Dahi Ke Aloo / Curd Potato Curry

dahi aloo
Dahi Ke Aloo / Curd Potato Curry
Print Pin
5 from 1 vote

Dahi Ke Aloo / Curd Potato Curry

Curd potatoes are very tasty to eat, you can also eat curd potatoes alone and eat it with bread or rice. You can also eat curd potatoes with poori Yogurt is very good for health. Yogurt is eaten every season. Curd potatoes are very easy to make and also very tasty to eat. And very light for the stomach. If you have a bad stomach or a heavy stomach, then curd potatoes will help a lot. Follow the steps given below to make yogurt potatoes….
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 0.05kcal

Equipment

  • Pressure Cooker
  • Spatula
  • Knife
  • Kadhai / Fry Pan
  • Plate
  • Bowl

Ingredients

  • 4 Unit Potato / Aloo
  • 10 Seed Coriander Seeds / Dhaniya Ka Beej, Break in pestle
  • 2 Unit Green Chili / Hari Mirch, Chopped
  • 3 tsp coriander leaves, Chopped
  • 2 Unit Cloves / Laung, Break in pestle
  • 1 tsp Cumin Seed / Jeera
  • 1 inch Ginger / Adrak, Chopped
  • 2 tsp Oil / Desi Ghee
  • 1/2 tsp Red Chili Powder
  • 200 Grams Curd / Yogurt, Beat the curd
  • as per taste Salt / Namak

Instructions

  • To make curd potatoes, first, take potatoes.
    To make curd potatoes, first take potatoes. Put 4 light cuts in the potato, it will be easy to peel after boiling the potato. Now put the potatoes in the cooker and add water and add a little salt as well. Turn off the cooker and put it on the gas and put 2 whistles in the cooker. When the pressure in the cooker is gone, then peel the potato peel. And break the potatoes lightly by hand.
  • Put 4 light cuts in the potato, it will be easy to peel after boiling the potato.
  • Now put the potatoes in the cooker and add water and add a little salt as well. Turn off the cooker and put it on the gas and put 2 whistles in the cooker.
  • When the pressure in the cooker is gone, then peel the potato peel.
  • And break the potatoes lightly by hand.
  • Now put the kadai / pan on the gas.
    Now put the kadai / pan on the gas.
  • Add 2 teaspoons of oil or desi ghee in the kadhai/pan.
    Desi ghee makes the vegetable taste very good.
  • So I would advise you to add desi ghee.
    If you want, you can also add desi ghee in the last.
  • When the desi ghee or oil is hot, add cumin seeds in the kadhai/pan.
    When the desi ghee or oil is hot, add cumin seeds in the kadai / pan.
  • When the cumin starts crackling, add 2 cloves crushed in the Kadai / pan.
    When the cumin starts crackling, add 2 cloves crushed in the kadai / pan.
  • Put 10 grains of coriander in it.
    Put 10 grains of coriander in it.
  • Then add chopped green chilies and chopped the ginger.
    Mix and cook all the spices well.
    Then add chopped green chillies and chopped ginger. Mix and cook all the spices well.
  • Now add a teaspoon of turmeric. Cook the turmeric.
    Now add a teaspoon of turmeric. Cook the turmeric.
  • And put potatoes in a kadhai.
    And put potatoes in kadai.
  • Mix the potatoes in the spices.
    Now cook the potatoes for 3 minutes to 4 minutes.
    Mix the potatoes in the spices. Now cook the potatoes for 3 to 4 minutes.
  • Then add 200 grams of beaten curd.
    Then add 200 grams of beaten curd.
  • And mix the curd with potatoes, turn the flame on high and keep stirring the curd.
    And mix the curd with potatoes, turn the flame on high and keep stirring the curd
  • Stir the curd till the stock starts boiling.
    Stir the curd till the stock starts boiling.
  • If you stop running curd then the curd will burst.
    So the yogurt has to be stirred continuously.
    If you stop running curd then the curd will burst. So the yogurt has to be stirred continuously.
  • When the stock comes to a boil then add half a glass of water and stir again
    Pour water after it boils.
  • Now add salt after boiling again.
    And add half teaspoon red chilies.
    Now add salt after boiling again. And add half teaspoon red chillies.
  • And reduce the flame. Now add chopped coriander.
    And reduce the flame Now add chopped coriander
  • And also add a spoonful of desi ghee.
    And cook on low heat for 5 minutes.
    And also add a spoonful of desi ghee And cook on low heat for 5 minutes
  • If the curd is not too sour then you can also add tartaric or lemon salt.
  • Add a very small amount of lemon salt of tartaric.
    Turn off the gas after cooking for 2 minutes.
  • Now put curd potatoes in the serving bowl and serve with roti or rice.
    You can enjoy curd aloo/yogurt potato with poori.
    Now put curd potatoes in the serving bowl and serve with roti or rice. Somewhere yogurt potato is also eaten with poori. So you can also eat with poori.

Notes

Salt should be added to curry in the last when curry starts boiling otherwise curd will break.

Nutrition

Serving: 100grams | Calories: 0.05kcal

Punjabi Dum Aloo

Print Pin
5 from 2 votes

Punjabi Dum Aloo

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 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 People
Calories 213kcal
Cost 25 rupee

Ingredients

  • 20 Unit Baby Potato / Small Potato, if baby potato is not available then do pieces of potato
  • 4 Medium Tbsp Beaten Curd
  • 10 Unit Cashew
  • 1.5 Medium Tbsp coriander seed
  • 1 Inch Cinnamon
  • 2 Unit Clove
  • 2 Unit Green Cardamom / Hari Elaichi
  • 1 Unit Big Cardamom / Badi Elaichi
  • 2 Unit Big Red Chili
  • 4-5 Seed Black Pepper
  • 1 Unit Green Chili
  • 1 Unit Bay Leaves
  • 1 tsp Turmeric Powder
  • 1/2 tsp Red Chili Powder
  • 1 tsp Kasoori Methi
  • 1/2 tsp cumin seed
  • 1 Inch Chopped Ginger
  • 1 Unit Big Onion, Chopped
  • as per taste Salt
  • 100 Grams Oil, for frying potato or you can take as required
  • 2 tsp Oil, 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.
    First take 20 baby potatoes or small size potatoes.
  • 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.
  • 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.
  • 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.
    Now grind all the spices in the grinder.
  • Dum potato masala is ready.
    Dum potato masala is ready.
  • Finely chop a large onion.
    Finely chop a large onion.
  • Finely chop a green chili.
    Finely chop a green chili.
  • Whisk well with 4 teaspoons of curd.
    Whisk well with 4 teaspoons of curd
  • Finely chop an inch of ginger.
    Cut 1 inch ginger into slices.
  • When the pressure comes out of the cooker, take out the potato and snatch the peel of the potato.
    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.
    Now put a kadai / pan on the gas.
  • Pour oil into the kadhai/pan.
    The quantity of oil should be such that the potatoes fry well.
    Pour oil into the kadai / pan.
  • When the oil is hot, put the potatoes sprinkled in the oil in the kadhai/pan.
    When the oil is hot, put the potatoes sprinkled in the oil in the kadai / pan.
  • Now fry the potatoes by turning them on a medium flame.
    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.
    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.
    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.
    Remove the extra oil in the kadai / pan. Leave 2 tablespoons of oil in the kadai / 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.
    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.
    Now add chopped onion and chopped ginger to the kadai / pan.
  • When the onions are fried, add the masala of the dum potato that we had prepared above.
    When the onions are fried, add the masala of the dum potato that we had prepared above.
  • Now mix the spices with the onion.
    Now mix the spices with the onion
  • Add a teaspoon of turmeric powder to the spices. Cook the spices for one minute.
    Add a teaspoon of turmeric powder to the spices
  • After a minute add 4 teaspoons of whipped curd / yogurt. Mix the spices with curd / yogurt.
    After a minute add 4 teaspoons of whipped 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.
    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.
    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.
    Cook the potatoes with spices for one minute. And put red chili powder and salt in the kadai / pan.
  • Now add a glass or 200 grams of water.
    And cook the vegetable after heating the gas on medium heat.
    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.
    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.
    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.
    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.
    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.
    Dum Aloo is ready Serve with roti, paratha, puri by adding green coriander to the vegetable Dum Aloo looks delicious with rice too

Nutrition

Serving: 100gram | Calories: 213kcal | Carbohydrates: 3g | Protein: 1g | Fat: 23g | Saturated Fat: 2g | Sodium: 7mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

Raw Banana and Potato Dry Sabji

Sprinkle coriander leaves in potato banana vegetable. Eat potato banana vegetable with paratha, puri and roti or dal rice.
Raw Banana and Potato Dry Sabji
Print Pin
5 from 1 vote

Raw Banana and Potato Dry Sabji

Raw banana and potato vegetable is very easy and tasty vegetable. Banana is very good for health. Banana gives the body instant energy. Adding potato to banana changes the taste of the vegetable completely and makes the vegetable very tasty. Follow the steps given below to make raw banana and potato dry vegetable…
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 People
Calories 24kcal
Cost 15 rupee

Ingredients

  • 1 Unit Raw banana/ Kachcha Kela
  • 1 Unit Potato/ Aloo
  • 1/2 tsp cumin seed/ Jeera
  • 1 Unit Whole Red Chili/ Lal Mirch
  • 1 tsp Coriander Powder/ Dhaniya Powder
  • 1/2 tsp Red Chili Powder/ Lal Mirch Powder
  • 1/2 tsp Amchur Powder/ Raw Mango Powder
  • as per taste Salt/ Namka
  • 1 tsp Oil/ Tel

Instructions

  • Take a banana to make banana potato vegetable.
    Take a banana to make banana potato vegetable
  • Cut 2 pieces of a banana.
    Cut 2 pieces of a banana
  • Put both pieces of banana in the cooker.
    Pour half glass of water in the cooker.
    Put both pieces of banana in the cooker
  • Put a whistle in the cooker.
    Put a whistle in the cooker. When the whistle goes out, peel the banana peel.
  • When the whistle goes out, peel the banana.
    Put a whistle in the cooker. When the whistle goes out, peel the banana peel.
  • Cut the banana into small pieces.
    Cut the banana into small pieces.
  • Now peel a tomato and cut into small pieces.
    Now peel a tomato and cut into small pieces.
  • Then put the kadhai/fry pan on the gas.
    Then put the pan on the gas
  • Put a spoon of oil in the kadhai/fry pan.
    Put a spoon of oil in the kadai / pan.
  • When the oil is hot, add half a teaspoon of cumin seeds to the oil.
    When the cumin seeds start to crackle, add a pinch of asafoetida to the oil.
    Now break the red chilies into 2 pieces and add them to the oil
  • Put chopped potatoes in oil.
    Put chopped potatoes in oil
  • After adding the potatoes, add half teaspoon of turmeric powder along with a little salt.
    Add salt as per the quantity of potato.
    After adding the potatoes add half a teaspoon of turmeric along with a little salt.
  • Now mix potato and turmeric, salt.
    Now mix potato and turmeric salt
  • Cover the potatoes with a plate. Turn down the heat to medium.
    Cover the potatoes with a plate Turn down the heat to medium
  • Open the plate of the pan after 4 minutes to see if the potatoes are cooked.
    If the potatoes are not cooked then cover the plate again.
    Open the plate of the pan after 4 minutes to see if the potatoes are cooked
  • And when the potatoes are cooked add chopped bananas.
    And when the potatoes are cooked add chopped bananas
  • Mix chopped bananas and potatoes.
    Mix chopped bananas and potatoes
  • Now add coriander powder, red chili, salt and amchur powder in the pan.
    Now add coriander powder, red chilli, salt and amchur powder in the pan
  • Mix all the spices with potato and banana.
    Mix all the spices with potato and banana
  • Now cover the kadhai/fry pan with a plate.
    Now cover the kadai / pan with a plate.
  • Remove the plate after 2 minutes.
    Fry another one minute.
    Potato Banana Vegetable is ready.
    Remove plate after 2 minutes
  • Sprinkle coriander leaves in potato banana vegetable.
    Eat potato banana vegetable with paratha, puri, and roti or dal rice.
    Sprinkle coriander leaves in potato banana vegetable. Eat potato banana vegetable with paratha, puri and roti or dal rice.

Notes

  1. Bananas are very beneficial for health, besides, banana peels are also very beneficial.
  2. Many of us use banana and throw its banana peels in the garbage. If you do this then stop.
  3. Because there is such a treasure of qualities in the thing you are throwing about which you can be shocked.
  4. With the help of Health benefits of Banana Peels, you can give a lot of nutrients to the body and also reduce weight.
  5. There is such a fruit, which has been plowed by humans for many years.
  6. It contains minerals, potassium and magnesium in addition to needy vitamins like B6 and B-12.
  7. It is a good source of fiber, which helps a lot in correcting your digestive system.
  8. You can also try Gram Flour Banana Peel Dry Crispy Recipe/ Besan Kele Ke Chhilke Ki Sookhi Kurkuri Sabji
  9. You can also try Raw Banana Kofta / Kachche Kele Ka Kofta

Nutrition

Serving: 100grams | Calories: 24kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

Raw Mango Chutney / Amiya Ki Chutney

Grind the chutney coarsely and do not grind it too finely. Chutney is ready. Eat the chutney with lentils, rice and roti.
Raw Mango Chutney / Amiya Ki Chutney
Print Pin
5 from 1 vote

Raw Mango Chutney / Amiya Ki Chutney

Amiya chutney is very tasty to eat. Eating Amiya chutney with lentils and rice makes it very tasty. You can also eat Amiya chutney with paratha, puri. Amiya is available in summer season, though pickle of Amiya is also very tasty. But Amiya chutney is a very easy and inexpensive solution to make instant. All you need is amiya green chilli mint green coriander and black salt. Follow the steps given below to make Amiya Chutney …
Course Breakfast, Dinner, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, Main
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 4 People
Calories 1kcal

Ingredients

  • 4-5 tbsp Raw Mango Pieces
  • 2 Unit Green Chili
  • 10-12 tsp Mint Leaves
  • 2 tsp coriander leaves
  • as per taste Black Salt / Kala namak

Instructions

  • Peel the raw mango first. And cut it. Amiya should be around 4-5 teaspoons.
  • Then take about 10 teaspoons of mint leaves.
    Then take about 10 teaspoons of mint leaves.
  • And also take 2 teaspoons green coriander and 2 green chillies. If you want to eat more or less spicy then take green chilies accordingly.
    And also take 2 teaspoons green coriander and 2 green chili.
  • Now in a mixer grinder add raw mango pieces, mint leaves, coriander leaves, green chillies and black salt as per taste.
  • Grind the chutney coarsely and do not grind it too finely. Chutney is ready. Eat the chutney with lentils, rice and roti.
    Grind the chutney coarsely and do not grind it too finely. Chutney is ready. Eat the chutney with lentils, rice and roti.

Nutrition

Serving: 100grams | Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 2mg | Sugar: 1g

Poha

poha
poha
Print Pin
5 from 2 votes

Poha

Poha is very easy and a good breakfast for health. Poha is very popular in Maharashtra but it is easy and tasty snack to be used as a breakfast all over India. Poha is made in a very tasty way using rye onion, potato, lemon juice, curry leaves and tomatoes. You can also add peanuts to it, in the same way, you can eat poha raw in water or milk mixed with salt and sugar. Or you can fry it lightly in oil. In Chhattisgarh, raw poha is mixed with jaggery and also eaten.
Course Breakfast, Snacks, Starter
Cuisine Breakfast, Main, snacks
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People
Calories 65kcal
Cost 30 rupee

Equipment

  • Kadhai / Fry Pan
  • Plate
  • Knife

Ingredients

  • 200 grams Raw beaten rice or poha
  • 1 Unit Potato
  • 1 Unit Tomato
  • 1/2 Cup Green Peas
  • 4-5 tsp Raw Peanut
  • 1 Unit Green Chili
  • 1 Medium Size onion
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Turmeric Powder
  • 2 tsp Lemon Juice
  • 1/2 tsp Red Chili Powder
  • 2 tsp Green coriander leaves
  • 5-6 Leaves Curry Patta
  • as per taste Salt
  • 3 tsp Oil , for frying peanuts
  • 1 tsp Oil, To make Poha

Instructions

  • First take 200 grams of poha.
  • If poha is dirty then clean it. Then wash the poha in a sieve.
    If poha is dirty then clean it Then wash the poha in a sieve.
  • If poha is dirty then clean it Then wash the poha in a sieve.
  • 1 medium size finely chopped onion.
    Now finely chop the onion
  • 1 medium size potato peel cut into small pieces.
    1 medium size potato peel cut into small pieces.
  • Take 4 to 5 teaspoons of peanuts.
  • Chop a tomato into small pieces.
    Chop a tomato into small pieces
  • Chop a green chili into small pieces.
    Chop a green chili into small pieces
  • Now put the kadhai/pan on the gas.
    Now put the kadai / pan on the gas.
  • Put 2 to 3 tsp of oil in the kadhai/pan.
    Put 2 to 3 tablespoons of oil in the kadai / pan.
  • When the oil is hot, add raw peanuts to it.
    When the oil is hot, add raw peanuts to it
  • Fry peanuts on medium heat.
  • When the peanuts are fried, take them out in a separate plate.
    When the peanuts are fried, take them out in a separate plate.
  • Now add chopped potatoes in the oil left in the kadhai/pan.
    Now add chopped potatoes in the oil left in the kadai / pan.
  • Fry the potatoes on medium heat.
    Fry the potatoes on medium heat
  • When the potatoes are fried, take them out in a separate plate.
    When the potatoes are fried, take them out in a separate plate.
  • Meanwhile, put half a cup of peas in a pan on the second gas and add half a cup of water to the medium flame.
    Meanwhile, put half a cup of peas in a pan on the second gas and add half a cup of water to the medium flame.
  • When the peas start boiling, turn off the gas and remove the water from the peas and keep it in a separate bowl.
    When the peas start boiling, turn off the gas and remove the water from the peas and keep it in a separate bowl.
  • Drain water from peas and keep in a bowl
  • If the oil is left in the pan, use the same oil if there is no oil left in the pan, then put one spoon of oil in the kadhai/pan.
    When the oil is hot, add mustard seeds to it.
    If oil is left in the pan, use the same oil if there is no oil left in the pan, then put one spoon of oil in the kadai / pan. When the oil is hot, add mustard seeds to it.
  • When the mustard seeds crackle then add curry leaves to the mustard seeds.
    When the mustard seeds crackle then add curry leaves to the mustard seeds
  • Then add green chili.
    Then add green chili
  • When the green chilies fry lightly, add chopped onions to the kadhai/pan.
    When the green chillies fry lightly, add chopped onions to the kadai / pan.
  • Now fry the onion, when the onion starts to turn brown, add chopped tomatoes to the onion.
    Now fry the onion, when the onion starts to turn brown, add chopped tomatoes to the onion
  • Mix the tomatoes with the onion and add light salt and half a teaspoon turmeric powder.
    Mix the tomatoes with the onion and add light salt and half a teaspoon turmeric powder
  • Do not add too much salt, add according to the quantity of tomatoes.
    Do not add too much salt according to the quantity of tomatoes.
  • Now mix the salt in the tomatoes and cover the lid.
    Now mix the salt in the tomatoes and cover the lid.
  • After a minute remove the lid from the pan and stir the tomatoes again.
    After a minute remove the lid from the pan and stir the tomatoes again.
  • If the tomato is cooked, add poha to it.
    If the tomato is cooked, add poha to it.
  • Mix the poha well and add some salt.
    Mix the poha well and add some salt
  • Also add boiled green peas.
    Also add boiled green peas.
  • Then add fried potatoes to the poha. And fry poha for a minute on medium heat.
    Then add fried potatoes to the poha. And fry poha for a minute on medium heat.
  • Then add fried peanuts to the poha and fry for one to two minutes.
    Then add fried peanuts and half a teaspoon red chili powder to the poha and fry for one to two minutes.
  • Then add 2-3 teaspoons lemon juice and mix.
    Then add 2 teaspoons lemon juice and mix
  • After adding the juice, add green coriander and mix well.
    After adding the juice, add green coriander and mix well.
  • Then add half teaspoon red chili powder and mix.
    Then add half teaspoon red chili powder and mix
  • Delicious poha is ready. Serve Poha and Enjoy Poha with Tea.
    Delicious poha is ready Serve Pohe and Enjoy Poha with Tea

Nutrition

Serving: 100gram | Calories: 65kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 213IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 1mg

Bean Potato Dry Recipe / Bean Aloo Sookhi Sabji

Now the vegetable is ready Eat the vegetable with lentils, rice, bread
Bean Potato Dry Vegetable
Print Pin
5 from 1 vote

Bean Potato Dry Vegetable

Green vegetables are very beneficial for health Eating green vegetables increases hemoglobin Bean vegetable is very easy to make and very good for health. You can also make a vegetable of beans with potatoes and can also make a vegetable of beans alone. If the beans are less then the potatoes can add a little more By the way add potatoes, it would be nice This will add more nutrition to the body Follow the steps given below to make Bean Potato Dry Vegetable…
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 People
Calories 140kcal

Equipment

  • Kadhai / Fry Pan
  • Plate
  • Knife

Ingredients

  • 200 Grams Beans
  • 1 Medium Size Potato/ Aloo
  • 1 tsp Coriander Powder/ Dhaniya Powder
  • 1/2 tsp Cumin seed/ Jeera
  • 1 tsp Turmeric/ Haldi Powder
  • 1/2 tsp Red Chili Powder/ Lal Mirch Powder
  • as per taste Salt
  • 2 tsp Oil

Instructions

  • First take 200 grams of beans and wash the beans with clean water.
    First take 200 grams of beans and wash the beans with clean water
  • Finely chop the beans.
    Finely chop the beans
  • Take a potato and cut the potato into small size.
    Take a potato and cut the potato into small size
  • Now put the kadai / pan on the gas.
    Now put the pan on the gas
  • Put 2 spoons of oil in the kadai / pan.
    Put 2 spoons of oil in the kadai / pan.
  • When the oil is hot, add half a teaspoon of cumin seeds to the oil.
    When the oil is hot, add half a teaspoon of cumin seeds to the oil.
  • When the cumin seeds crackle, add a pinch of asafoetida to the oil. Then add half teaspoon turmeric powder.
    When the cumin seeds crackle, add a pinch of asafoetida to the oil. Then add half teaspoon turmeric powder.
  • Now add chopped potatoes in the kadhai/pan.
    Pour some salt over the potato.
    Now add chopped potatoes in the kadai / pan. Pour some salt over the potato.
  • Mix the potatoes well in the spices and cover them with a plate.
    Mix the potatoes well in the spices and cover them with a plate
  • Remove the plate after 1 minute and mix the potatoes well.
    Remove the plate after 1 minute and mix the potatoes well
  • Cover the plate again. Remove plate again after a while.
    Cover the plate again. Remove plate again after a while.
  • And when the potato is cooked, add the beans and add some more salt.
    And when the potato is cooked, add the beans and add some more salt. Now mix the beans with the potatoes and cover them with a plate.
  • Now mix the beans with the potatoes and cover them with a plate.
    Now mix the beans with the potatoes and cover them with a plate.
  • Cook the vegetables for 2 minutes to 3 minutes.
    Cook the vegetables for 2 to 3 minutes
  • After 3 minutes remove the plate and check if the beans are cooked.
  • When the beans are cooked more than half, then add 1 teaspoon coriander powder and half teaspoon red chilli powder and half teaspoon amchur powder to the vegetable.
    When the beans are cooked more than half, then the vegetable has 1 teaspoon coriander powder and half a teaspoon red.
  • Now cover the plate again, remove the plate after 5 minutes.
    Now cover the plate again, remove the plate after 5 minutes
  • Now the vegetable is ready. Eat the vegetable with lentils, rice, bread or paratha, poori.
    Now the vegetable is ready Eat the vegetable with lentils, rice, bread

Nutrition

Serving: 100grams | Calories: 140kcal | Carbohydrates: 12g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Sodium: 129mg | Potassium: 490mg | Fiber: 5g | Sugar: 2g | Vitamin A: 74IU | Vitamin C: 7mg | Calcium: 71mg | Iron: 5mg

Stuffed Potato Paneer Capsicum / Bharwa Aloo Paneer Shimla Mirch

Stuffed Potato Paneer Shimla
Stuffed Potato Paneer Capsicum
Print Pin
5 from 1 vote

Stuffed Potato Paneer Capsicum

Stuffed capsicum is very tasty to eat Capsicum contains vitamin A which is very good for eyesight It is very easy to make capsicum stuffed vegetable. You can use many types of stuffings to fill the capsicum like paneer, potato, potato onion, potato cheese peas or much more Today I will tell you stuffed capsicum of cheese and potato stuffings Follow the steps given below to make Stuffed Capsicum …
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 24kcal

Equipment

  • Kadhai / Fry Pan
  • Big Spoon
  • Knife
  • Plate

Ingredients

  • 2 Unit Capsicum
  • 4 – 5 Unit Medium size Potato
  • 1 Unit Medium Onion
  • 1 Unit Green Chili
  • 1 Cup Mashed Cheese
  • 1 tsp Ginger Garlic Paste
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Red Chili Powder
  • 1/2 tsp Amchur Powder
  • 1/2 tsp cumin seed
  • 1 Pinch Asafoetida / Heeng
  • 1/2 tsp Garam Masala
  • as per taste Salt
  • 2 tsp Oil

Instructions

  • To make stuffed capsicum, first boil 3-4 potatoes in a pressure cooker.
    To make stuffed capsicum, first boil 3-4 potatoes in a pressure cooker.
  • To make stuffed capsicum, first boil 3-4 potatoes in a pressure cooker.
  • To make stuffed capsicum, first boil 3-4 potatoes in a pressure cooker.
  • Peel the potato.
    Peel the potato.
  • Mash the potatoes.
    Mash the potatoes.
  • Mash 1 cup of cottage cheese too.
    Mash 1 cup of cottage cheese too.
  • Finely chop 1 medium sized onion.
    Now finely chop the onion
  • Now put the kadhai/pan on the gas.
    Now put the kadai / pan on the gas.
  • Put 2 spoons of oil in the kadhai/pan.
    Pour oil into the pan.
  • When the oil is hot, add half a teaspoon of cumin seeds.
    When the oil is hot, add half a teaspoon of cumin seeds.
  • When cumin starts crackling add a pinch of asafoetida.
    When cumin starts crackling add a pinch of asafoetida.
  • Add 1 teaspoon ginger garlic paste.
    Add 1 teaspoon ginger garlic paste.
  • Then add chopped onions in the kadhai/pan.
    And fry until the onion turns light brown.
    Then add chopped onions in the pan and also add chopped green chillies.
  • Then add half teaspoon turmeric powder, one teaspoon coriander powder, half teaspoon red chilli powder and salt as per taste.
    Then add half teaspoon turmeric powder, one teaspoon coriander powder, half teaspoon red chilli powder and salt as per taste.
  • And mix the spices with a spoon.
    And mix the spices with a spoon.
  • After roasting the spices for 10 seconds, add the mashed potato to the kadhai/pan.
    After roasting the spices for 10 seconds, add the mashed potato to the kadai / pan.
  • Now mix the potatoes well with the spices.
    Now mix the potatoes well with the spices.
  • Add half teaspoon mango powder and half teaspoon garam masala.
    Add half teaspoon mango powder and half teaspoon garam masala.
  • Then pour 1 cup of mashed cheese on top of the potato.
    Then pour 1 cup of mashed cheese on top of the potato.
  • Mix the paneer well with the spices and potatoes.
    And fry the entire mixture for 2 minutes to 3 minutes.
    Mix the paneer well with the spices and potatoes.
  • Remove the mixture in a plate and keep it aside.
    Remove the mixture in a plate and keep it aside.
  • Now wash 2 capsicum properly.
    Now wash 2 capsicum properly.
  • Cut the top of capsicum into round shape, The upper part should not cut completely, do not cut it full.
    Cut the top of capsicum into round shape, The upper part should not cut completely, do not cut it full, so that when the mixture is filled in the capsicum, then close the cap and the mixture come will not come out.
  • so that when the mixture is filled in the capsicum, then close the cap and the mixture come will not come out.
    so that when the mixture is filled in the capsicum, then close the cap and the mixture come will not come out.
  • so that when the mixture is filled in the capsicum, then close the cap and the mixture come will not come out.
  • Now fill the mixture by pressing it with the help of a spoon.
    Now fill the mixture by pressing it with the help of a spoon.
  • Now fill the mixture by pressing it with the help of a spoon.
  • Take care, not to separate the caps of the capsicum while filling the mixture.
    Take care not to separate the caps of the capsicum while filling the mixture
  • When the mixture is filled in the capsicum, close the caps of the capsicum so that the mixture does not come out.
    When the mixture is filled in the capsicum, close the caps of the capsicum so that the mixture does not come out.
  • Put kadhai/pan on the gas.
    Put 3 tablespoons oil in the kadhai/pan.
    Put kadai / pan on the gas. Put 3 tablespoons oil in the kadai / pan.
  • When the oil is hot,
    Then place capsicum in the kadhai/pan.
    And reduce the flame to medium.
    When the oil is hot, Then place capsicum in the kadai / pan.
  • Cover the lid on the kadai / pan.
    Cover the lid on the kadai / pan.
  • After 1 minute flip the side of the capsicum.
    After 1 minute flip the side of the capsicum.
  • Cover the kadhai/pan with lid.
    Cover the kadai / pan with lid.
  • Keep turning the capsicum every one or two minutes so that the capsicum does not burn.
    Keep turning the capsicum every one or two minutes so that the capsicum does not burn.
  • Turn off the gas when the capsicum are cooked from all sides.
    Turn off the gas when the capsicum are cooked from all sides.
  • And eat stuffed capsicum with paratha, roti or puri.
    And eat stuffed capsicum with paratha, roti or puri.

Nutrition

Serving: 100grams | Calories: 24kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Baingan Bharta / Brinjal Bharta / Spicy Mashed Eggplant

baigan bharta
Baingan Bharta / Eggplant Bharta
Print Pin
5 from 1 vote

Baingan Bharta / Brinjal Bharta

Brinjal puree is a very tasty recipe. Brinjal Bharta can be made in many ways. You can also add peas to brinjal, But I will tell you how to make brinjal very easy and delicious. Follow the steps mentioned below to make Brinjal Bharta.
Course Dinner, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 37kcal

Equipment

  • Kadhai / Fry Pan
  • Big Spoon
  • Bowl
  • Plate
  • Knife

Ingredients

  • 1 Unit Brinjal / Baigan, weight should be approx 200 grams
  • 1 Unit Big Onion/ Bada Pyaz, Chopped finely
  • 2 Unit Big Tomato / Bada Tamatar, Chopped finely
  • 1 Unit Green Chili / Hari Mirch, Chopped finely
  • 1 inch Ginger / Adrak, Chopped finely
  • 4 clove Garlic / Lahsun, Chopped finely
  • 1 tsp Cumin Seed / Jeera
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1/2 tsp Garam Masala Powder
  • 2 tsp Coriander leaves / Dhaniya Patti
  • 1/2 tsp Dry Mango Powder/ Amchur Powder
  • as per taste Salt / Namak
  • 3 tsp Oil / Tel

Instructions

  • Take an eggplant to make brinjal bharta. Wash the brinjals.
    Take an eggplant to make brinjal bharta.
  • Peel 4 garlic. And put the garlic eggplant in a small hole so that half the garlic remains inside the eggplant and half outside the eggplant.
    Peel 4 garlic. And put the garlic eggplant in a small hole so that half the garlic remains inside the eggplant and half outside the eggplant.
  • Peel 4 garlic. And put the garlic eggplant in a small hole so that half the garlic remains inside the eggplant and half outside the eggplant.
  • Now switch on the gas and place an iron plate on the gas so that it will be easy to cook by placing eggplant on it.
    Now switch on the gas and place an iron plate on the gas so that it will be easy to cook by placing eggplant on it.
  • Now place the brinjals on an iron plate.
  • Now place the brinjals on an iron plate.
  • And cook the eggplants.
    And cook the eggplants.
  • And cook the eggplants.
  • Keep turning the sides of the eggplant continuously so that the whole eggplant is easily cooked from each side.
  • When the eggplant is cooked, its skin will start to get lighter.
    When the eggplant is cooked, its skin will start to get lighter.
  • When the eggplant is half cooked, push the garlic inside the eggplant.
    When the eggplant is cooked, its skin will start to get lighter.
  • When the eggplant is cooked, its skin will start to peel lighter.
  • Now remove the eggplant from the gas.
    Now remove the eggplant from the gas.
  • When the eggplants become slightly cold cut off the top of the brinjal.
    When the eggplants become slightly cold cut off the top of the brinjal.
  • And remove the eggplant peel.
  • Remove the peel of the brinjal. No peel should be avoided at all.
  • Throw the eggplant peel.
  • After this, make a knife incision in the brinjal.
    After this, make a knife incision in the brinjal.
  • If there are seeds in the brinjal, remove the seeds with the help of a spoon.
    If there are seeds in the brinjal, remove the seeds with the help of a spoon.
  • When the seeds are out, mash the brinjals with the help of a spoon.
    When the seeds are out, mash the brinjals with the help of a spoon.
  • Now finely chop the onion.
    Now finely chop the onion
  • Finely chop tomatoes.
    Chop a tomato into small pieces
  • Cut 1 inch ginger into slices. Also cut green chilies.
    Cut 1 inch ginger into slices.
  • Now put the kadai / pan on the gas.
    Now put the kadai / pan on the gas.
  • Put 3 tsp oil in the kadai / pan.
    Put 3 tablespoons oil in the kadai / pan.
  • When the oil is hot, add cumin seeds to it.
    When the oil is hot, add cumin seeds to it
  • When the cumin starts crackling add asafoetida to it.
    When the cumin starts crackling add asafoetida to it.
  • Then add green chili.
    Then add green chili.
  • Then add chopped onions.
    Then add chopped onions.
  • Add chopped ginger too.
  • Fry onion. When the onion turns light brown.
    Fry onion. When the onion turns light brown.
  • Then add chopped tomatoes, Now mix tomatoes.
    Then add chopped tomatoes, Now mix tomatoes.
  • Add 1 teaspoon turmeric powder, 1 teaspoon coriander powder and salt as per taste.
    Add 1 teaspoon turmeric powder, 1 teaspoon coriander powder and salt as per taste.
  • Now cook tomatoes and onions with spices. When the masala is cooked, it will leave oil.
    Now cook tomatoes and onions with spices.
  • Then add mashed eggplant.
    Then add mashed eggplant.
  • Mix the eggplant with the spices.
    Turn down the flame to medium,
    And cook for 3 minutes.
    Keep stirring the brinjals in between.
    Mix the eggplant with the spices
  • After cooking for 3 minutes add half teaspoon garam masala and half teaspoon amchur powder. Do not add amchur powder if you do not like too much sourness.
    After cooking for 3 minutes add half teaspoon garam masala and half teaspoon amchur powder. Do not add amchur powder if you do not like too much sourness.
  • Cook for 2 more minutes.
    And finally, add chopped coriander.
    Cook for 2 more minutes. And finally add chopped coriander, And cook for 1 minute.
  • And cook for 1 minute.
    And cook for 1 minute.
  • And serve with roti or paratha.
    And serve with roti or paratha.

Notes

  1. If you consider the eggplant as flatulent, and then avoid eating it, then you will be deprived of the potassium and fiber present in it.
  2. 100 grams of brinjal has essential ingredients such as 618 mg potassium, 525 mg calcium, 17 grams carbohydrates, 6 mg iron, 6.4 mg vitamin A and 8 grams protein.
  3. With this, the problem of insomnia is overcome and the body’s immunity increases.

Nutrition

Serving: 100gram | Calories: 37kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Don`t copy text!