No Onion No Garlic Aloo Makhana Sabzi Recipe
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Servings: 2
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
This No Onion No Garlic Aloo Makhana Sabzi is a delightful and aromatic Indian dish, perfect for those observing fasting days or anyone seeking a lighter, healthier, yet flavorful meal. The combination of baby potatoes (Aloo) and makhana (lotus seeds) creates a harmonious blend of textures and flavors. With its light and spice-infused seasonings, this dish is both satisfying and full of taste. The best part is that it is completely onion-free and garlic-free, making it an ideal choice for religious fasting periods or for those avoiding these ingredients.
Serve it with a warm Sattu Ka Paratha for fasting days or enjoy it with Phulka, Pudina Tawa Paratha, and a side of Palak Raita for a wholesome, everyday meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby Potatoes | 1 cup |
| Phool Makhana (Lotus Seeds) | 1 cup |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Green Chilies | 2, finely chopped |
| Red Chilli Powder | 1-1/2 teaspoons |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Salt (Kala Namak for fasting) | To taste |
| Sunflower Oil | 2 tablespoons |
Instructions
-
Boil the Baby Potatoes: Begin by boiling the baby potatoes in their skins until they are tender and fully cooked. This usually takes around 10-12 minutes. Once cooked, remove from the heat, peel off the skin, and set the potatoes aside.
-
Roast the Makhana (Lotus Seeds): In a heavy-bottomed pan, heat 1 tablespoon of oil over medium to low heat. Add the makhana (lotus seeds) to the pan and roast them, stirring occasionally until they become crisp. This should take about 5-6 minutes. Once done, remove the roasted makhana from the pan and set aside.
-
Prepare the Spice Tempering: In the same pan, add the remaining 1 tablespoon of oil. Heat the oil, and once hot, add cumin seeds. Let the seeds splutter for a few seconds. Then, add the fennel seeds and chopped green chilies, sautรฉing for about 20 seconds until the spices become aromatic.
-
Add the Spice Powders: Quickly add the red chilli powder, turmeric powder, coriander powder, and salt (or black salt for fasting). Stir well to coat the spices evenly.
-
Combine the Boiled Potatoes: Add the peeled and boiled baby potatoes into the pan. Toss the potatoes gently to coat them well with the spice mix. Allow the potatoes to cook for 2-3 minutes, so they absorb the flavors.
-
Add Roasted Makhana: Once the potatoes are well-coated with the spice mixture, add the previously roasted makhana to the pan. Gently toss everything together, ensuring the makhana is evenly distributed and coated with the spices.
-
Final Toss: Lower the flame and cook the mixture for another 3-4 minutes, stirring occasionally, until the dish is well combined and heated through.
-
Garnish and Serve: Once done, remove from the heat and garnish with fresh coriander leaves for an added touch of color and freshness. Serve hot.
Serving Suggestions
- For Fasting Days: Pair the No Onion No Garlic Aloo Makhana Sabzi with Sattu Ka Paratha for a complete fasting-friendly meal.
- For a Regular Meal: Serve with Phulka, Pudina Tawa Paratha, and a refreshing Palak Raita for a nutritious and fulfilling everyday lunch or dinner.
This simple, yet flavorful recipe is a must-try for those who enjoy mild, spice-infused dishes. The combination of baby potatoes and makhana adds both substance and lightness, making it a balanced dish that can easily fit into various dietary preferences. Whether you’re fasting or just looking for a quick, satisfying meal, this No Onion No Garlic Aloo Makhana Sabzi will leave you craving more!
