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Jain variation of Aloo Sabzi
A delicious and simple Jain-friendly curry made with raw bananas, which perfectly mimic the texture of potatoes. This no-onion, no-garlic recipe is tangy, lightly spiced, and comes together quickly for a wholesome meal.
For 4 servings
Cook the Raw Bananas
Prepare the Tomato-Ginger Puree
Sauté the Masala
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A delicious and simple Jain-friendly curry made with raw bananas, which perfectly mimic the texture of potatoes. This no-onion, no-garlic recipe is tangy, lightly spiced, and comes together quickly for a wholesome meal.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 181.82 calories per serving with 2.49g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Simmer
Garnish and Serve
You can add other Jain-friendly vegetables like cabbage or bell peppers (capsicum) along with the tomato puree for added texture and nutrition.
For a richer, creamier texture, add 1-2 tablespoons of cashew paste or fresh cream (malai) towards the end of cooking.
Add a pinch of fennel seeds (saunf) or a couple of dried red chilies to the tempering for a different flavor profile.
Raw bananas are an excellent source of potassium, which is vital for maintaining healthy blood pressure levels and supporting heart health.
The high fiber content in raw bananas, combined with digestive spices like ginger, cumin, and hing, promotes healthy digestion and can help prevent constipation.
This recipe is prepared without onions, garlic, or any root vegetables, adhering to Jain dietary principles and making it a sattvic dish that is considered pure and balancing for the body and mind.
Raw bananas contain resistant starch, which acts like soluble fiber. It feeds the friendly bacteria in your gut and can help improve insulin sensitivity.
One serving of this Jain Aloo Sabzi contains approximately 190-210 calories, making it a light and healthy main dish. The exact count can vary based on the size of the bananas and the amount of oil used.
Yes, it is a very healthy dish. Raw bananas are a good source of fiber and potassium. The recipe uses minimal oil and is packed with flavor from spices and fresh ingredients. It is also free from onion and garlic, making it sattvic and easy to digest.
While this specific recipe is designed as a Jain-friendly substitute for potato curry, you can certainly use boiled and cubed potatoes instead of raw bananas. The cooking process would remain the same.
To make the gravy thicker, you can simmer the sabzi for a longer time without a lid or add a tablespoon of besan (gram flour) after sautéing the spices. For a thinner gravy, simply add more water and adjust the salt accordingly.
This sabzi pairs wonderfully with Indian flatbreads like roti, phulka, paratha, or puri. It can also be served as a side dish with dal and steamed rice.
You can store the leftover sabzi in an airtight container in the refrigerator for up to 2-3 days. Reheat it thoroughly in a pan or microwave before serving.
