### TranslatedIngredients: 1 cup Baby Potatoes,1 cup Phool Makhana (Lotus Seeds),1 teaspoon Cumin seeds (Jeera),1 teaspoon Fennel seeds (Saunf),2 Green Chillies - finely chopped,1-1/2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),Salt - to taste (kala namak is using for a fast),2 tablespoons Sunflower Oil ### PrepTimeInMins: 10 ### CookTimeInMins: 35 ### TotalTimeInMins: 45 ### Servings: 2 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the No Onion No Garlic Aloo Makhana Sabzi recipe, boil baby potatoes along with its skin until well cooked. Remove from heat, peel the skin and keep aside.Heat 1 tablespoon oil in a heavy bottomed pan. Add makhana and roast them on medium to low heat until it is crisp. Once done, remove from pan keep aside.Add remaining oil into the same pan. Add cumin seeds and let it splutter. Add fennel seeds and chopped green chilies and sauté for about 20 seconds.Add all the spice powders including red chilli powder, turmeric powder, coriander powder, salt/black salt and immediately give it a mix. Add boiled potatoes into the pan and toss well.Once all the potatoes are coated well with the spice mix, add roasted makhana and toss again. Lower the flame and keep tossing and cook for 3 to 4 minutes.Remove from flame, garnish with coriander leaves and serve hot.Serve No Onion No Garlic Aloo Makhani Sabzi with Sattu Ka Paratha for fasting or you can also serve it with Phulka or Pudina Tawa Paratha and Palak Raita for an everyday meal.