NO Onion No Garlic Aloo Makhana Sabji <br /><br />Servings - 2 - 3<br /><br />INGREDIENTS<br />Potatoes - 430 grams<br />Salt - 1 teaspoon<br />Water - 250 milliliters<br />Ghee - 1 tablespoon<br />Lotus seeds - 60 grams<br />Cashews - 40 grams<br />Water - 80 milliliters<br />Oil - 2 tablespoons<br />Cumin seeds - 1 teaspoon<br />Fennel seeds - 1 teaspoon<br />Green chili - 1 1/2 tablespoons<br />Salt - 1 teaspoon<br />Turmeric - 1/2 teaspoon<br />Red chili - 1 teaspoon<br />Coriander powder - 1 teaspoon<br />Water - 50 milliliters<br />Coriander - 3 tablespoons<br /><br />PREPARATION<br />1. Take a pressure cooker, add 430 grams potatoes, 1 teaspoon salt, 250 milliliters water and cover it with lid.<br />2. Cook until you hear 2 whistles.<br />3. Open the lid and remove it from heat.<br />4. Drain and peel the potatoes.<br />5. Heat 1 tablespoon ghee in a skillet, add 60 grams lotus seeds and roast for 5 - 7 minutes on medium heat.<br />6. Remove it from heat and keep aside.<br />7. In a bowl, add 40 grams cashews, 80 milliliters water and soak for 30 minutes.<br />8. Transfer this into a blender and blend it into a paste. Keep aside.<br />9. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 1 1/2 tablespoons green chili and stir well.<br />10. Add 1 teaspoon salt, 1/2 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon coriander powder and stir again.<br />11. Then, add the blended cashew paste and mix it well.<br />12. Cook for 2 - 3 minutes on medium heat.<br />13. Add 50 milliliters water and mix it well.<br />14. Now, add the boiled potatoes and mix it well.<br />15. Cook for 5 - 7 minutes on medium heat.<br />16. Add the roast lotus seeds, 3 tablespoons coriander and mix it well.<br />17. Cook for another 5 - 7 minutes on medium heat.<br />18. Remove it from heat.<br />19. Garnish with coriander.<br />20. Serve hot.<br />
