(A dry fasting dish made from boiled potatoes).

Fasting is deeply rooted in Indian culture. Most people fast without eating. However, for those who don’t want to be empty-stomach, certain foods can be consumed. Most of the foods allowed during fasting are high-calorie foods. The idea is that one can consume these foods in minimal quantity and not feel hungry for a long time. So, today we see how to make one such fasting dish, made with boiled potatoes. This sabzi is quite filling and can be prepared in almost no time!

RECIPE VIDEO

Ingredients

• 5-6 medium potatoes (आलू / बटाटा)

• 2 tbsp clarified butter (शुद्ध देसी घी / साजूक तूप)

• 1 tsp cumin seeds (जीरा/ जिरे)

• 1/2 tbsp green chilli finely chopped (बारीक कटी हुई हरी मिर्च/ हिरवी मिरची)

• 3 tbsp roasted peanuts powder (भुनी हुई मूंगफली पाउडर /शेंगदाण्याचे कूट)

• 1/2 tsp sugar (चीनी/ साखर)

• salt as per taste (नमक / मीठ)

• 2 tbsp lemon juice (नींबू का रस / लिंबाचा रस)

• 1 tbsp coriander leaves chopped (धनिए के पत्ते / कोथिंबीर)
  

Method

• In a large container, take sufficient water to boil the potatoes. Add the potatoes to this container. Cover the container, and let the potatoes cook on medium heat. Check if potatoes are cooked or not by inserting a knife in them. The potatoes should be cooked properly but should be firm. Turn off the heat. Remove the potatoes from the water and set them aside to cool down. You can cut them in half to expedite the cooling process.

• Once they have cooled down, peel them and cut them into pieces (roughly 3/4 inch chunks).

• In a pan/wok/kadhai, heat clarified butter (ghee).Once hot, add cumin seeds and sauté them for 30 seconds. Add chopped green chillies and then toss in the potato chunks. Give it a nice stir gently.

• Add salt, and sugar, and fry the potatoes for 3-4 minutes.

• Add roasted peanut powder and mix everything well. Spread the potatoes gently in the pan, and cook for 1-2 minutes on high heat. Gently flip them and cook again for 1-2 minutes undisturbed. This step makes this sabzi more crispier. Turn off the heat.

• Add the lime juice and mix well.

• Garnish with chopped coriander leaves.

UPVAAS ALOO SABZI IS READY TO SERVE!!

SERVE HOT.

Notes -

• You can pressure cook the potatoes (2 whistles). This is a little risky as we cannot monitor the potatoes while they are cooking. DO NOT overcook the potatoes. Overcooked potatoes lose their firmness and the sabzi doesn’t taste good.

• The exact amount of time required to cook the potatoes depends on their size. So, keep a check on your potatoes.

• If you are using big ones, prick them with a knife/fork to the centre before cooking them. This ensures that they are appropriately cooked inside out.

• To make the peanut powder, dry roast the peanuts on low heat until they turn brown. Cool them. Transfer them to a grinder jar and grind coarsely.

Did you make this recipe?
Kindly let me know in the comments section below and tag @bitesandbokeh on INSTAGRAM.