Potatoes are so easy to find anytime of the year or any place. It is such a versatile vegetable which doesn’t have it’s own taste. You can boil, fry or saute. You can make appetizer to dessert using potatoes. They last long time in the pantry and cheapest vegetable compare to other. I always keep a big bag of potato in my house. I use it very widely in my recipes whether it be in aloo paratha, pakoda, ragda patties, sabudana cutlet, chatpate aloo and many more. My family loves anything made using potatoes 😛 .
During Hindu holy month, many Hindus are on special diet when they eat only certain food and potato is one of them. I make many Hindu fasting dishes using potato. You may have seen my regular curried potato recipe but this one is different. I also make this sabji when we are not fasting, it so aromatic. It is super easy to make.
Preparation Time: 5 -10 minutes
Cooking Time: 25 minutes
3 potato, boiled and cut in cubes
Small piece of ginger grated
2 green chilies finely chopped
2 tbsp peanut powder (roasted, skinned and ground)
1 tsp cumin seeds
1/2 cup whisked yogurt
Salt to taste
Ghee for cooking
1. In a pan, heat 2-3 tbsp ghee on medium heat. Add cumin seeds. When the seeds start to pop, add chopped chilies and grated ginger. Saute for 1 minutes on low heat. Then add potato and salt and mix well. Let it cook on low heat for 2-3 minutes stirring quickly. Then add yogurt and peanut powder. Mix well and add some water and at this point mash few potato pieces to make thick sauce. Cook on low heat for 2-3 minutes stirring frequently.
2. When sabji is ready, you can garnish with chopped coriander leaves. Serve with rajgira paratha and sabudana khichdi. You can serve fried green chili on side for extra spice. This sabji is very aromatic as we cooked it in ghee and added cumin. I would happily replace my regular aloo subji with this farali aloo sabji anyday. You need to try it to believe it!
I am happy to answer if you have any question or comment. Happy Cooking!
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