Dahi Ke Aloo / Curd Potato Curry

dahi aloo
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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....
Prep Time 10 Minute
Cook Time 15 Minute
Servings
People
Ingredients
Prep Time 10 Minute
Cook Time 15 Minute
Servings
People
Ingredients
Instructions
  1. 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.
    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.
  2. Now put the kadai / pan on the gas.
    Now put the kadai / pan on the gas.
  3. Add 2 teaspoons of oil or desi ghee in the kadai / 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.
  4. When the desi ghee or oil is hot, add cumin seeds in the kadai / pan.
    When the desi ghee or oil is hot, add cumin seeds in the kadai / pan.
  5. 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.
  6. Put 10 grains of coriander in it.
    Put 10 grains of coriander in it.
  7. Then add chopped green chillies and chopped ginger. Mix and cook all the spices well.
    Then add chopped green chillies and chopped ginger. Mix and cook all the spices well.
  8. Now add a teaspoon of turmeric. Cook the turmeric.
    Now add a teaspoon of turmeric. Cook the turmeric.
  9. And put potatoes in kadai.
    And put potatoes in kadai.
  10. Mix the potatoes in the spices. Now cook the potatoes for 3 to 4 minutes.
    Mix the potatoes in the spices. Now cook the potatoes for 3 to 4 minutes.
  11. Then add 200 grams of beaten curd.
    Then add 200 grams of beaten curd.
  12. 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
  13. Stir the curd till the stock starts boiling.
    Stir the curd till the stock starts boiling.
  14. 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.
    If you stop running curd then the curd will burst. So the yogurt has to be stirred continuously.
  15. Now add salt after boiling again. And add half teaspoon red chillies.
    Now add salt after boiling again. And add half teaspoon red chillies.
  16. And reduce the flame. Now add chopped coriander.
    And reduce the flame Now add chopped coriander
  17. 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 tartaris or lemon salt. Add very small amount of lemon salt or tartarie. Turn off the gas after cooking 2 minutes.
    And also add a spoonful of desi ghee And cook on low heat for 5 minutes
  18. 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.
    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.
Recipe Notes

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

Punjabi Dum Aloo

Punjabi Dum Aloo
Punjabi Dum Aloo
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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 ...
Prep Time 10 Minute
Cook Time 20 Minute
Servings
People
Ingredients
Prep Time 10 Minute
Cook Time 20 Minute
Servings
People
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Now grind all the spices in the grinder.
    Now grind all the spices in the grinder.
  6. Dum potato masala is ready.
    Dum potato masala is ready.
  7. Finely chop a large onion.
    Finely chop a large onion.
  8. Finely chop a green chili.
    Finely chop a green chili.
  9. Whisk well with 4 teaspoons of curd.
    Whisk well with 4 teaspoons of curd
  10. Finely chop an inch of ginger.
    Cut 1 inch ginger into slices.
  11. 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
  12. Now put a kadai / pan on the gas.
    Now put a kadai / pan on the gas.
  13. Pour oil into the kadai / pan. The quantity of oil should be such that the potatoes fry well.
    Pour oil into the kadai / pan.
  14. When the oil is hot, put the potatoes sprinkled in the oil in the kadai / pan.
    When the oil is hot, put the potatoes sprinkled in the oil in the kadai / pan.
  15. Now fry the potatoes by turning them on a medium flame.
    Now fry the potatoes by turning them on a medium flame
  16. 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.
  17. 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.
  18. Remove the extra oil in the kadai / pan. Leave 2 tablespoons of oil in the kadai / pan.
    Remove the extra oil in the kadai / pan. Leave 2 tablespoons of oil in the kadai / pan.
  19. 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.
  20. Now add chopped onion and chopped ginger to the kadai / pan. Fry the onion and ginger until light brown.
    Now add chopped onion and chopped ginger to the kadai / pan.
  21. 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.
  22. Now mix the spices with the onion.
    Now mix the spices with the onion
  23. Add a teaspoon of turmeric powder to the spices. Cook the spices for one minute.
    Add a teaspoon of turmeric powder to the spices
  24. 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.
  25. 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
  26. 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
  27. Cook the potatoes with spices for one minute. And put red chili powder and salt in the kadai / 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.
  28. 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.
  29. After one minute, put the frying pan in the second gas.
    After one minute, put the frying pan in the second gas.
  30. 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.
  31. 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.
  32. 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
  33. 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

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
Raw Banana and Potato Dry Sabji
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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...
Prep Time 10 minute
Cook Time 10 minute
Servings
People
Ingredients
Prep Time 10 minute
Cook Time 10 minute
Servings
People
Ingredients
Instructions
  1. Take a banana to make banana potato vegetable.
    Take a banana to make banana potato vegetable
  2. Cut 2 pieces of a banana.
    Cut 2 pieces of a banana
  3. Put both pieces of banana in the cooker. Pour half a glass of water in the cooker.
    Put both pieces of banana in the cooker
  4. Put a whistle in the cooker.
    Put a whistle in the cooker. When the whistle goes out, peel the banana peel.
  5. When the whistle goes out, peel the banana peel.
    Put a whistle in the cooker. When the whistle goes out, peel the banana peel.
  6. Cut the banana into small pieces.
    Cut the banana into small pieces.
  7. Now peel a tomato and cut into small pieces.
    Now peel a tomato and cut into small pieces.
  8. Then put the kadai / pan on the gas.
    Then put the pan on the gas
  9. Put a spoon of oil in the kadai / pan.
    Put a spoon of oil in the kadai / pan.
  10. 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. Now break the red chillies into 2 pieces and add them to the oil
  11. Put chopped potatoes in oil.
    Put chopped potatoes in oil
  12. After adding the potatoes add half a teaspoon of turmeric 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.
  13. Now mix potato and turmeric salt.
    Now mix potato and turmeric salt
  14. Cover the potatoes with a plate. Turn down the heat to medium.
    Cover the potatoes with a plate Turn down the heat to medium
  15. 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
  16. And when the potatoes are cooked add chopped bananas.
    And when the potatoes are cooked add chopped bananas
  17. Mix chopped bananas and potatoes.
    Mix chopped bananas and potatoes
  18. Now add coriander powder, red chilli, salt and amchur powder in the pan.
    Now add coriander powder, red chilli, salt and amchur powder in the pan
  19. Mix all the spices with potato and banana.
    Mix all the spices with potato and banana
  20. Now cover the kadai / pan with a plate.
    Now cover the kadai / pan with a plate.
  21. Remove plate after 2 minutes. Fry another minute. Potato Banana Vegetable is ready.
    Remove plate after 2 minutes
  22. 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.

Raw Mango Chutney / Amiya Ki Chutney

Grind the chutney coarsely and do not grind it too finely. Chutney is ready. Eat the chutney with lentils, rice and roti.


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Raw Mango Chutney / Amiya Ki Chutney

Amiya chutney is very tasty to eat.
Eating Amiya chutney with lentils and rice makes it very tasty.
You can also eat Amiya chutney with paratha, puri.
Amiya is available in summer season, though pickle of Amiya is also very tasty.
But Amiya chutney is a very easy and inexpensive solution to make instant.
All you need is amiya green chilli mint green coriander and black salt.
Follow the steps given below to make Amiya Chutney ...

Prep Time 5 Minute
Cook Time 3 Minute

Servings
People


Ingredients

Prep Time 5 Minute
Cook Time 3 Minute

Servings
People


Ingredients


Instructions
  1. Peel the raw mango first.
    And cut it.
    Amiya should be around 4-5 teaspoons.

  2. Then take about 10 teaspoons of mint leaves.
    Then take about 10 teaspoons of mint leaves.

  3. And also take 2 teaspoons green coriander and 2 green chillies.
    If you want to eat more or less spicy then take green chilies accordingly.
    And also take 2 teaspoons green coriander and 2 green chili.

  4. Now in a mixer grinder add raw mango pieces, mint leaves, coriander leaves, green chillies and black salt as per taste.

  5. Grind the chutney coarsely and do not grind it too finely.
    Chutney is ready. Eat the chutney with lentils, rice and roti.
    Grind the chutney coarsely and do not grind it too finely. Chutney is ready. Eat the chutney with lentils, rice and roti.

Poha

poha

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Poha
Poha is very easy and a good breakfast for health. Poha is very popular in Maharashtra but it is easy and tasty snack to be used as a breakfast all over India. Poha is made in a very tasty way using rye onion, potato, lemon juice, curry leaves and tomatoes. You can also add peanuts to it, in the same way, you can eat poha raw in water or milk mixed with salt and sugar. Or you can fry it lightly in oil. In Chhattisgarh, raw poha is mixed with jaggery and also eaten.
Prep Time 10 minute
Cook Time 10 minute
Servings
People
Ingredients
Prep Time 10 minute
Cook Time 10 minute
Servings
People
Ingredients
Instructions
  1. First take 200 grams of poha.
  2. 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.
  3. If poha is dirty then clean it Then wash the poha in a sieve.
  4. 1 medium size finely chopped onion.
    Now finely chop the onion
  5. 1 medium size potato peel cut into small pieces.
    1 medium size potato peel cut into small pieces.
  6. Take 4 to 5 teaspoons of peanuts.
  7. Chop a tomato into small pieces.
    Chop a tomato into small pieces
  8. Chop a green chili into small pieces.
    Chop a green chili into small pieces
  9. Now put the kadai / pan on the gas.
    Now put the kadai / pan on the gas.
  10. Put 2 to 3 tablespoons of oil in the kadai / pan.
    Put 2 to 3 tablespoons of oil in the kadai / pan.
  11. When the oil is hot, add raw peanuts to it.
    When the oil is hot, add raw peanuts to it
  12. Fry peanuts on medium heat.
  13. When the peanuts are fried, take them out in a separate plate.
    When the peanuts are fried, take them out in a separate plate.
  14. Now add chopped potatoes in the oil left in the kadai / pan.
    Now add chopped potatoes in the oil left in the kadai / pan.
  15. Fry the potatoes on medium heat.
    Fry the potatoes on medium heat
  16. When the potatoes are fried, take them out in a separate plate.
    When the potatoes are fried, take them out in a separate plate.
  17. 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.
  18. 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.
  19. 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.
    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.
  20. 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
  21. Then add green chili.
    Then add green chili
  22. When the green chillies fry lightly, add chopped onions to the kadai / pan.
    When the green chillies fry lightly, add chopped onions to the kadai / pan.
  23. 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
  24. 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
  25. 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.
  26. Now mix the salt in the tomatoes and cover the lid.
    Now mix the salt in the tomatoes and cover the lid.
  27. 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.
  28. If the tomato is cooked, add poha to it.
    If the tomato is cooked, add poha to it.
  29. Mix the poha well and add some salt.
    Mix the poha well and add some salt
  30. Also add boiled green peas.
    Also add boiled green peas.
  31. 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.
  32. 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.
  33. Then add 2-3 teaspoons lemon juice and mix.
    Then add 2 teaspoons lemon juice and mix
  34. After adding the juice, add green coriander and mix well.
    After adding the juice, add green coriander and mix well.
  35. Then add half teaspoon red chili powder and mix.
    Then add half teaspoon red chili powder and mix
  36. 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 Vegetable

Now the vegetable is ready Eat the vegetable with lentils, rice, bread
Bean Potato Dry Vegetable
Bean Potato Dry Vegetable
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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...
Prep Time 5 minute
Cook Time 15 minute
Servings
People
Ingredients
Prep Time 5 minute
Cook Time 15 minute
Servings
People
Ingredients
Instructions
  1. 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
  2. Finely chop the beans.
    Finely chop the beans
  3. Take a potato and cut the potato into small size.
    Take a potato and cut the potato into small size
  4. Now put the kadai / pan on the gas.
    Now put the pan on the gas
  5. Put 2 spoons of oil in the kadai / pan.
    Put 2 spoons of oil in the kadai / pan.
  6. 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.
  7. 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.
  8. Now add chopped potatoes in the kadai / pan. Pour some salt over the potato.
    Now add chopped potatoes in the kadai / pan. Pour some salt over the potato.
  9. 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
  10. Remove the plate after 1 minute and mix the potatoes well.
    Remove the plate after 1 minute and mix the potatoes well
  11. Cover the plate again. Remove plate again after a while.
    Cover the plate again. Remove plate again after a while.
  12. 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.
  13. 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.
  14. Cook the vegetables for 2 to 3 minutes.
    Cook the vegetables for 2 to 3 minutes
  15. After 3 minutes remove the plate and check if the beans are cooked.
  16. 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.
  17. Now cover the plate again, remove the plate after 5 minutes.
    Now cover the plate again, remove the plate after 5 minutes
  18. 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

Stuffed Potato Paneer Shimla
Stuffed Potato Paneer Shimla
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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 ...
Instructions
  1. 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.
  2. To make stuffed capsicum, first boil 3-4 potatoes in a pressure cooker.
  3. To make stuffed capsicum, first boil 3-4 potatoes in a pressure cooker.
  4. Peel the potato.
    Peel the potato.
  5. Mash the potatoes.
    Mash the potatoes.
  6. Mash 1 cup of cottage cheese too.
    Mash 1 cup of cottage cheese too.
  7. Finely chop 1 medium sized onion.
    Now finely chop the onion
  8. Now put the kadai / pan on the gas.
    Now put the kadai / pan on the gas.
  9. Put 2 spoons of oil in the kadai / pan.
    Pour oil into the pan.
  10. When the oil is hot, add half a teaspoon of cumin seeds.
    When the oil is hot, add half a teaspoon of cumin seeds.
  11. When cumin starts crackling add a pinch of asafoetida.
    When cumin starts crackling add a pinch of asafoetida.
  12. Add 1 teaspoon ginger garlic paste.
    Add 1 teaspoon ginger garlic paste.
  13. Then add chopped onions in the pan. And fry until the onion turns light brown.
    Then add chopped onions in the pan and also add chopped green chillies.
  14. 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.
  15. And mix the spices with a spoon.
    And mix the spices with a spoon.
  16. After roasting the spices for 10 seconds, add the mashed potato to the kadai / pan.
    After roasting the spices for 10 seconds, add the mashed potato to the kadai / pan.
  17. Now mix the potatoes well with the spices.
    Now mix the potatoes well with the spices.
  18. Add half teaspoon mango powder and half teaspoon garam masala.
    Add half teaspoon mango powder and half teaspoon garam masala.
  19. Then pour 1 cup of mashed cheese on top of the potato.
    Then pour 1 cup of mashed cheese on top of the potato.
  20. Mix the paneer well with the spices and potatoes. And fry the entire mixture for 2 to 3 minutes.
    Mix the paneer well with the spices and potatoes.
  21. Remove the mixture in a plate and keep it aside.
    Remove the mixture in a plate and keep it aside.
  22. Now wash 2 capsicum properly.
    Now wash 2 capsicum properly.
  23. 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.
  24. 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.
  25. so that when the mixture is filled in the capsicum, then close the cap and the mixture come will not come out.
  26. 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.
  27. Now fill the mixture by pressing it with the help of a spoon.
  28. 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
  29. 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.
  30. Put kadai / pan on the gas. Put 3 tablespoons oil in the kadai / pan.
    Put kadai / pan on the gas. Put 3 tablespoons oil in the kadai / pan.
  31. When the oil is hot, Then place capsicum in the kadai / pan. And reduce the flame to medium.
    When the oil is hot, Then place capsicum in the kadai / pan.
  32. Cover the lid on the kadai / pan.
    Cover the lid on the kadai / pan.
  33. After 1 minute flip the side of the capsicum.
    After 1 minute flip the side of the capsicum.
  34. Cover the kadai / pan with lid.
    Cover the kadai / pan with lid.
  35. 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.
  36. Turn off the gas when the capsicum are cooked from all sides.
    Turn off the gas when the capsicum are cooked from all sides.
  37. And eat stuffed capsicum with paratha, roti or puri.
    And eat stuffed capsicum with paratha, roti or puri.

Baingan Bharta / Brinjal Bharta

baigan bharta
baigan bharta
Baingan Bharta / Brinjal Bharta
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Baingan Bharta / Brinjal Bharta
Brinjal puree is a very tasty recipe. Brinjal Bharta can be made in many ways. You can also add peas to brinjal, But I will tell you how to make brinjal very easy and delicious. Follow the steps mentioned below to make Brinjal Bharta.