Jeera Aloo for Vrat – a simple potato sabzi which can be consumed during Vrat (fasting days).
Jeera Aloo is a popular Indian dish made with potatoes and cumin seeds. It is made with few basic ingredients and is quick and easy to prepare. It is enjoyed with chapatis or as a side dish alongwith meals.
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About Jeera Aloo for Vrat
Jeera Aloo for Vrat is a variation of Jeera Aloo and is made with ingredients which are allowed to be consumed during fasting days. This dish is delicious, simple to prepare and perfect for those observing fast (vrat) during festivals. It can be served with Rajgira roti/puri, Samak (Barnyard millet) khichdi, Phalahari chutney or curds.
List of ingredients to make Jeera Aloo for Vrat
Potatoes : Potatoes are the main ingredients in this recipe. Potatoes are peeled and diced into cubes.
Cumin seeds : Cumin seed or jeera is the star spice in this recipe. It imparts an earthy and nutty flavour to the dish.
Green Chillies : Green chillies are slit lengthwise and added to this sabzi.
Sendha namak : Sendha namak also known as rock salt is used for vrat (fasting ) recipes.
Peanuts: Peanuts are roasted, peeled and crushed before adding to the sabzi.
Curry leaves : Curry leaves add a unique flavour and aroma to the sabzi
Sugar: a tiny pinch of sugar is added to the sabzi to balance the flavours.
Coriander leaves: Chopped Coriander leaves is used for garnishing though this is optional.
Oil or ghee
Step-wise recipe with pictures
Wash 4 medium sized potatoes.
Peel and chop into cubes.
Keep potato cubes immersed in ice-cold water for 10 minutes.
Heat oil in a pan. Add cumin seeds, curry leaves and slit chillies. Saute for few seconds.
Now drain the water from potatoes and add potato cubes . Add salt and mix.
All 1 tbsp water. Cover the pan and cook on low flame for 10 minutes or until the potatoes have become soft.
Now add roasted, crushed peanuts. Add a tiny pinch of sugar and mix well. Cover and cook for few more seconds.
Garnish with chopped coriander leaves (optional).
Serve Jeera Aloo with Rajgira roti.
Notes :
Adding of coriander leaves is optional. In case you do not consume coriander leaves during vrat, you can skip coriander leaves.
Lemon juice can also be added once the sabzi is done.
Recipe Card
Jeera Aloo for Vrat
Ingredients
- 4 medium sized potatoes
- 1 tbsp oil
- 1 tbsp cumin seeds
- few curry leaves
- 2 to 3 green chillies, slit lengthwise
- sendha namak (rock salt) as per taste
- a tiny pinch of sugar
- 2 tbsp roasted and crushed peanuts
- 1 tbsp chopped coriander leaves for garnishing (optional)
Instructions
- Wash the potatoes.
- Peel them and cut into cubes.
- Keep the potato cubes soaked in ice-cold water for 10 minutes. This helps to remove starch from potatoes.
- Heat oil in a pan.
- Add cumin seeds.
- When the seeds start crackling, add curry leaves and chillies.Saute for few seconds.
- Drain the water from potatoes and add potato cubes into the pan. Saute.
- Add salt and mix well.
- Add a tablespoon of water and cook covered for 10 minutes or until the potatoes turn soft.
- Add roasted, crushed peanuts, a tiny pinch of sugar and mix well.
- Finally garnish with chopped coriander leaves.
- Serve Jeera Aloo with Rajgira rotis/puris.
Notes
Recipe Video
More Fasting (Vrat) Recipes
Sabudana Vada
Sabudana Kheer
Sabudana Thalipeeth
Sweet Potato Sabudana Thalipeet
Rajgira (Amaranth Chivda)
Ratalyacha Kees
Varai Sabudana Dosa
Singhada (Waterchestnut) Sheera
Sweet Potato Bhaji
Faraali Aloo Sabzi
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