No Onion No Garlic Aloo Makhana Sabzi Recipe
No Onion No Garlic Aloo Makhana Sabzi is a delicious combination of Aloo, Makhana and everyday spices that you can make for your everyday meals. Serve it with Sattu Ka Paratha for fasting.
Be it Navratri or Shravan maas, many practice fasting during these months, which means onion, garlic is a big no no for many. Fasting practices are different from region to region. I believe “There are no rules in fasting. Some fast on Mondays, some on Tuesdays and Fridays, while others fast only on certain religious days”.
While a wide region follows the no onion, no garlic, and abstain from non vegetarian food, some even say no to mustard seeds, stay away from grains and wheat. Potato is one of the humble vegetable people eat during fast, since it’s filling and high in carbs. Combine potatoes with nutrients filled makhana (lotus seeds) makes for one scrumptious and filling fasting dish, Aloo Makhana Sabzi.
If you like this recipe, you can also try other Makhana Recipes such as
- 1 cup Baby Potatoes
- 1 cup Phool Makhana (Lotus Seeds)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Fennel seeds (Saunf)
- 2 Green Chillies , finely chopped
- 1-1/2 teaspoon Red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- Salt , to taste (kala namak is using for a fast)
- 2 tablespoons Cooking oil
How to make No Onion No Garlic Aloo Makhana Sabzi Recipe
To begin making the No Onion No Garlic Aloo Makhana Sabzi recipe, boil baby potatoes along with its skin until well cooked. Remove from heat, peel the skin and keep aside.
Heat 1 tablespoon oil in a heavy bottomed pan. Add makhana and roast them on medium to low heat until it is crisp. Once done, remove from pan keep aside.
Add remaining oil into the same pan. Add cumin seeds and let it splutter. Add fennel seeds and chopped green chilies and sauté for about 20 seconds.
Add all the spice powders including red chilli powder, turmeric powder, coriander powder, salt/black salt and immediately give it a mix. Add boiled potatoes into the pan and toss well.
Once all the potatoes are coated well with the spice mix, add roasted makhana and toss again. Lower the flame and keep tossing and cook for 3 to 4 minutes.
Remove from flame, garnish with coriander leaves and serve hot.
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."