Keyword: aloo ki sabji

Dahi Ke Aloo / Curd(yogurt) Potato Curry

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dahi aloo
Dahi Ke Aloo / Curd Potato Curry
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2.95 from 19 votes

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.

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.

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
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