Keyword: aloo bharta

Stuffed Potato Paneer Capsicum / Bharwa Aloo Paneer Shimla Mirch

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Stuffed Potato Paneer Shimla
Stuffed Potato Paneer Capsicum
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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.

Potato Tomato Matar Curry / Aloo Tamatar Matar Sabji

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Potato Tomato Matar Curry / Aloo Tamatar Matar Sabji
Potato Tomato Matar Curry / Aloo Tamatar Matar Sabji
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5 from 1 vote

Boiled Potato Tomato Matar Curry / Uble Aloo Tamatar Matar Sabji

Today I will tell you the potato tomato pea vegetable. By the way, it is very easy to make potato tomato pea vegetable. You can call it in many ways, one way is to make potato tomato pea vegetable without boiling the potatoes. And the second way is to boil the potatoes first and then make tomato pea vegetable. Today I will tell you the other way to make potato tomato pea vegetable in which first boil the potato and then make its vegetable. This vegetable is very easy to make and is made immediately and is often made in everyone’s homes. This vegetable can be made in both dry and succulent manner. Potato Tomato Pea vegetable is colorful to look at, which you feel like eating, you can feed this vegetable to whomever it will be happy, you can eat potato tomato pea vegetable with paratha roti whole rice. Follow the steps given below to make potato tomato pea vegetable…
Course Breakfast, Dinner, Indian, Lunch, Main Dish
Cuisine Breakfast, dinner, Indian, lunch, Main
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 15kcal

Equipment

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

Ingredients

  • 4 Unit Potato
  • 1 Unit Onion / Pyaz, Chopped
  • 2 Unit Tomamto / Tamatar, Chopped
  • 1 Unit Red Chilli / Lal Mirch, Break in two pieces
  • 1/2 tbsp Turmeric (haldi) powder
  • 1/2 Cup Green Peas / Hari Matar
  • 1 tsp Coriander / Dhaniya Powder
  • 2 tsp Coriander leave / Dhaniya Patti, Finely Chopped
  • as per taste Salt / Namak
  • 2 tsp Oil / Tel
  • 1/2 tsp Red Chili Powder / Lal Mirch Powder
  • 1/2 tsp Garam Masala Powder

Instructions

  • First Take 4 raw potatoes and whistle the potatoes into the cooker. Remove the skin of the potato after the pressure has gone. Mash potatoes by hand.
    First Take 4 raw potatoes and whistle the potatoes into the cooker. Remove the skin of the potato after the pressure has gone. Mash potatoes by hand.
  • Then put the kadai or fry pan on the gas.
    Then put the kadai or fry pan on the gas.
  • Put oil into the kadai / pan.
    Pour oil into the kadai / pan.
  • When the oil is hot, add cumin seeds to the oil.
    When the oil is hot, add cumin seeds to the oil.
  • When the cumin starts crackling, add the red chillies.
    chili
  • Then add chopped onions to the pan.
    Then add chopped onions to the pan.
  • Fry the onion when the onion turns light pink then add chopped tomatoes.
    Fry the onion when the onion turns light pink then add chopped tomatoes.
  • Cook tomatoes. As soon as the tomatoes are cooked, add the peas.
    Cook tomatoes.
  • Then add turmeric powder and coriander powder to it.
    Then add turmeric powder and coriander powder to it.
  • And also add salt.
    And also add salt.
  • Stir the mixture and cover the pan with a lid.
    Stir the mixture and cover the pan with a lid.
  • So that the tomatoes and peas cook well and the masala also cooks well.
    So that the tomatoes and peas cook well and the masala also cooks well.
  • When tomatoes and peas are cooked add lightly mashed potatoes.
    When tomatoes and peas are cooked add lightly mashed potatoes.
  • Mix the potatoes well with a spoon.
    Mix the potatoes well with a spoon.
  • Cook for two minutes.
    Cook for two minutes.
  • Then add 1.5 cups of water.
    Then add 1.5 cups of water.
  • Mix the curry with a spoon. Add 1/2 teaspoon garam masala and 1/2 teaspoon red chilli powder.
    Mix the curry with a spoon.
  • Allow the vegetable to cook for five minutes on medium heat. Then add chopped coriander. Cook the vegetable on low flame for five minutes.
    Allow the vegetable to cook for five minutes on medium heat. Then add chopped coriander Cook the vegetable on low flame for five minutes
  • Now the curry is ready. Eat this delicious curry with paratha, roti, puri or rice and enjoy.
    Now the curry is ready. Eat this delicious vegetable with paratha, roti, puri or rice and enjoy.

Aloo Sabji / Potato Gravy Curry Upavasa

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Aloo Sabji / Potato Gravy Curry Upavasa
Aloo Sabji / Potato Gravy Curry Upavasa
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5 from 1 vote

Aloo Sabji / Potato Gravy Curry Upavasa

Aloo gravy sabzi / Potato Gravy Curry is very easy to make. It goes well for fasting / upavasa.
There are so many fast, where you can have one time meal.
This curry is very good for that purpose.
You can enjoy this curry with paratha or alone in Somvar fasting or Pradosh fasting, Friday Vaibhavlakshmi fasting or any fast.
This recipe includes potato, tamarind, fasting salt, red chilly. It well suits for all types of fast.
Even if you became boar to eat dal, regular sabzi/curry on a daily basis.
This sabzi/curry is a very good substitute. After having this curry with paratha or chapati.
You will enjoy it fully. Your mind will be full of satisfaction.
Its sour and spicy green chilly taste is very yummy and exotic.
Prepare one time, next time if you will even think of this curry.
It will fill your mouth with water.
Personally I will recommend having this curry with paratha.
Course Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 People
Calories 2kcal

Equipment

  • Kadhai / Fry Pan
  • Spatula

Ingredients

  • 4 Unit Potato / Aloo, Boil Potato
  • 4 Unit Green Chilly / Hari Mirch
  • 3 Unit Whole Red Chilly / Lal Mirch
  • 3 tsp Tamarind Pulp / Imli Puree
  • 1 tsp cumin seed
  • 5 tsp Coriander leave / Dhaniya Patti, Chop Finely
  • 2 tsp Desi Ghee
  • as per taste Fasting Salt / Sendha Namak / Rock Salt, If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt

Instructions

  • First, take 4 potatoes and put with water in the cooker, the Water level should be the same as the level of potato in the cooker.
  • Pour tamarind into water 10 minutes, to create a tamarind pulp.
    Pour tamarind into water to create a tamarind pulp.
  • After that put tamarind into a mixer jar with little water.
    After that put tamarind into mixer jar with little water.
  • Grind the tamarind into the mixer and prepare pulp.
    Grind the tamarind into mixer and prepare pulp.
  • Peel off the potato, mash them with hand only.
    Peel off potato, mash potato by hand only.
  • Chop both green chilly and red chilly into pieces.
    Chop both green chilly and red chilly into pieces.
  • Put kadai or fry pan on the gas on the high flame.
    Add 2 tsp desi ghee in the kadai.
    Put kadai or fry pan on the gas on the high flame.
  • Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
    Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
  • Once cumin seed starts crackling and green chilly become a little fade in green color.
    After that add mashed potato into kadai.
    Once cumin seed starts crackling and green chilly become little fade in green color. After that add mashed potato into kadai.
  • Fry potato with a spatula.
    Fry potato with spatula.
  • Fry potato for one minute, after that, add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
    Fry potato for one minute, after that add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
  • Mix tamarind with a spatula.
    Mix tamarind with spatula.
  • After 30 seconds, add 400 grams of water.
    After 30 second add 400 grams of water.
  • Add fasting salt / senda salt to the curry. Let cook the curry on medium flame.
    Add salt to the curry. Let cook the curry on medium flame.
  • Meanwhile, similarly, chop the green coriander.
    Meanwhile chop the green coriander.
  • After that add the water in the curry if needed, In this curry, water should be more than the potato or content.
    At the same time sprinkle chopped green coriander.
    Add the water in the curry if needed, As In this curry water should be more than the potato or content. To make gravy little thick mash some potato in the curry.
  • Check if salt is proper, make it balance.
    To make gravy little thick mash some potato in the curry.
    Let cook curry for 15 minutes on the low medium flame.
    It will add flavor to the curry.
    Check if salt is proper, make it balance. To make gravy little thick mash some potato in the curry. Let cook curry for 15 minute on the low medium flame. It will add flavour to curry.
  • Once the curry is properly flavored.
    Transfer in the bowl and while serving sprinkle chopped green coriander.

Video

Notes

  1. If you do not want to add salt to curry, then you can skip that step.
  2. If you want to add more sourness to the curry, add more tamarind pulp or you can also add lemon juice in the end.
  3. This upavasa aloo sabji / Potato curry, you can enjoy with paratha, it goes very well with paratha.
  4. In fasting you can try this recipe with paratha
  5. You can also try with chapati or rice.
  6. This is multipurpose curry, you can enjoy in normal days and also in upavasa / fasting days.
  7. If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt

Tamatar Dhaniya Chutney / Tomato Coriander Chutney

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Tamatar Dhaniya Chutney / Tomato Coriander Chutney
Tamatar Dhaniya Chutney / Tomato Coriander Chutney
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5 from 1 vote

Tamatar Dhaniya Chutney / Tomato Coriander Chutney

Tomato and coriander both are very good for health.This chutney is very good for health as well as you can make this in no time.With the tempting taste of chutney, you can enjoy with meal, with aloo pakoda, any type of chat.You can also enjoy this exotic chutney with bhel poori, you can sprinkle chutney on namkeen and can enjoy this yummy chutney.
Course Main Dish, Snacks, Starter
Cuisine Indian, Main, snacks
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 4 People
Calories 0.01kcal

Equipment

  • Mixer Grinder
  • Spoon
  • Bowl

Ingredients

  • 1 Unit Tomato / Tamatar
  • 1/2 Unit Lemon / Neebu, squeeze the lemon juice
  • 4 Cloves Garlic / Lahsun
  • 2-3 Unit Green Chilly / Hari Mirch
  • 10 tsp Coriander leaves / Dhaniya Patti
  • As per taste Black Salt / Kala namak

Instructions

  • First Clean all the ingredients except salt.
    First Clean all the ingredients except salt.
  • Tomato
  • After that put all the ingredients in the mixer jar.
    After that put all the ingredients in the mixer jar.
  • After that grind coarse all the ingredients, Do not make very thin paste.
    Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  • Yummy chutney is ready. Enjoy this chutney with any thing. Full taste of meal will change.

Notes

  1. Here important thing is that you need to grind mixture coarse not very pulpy.
  2. You can enjoy this chutney with potato pakodi, onion pakodi, mashed potato, potato fry and many more.
You can also try some more chutney…
  1. Mint Tomato Chutney/ Pudina Tamatar Chutney
  2. Guava Chutney/ Amrood Ki Chutney
  3. Gooseberry Chutney/ Amla Chutney
  4. Coconut Peanut Chutney/ Nariyal Moongphali Chutney
  5. Raw Mango Chutney

Potato Onion Oil Mashed | Aloo Pyaz Oil Bharta

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Potato Onion Oil Bharta
Potato onion mashed
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5 from 1 vote

Potato Onion Oil Mashed | Aloo Pyaz Oil Bharta

Aloo ka Bharta is a North Indian recipe made by using potatoes and a lot of Indian spices. Aloo bharta has several names like choke, bhaate popular in various part of India ( Uttar Pradesh, Bihar, Rajasthan and other states ). Mashed potatoes are mixed with spices and flavoured depending on the based of state, family and personal preference. Aloo Bharta is a super yummy Indian style spiced mashed potato recipe. This is very easy recipe and can make very quickly and exotic in eating. Aloo bharta can serve with dal and rice or with dal and chapati. You can also use in pani poori fillings. See how to make Potato Onion bharta recipe with detailed step by step photos as given below…
Course Breakfast, Dinner, Indian, Main Dish
Cuisine dinner, Indian, lunch, Main, snacks
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 People
Calories 2kcal

Equipment

  • Pressure Cooker
  • Plate
  • Knife

Ingredients

  • 2 Unit Potato, Potato should be boiled
  • 1 Unit onion, chopped
  • 1/2 Unit green chilly, finely chopped
  • 2 tsp Lemon Juice, optional amchur powder/ mango powder
  • 1/4 tsp Red Chilly / Lal Mirch Powder
  • 1 tsp Coriander leaves / Dhaniya Patti, finely chopped
  • Salt as per taste

Instructions

  • Take 1 raw potato. Boil them in cooker, give 2 whistle after that close the gas stove.
  • Peel off the potato.
    Peel off the potato.
  • Take Onion and green chilly.
    Take Onion and green chilly.
  • After that chop onion and green chilly.
    After that chop onion and green chilly.
  • After that mash potatoes.
    After that mash potatoes.
  • Add onion, green chilly, coriander leaves.
    Add onion, green chilly, coriander leaves.
  • Mix all ingredients.
    mix all ingredients.
  • After that add red chilly powder and oil in the mixture. If you have mango pickle then take 1 tsp of oil from the pickle. This will add extra flavour to the mixture.
    After that add red chilly powder in the mixture.
  • After that add salt and lemon juice and 5 tsp of water.
    After that add salt and lemon juice and 5 tsp of water.
  • Now exotic, yummy and flavoured bharta / mashed potato is ready

Notes

If you do not have lemon then you can add amchur / raw mango powder.
You can also try aloo tamatar pyaz bharta/ mashed potato tomato onion. 

Aloo Tamatar Pyaz Bharta | Potato Onion Tomato Bharta | Indian Mashed Potatoes

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Aloo Tamatar pyaz bharta
Aloo Tamatar pyaz bharta
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5 from 1 vote

Aloo Tamatar Pyaz Bharta

Aloo ka Bharta is a North Indian recipe made using potatoes and a lot of Indian spices. Aloo bharta has several names like chokha, bhaate popular in various part of India ( Uttar Pradesh, Bihar, Rajasthan and other states ). Mashed potatoes are mixed with spices and flavoured depending on the based of state, family and personal preference.Aloo Bharta is a super yummy Indian style spiced mashed potato recipe. This is very easy recipe and can make very quickly and exotic in eating.Aloo bharta can serve with dal and rice or with dal and chapati. You can also use in pani poori fillings.See how to make Potato Tomato Onion bharta recipe with detailed step by step photos as given below…
Course Dinner, Lunch, Main Dish, Snacks
Cuisine Indian, snacks
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 People
Calories 8kcal

Equipment

  • Pressure Cooker
  • Spoon
  • Bowl

Ingredients

  • 2 unit Potato, Potato should be boiled
  • 1 unit onion, Chopped
  • 1 unit Tomato, Chopped
  • 1/2 unit green chilly, Chopped
  • 2 tbsp Lemon Juice
  • 1/4 tbsp Red Chilly Powder
  • 1 tbsp Green coriander leaves
  • White salt as per taste

Instructions

  • Take 1 raw potato. Boil them in cooker, give 2 whistle after that close the gas stove.
  • Peel off the potato.
    Peel off the potato.
  • Take potato, tomato, green chilly, onion and lemon.
    Take potato, green chilly, onion and lemon.
  • Chop tomato, potato, green chilly.
    Chop tomato, potato, green chilly.
  • After that mash potato.
    Mash potato.
  • After that mix tomato, potato, green chilly, mashed potato.
    After that mix tomato, potato, green chilly, mashed potato.
  • Sprinkle salt, red chilly powder.
    Sprinkle salt, red chilly powder
  • After that add 5 tbsp water and lemon juice in the bharta.
    After that add 4 tbsp water and lemon juice in the bharta.
  • Sprinkle coriander leave in the bharta.
    Sprinkle coriander leave in the bharta.
  • After mixing, bharta is ready. Enjoy bharta with rice and dal or with chapati and dal.
    Aloo Tamatar pyaz bharta

Notes

If you do not have lemon then you can add amchur / raw mango powder.
You can try below chutney’s with Aloo Tamatar Pyaz Bharta …
  1. Coconut Peanut Chutney / नारियल मूंगफली की चटनी
  2. Tamatar Dhaniya Chutney / Tomato Coriander Chutney
  3. Gooseberry Chutney / Amla Chutney
  4. Raw Mango Chutney / Amiya Ki Chutney
  5. Tamarind / Imli Chatni
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