Punjabi Dum Aloo

dum aloo

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

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
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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

Poha/ Flattened Rice

poha
poha
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5 from 1 vote

Poha / Flattened Rice

Poha is a very easy and good breakfast for health.Poha is very popular in Maharashtra but it is an easy and tasty snack to be used as breakfast all over India.Poha is made in a very tasty way using 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 eat with mix with jaggery…
Course Breakfast, Lunch, Main Course, Main Dish, Side Dish, 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
  • Spatula

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

Bean Potato Dry Recipe / Bean Aloo Sookhi Sabji

Now the vegetable is ready Eat the vegetable with lentils, rice, bread
Bean Potato Dry Vegetable
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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

Stuffed Potato Paneer Capsicum / Bharwa Aloo Paneer Shimla Mirch

Stuffed Potato Paneer Shimla

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.

Hotel Vali Matar Panner / Cheese Peas Curry

Hotel Vali Matar Panner / Cheese Peas Curry
Hotel Vali Matar Panner / Restaurant Style Cheese Peas Curry
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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 …
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