Ingredient: Big Cardamom / Badi Elaichi

Punjabi Dum Aloo

by
dum aloo
dum aloo
Print Pin

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

Video

Chhola Curry / White Chana Curry / Chickpea Curry

by
Chhola Curry / White Chana Curry
chhola ki sabji wordpress
Print Pin
5 from 3 votes

Chhola Curry / White Chana Curry

Today we will see how to make chickpeas of Bhature Chhola is a major recipe of eastern part of Uttar Pradesh. Chola is also very much eaten in Punjab. Chhole bhatura can be made in many ways such as simple Chhola Punjabi Chhola. Chhole is also available as white chickpea and it is called Chickpea in English. Today, whatever I tell you to make chickpeas, it is very easy and it can be made very quickly, although we eat chickpeas with bhatura but we can also eat chickpeas with puris. You can also eat it, it is a very tasty recipe and if you are bored of eating rice of dal every day, then chickpeas are a very good way to change your taste. By the way, it seems that it is very difficult to make chickpeas and it is very time consuming, but tell me from the recipe, you can make chickpeas very easily, very quickly and in very tasty ways. Follow the steps given below and also give feedback how you like this chickpeas Let’s start …
Course Breakfast, Dinner, Indian, Lunch, Main Dish, Starter
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 People
Calories 87kcal

Equipment

  • Kadhai / Fry Pan
  • Big Bowl
  • Big Spoon
  • Pressure Cooker

Ingredients

  • 200 Grams Chickpea / White Chhola, Pour water into Chickpea for 6 – 8 hours
  • 1 Unit Big Onion / Bada Pyaz, Finely Chopped
  • 6 Unit Clove / Laung
  • 1 Unit Big Cardamom / Badi Elaichi
  • 2 Unit Bay Leaf / Tej Patta
  • 7 Unit Black Pepper / Kali Mirch
  • 1 tsp Cumin Seed / Jeera
  • 3 Unit Small Cardamon / Chhoti Elaichi
  • 1 Unit Green Chili / Hari Mirch, Finely Chopped
  • 3 Unit Big Tomato / Bade Tamatar, Finely Chopped
  • 1 tsp Turmeric (haldi) powder
  • 1.5 tsp Coriander / Dhaniya Powder
  • 2 tsp Chhola Powder, If chhola powder is not present, then take 1 tbsp Garama Masala Powder
  • as per taste Salt / Namak
  • 2 tsp Black Tea / Chai Patti
  • 1/2 tsp Raw Mango / Amchur Powder
  • 1/2 tsp Red chili / Lal Mirch Powder
  • 3 tsp Oil

Instructions

  • Soak the chickpeas in water for 8 hours.
    Soak the chickpeas in water for 8 hours
  • Wash the chickpeas with water, add them to the cooker, and also add salt.
    Wash the chickpeas with water, add them to the cooker, and also add salt
  • Whistle in the cooker, 3 whistles on high heat and 2 whistles on low heat.
    Whistle in the cooker, 3 whistles on high heat and 2 whistles on low heat.
  • Put 2 teaspoons of tea leaves and half a glass of water in a pan and give it to the gas. Boil tea leaves.
    Put 2 teaspoons of tea leaves and half a glass of water in a pan and give it to the gas. Boil tea leaves.
  • Sieve the tea water with a sieve And pour that water into the cooker.
    Sieve the tea water with a sieve And pour that water into the cooker
  • Now take big cardamom, black pepper, bay leaves, cloves, green cardamom.
    Now take big cardamom, black pepper, bay leaves, cloves, green cardamom.
  • Put gas on the pan. Add 3 tsp of oil.
    Add 3 tablespoons of oil
  • Now add cumin seeds and when the cumin starts crackling, add black pepper, Green cardamom, Add bay leaves and big cardamom.
  • Add chopped onions and green chillies to the kadai / pan.
    Add chopped onions and green chillies to the kadai / pan.
  • Fry the onion until light brown.
  • When the onions are roasted add chopped tomatoes and turmeric powder.
    When the onions are roasted add chopped tomatoes.
  • Add some salt and stir, Then put the lid on the Kadai / pan.
    Add some salt and stir, Then put the lid on the Kadai / pan.
  • Cook tomatoes.
    Cook tomatoes.
  • When tomatoes are cooked, Then add coriander powder and chhola masala and grama masala to it.
    When tomatoes are cooked, Then add coriander powder and chhola masala and grama masala to it.
  • Cook the spices and if the spices are too dry in oil, then cook the spices by adding 4 teaspoons of water to cook the spices.
    Cook the spices and if the spices are too dry in oil, then cook the spices by adding 4 teaspoons of water to cook the spices.
  • Add 1.5 glasses of water and salt as per taste.
    Add 1.5 glasses of water and salt as per taste.
  • Let the vegetable boil.
    Let the vegetable boil.
  • Add half a teaspoon of Amchur powder and half a teaspoon of red chili powder to the vegetable and allow the vegetable to cook on low heat for 7 minutes.
    Add half a teaspoon of Amchur powder to the vegetable and let the vegetable cook on low heat for 7 minutes.
  • Turn off the gas after cooking the vegetables, Add green coriander leaves over the vegetable.
    Serve hot chickpeas with puri or rice.
  • Serve hot chickpeas with puri or rice.
    Serve hot chickpeas with puri or rice.

Hotel Vali Matar Panner / Cheese Peas Curry

by
Hotel Vali Matar Panner / Cheese Peas Curry
Hotel Vali Matar Panner / Restaurant Style Cheese Peas Curry
Print Pin
5 from 2 votes

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 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 497kcal

Equipment

  • Kadhai / Fry Pan
  • Big Spoon
  • Bowl
  • Mixer Grinder and Jar

Ingredients

  • 250 Grams Cheese / Paneer
  • 1 Bowl Green Pea / Hari Matar, or 150 grams Green Pea / Hari Matar
  • 1 tsp Ginger Garlic Paste / Adrak Lehsun Paste
  • 3 Unit Big Onion / Pyaz
  • 1 inch Ginger Sliced
  • 2 Unit Green Chilli / Hari Mirch, Sliced
  • 4 – 5 Unit Big Tomato / Bade Tamatar
  • 1 tsp Cream, optional
  • 2 leaves Bay Leave / Tej Patta
  • 1 tsp Cumin Seed / Jeera
  • 2 Unit Green Cardamom / Hari Elaichi
  • 1 Unit Big Cardamom / Badi Elaichi
  • 8 – 10 Unit Cashew / Kaju, Fry little brown
  • 1 tsp Degi Red chilli / Degi Lal Mirch
  • as per taste Salt
  • 100 grams Oil, for frying cheese cubes / paneer
  • 2 tsp Oil, Chhaunk lagane ke liye / To Blow

Instructions

  • First cut the paneer into cubes.
    First cut the paneer into cubes
  • After that take one fry pan / Kadai. Place pan / kadai on the gas.
    So Put the fry pan / kadai on the gas first.
  • Add oil to the pan / kadai to fry the paneer.
    Add oil to the pan / kadai to fry the paneer.
  • Put the paneer in the pan / kadai to fry
    Chop cheese in cubical shape. Put the paneer in the pan / kadai to fry
  • Chop cheese in cubical shape. Put the paneer in the pan / kadai to fry
  • Fry the paneer until light brown.
    Fry the paneer until light brown
  • When the paneer is roasted, take it out in a plate and keep it aside.
    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.
    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 onion.
  • Make the paste of Tomato.
    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.
    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 tablespoons of oil left in the pan.
  • Now add bay leaf, black pepper, green cardamom, cinnamon, big cardamom, cumin in the pan / kadai.
    Now add bay leaf, black pepper, green cardamom, cinnamon, big cardamom, cumin in the pan / kadai.
  • When cumin starts crackling, add chopped green chilli.
    When cumin starts crackling, add chopped green chilli.
  • After one minute add coarse paste of onion in the pan / Kadai.
    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 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. Stir with spatula.
  • Fry the spices till the spices leave oil.
    Fry the spices till the spices leave oil.
  • When the masala is fried. Then put tomato paste in the pan / kadai.
    When the masala is fried. Then put tomato paste in the pan / kadai.
  • Fry tomatoes with spices. Add salt as per your taste.
    Fry tomatoes with spices.
  • Take little fried cashew.
    Take little fried cashew.
  • In addition to that take one bowl of green peas.
    In addition to that take one bowl of green peas.
  • Now add fried cashew and green peas to Kadai / Pan.
    Now add fried cashew and green peas to Kadai / Pan.
  • Add cashews and peas to the spices.
    Add cashews and peas to the spices.
  • Close the kadai / pan with lid
    Close the kadai / pan with lid
  • Cook for 3 -4 minute, Keep the mixer stir in between. Cook until the masala leaves the oil.
    Cook for 3 -4 minute, Keep the mixer stir in between.
  • Add one glass of water in the pan / kadai.
    Add one glass of water in the pan / kadai.
  • Add one glass of water in the pan / kadai.
  • After that add fried cubes of cheese 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.
    If you think the stock is less then add more water
  • Close the kadai / pan with lid.
    Close the kadai / pan with lid.
  • Take one tadka pan and place on the gas.
    Take one tadka pan and place on the gas.
  • Add 1 teaspoon Kasuri fenugreek / Methi to the pan
    Add 1 teaspoon Kasuri Methi to the pan
  • As soon as the smoke starts coming out, immediately put the fenugreek methi in the tadka 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.
    And immediately close the lid of the pan / kadai. So that the fenugreek smoke does not come out.
  • Keep the lid closed for 1 minute.
  • Now take again the same tadka pan and place on the gas.
    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.
    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.
    After that add 1 tbsp degi red chilli powder to it.
  • Stir mixture with spoon.
    stir mixture with spoon.
  • Pour this tempering in the pan.
    Pour this tempering in the pan.
  • Mix this tadka with spoon.
    Mix this tadka with spoon.
  • Now this yummy hotel vali paneer matar sabji / Cheese peas curry is ready.
    Hotel Vali Matar Panner / Restaurant Style Cheese Peas Curry
  • Now sprinkle coriander leaves on the curry. Serve hot, and enjoy with steamed rice, pulav or nan, chapati or poori.
    Hotel Vali Matar Panner / Restaurant Style Cheese Peas Curry

Notes

  1. 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.
  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.
  3. In general, cheese is a rich source (20% or more of the Daily Value, DV) of calcium, protein, phosphorus, sodium and saturated fat.
  4. A 28-gram (one ounce) serving of cheddar cheese contains about 7 grams (0.25 oz) of protein and 202 milligrams of calcium.
  5. 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 …
video por no español crystal chase natasha nice xxnxl.vip alice in wonderland xxx the best celeb nudes, mia khalifa porn bideos nude 18 yr old xnxxbangbros.com the best free porn hd izzy green onlyfans leak, hannah palmer onlyfans leaked trisha paytas inly fans motherandsonporn.com blowjobs in the movies kristen stewart nude leaked
leaked videos of celebrities sierra skye only fans leaks wifexxx.vip black on white gay porn mom porn hub video, fotos de las vergas mas grandes beauty salon boner bonanza sexporn.win mother in law anal rick & morty porn comics, pussy of ariana grande ashley serrano onlyfans leak swingerwife.win coger con mi hermana sword art online porn
swinger clubs in ohio sandra bullock nude pictures videoprono.vip legend of the seeker n hen tai .net, cumming in a sock the minxx club nude latexporn.win kendra spade pure taboo demon slayer porn comic, rick amd morty a way back home dad seduces step daughter hotsexvideo.vip skylar mae leaked onlyfans lauren spencer uk leak
Don`t copy text!
fantasy factory adult store wife getting cream pie xxnx.vip videos on sexual positions free full porn mivies, boom egg male toy gay video blow job wifeporn.win huge cumshots on tits how to eat a pussy., naked and afraid xxx amanda cerny leak onlyfans xxxpor.win wendy naked gravity falls nip slips emma watson