farali aloo sabji

Farali Aloo Sabzi

Navaratri or the month of Shravan is the time that detoxifies your palate and rejuvenates your spirits in a way. Good food, calmer people and a kind of purity in the atmosphere.

Potato is the most used ingredient in every household. During fast, people mostly refrain from tamasic food like onion and garlic. So most of the dishes prepared during this time use no garlic or onions. These dishes are also light on the stomach which helps to cope up with the challenges the changing weather brings.

Today’s recipe is for Farali Aloo Sabji, very simple to make but tastes like thousand bucks. Yes, the mild use of spices and peanuts and curry leaves is what brings a handsome flavor to the aloo sabji. Try it once and you will make this dish every week during fast or no fast.

Let’s get started.

Farali Aloo Sabzi Recipe and Text Recipe Below


  • 2 Medium sized Boiled and chopped Potatoes
  • 1/2 Tsp Cumin seeds
  • 1/2 Tsp Sesame Seeds
  • 1/4 Tsp Chili Flakes
  • 1 Tbsp Cooking oil
  • 2 Tbsp Roasted Peanuts
  • 2 Tbsp Finely chopped Coriander
  • 1-2 Finely Chopped Green chili
  • 10-12 Curry Leaves
  • Salt to Taste


  1. Heat a pan and add oil.
  2. Once the oil is hot add cumin seeds, sesame seeds and mix them in oil till it flutters.
  3. Now add green chilies and curry leaves
  4. Now add potatoes, sendha namak to taste and mix well.
  5. Cover the pan with a lid, on a low flame let it cook for 3-4 minutes.
  6. After 4 minutes, remove the lid and give it a stir and you will see that the potato edges have turned golden brown.
  7. Now sprinkle chili flakes, add roasted peanuts and chopped coriander, again mix well.
  8. Switch off the flame and take the Aloo Sabji out in a serving bowl.

Simple, instant yet yummy Farali Aloo ki Sabji is ready. Accompany this sabji with Rajgira Puri and this combination is a killer you and your folks will definitely love it. Do share your experience with this recipe and let me know if you have any doubt by comment your queries below.

Your feedback always makes my day so keep them coming.

Happy Cooking!


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