No Onion No Garlic Aloo Makhana Sabzi
Introduction
Aloo Makhana Sabzi is a delightful Indian dish that combines the earthy flavors of potatoes with the unique texture of fox nuts, or makhana. This vegetarian recipe is not only simple to prepare but is also a wonderful addition to your lunch menu. With no onion and garlic, it’s suitable for various dietary preferences while still packing a punch of flavor, making it a versatile choice for any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Small Potatoes | 1 cup |
| Makhana (Fox Nuts) | 1 cup |
| Cumin Seeds | 1 teaspoon |
| Fennel Seeds | 1 teaspoon |
| Green Chilies (finely chopped) | 2 |
| Red Chili Powder | 1ยฝ teaspoons |
| Turmeric Powder | ยฝ teaspoon |
| Coriander Powder | 1 teaspoon |
| Salt | To taste |
| Oil | 2 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 4g |
| Carbohydrates | 30g |
| Fat | 7g |
| Fiber | 4g |
| Sodium | 200mg |
Preparation Steps
-
Boil the Potatoes: Start by boiling the small potatoes in a pot of water until they are tender. This usually takes about 10 minutes. Once cooked, carefully remove the skin from the potatoes and set them aside.
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Roast the Makhana: In a heavy-bottomed pan or kadhai, heat the oil over medium flame. Add the makhana and roast them on low heat until they turn slightly golden and crispy, which should take about 5 minutes. Once roasted, remove them from the pan and place them in a bowl.
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Tempering Spices: In the same pan, add a little more oil if needed. Once the oil is hot, add the cumin seeds. Allow them to splutter for about 10 seconds. Then, add the fennel seeds and finely chopped green chilies. Sautรฉ for an additional 20 seconds until the spices release their aroma.
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Mixing the Spices: Add the red chili powder, turmeric powder, coriander powder, and salt to the pan. Stir the mixture well, allowing the spices to blend and cook together for about 30 seconds.
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Incorporating Potatoes: Now, gently add the boiled potatoes into the pan. Mix the potatoes with the spices, ensuring each piece is well-coated.
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Final Cooking with Makhana: Once the potatoes are thoroughly mixed with the spices, add the roasted makhana. Stir everything together gently, allowing it to cook for an additional 3 to 4 minutes. This will help the flavors meld beautifully.
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Garnishing: After 4 minutes, turn off the heat and garnish the dish with freshly chopped coriander leaves for an added touch of flavor and color.
Serving Suggestions
Serve the Aloo Makhana Sabzi hot with steaming Dal Tadka, creamy Boondi Raita, and soft Phulkas for a complete and satisfying meal that embodies the warmth and richness of Indian cuisine. This dish also pairs well with rice or can be enjoyed on its own as a light snack.
Conclusion
Aloo Makhana Sabzi is a wonderfully comforting dish that showcases the simple yet profound flavors of Indian cooking, making it a perfect choice for both everyday meals and special occasions. Its rich, aromatic spices combined with the texture of makhana provide an enjoyable eating experience, making it a beloved dish in many households. Try this recipe and elevate your culinary repertoire with this wholesome vegetarian delight!
