Aloo Sagar Ki Sabji – Indian Veg Potato Recipe

There are so many special days like Ekadashi, Navratri, Shivratri, when people keeps fast. This aloo ki sabzi is generally prepared during vrats and upvas.

This is a very simple n easy recipe for potato lovers or those who keep fast in special days.

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Aloo Sagar Ki Sabji - Indian Veg Potato Recipe

Ekadashi, Navratri, Shivratri, when people keeps fast. This aloo ki sabzi is generally prepared during vrats and upvas.

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Lunch and Dinner

Cuisine: Indian

Servings: 4

Calories: 207kcal

Author: Reshu Drolia

Ingredients

• 6 Potatoes Boiled
• Rock Salt
• 1 tbsp Coriander Leaves chopped
• ½ tsp Black Pepper
• 5-6 pieces Green chilly
• 1 tsp Ghee clarified butter
• 2 tsp Kuttu ka Ata
• 1 tsp lemon juice

Instructions

• Boiled, peeled potatoes and cut into small pieces.
• Heat ghee (homemade ghee) in a pan, when ghee becomes hot turn off the flame and add water in it.
• Turn on the flame and add green chily and cutted potato.
• When it starts Boiling add kuttu Ka Ata and mix gently so that there should be no lumps in it.
• Add rock salt, coriander leaves, black pepper and lemon juice and stir for a min.
• Serve hot with Kuttu ki Puri or Parantha.

Nutrition

Serving: 4g | Calories: 207kcal | Carbohydrates: 42g | Protein: 8g | Fat: 1g | Cholesterol: 3mg | Sodium: 37mg | Potassium: 1353mg | Fiber: 8g | Vitamin A: 0.5% | Vitamin C: 47.8% | Calcium: 10.1% | Iron: 59.1%

Ingredients for aloo sagar ki sabzi:

• 6 Boiled Potatoes
• Rock Salt
• 1 tbsp chopped Coriander Leaves
• ½ tsp Black Pepper
• 5-6 pieces of Green chilly
• 1 tsp Ghee or clarified butter
• 2 tsp Kuttu ka Ata
• 1 tsp lemon juice

More vrat and upvas recipe you may like- Nariyal Ki Barfi, Aloo ka halva, Kuttu ki puri, Mungadal ka halva, Aate ka halva, Sabudana ki khichdi Etc.

How to Make aloo sagar ki sabzi:

• Boiled, peeled potatoes and cut into small pieces.
• Heat ghee (homemade ghee) in a pan, when ghee becomes hot turn off the flame and add water in it.

• Turn on the flame and add green chily and cutted potato.

• When it starts Boiling add kuttu Ka Ata and mix gently so that there should be no lumps in it.

• Add rock salt, coriander leaves, black pepper and lemon juice and stir for a min.

• Serve hot with Kuttu ki Puri or Parantha.

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