Dum Aloo is a very tasty vegetable, it takes a little time to make Dum Aloo.
Dum potato vegetable is so delicious that you will make it again and again
I will tell you how to make dum potato vegetable in very easy way.
Potatoes can be made in many ways. I will tell you to make Punjabi Dum Aloo. Dum Aloo is also used with a lot of spices. If you want, you can add extra or even buttons, but if you have to take care of your calories then oil Use it a little bit, I will tell you to make very good and delicious vegetables in optimised oil.
Follow the steps given below to make Punjabi Dum Aloo …
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 5People
Calories 213kcal
Cost 25 rupee
Ingredients
20UnitBaby Potato / Small Potato, if baby potato is not available then do pieces of potato
4Medium TbspBeaten Curd
10UnitCashew
1.5Medium Tbspcoriander seed
1InchCinnamon
2UnitClove
2UnitGreen Cardamom / Hari Elaichi
1UnitBig Cardamom / Badi Elaichi
2UnitBig Red Chili
4-5SeedBlack Pepper
1UnitGreen Chili
1UnitBay Leaves
1tspTurmeric Powder
1/2tspRed Chili Powder
1tspKasoori Methi
1/2tspcumin seed
1InchChopped Ginger
1UnitBig Onion, Chopped
asper tasteSalt
100Grams Oil, for frying potato or you can take as required
2tspOil, chhaunk lagaane ke liye / To blow
Instructions
First take 20 baby potatoes or small size potatoes.
Wash the potatoes well and put them in the cooker, now add water to the cooker.
Cook the potatoes with one whistle, do not whistle too much or else the potatoes will burst.
While the potatoes are cooking, then make the masala of the potato.
Take 2 red chillies, 2 cloves, 2 green cardamom, 1 inch cinnamon, one big cardamom, one and a half teaspoon coriander seeds and 15 cashew nuts.
Now grind all the spices in the grinder.
Dum potato masala is ready.
Finely chop a large onion.
Finely chop a green chili.
Whisk well with 4 teaspoons of curd.
Finely chop an inch of ginger.
When the pressure comes out of the cooker, take out the potato and snatch the peel of the potato.
Now put a kadhai/pan on the gas.
Pour oil into the kadhai/pan. The quantity of oil should be such that the potatoes fry well.
When the oil is hot, put the potatoes sprinkled in the oil in the kadhai/pan.
Now fry the potatoes by turning them on a medium flame.
Keep flipping the sides of potatoes periodically so that the potatoes do not burn.
Fry the potatoes till they turn light brown.
Now take out the potatoes in a plate and keep them aside.
Remove the extra oil in the kadhai/pan. Leave 2 tsp of oil in the kadhai/pan.
When the oil is hot, add half a teaspoon of cumin seeds to the oil.
When the cumin seeds crackle, add green chillies and bay leaves to the oil.
Now add chopped onion and chopped ginger to the kadhai/pan. Fry the onion and ginger until light brown.
When the onions are fried, add the masala of the dum potato that we had prepared above.
Now mix the spices with the onion.
Add a teaspoon of turmeric powder to the spices.
Cook the spices for one minute.
After a minute add 4 teaspoons of whipped curd / yogurt.
Mix the spices with curd / yogurt.
Cook the curd with spices until the curd is cooked, stir the spices. When the masala is cooked, bubbles will start to rise in the spice and the spice will start leaving the oil. Keep in mind that the spice has to keep running, otherwise, the spice will burst due to being curd.
Now when the masala is cooked, add the fried potatoes to the masala.
Now mix the potatoes in the spices.
Cook the potatoes with spices for one minute. And put red chili powder and salt in the kadhai/pan. You can add more or less red chilies according to your taste.
Now add a glass or 200 grams of water. And cook the vegetable after heating the gas on medium heat.
After one minute, put the frying pan in the second gas.
When the fry pan is hot, add one spoon of Kasuri methi to the pan and stir it with a spoon.
After this, put hot cashew fenugreek in the pan and cover the lid immediately so that the scent and flavor of the fenugreek fenugreek does not come out.
Cook the vegetable on medium heat for 5 minutes. Keep stirring the vegetables periodically.
Dum Aloo is ready.
Serve with roti, paratha, puri by adding green coriander to the vegetable.
Dum Aloo looks delicious with rice too.
Hotel Vali Matar Paneer / Restaurant Style Cheese Peas Curry
Cheese is a excellent calcium, fat, and protein source. It also includes elevated quantities of vitamins A and B-12, together with zinc, nitrogen, and riboflavin. Cheese produced from 100% grass-fed cattle ' milk is the largest in nutrients and also includes omega-3 fatty acids and vitamin K-2.The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple-crème cheeses are 36% fat and 7% protein.Cheese is very good for health.Everyone likes cheese curry very much.But today I am going to tell you the cheese curry recipe.After eating it you will be licking fingers.You must have eaten cheese curry recipe in hotels or at weddings.Today I will tell you a very tasty and delicious cheese curry recipe made in hotels or weddings.Please follow the steps given below and enjoy a very tasty cheese curry recipe …
Course Dinner, Indian, Lunch, Main Dish, Starter
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 4People
Calories 497kcal
Equipment
Kadhai / Fry Pan
Big Spoon
Bowl
Mixer Grinder and Jar
Ingredients
250GramsCheese / Paneer
1Bowl Green Pea / Hari Matar, or 150 grams Green Pea / Hari Matar
1tspGinger Garlic Paste / Adrak Lehsun Paste
3Unit Big Onion / Pyaz
1inchGinger Sliced
2UnitGreen Chilli / Hari Mirch, Sliced
4 – 5 UnitBig Tomato / Bade Tamatar
1tspCream, optional
2leavesBay Leave / Tej Patta
1tspCumin Seed / Jeera
2UnitGreen Cardamom / Hari Elaichi
1UnitBig Cardamom / Badi Elaichi
8 – 10 UnitCashew / Kaju, Fry little brown
1tspDegi Red chilli / Degi Lal Mirch
asper tasteSalt
100gramsOil, for frying cheese cubes / paneer
2tspOil, Chhaunk lagane ke liye / To Blow
Instructions
First cut the paneer into cubes.
After that take one fry pan / Kadai.
Place pan / kadai on the gas.
Add oil to the pan / kadai to fry the paneer.
Put the paneer in the pan / kadai to fry
Fry the paneer until light brown.
When the paneer is roasted, take it out in a plate and keep it aside.
Take the spices given above. Such as green cardamom, big cardamom, bay leaf, black pepper, cloves, cumin, cinnamon.
Make the paste of onion.
Paste should be coarse.
Make the paste of Tomato.
After frying the paneer, we took it out separately.
Now if there is more oil in the pan, then take out more oil in a separate bowl.
Leave 2 tsp of oil left in the pan.
Now add bay leaf, black pepper, green cardamom, cinnamon, big cardamom,
cumin in the pan / kadai.
When cumin starts crackling, add chopped green chilli.
After one minute add coarse paste of onion in the pan / Kadai.
Fry the onion for 1 minute, When the onion paste turns light pink.
Add turmeric powder, coriander powder to it.
Fry the spices.
Stir with spatula.
Fry the spices till the spices leave oil.
When the masala is fried.
Then put tomato paste in the pan / kadai.
Fry tomatoes with spices.
Add salt as per your taste.
Take little fried cashew.
In addition to that take one bowl of green peas.
Now add fried cashew and green peas to Kadai / Pan.
Add cashews and peas to the spices.
Close the kadai / pan with lid
Cook for 3 -4 minute, Keep the mixer stir in between.
Cook until the masala leaves the oil.
Add one glass of water in the pan / kadai.
After that add fried cubes of cheese in the pan / kadai.
If you think the stock is less then add more water.
If You want, you can add 1 tbsp cream.
Close the kadai / pan with lid.
Take one tadka pan and place on the gas.
Add 1 teaspoon Kasuri fenugreek / Methi to the pan
As soon as the smoke starts coming out, immediately put the fenugreek methi in the tadka pan.
Keep the lid closed for 1 minute.
So that the aroma of kasuri fenugreek /Methi is mixed with the curry.
Now take again the same tadka pan and place on the gas.
When the pan is hot, add 1 teaspoon of desi ghee / butter to it.
After that add 1 small tbsp degi red chilli powder to it.
Stir mixture with spoon.
Pour this tempering in the pan.
Mix this tadka with spoon.
Now this yummy hotel vali paneer matar sabji / Cheese peas curry is ready.
Now sprinkle coriander leaves on the curry.
Serve hot, and enjoy with steamed rice, pulav or nan, chapati or poori.
Notes
Cheese is a dairy product derived from milk that is produced in a wide range of flavours, textures, and forms by coagulation of the milk protein casein.
The nutritional value of cheese varies widely. Cottage cheese may consist of 4% fat and 11% protein while some whey cheeses are 15% fat and 11% protein, and triple-crème cheeses are 36% fat and 7% protein.
In general, cheese is a rich source (20% or more of the Daily Value, DV) of calcium, protein, phosphorus, sodium and saturated fat.
A 28-gram (one ounce) serving of cheddar cheese contains about 7 grams (0.25 oz) of protein and 202 milligrams of calcium.
Nutritionally, cheese is essentially concentrated milk, but altered by the culturing and aging processes: it takes about 200 grams (7.1 oz) of milk to provide that much protein, and 150 grams (5.3 oz) to equal the calcium.
You can also try few more recipe’s of paneer/ cheese …
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