Presenting a zero oil vrat ki thali that you can enjoy during vrat or fasting, guilt-free. Zero-oil vrat ki thali menuFarali RotiAloo SabziPaneer SabziSama Chawal ki TikkiGreen ChutneyImli ChutneyShrikhand
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1 big potato or 2 medium-sized potatoes boiled and mashed
¼ cup chopped coriander leaves
¼ teaspoon cumin seeds / jeera powder
Aloo Sabzi
To be ground into a paste
1piece ginger
1-2green chilies
¼cupcoriander leaves
¼teaspooncumin seeds/jeera powder
sendha namak or salt
½cupdahi/yogurt
2teaspoonrajgira atta
Other Ingredients
1 big or 2 medium-sized potatoes, boiled, peeled, and cut into cubes
¼teaspooncumin seeds/jeera powder
½ cup water
sendha namak/salt
Paneer Sabzi
150gramsbottle guard / dudhipeeled and cut into cubes
¼cupcashews/kaju 20-25 cashews
1 small piece of cinnamon stick/dalchini
3-4cloves/lavang
3-4whole black pepper
3-4cardamom/elaichi
¼teaspooncumin seeds/jeera powder
1 piece ginger
1-2 green chilies
sendha namak/salt
1 cup water
¼ teaspoon sugar (optional)
200gramshomemade paneer cut into cubes
Instructions
Sama Chawal ki Tikki
Wash sama ke chawal thoroughly. Drain excess water and take the washed sama rice in pressure cooker along with 1 cup water and salt.
Pressure cook for 2 whistles. Once the pressure settles, open the lid of the cooker and take the cooked sama rice in a plate.
While the sama rice is still hot, add mashed potato, sendha namak, jeera powder and chopped coriander leaves. Mix everything well and combine to make a smooth dough. It is ok if you are not able to make a dough from the mixture, just make sure everything is combined well and you can easily make tikki out of the mixture.
Shape tikkis from the mixture. Dry roast tikkis on a medium flame. Use non-stick pan to roast the tikkis easily without sticking to the pan.
Aloo Sabzi
In a mixer jar, combine ginger, green chilies, and coriander leaves. Blend once. Now add yogurt, jeera powder, sendha namak, and rajgira atta. Blend to make a smooth paste.
In a pan, add boiled potato cubes. To it, add salt and ¼ teaspoon cumin seeds powder. Stir and roast the potatoes for 2-3 minutes on a low flame. Now add the prepared paste and mix.
Add ½ cup water and mix. Cover and let it simmer for about 5 minutes. Stir once in between. After 5 minutes, check the consistency and add water if required. Serve hot.
Paneer Sabzi
In a pressure cooker, combine dudhi, cashews, a piece of cinnamon stick, cloves, black pepper, cardamom, jeera powder, ginger, green chilies, sendha namak, and water. Stir.
Pressure cook on high flame for 1 whistle, reduce the flame, and cook for 10-12 minutes.
Once pressure releases, open the lid and let the mixture cool down. We have removed whole spices and green chilies before grinding. But if you wish, you can grind them along and if required later strain the puree once.
Once cooled, blend to a smooth paste.
Take the paste into the same cooker and let it boil. Then add sugar and paneer cubes. Check and add salt. Cook for another 2-3 minutes. Serve hot.
Video
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