Vrat Ke Jeera Aloo with step-by-step pictures and detailed recipes. This Vrat Ke Jeera Aloo is a very comforting, simple, and easy aloo preparations. This sabzi is made with boiled potatoes also known as aloo and cumin/jeera. It hardly takes 12-15 minutes in all to prepare this at home if you have boiled potatoes in your fridge.
Why you must try this Vrat ki Sabzi
Vrat or Fasting recipes are very unique and delicious. Moreover, they require very few ingredients to make it. Vrat is basically a religious festival in Indian wherein you can only eat specific vegetables and spices. However, Potato/aloo is one such root vegetable that is frequently consumed during Vrat.
Potato with cumin is a very easy recipe and most of the Indian households prepare this during Vrat. All it requires is aloo, jeera, green chilies, and few spices. It is mainly consumed with Amaranth and Buckwheat Poori and Cucumber Raita.
Vrat Ke Jeera Aloo
Ingredients
- 6 medium boiled Potatoes/Aloo
- 2 small green chilies finely chopped
- 1 tsp cumin seeds/jeera
- 1 tsp cumin powder/jeera powder
- a handful of finely chopped coriander leaves
- 5-6 curry leaves
- 1 tsp sugar
- 1 tsp lemon juice
- Salt as per taste
- 1 tsp pepper powder
- 1 tbsp Cooking oil
Instructions
- Firstly, Boil the potatoes and peel the skin and keep it aside.
- Now dice potatoes into small chunks and keep all the other ingredients ready for the sabzi.
- Heat oil in a Kadai and add cumin seeds/ jeera and let it splutter.
- Also, add curry leaves, green chilies, and stir it for few seconds.
- Now add potato chunks, salt, sugar, and jeera powder in the Kadai and mix well.
- Allow it to cook for 2 minutes stirring once in between.
- Finally, add pepper powder and mix well.
- Squeeze in lemon juice, add some finely chopped coriander leaves and give it a quick stir.
- Switch off the flame and cover the jeera aloo with a lid so that it remains hot.
Nutrition
Step-by-Step pictures of Vrat Ke Jeera Aloo
1. Firstly, Boil the potatoes and peel the skin and keep it aside.
2. Now dice potatoes into small chunks and keep all the other ingredients ready for the sabzi.
3. Heat oil in a Kadai and add cumin seeds/ jeera and let it splutter.
4. Also, add curry leaves, green chilies, and stir it for few seconds.
5. Now add potato chunks, salt, sugar, and jeera powder in the Kadai and mix well.
6. Allow it to cook for 2 minutes stirring once in between.
7. Finally, add pepper powder and mix well.
8. Squeeze in lemon juice, add some finely chopped coriander leaves and give it a quick stir.
9. Switch off the flame and cover the jeera aloo with a lid so that it remains hot.
Notes and Tips
- This Vrat Ke Jeera Aloo takes only 15 minutes to prepare if you have boiled potatoes ready in hand.
- Jeera Aloo is Vegan, however, if you want to enhance the taste of this, add 1 tsp ghee on top of the sabzi before serving. Vegan’s can avoid this step.
- You can skip sugar in this recipe if you want.
- Mainly, this dish can be served during Vrat and fasting.
- Moreover, you can not store this sabzi for many days, it best consumed fresh and will stay for 24 hours in the refrigerator.
Finally, do check out these potato recipes from my site,
Aloo Tikki
Aloo Paneer Croquettes
Pudina Aloo
