Farali Aloo Sabji

5 from 1 vote

An easy to make recipe with a handful of ingredients; this Farali Aloo Sabji is a delicious side for rajgira rotis, puris, samai chawal or rice.

It is perfect for fasting days and a great way to make potatoes for regular days too.

Prep Time5

Cook Time12

Total Time17

Course: Main Course

Cuisine: Fasting, Gujarati, Indian

Servings:

Calories: 308kcal

Author: Smruti

Ingredients

3 medium potatoes (boiled, peeled and cubed)
⅓ cup roasted peanuts (crushed coarse)
1 inch ginger (grated)
2 green chili chopped
4-5 curry leaves
2 teaspoon ghee
1 teaspoon cumin seeds
1 teaspoon salt
¾ teaspoon pepper powder
¾ teaspoon sugar
¾ teaspoon cumin powder
1 teaspoon lemon juice
1 ½ cup water

Instructions

In a wide pan heat ghee.
2 teaspoon ghee
Add cumin seeds and let them splutter.
1 teaspoon cumin seeds
Once they splutter, add curry leaves and green chili.
2 green chili, 4-5 curry leaves
Add diced potatoes. Leave out ¼ cup of potatoes to add later.
3 medium potatoes
Season the sabji and mix well.
1 inch ginger, 1 teaspoon salt, ¾ teaspoon sugar, ¾ teaspoon cumin powder, ¾ teaspoon pepper powder
Next add some peanut powder.
⅓ cup roasted peanuts
Finally, add the water.
1 ½ cup water
Mix well and let the curry cook. Mash the potatoes that you set aside and add them back to the curry.
The curry will start to thicken in a few minutes. Let it boil. Add more water if needed.
Add lemon juice and cilantro. turn down the flame and serve with rajgira parathas.
1 teaspoon lemon juice

Video

Notes

As the recipe is for fasting, we use only green chili and ginger. However, using red chili powder, turmeric powder, dhania jeera is an option too. Plus, add garlic if you like.

Completely cool the potatoes before adding to the sabji. That way the potatoes stay intact in the simmered sauce.

This sabji is best made with potatoes boiled before hand. Refrigerate them after peeling so they are moisture free and remain firm in the recipe.

Swap out regular salt for sendha namak if that is what you consume on fasting days.

Make the sabji using oil instead of ghee to keep it Vegan.

I like to add some mashed potatoes and peanuts to make the curry thick. However, adding some rajgira flour to thicken the curry works too.

The same recipe can be made with sweet potatoes or a combination of sweet and regular potatoes.

Adjust the green chili based on how spicy you like the curry.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition