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vrat ke aloo recipe
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4 from 1 vote

Vrat ke aloo recipe

Vrat ke jeera aloo recipe without onion and garlic.
Prep Time5 mins
Active Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: North Indian
Keyword: Jeera aloo recipe, Vrat ke aloo recipe
Yield: 3 people
Calories: 192kcal

Materials

  • 250 grams Aloo or potato 8 to 10 medium potatoes
  • ½ cup Peanuts
  • 1 tbsp Oil or ghee
  • 1 tbsp Jeera or cumin seeds
  • 2 Green Chillies sliced diagonally
  • Sendha namak or normal salt as per taste
  • A handful of Coriander leaves
  • 1 tbsp Freshly squeezed lemon juice
  • Enough water to boil potatoes

Instructions

Boiling potatoes:

  • Boil at least a litre of water and add a tsp of salt to it.
  • When water starts boiling, add aloo or potatoes in the container and partially cook the aloo for 10 to 12 minutes.
  • Cover and let it simmer on a medium flame for about few minutes.
  • After 10 mins, prick the potatoes with a butter knife, a fork or a toothpick to check if it is cooked inside out.
  • Turn off the flame when all the potatoes are cooked evenly and transfer it to a plate.
  • Let it cool down a bit and then peel off its skin.
  • Chop the parboiled potatoes in bite-size cubes and keep it aside.

For making vrat ke aloo recipe:

  • In a wide thick bottom kadhai or wok, dry roast half a cup of peanuts. Keep stirring peanuts frequently, to avoid burning peanuts from any side.
  • After a couple of minutes, peanuts will start splitting and turning brown. Turn off the flame and transfer the peanuts to another bowl.
  • In the same kadhai, heat a tbsp of oil or ghee and add a tbsp of jeera (cumin seeds).
  • Saute jeera till it splutters and releases a nice aroma. Then, add chopped or diagonally sliced green chillies into the kadhai.
  • Saute green chillies along with jeera till it gets charred spots on it.
  • Later, add boiled and chopped potatoes into the pan.
  • Give it a nice and gentle mix, without breaking or mashing the potatoes.
  • Cook for 5 to 6 minutes on medium flame till a thin flaky layer appears on potatoes.
  • Then add dry roasted and peeled peanuts as a whole, do not grind it in a mixer.
  • Mix the peanuts gently with potatoes and cook on medium-high flame for 2 to 3 minutes.
  • Later, add salt and freshly chopped coriander leaves and mix together.
  • Finally, turn off the flame and add a tbsp of fresh lemon juice or a tsp of amchur (dry mango) powder and mix all the ingredients well.
  • If you like charred potatoes like me, then cook for another 3 to 4 minutes on high flame. So that all the potatoes get a single layer of charred spots. It adds a nice earthy and smoky taste to the potatoes.