Aloo Makhana Sabzi Recipe – No Onion No Garlic (Vrat Recipe)
Description:
During the auspicious months of Navratri and Shravan, many people observe fasts and avoid the use of onion and garlic in their meals. For such occasions, we prepare dishes that exclude these ingredients but still maintain a delightful flavor. Aloo Makhana Sabzi is a delicious vegetarian dish made by cooking small potatoes and foxnuts (makhana) in a simple yet flavorful spice mix. This recipe is perfect for those following fasting rituals, especially when paired with sattu paratha.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Small potatoes (Aloo) | 1 cup |
| Foxnuts (Makhana) | 1 cup |
| Cumin seeds (Jeera) | 1 tsp |
| Fennel seeds (Saunf) | 1 tsp |
| Green chilies (finely chopped) | 2 |
| Red chili powder | 1.5 tsp |
| Turmeric powder | 1/2 tsp |
| Coriander powder | 1 tsp |
| Salt | To taste |
| Oil | 2 tbsp |
Preparation Time:
10 minutes
Cooking Time:
35 minutes
Instructions:
-
Prepare the Potatoes:
Start by boiling the small potatoes until they are fully cooked. Once cooked, peel the potatoes and set them aside for later use. -
Roast the Makhana:
Heat oil in a kadhai (wok) and add the foxnuts (makhana). Roast them on low heat until they become crisp. Once roasted, remove them from the kadhai and set aside in a bowl. -
Temper the Spices:
In the same kadhai, add a little more oil if necessary. Once the oil is hot, add cumin seeds and allow them to splutter for about 10 seconds.
Next, add fennel seeds and chopped green chilies. Let them cook for about 20 seconds. -
Add the Spices:
Now, add the red chili powder, turmeric powder, and coriander powder to the pan. Stir well and cook the spices for about 30 seconds, allowing them to blend together and release their fragrance. -
Combine with Potatoes:
Add the boiled potatoes to the kadhai and mix well with the spice mixture, ensuring the potatoes are evenly coated. -
Add Makhana and Simmer:
After the potatoes have absorbed the spices, add the roasted foxnuts (makhana). Stir gently to combine, and cook for an additional 3-4 minutes so the flavors meld together. -
Finish and Garnish:
Once done, turn off the heat and garnish the Aloo Makhana Sabzi with fresh coriander leaves for a burst of freshness. -
Serving Suggestion:
Serve this tasty Aloo Makhana Sabzi with dal tadka, boondi raita, and hot phulkas for a wholesome and satisfying meal, perfect for a fasting lunch or a regular vegetarian feast.
Enjoy this simple yet delicious dish that is full of flavor and ideal for fasting days!
