How to make Vratwale Aloo-SK Khazana -
This dish is generally made during a vrat but you can enjoy it on other days too
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium potatoes, Green chillies (हरी मिर्च )
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Vratwale Aloo-SK Khazana checkout Chettinad Potato Fry, Bedmi Aloo - SK Khazana, Jeera Aloo-SK Khazana, Aloo Baingan-SK Khazana . You can also find more Main Course Vegetarian recipes like Parsley Mushrooms Spinach and Ricotta Ravioli - SK Khazana Aloo aur Gobhi ka Bharta Miloni Matar Mushroom
Vratwale Aloo-SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Vratwale Aloo-SK Khazana Recipe
Medium potatoes boiled and peeled 3-4
Green chillies 2
Ghee 2 tablespoons
Cumin seeds 1 teaspoon
Rock salt (senda namak) to taste
Peanuts roasted and crushed 1/2 cup
Fresh coconut scraped 2 tablespoons + for garnish
Fresh coriander leaves chopped 2 tablespoons + for garnish
Method
Step 1
Cut green chillies into big pieces and potatoes into cubes.
Step 2
Heat ghee in a non-stick pan. Add cumin seeds and green chillies and sauté till the seeds change colour.
Step 3
Add potatoes and rock salt and toss well. Add peanuts and mix well.
Step 4
Cover and cook for 2-3 minutes.
Step 5
Add coriander leaves and coconut and mix well.
Step 6
Garnish with coconut and coriander leaves and serve hot with rajgira puri.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
