On the occasion of Navratri, make this tasty ‘Vrat wale aloo’
New Delhi| The festival of Navratri is set to start from Thursday, October 3. It is one of the important festivals of Hindu religion, which is celebrated every year in the month of Ashwin. During this period, nine forms of Maa Durga are worshipped. Also, people fast for nine days and remain engrossed in the devotion of Mata Rani. During this fast which lasts for nine days, people do not consume food, onion and garlic.
In such a situation, only fruit dishes are consumed during the fast. During the fast, buckwheat flour puri and potato curry can be eaten. If you are also going to fast this Navratri, then you can trying making Vrat wale aloo for yourself.
Content
4 medium-sized potatoes, boiled and peeled
2 tablespoons ghee or oil
1 teaspoon cumin
1-2 green chilies chopped
1 teaspoon grated ginger
1 teaspoon rock salt
1 teaspoon red chili powder
1 tsp garam masala (optional)
2 tbsp fresh cilantro (for garnish)
Lemon juice (optional)
4 medium-sized potatoes, boiled and peeled
2 tablespoons ghee or oil
1 teaspoon cumin
1-2 green chilies chopped
1 teaspoon grated ginger
1 teaspoon rock salt
1 teaspoon red chili powder
1 tsp garam masala (optional)
2 tbsp fresh cilantro (for garnish)
Lemon juice (optional)
Method of making
1. First of all boil the potatoes until they become soft. When it cools down, peel them and cut them into cubes.
2. After this, heat ghee or oil in a pan on medium flame.
3. When the ghee becomes hot, add cumin seeds on it and let it crackle.
4. Now add chopped green chilies and grated ginger and fry for a minute until fragrant.
5. Then add boiled potato pieces to the pan. Mix the potatoes slowly to mix with the spices.
6. Now add rock salt and red chili powder. Mix everything well so that the spices are distributed evenly.
7. Then cook on low heat for 5-7 minutes while stirring occasionally.
8. If using, add garam masala and mix well.
9. Finally turn off the flame and garnish with fresh green coriander. You can also add lemon juice to it for a sour and pungent taste.
1. First of all boil the potatoes until they become soft. When it cools down, peel them and cut them into cubes.
2. After this, heat ghee or oil in a pan on medium flame.
3. When the ghee becomes hot, add cumin seeds on it and let it crackle.
4. Now add chopped green chilies and grated ginger and fry for a minute until fragrant.
5. Then add boiled potato pieces to the pan. Mix the potatoes slowly to mix with the spices.
6. Now add rock salt and red chili powder. Mix everything well so that the spices are distributed evenly.
7. Then cook on low heat for 5-7 minutes while stirring occasionally.
8. If using, add garam masala and mix well.
9. Finally turn off the flame and garnish with fresh green coriander. You can also add lemon juice to it for a sour and pungent taste.
