Farali Jeera Aloo Ki Sabji

Jeera Aloo has been one of the most popular and traditional main dishes in the Indian cuisines. But while you are fasting, you are obviously, not allowed to have certain food items due to which you miss out on your taste buds. If you are one of those for whom taste matters a lot, then here is a dish which will surely satisfy your taste buds.

Here is a simple yet easy recipe that you can prepare at home, but with a twist. We have brought before you the ‘falahaar’ version of what we could say, Farali Jeera Aloo Sabji. By this, we does not mean that there are fruits added in this dish, but all the ingredients are sattvik which you can eat in vrat. Did you know that you are not allowed to consume grains, certain spices and common salt while you are fasting? Don't worry, you just need to replace common salt with rock salt, which is known to be the purest form of salt and it also has a more subtle taste unlike the refined common salt that we normally eat. Primarily made with nicely boiled potatoes, a dash of our ever favourite cumin seeds, fresh coriander leaves and the aromatic black pepper powder, the Farali Jeera Aloo ki Sabji leaves no stone unturned to make us wonder struck by its heavenly taste and good health benefits. With our recipe, even if you are a beginner, you can prepare this dish with utmost perfection as if you have been cooking for years. Just find some magic in your hands and pour it into your Sabji and share it with everyone. We are sure that everyone is going to love the indulgence and you. Now head to the kitchen and get started.

INGREDIENTS

4 potato

2 tablespoon ghee

1 teaspoon cumin seeds

1 teaspoon coriander powder

2 green chilli

sendha namak as required

black pepper as required

2 tablespoon coriander leaves

How to make Farali Jeera Aloo Ki Sabji

Step 1

In order to make this amazing dish, the first is to heat the ghee in a non-stick pan on a low to medium flame. Add cumin seeds after the ghee heats up.

Step 2

After you see that the cumin seeds are starting to sputter, add peeled and diced boiled potato and green chilies.

Step 3

Put coriander powder, black pepper and sendha namak to the mixture so formed and stir well for a minute or two until cooked. Flip the cooked potatoes onto a plate and garnish it beautifully with fresh coriander leaves. Serve hot and fresh. Farali Jeera Aloo Ki Sabji is best teamed with kuttu ki poori and yogurt.