Showing posts with label Sabzi-Recipes. Show all posts
Showing posts with label Sabzi-Recipes. Show all posts

Jeera Aloo Recipe | How to make Jeera Aloo Recipe for Navratri, Vrat or upvaas | Aloo Jeera Recipe | Aloo Masala Recipe

Jeera Aloo for Navratri, Vrat or upvaas | Aloo Jeera
Jeera Aloo for Navratri, Vrat or upvaas | Aloo Jeera



On Navratri vrat or upvaas, potato dishes are in demand and today I will share a basic but most popular recipe of Navratri fast or Vrat Special Jeera aloo recipe. Jeera aloo recipe is a simple and quick recipe to be served in vrat days.


This dish is simple, delicious and tastes fabulous with chapati, phulkas or puris. You just need to boil potato and saute them with spices. This is an easy and quick recipe.

Ingredients for Jeera Aloo Recipe :

  • Potatoes - 5-6 medium size  
  • Cumin Seeds (jeera) - 1 Tsp
  • Green chilies - 2 (finely chopped - optional)
  • Coriander Powder - 1 ½ Tsp
  • Red Chili Powder - ½ Tsp
  • Rock Salt (Sendha Namak) - As per taste
  • Lemon Juice - 1 Tsp
  • Oil/Ghee - 2 Tbsp
  • Coriander Leaves (Cilantro or hara dhania) - 2 Tbsp (Finely chopped)


Directions for Boiling the potatoes:

  • Firstly, take a pressure cooker, add potatoes, add water enough to dip the potatoes and salt.
  • Pressure cook the potatoes until they get soft or for about 3-4 whistles on high flame.
  • Now switch off the flame.
  • Take the potatoes and remove the peel of the boiled potatoes.
  • Dice the potatoes using a knife.
  • Rest the diced potatoes aside.

Boiled Potatoes


Directions for Jeera Aloo Recipe :

  • Heat some oil in a wok. When oil is hot, add cumin seeds into it. Let them splutter for one minute.
  • Now add green chilly and saute them another minute.
  • Then add coriander powder, red chilli powder and cook for few seconds.
  • After sauteing the masala, now add potatoes and salt into it and mix well. Cook for 4-5 minutes on medium flame.

Jeera Aloo for Navratri, Vrat or upvaas | Aloo Jeera

  • Now add lemon juice and mix well.
  • Cook this on low flame for 7-8 minutes.
  • After that switch off the flame and add finely chopped coriander leaves.

Jeera Aloo for Navratri, Vrat or upvaas | Aloo Jeera
Jeera Aloo for Navratri, Vrat or upvaas | Aloo Jeera

  • Now hot and delicious Jeera aloo is ready to be served. Serve hot Jeera Aloo with steaming hot Pooris, Kachoris, Roti or Parathas.

Jeera Aloo for Navratri, Vrat or upvaas | Aloo Jeera
Jeera Aloo for Navratri, Vrat or upvaas | Aloo Jeera



Recipe Card for Jeera Aloo :


5.0 from 43 reviews
Jeera Aloo Recipe | How to make Jeera Aloo Recipe for Navratri, Vrat or upwas | Aloo Jeera Recipe | Aloo Masala Recipe
 
Prep time
Cook time
Total time
 
Jeera aloo Recipe or Aloo Masala Recipe is a simple and quick recipe to be served in vrat days.
Author:
Recipe type: Side
Cuisine: North Indian
Serves: 4 Servings
Nutrition:
Serving size: 1 medium Bowl
Calories per serving: 164 cal
Fat per serving: 4 g
Ingredients :
  • Potatoes - 5-6 medium size
  • Cumin Seeds (jeera) - 1 Tsp
  • Green chilies - 2 (finely chopped - optional)
  • Coriander Powder - 1 ½ Tsp
  • Red Chili Powder - ½ Tsp
  • Rock Salt (Sendha Namak) - As per taste
  • Lemon Juice - 1 Tsp
  • Oil/Ghee - 2 Tbsp
  • Coriander Leaves (Cilantro or hara dhania) - 2 Tbsp (Finely chopped)
Instructions :
  1. Firstly, take a pressure cooker, add potatoes, add water enough to dip the potatoes and salt.
  2. Pressure cook the potatoes until they get soft or for about 3-4 whistles on high flame.
  3. Now switch off the flame.
  4. Take the potatoes and remove the peel of the boiled potatoes.
  5. Dice the potatoes using a knife.
  6. Rest the diced potatoes aside.
  7. Heat some oil in a wok. When oil is hot, add cumin seeds into it. Let them splutter for one minute.
  8. Now add green chilly and saute them another minute.
  9. Then add coriander powder, red chilli powder and cook for few seconds.
  10. After sauteing the masala, now add potatoes and salt into it and mix well. Cook for 4-5 minutes on medium flame.
  11. Now add lemon juice and mix well.
  12. Cook this on low flame for 7-8 minutes.
  13. After that switch off the flame and add finely chopped coriander leaves.
  14. Now hot and delicious Jeera aloo is ready to be served. Serve hot Jeera Aloo with steaming hot Pooris, Kachoris, Roti or Parathas.

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Arbi Masala Recipe for Navratri Fast | Arbi (Colocasia) Sabzi Recipe for Vrat or Fasting or Upwas

Arbi Masala Recipe for Navratri Fast
Arbi Masala Recipe for Navratri Fast



Arbi (Taro roots/Colocasia) is one of those vegetables that can be consumed during different indian fastings like Navratri, Mahashivratri, Ekadashi or Chaitra Navratri etc.
This Arbi Masala Recipe for Navratri is a wonderful and tasty dish which is easy to cook.


Also Checkout my other non-fasting Arbi recipes here  Masaledar Arbi Sabzi Recipe  and Arbi Methi Masala Recipe which will be liked by everyone.

Ingredients for Arbi Masala Recipe :

  • Colocasia (Arbi) - 500 grams
  • Green chillies - 1 (Finely chopped)
  • Coriander Leaves (Dhaniya) - 1 Tbsp (Finely chopped)
  • Oil/Ghee - 2-3 Tbsp
  • Carom seeds (ajwain) - ½ Tsp
  • Coriander powder - 2 Tsp
  • Red chilli powder - ½ Tsp
  • Lemon Juice - 1-2 Tsp
  • Sendha Namak - To Taste


Directions for Arbi Masala Recipe :

  • Wash and boil arbi. Peel and cut into 2 cm length pieces. In this dish we boil the Arbi first before peeling it. Boiled Arbi does not caused itching in the skin as peeling the raw Arbi does.

Arbi (Colocasia) Sabzi Recipe for Vrat or Fasting or Upwas

  • Clean, wash and chop coriander leaves and green chillies.
  • Heat oil in a heavy bottomed wok/kadai. When oil is hot, add ajwain into it. Let them splutter for one minute.
  • Now add chopped green chillies, coriander powder and red chilli powder and cook for another 1-2 minutes.
  • After sauteing the masala, add chopped arbi and mix well.
  • Now add salt, cook on low heat stirring in between for 5-10 minutes.
  • After that add lemon juice. Mix well and cook for another 5-10 minutes on low flame.
  • Stirring from time to time until the vegetables become golden brown.
  • Now Switch off the flame.
  • Hot Arbi Masala for Navratri Fast is ready to be served. It can served with Pooris and Parathas.
Arbi Masala Recipe for Navratri Fast
Arbi Masala Recipe for Navratri Fast 


Recipe Card for Arbi Masala:


5.0 from 40 reviews
Arbi Masala Recipe for Navratri Fast | Arbi (Colocasia) Sabzi Recipe for Vrat or Fasting or Upwas
 
Prep time
Cook time
Total time
 
This Arbi Masala Recipe for Navratri is a wonderful and tasty dish which is easy to cook.
Author:
Recipe type: Side
Cuisine: North Indian
Serves: 4 Servings
Nutrition:
Serving size: 1 medium Bowl
Calories per serving: 180 cal
Fat per serving: 8 g
Ingredients ( 1 cup =250 ml)
  • Colocasia (Arbi) - 500 grams
  • Green chillies - 1 (Finely chopped)
  • Coriander Leaves (Dhaniya) - 1 Tbsp (Finely chopped)
  • Oil/Ghee - 2-3 Tbsp
  • Carom seeds (ajwain) - ½ Tsp
  • Coriander powder - 2 Tsp
  • Red chilli powder - ½ Tsp
  • Lemon Juice - 1-2 Tsp
  • Sendha Namak (Rock Salt) - To Taste
Instructions
  1. Wash and boil arbi. Peel and cut into 2 cm length pieces. In this dish we boil the Arbi first before peeling it. Boiled Arbi does not caused itching in the skin as peeling the raw Arbi does.
  2. Clean, wash and chop coriander leaves and green chillies.
  3. Heat oil in a heavy bottomed wok/kadai. When oil is hot, add ajwain into it. Let them splutter for one minute.
  4. Now add chopped green chillies, coriander powder and red chilli powder and cook for another 1-2 minutes.
  5. After sauteing the masala, add chopped arbi and mix well.
  6. Now add salt, cook on low heat stirring in between for 5-10 minutes.
  7. After that add lemon juice. Mix well and cook for another 5-10 minutes on low flame.
  8. Stirring from time to time until the vegetables become golden brown.
  9. Now Switch off the flame.
  10. Hot Arbi Masala for Navratri Fast is ready to be served. It can served with Pooris and Parathas.
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Arbi Methi Masala Dry Recipe | Colocasia Fenugreek Masala Dry Recipe

Arbi Methi Masala Dry
Arbi Methi Masala Dry


Arbi Methi Masala Dry (Taro roots/Colocasia with Fenugreek) is a wonderful and unique vegetable dish which is easy to cook and could be accompanied by any main dish. This dish will be definitely liked by everyone.


A different version of this Recipe can be prepared without using Fenugreek/Methi. Checkout my Masaledar Arbi Sabzi Recipe here.

arbi can also be consumed during different indian fastings like navratri, mahashivratri, ekadashi or chaitra navratri etc. to prepare the navratri version check my Arbi Recipe for Navratri Fast here.

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Ingredients for arbi methi masala dry :

  • Colocasia (Arbi) - 500 grams
  • Green chillies - 1 (Finely chopped)
  • Dry Fenugreek Leaves (Methi) - 1 Tbsp
  • Oil - 2-3 Tbsp
  • Carom seeds (ajwain) - ½ Tsp
  • Turmeric powder (Haldi Powder) - ½ Tsp
  • Coriander powder - 2 Tsp
  • Red chilli powder - ½ Tsp
  • Garam Masala - ½ Tsp
  • Lemon Juice - 1-2 Tsp
  • Asafoetida (Hing) - A Pinch
  • Salt - To Taste


Directions for arbi methi masala dry :

  • Wash and boil arbi. Peel and cut into 2 cm length pieces. In this dish we boil the Arbi first before peeling it. Boiled Arbi does not caused itching in the skin as peeling the raw Arbi does.
Arbi Methi Masala Dry
  • Soak Dry Fenugreek Leaves in water for 8-10 minutes and drain. Keep aside.
  • Clean, wash and chop green chillies.
  • Heat oil in a heavy bottomed wok/kadai. When oil is hot, add ajwain and asafoetida into it. Let them splutter for one minute.
  • Now add chopped green chillies, turmeric powder, coriander powder and red chilli powder and cook for another 1-2 minutes.
  • After sauteing the masala, add chopped arbi and mix well.
  • Now add salt, cook on low heat stirring in between for 5-10 minutes.
  • After that add soak and drained fenugreek Leaves, garam masala and lemon juice. Mix well and cook for another 5-10 minutes on low flame.
  • Stirring from time to time until the vegetables become golden brown.
  • Now Switch off the flame.
  • Hot Masaledar Arbi (Colocasia) Sabzi is ready to be served. It can served with Rotis, and Parathas.


recipe card for arbi methi masala dry :


5.0 from 217 reviews
arbi methi masala dry recipe | colocasia fenugreek dry veg recipe
 
Prep time
Cook time
Total time
 
arbi methi masala dry (taro roots/colocasia with fenugreek) is a wonderful and unique vegetable dish which is easy to cook and could be accompanied by any main dish. this dish will be definitely liked by everyone.
Author:
Recipe type: side
Cuisine: indian
Serves: 4
Nutrition:
Serving size: 1 cup
Calories per serving: 180 cal
Fat per serving: 8 g
Ingredients :
  • colocasia (arbi) - 500 grams
  • green chillies - 1 (finely chopped)
  • dry fenugreek leaves (methi) - 1 tbsp
  • oil - 2-3 tbsp
  • carom seeds (ajwain) - ½ tsp
  • turmeric powder (haldi powder) - ½ tsp
  • coriander powder - 2 tsp
  • red chilli powder - ½ tsp
  • garam masala - ½ tsp
  • lemon juice - 1-2 tsp
  • asafoetida (hing) - a pinch
  • salt - to taste
Instructions :
  1. wash and boil arbi. peel and cut into 2 cm length pieces. in this dish we boil the arbi first before peeling it. boiled arbi does not caused itching in the skin as peeling the raw arbi does.
  2. soak dry fenugreek leaves in water for 8-10 minutes and drain. keep aside.
  3. clean, wash and chop green chillies.
  4. heat oil in a heavy bottomed wok/kadai. when oil is hot, add ajwain and asafoetida into it. let them splutter for one minute.
  5. now add chopped green chillies, turmeric powder, coriander powder and red chilli powder and cook for another 1-2 minutes.
  6. after sauteing the masala, add chopped arbi and mix well.
  7. now add salt, cook on low heat stirring in between for 5-10 minutes.
  8. after that add soak and drained fenugreek leaves, garam masala and lemon juice. mix well and cook for another 5-10 minutes on low flame.
  9. stirring from time to time until the vegetables become golden brown.
  10. now switch off the flame.
  11. hot masaledar arbi (colocasia) sabzi is ready to be served. it can served with rotis, and parathas.

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