Sawan Vrat Recipes Searches peak every year in the holy month of Shravan. Many devotees observe the Somwar fast after the puja and eat simple sattvik food. Aloo Tamatar Sabzi is a great option for those who want a delicious vrat meal that is garlic and onion-free. This recipe reminds me of temple-style bhandara cuisine. It has a light, comforting and homely flavour. It can be eaten with kuttu puri, singhara roti, sama rice or plain curd if your family tradition allows curd during Sawan. The best part of this sabzi is that it doesn’t require a lot of strong spices. A lavish flavour is created with boiled potatoes, tomatoes, green chilli, ginger, cumin and sendha namak.
Ingredients for Aloo Tamatar Sabzi
Ingredients: 4 medium boiled potatoes, 3 medium tomatoes, 1 green chilli, 1 small piece of ginger, 1 tsp cumin seeds, 1 tbsp ghee, ½ tsp black pepper powder, ½ tsp roasted cumin powder, sendha namak to taste, 1½ cups water and fresh coriander leaves.
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If the tomatoes are acidic, you can add a little sugar or jaggery powder as well. This gives a slight balance to the sabzi like bhandara.
How to Make No Onion-Garlic Aloo Tamatar Sabzi
Peel and roughly break the boiled potatoes by hand. Don’t mash them completely. Sabzi tastes better with small, uneven pieces in the texture. Now chop the ginger, green chilli and tomatoes finely or grind them. Leave this mixture to one side. Heat the ghee in a kadai. Add cumin seeds and let them splutter. Now add the mixture of tomato, chilli and ginger. Cook, stirring over medium heat, until the tomato is softened and the ghee begins to separate from the sides. Add the roasted cumin powder, black pepper powder and sendha namak. Mix it well. Add the broken potatoes and mix gently. Pour water into the kadai and let the sabzi boil for 8 to 10 minutes. Press with the spoon a few potato pieces. This will give you a rustic and thick gravy. Once the sabzi is cooked to the right consistency, turn off the flame. Cover with a layer of fresh coriander leaves.
Tips for Bhandara-Style Taste
Substitute ghee for refined oil for a richer flavour. Don’t cut the potatoes with a knife; break them with your hands. Simmer the sabzi until the potato dissolves into the tomato gravy. If you are making it for Sawan vrat, do not add onion, garlic, turmeric, red chilli powder and normal salt. Keep the recipe clean and sattvic.
What to Serve With This Vrat Sabzi
This Aloo Tamatar Sabzi tastes best when served with kuttu atta puri, singhara atta paratha, rajgira roti or sama rice. You can also serve it with roasted makhana or a simple fruit chaat for a filling Sawan Somwar meal. It is a great option for a home-style vrat dinner, Sawan puja bhog and Monday fast.
