies for variation.
Step by Step Recipe of Potato Curry for Fasting:
- Take boiled potatoes and chop them into medium pieces.
- In a pan, heat a tablespoon of ghee. Add cumin seeds and green chilies.
- Once they sizzle, add chopped potatoes and fry for few minutes.
- Add peanut powder, salt, sugar and coriander leaves. Mix well and stir fry for few minutes.
- Serve hot as is or as a side dish with any rice/bread.
Notes:
- Instead of chopped chilies, you can add ground ginger-chili paste. The curry tastes spicier and tastier.
- Garnish with fresh shredded coconut if desired.
