Aloo Jeera / Potato Cumin Dry

Aloo Jeera / Potato Cumin Dry
Aloo Jeera / Potato Cumin Dry
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5 from 1 vote

Aloo Jeera / Potato Cumin Curry

Aloo jeera/ potato cumin dry recipe is everyone's choice. It is very simple and quick to make this recipe and we can eat this recipe in meal and also as alone with tea. This recipe can also be eaten in upavasa/ fasting. To make aloo jeera / potato cumin dry recipe follow given steps…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Breakfast, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean, Mexican
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 5 people
Calories 16kcal
Cost 15 rupee

Equipment

  • Pressure Cooker
  • Fry Pan/ Kadhai/ Wok
  • Spatula/ Big Spoon
  • Knife/ Chaku

Ingredients

  • 200 grams Potato / Aloo
  • 1 tsp Cumin / Jeera
  • 2 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 2 tsp Oil / Desi Ghee/ Butter
  • 2 tsp Lemon Juice / Neembu Juice
  • as per taste Salt

Instructions

  • First put 200 grams of potato in the pressure cooker. Give two whistle in the pressure cooker. After that switch off the gas. Open the pressure cooker once pressure release from the cooker gas.
  • Peel the potatoes and cut potatoes in small pieces.
    peel the potatoes and cut potatoes in small pieces.
  • Place a fry pan/ wok / kadhai on the gas. Keep the flame high.
    Place a fry pan/ wok / kadhai on the gas. Keep the flame high.
  • Add 3 tsp of oil/ desi ghee/ butter. Once oil/ desi ghee/ butter become hot, add 1 tsp of cumin seed in it.
    Add 3 tsp of oil/ desi ghee/ butter.
  • When cumin starts crackle, add chopped potato in it.
    When cumin starts crackle, add chopped potato in it.
  • Stir potato with the help of spatula.
    Stir potato with the help of spatula.
  • Add salt in the potato as per taste.
    Add salt in the potato as per taste.
  • Properly mix salt in the potatoes.
    Properly mix salt in the potatoes.
  • Fry potatoes.
    Fry potatoes.
  • Close the lid of fry pan/ wok/kadhai.
    Close the lid of fry pan/ wok/kadhai.
  • Now reduce the flame to medium.
  • Open the lid after 2 minute.
  • Stir potato again with spatula.
    Stir potato again with spatula.
  • If you want more crispy, you can fry more for couple of minutes.
  • Once potatoes are fried then add 2 tsp of lemon juice in it and mix with potato.
  • In the last add chopped coriander leaves.
    In the last add chopped coriander leaves.
  • Mix with fried potatoes.
    Mix with fried potatoes.
  • Cumin Potato/ Aloo Jeera is ready.
  • Transfer in the bowl and enjoy this recipe with meal or you can also eat as snacks and with poori , paratha.
    Transfer in the bowl and enjoy this recipe with meal or you can also eat as snacks and with poori , paratha.

Punjabi Potato Cauliflower Dry Recipe/ Punjabi Aloo Gobhi Sookhi Sabhji

Take out the Punjabi cauliflower potato dry vegetable in a separate bowl.

Punjabi Potato Cauliflower Dry Recipe/ Punjabi Aloo Gobhi Sookhi Sabhji



Punjabi potato cauliflower is very tasty to eat, Punjabi food is always spicy and spicy.


The biggest specialty of eating Punjabi is that it contains a lot of butter and spices.


To make Punjabi Potato Cauliflower Dry Recipe/ Punjabi Aloo Gobhi Sookhi Sabhji, follow the steps given below…






Course Dinner, Indian, Lunch, Main Course, Main Dish, Snacks
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 42kcal
Cost 25 rupee

Equipment

  • Bowl
  • Kadhai / Fry Pan
  • Spatula
  • Plate
  • Knife

Ingredients

  • 250 grams Cauliflower/ Gobhi
  • 1/2 cup Green Peas/ Hari Matar
  • 1 unit Big Potato/ Bada Aloo
  • 1 unit Green Chili/ Hari Mirch
  • 1 inch Ginger/ Adrak
  • 5 clove Garlic/ Lehsun
  • 1/2 tsp Red Chili Powder / Lal Mirch Powder
  • 1 tsp Coriander / Dhaniya Powder
  • 1/4 tsp Garam Masala Powder
  • 1/2 tsp Turmeric Powder/ Haldi Powder
  • 1/2 tsp Raw Mango Powder/Amchur Powder
  • 1/2 tsp Cumin Seed / Jeera
  • 2 tsp Mustard Oil/ Sarson Ka Tel
  • 2 tsp Coriander Leaves / Dhaniya Patti
  • as per taste Salt / Namak

Instructions

  • To make Punjabi Potato Cauliflower Dry Recipe/ Punjabi Aloo Gobhi Sookhi Sabhji, take 250 grams of cauliflower.
    After this take about 250 grams of cauliflower.
  • Take a vessel, put some water in the vessel, add some salt to the water.
  • When the water becomes slightly hot, then put cauliflower pieces in the hot water.
  • Allow the cauliflower to stay in hot water for 5 minutes, so that if there are insects in the cauliflower, then the insects are removed.
  • After that remove the cauliflower from hot water and wash it with clean water.
  • Cut the cauliflower into small pieces. Take care not to make the cauliflower pieces too small.
  • After this take a potato, the potato should be big.
  • Peel the potato and cut the potato into small square shapes.
    Take a medium sized potato. Peel the potatoes, cut the potatoes into small sizes.
  • Finely chop an inch of ginger.
    Take one inch of ginger and finely chop the ginger.
  • Then finely chop 1 green chili.
    Take a green chili, wash the chili water, chop the green chili.
  • Peel 4 to 5 garlic cloves and chop them finely.
  • Take 60 grams or half a cup of green peas.
  • Put the peas in a pot and boil it well with water.
    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 boil, remove them from the water and keep them 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
  • Put a kadhai/ fry pan on the gas.
    Put a kadhai/ fry pan on the gas. Keep the flame on high.
  • Add 2 teaspoons of mustard oil to the kadhai/ fry pan.
    Add 2 teaspoons of mustard oil to the kadhai/ fry pan.
  • Keep in mind that use mustard oil only, by using mustard oil to cook the cauliflower vegetable, the cauliflower vegetable becomes very tasty.
  • The method of making every vegetable is different, which oil we use to make it, is also important.
  • Some vegetables are made good in mustard oil, some vegetables are good in desi ghee, or some vegetables are suitable in refined oil.
  • Although most people use refined for making vegetables, some vegetables are tasty only by making in mustard oil.
  • Punjabi cauliflower potato vegetable tastes very tasty by making it in mustard oil.
  • 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 chopped ginger and chopped green chilies, chopped garlic to the kadhai/ fry pan.
    When the cumin seeds crackle, add chopped ginger and chopped green chilies to the kadhai/ fry pan.
  • Fry the ginger, garlic and green chilies.
  • Then add chopped potatoes.
    Then add chopped potatoes.
  • And later add chopped cauliflower along with it.
    And later add chopped cauliflower along with it.
  • Mix the potatoes and cauliflower with a spatula.
    Mix the potatoes and cauliflower with a spatula.
  • After this, put half a teaspoon of turmeric powder in the kadhai/ fry pan.
    After this, put half a teaspoon of turmeric powder in the kadhai/ fry pan.
  • After this, put salt in the kadhai/ fry pan.
    After this, put salt in the kadhai/ fry pan.
  • Mix turmeric and salt well with cauliflower and potatoes.
    Mix turmeric and salt well with cauliflower and potatoes.
  • Cover the kadhai fry pan with a plate, slow down the flame.
    Cover the kadhai fry pan with a plate, slow down the flame.
  • Remove the plate from the pan after 2 minutes, stir the cauliflower and potatoes with a spoon.
    Remove the plate from the pan after 2 minutes, stir the cauliflower and potatoes with a spoon.
  • Cover the plate again on the kadhai/ fry pan.
    Cover the kadhai fry pan with a plate, slow down the flame.
  • Open the plate of kadhai/ fry pan again after 2 minutes to 3 minutes.
  • And press the cauliflower and potato to see if it is cooked or not, if not cooked then add 3 teaspoons of water and stir with a spatula.
  • After this, cover the plate again.
  • Keep the flame on low.
  • After 3 minutes, remove the plate again and check if the potatoes and cauliflower are cooked or not.
    After 3 minutes, remove the plate again and check if the potatoes and cauliflower are cooked or not.
  • When the potatoes and cauliflower are cooked, add boiled peas to the kadhai/ fry pan.
    When the potatoes and cauliflower are cooked, add boiled peas to the kadhai/ fry pan.
  • Mix the peas well with potatoes, cauliflower.
    Mix the peas well with potatoes, cauliflower.
  • After this, cover the kadhai/ fry pan once again with the plate.
    After this, cover the kadhai/ fry pan once again with the plate.
  • Remove the plate of kadhai/ fry pan after 3 minutes.
  • Put half a teaspoon of red chilli powder in the kadhai/ fry pan, you can increase or decrease the quantity of red chilli powder according to taste.
    Put half a teaspoon of red chilli powder in the kadhai/ fry pan, you can increase or decrease the quantity of red chilli powder according to taste.
  • After this add one spoon coriander powder and 1/4 teaspoon garam masala powder.
    After this add one spoon coriander powder and 1/4 teaspoon garam masala powder.
  • Add half a teaspoon of raw mango/amchur powder with it. Mix all the spices well with cauliflower and potatoes.
    Add half a teaspoon of raw mango/amchur powder with it. Mix all the spices well with cauliflower and potatoes.
  • Pour 2 spoons of water into the kadhai/fry pan and stir with a spoon.
  • After this, cover the kadhai/ fry pan with a plate.
    After this, cover the kadhai/ fry pan with a plate.
  • After 2 minutes, remove the plate of the kadhai/ fry pan and stir it with a spatula.
  • Fry the vegetable while stirring for a minute.
  • Punjabi cauliflower potato dry vegetable is ready.
    Punjabi cauliflower potato dry vegetable is ready.
  • Take out the Punjabi cauliflower potato dry vegetable in a separate bowl.
    Take out the Punjabi cauliflower potato dry vegetable in a separate bowl.
  • Serve with chopped green coriander on punjabi cauliflower potato dry vegetable.
    Serve with chopped green coriander on punjabi cauliflower potato dry vegetable.

Spinach Tomato Potato Dry Recipe / Palak Tamatar Aloo Sookhi Sabji

Cook spinach well.
Cook spinach well.
Print Pin
5 from 1 vote

Spinach Tomato Potato Dry Recipe / Palak Tamatar Aloo Sookhi Sabji

Spinach is the main vegetable eaten in green vegetables. You can eat spinach raw, eat it by making vegetables, eat it in salads, make soup and drink it. Spinach contains sufficient amounts of vitamin A, vitamin C, vitamin K, magnesium, manganese, and iron. To increase eye light, spinach is beneficial for reducing oxidative stress and maintaining blood pressure.
To make spinach tomato potato dry vegetable follow the given method step by step …
Course Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 27kcal
Cost 20 rupee

Equipment

  • Kadhai / Frying Pan
  • Plate
  • Spatula
  • Knife
  • Bowl

Ingredients

  • 300 grams Spinach / Palak
  • 1 unit Potato / Aloo
  • 1 unit Tomato / Tamatar
  • 1 unit Onion / Pyaz
  • 1 unit Green Chili / Hari Mirch
  • 1 unit Red Chilli / Lal Mirch
  • 0.5 inch Ginger / Adrak
  • 1 tsp Coriander leaves / Dhaniya Patti
  • 1/2 tsp Raw Mango / Amchur Powder
  • 1/4 tsp Red chili / Lal Mirch Powder
  • as per taste Salt / Namak

Instructions

  • Spinach Potatoes To make dry tomato vegetables, take about 300 grams of spinach.
    Take 300 grams of spinach to make dry spinach potato vegetable.
  • Wash the spinach, there are insects in the spinach, so wash the spinach with warm.
    Heat water in a pan or a pot.
  • Take water in a vessel, heat the water, when the water becomes hot.
  • Then put spinach in the pot. Allow the spinach to stay in hot water for 10 minutes.
    Add spinach in hot water.
  • After 5 minutes remove the spinach from the hot water.
  • Remove the water from the spinach thoroughly.
    Remove the water from the spinach thoroughly.
  • Finely chop the spinach.
    Finely chop the spinach.
  • Finely chop an onion.
    Take a big onion, finely chop the onion.
  • Finely chop one chili.
    Take a green chili, wash the chili water, chop the green chili.
  • Finely chop a potato.
    Take one potato and peel the potato.
  • Finely chop a tomato.
    Cut tomatoes into small pieces.
  • Put a kadhai/ frying pan on the gas.
    Put a kadhai/ frying pan on the gas.
  • Keep the flame on medium.
  • Put 2 tablespoons of oil in the kadhai/fry pan.
  • When the oil in the pan becomes hot, add half a teaspoon of cumin seeds to the oil.
  • When the cumin seeds crackle, add the red chilies to the oil.
    When the cumin seeds crackle, add the red chilies to the oil.
  • After this, add chopped onions in the pan, along with half-inch chopped ginger.
    After this, add chopped onions in the pan, along with half-inch chopped ginger.
  • Add chopped green chili.
    When the onion is fried, add chopped potatoes in the kadhai/fry.
  • When the onion is fried, add chopped potatoes in the kadhai/fry.
    When the onion is fried, add chopped potatoes in the kadhai/fry.
  • Add half a teaspoon of turmeric powder along with it.
    Add half a teaspoon of turmeric powder along with it.
  • Turn down the flame to low.
  • Now cover the potatoes with a plate.
    Now cover the potatoes with a plate.
  • Open the potato plate after 4 minutes.
    Open the potato plate after 4 minutes.
  • When the potatoes are cooked, add chopped tomatoes in the kadhai/fry.
    When the potatoes are cooked, add chopped tomatoes in the kadhai/fry.
  • When the potatoes are cooked, add chopped tomatoes in the kadhai/fry.
  • Cook tomatoes well with potatoes.
  • Add a little salt.
  • Mix the salt well with the tomatoes.
  • After this, cover the tomatoes with a plate.
    After this, cover the tomatoes with a plate.
  • Leave the plate covered for 2 minutes.
  • Remove the plate from the pan after 2 minutes.
    Remove the plate from the pan after 2 minutes.
  • Cook the tomatoes well, then add chopped spinach to the kadhai/fry.
    Cook the tomatoes well, then add chopped spinach to the kadhai/fry.
  • Mix the spinach well with tomatoes and potatoes.
    Mix the spinach well with tomatoes and potatoes.
  • Add a little salt, take care not to add too much salt, as the spinach will cook and remain a bit.
  • Now cover the spinach kadhai/ fry pan with a plate.
    Now cover the spinach kadhai/ fry pan with a plate.
  • Turn down the flame to low.
  • Open the plate of kadhai/ fry pan after 4 minutes.
    Open the plate of kadhai/ fry pan after 4 minutes.
  • If water starts pouring in the spinach, fry the spinach further.
  • Fry the spinach for 2 to 3 minutes.
  • Allow spinach water to dry.
    Allow spinach water to dry.
  • When the spinach water dries, add half teaspoon amchur powder, 1/4 teaspoon red chili powder to the spinach.
    When the spinach water dries, add half teaspoon amchur powder, 1/4 teaspoon red chili powder to the spinach.
  • Cook spinach well. In the last add 1 tsp of desi ghee, it will give very nice taste to the recipe.
    Cook spinach well.
  • After 2 minutes spinach potato is ready to be a dry tomato vegetable.
    Cook spinach well.
  • Take out the dry spinach potatoes tomato dry recipe in a bowl.
  • Eat spinach potato tomato dry vegetable with roti, paratha and puri.

Notes

  1. Spinach contains sufficient amounts of vitamin A, vitamin C, vitamin K, magnesium, manganese and iron.
  2. To increase eye light, spinach is beneficial for reducing oxidative stress and maintaining blood pressure.
  3. You will also know if bones are strong with calcium. Apart from milk, calcium is also found in sufficient quantity in spinach. Eating spinach strengthens bones.
  4. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  5. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  6. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  7. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  8. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  9. You can also try Spinach Potato Dry Recipe / Palak Aloo Sookhi Sabji

Spinach Potato Dry Recipe / Palak Aloo Sookhi Sabji

And fry the vegetable for 2 to 3 minutes and add one spoon of desi ghee in the last.
And fry the vegetable for 2 to 3 minutes and add one spoon of desi ghee in the last.
Print Pin
5 from 1 vote

Spinach Potato Dry Recipe / Palak Aloo Sookhi Sabji

Spinach is the main vegetable eaten in green vegetables. You can eat spinach raw, eat it by making vegetables, eat it in salads, make soup and drink it. Spinach contains sufficient amounts of vitamin A, vitamin C, vitamin K, magnesium, manganese, and iron. To increase eye light, spinach is beneficial for reducing oxidative stress and maintaining blood pressure.
You will also know if bones are strong with calcium. Apart from milk, calcium is also found in sufficient quantity in spinach. Eating spinach strengthens bones.
To make spinach potato dry recipe, follow the steps given below…
Course Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 23kcal
Cost 20 rupee

Equipment

  • Kadhai / Fry Pan
  • Spatula/ Chamcha
  • Knife
  • Plate

Ingredients

  • 250 grams Spinach / Palak
  • 1 unit Potato / Tomato
  • 1/2 tsp Cumin Seed / Jeera
  • 1/4 tsp Red Chili / Lal Mirch Powder
  • 1/2 tsp Raw Mango / Katai Powder
  • as per taste Salt / Namak
  • 2 tsp Oil / Tel
  • 1 tsp Desi Ghee

Instructions



  • Take 300 grams of spinach to make dry spinach potato vegetable.






    Take 300 grams of spinach to make dry spinach potato vegetable.
  • Wash the spinach.
  • There may be bugs in green vegetables, so put the green vegetables in hot water for a while.
  • Heat water in a pan or a pot.
    Heat water in a pan or a pot.
  • Add half a teaspoon of salt to the water.
  • Add spinach in hot water.
    Add spinach in hot water.
  • Allow the spinach to stay in the water for 5 minutes.
  • Remove the spinach from the water after 5 minutes.
  • Squeeze out all the water from the spinach.
  • Finely chop the spinach.
    Finely chop the spinach.
  • Take one potato and peel the potato.
  • Take 2 or 3 potatoes if you want.
  • Chop the potatoes finely.
    Take one potato and peel the potato.
  • Take 5 cloves of garlic, peel them and chop them.
    Take 5 cloves of garlic, peel them and chop them.
  • Now put the kadhai/fry pan on the gas.
  • Keep the flame on medium.
  • Add 2 teaspoons of oil to the kadhai/fry pan.
  • When the oil is hot, add half a teaspoon of cumin seeds to
    the oil.
  • When the cumin starts crackling, add chopped garlic.
    When the cumin starts crackling, add chopped garlic.
  • After that break red chili and pour it.
    After that break a red chilli and pour it.
  • When cumin starts crackling, add chopped potatoes in the pan.
  • When cumin starts crackling, add chopped potatoes in the
    pan.
    When cumin starts crackling, add chopped potatoes in the pan.
  • Then add half a teaspoon of turmeric powder.
    Then add half a teaspoon of turmeric powder.
  • Mix turmeric properly in potato.
  • Cover the potatoes with a plate.
    Cover the potatoes with a plate.
  • Turn down the flame.
  • Potatoes should cook quickly, so place a heavy vessel on the plate of the kadhai.
  • Open the plate of kadhai after 4 minutes.
    Open the plate of kadhai after 4 minutes.
  • The potato must have been cooked by now if the potato is not cooked, cook the potato.
  • When potatoes are cooked, add chopped spinach to the potatoes.
    When potatoes are cooked, add chopped spinach to the potatoes.
  • Add salt to the vegetable as per taste.
  • Mix the spinach with the potatoes.
    Mix the spinach with the potatoes.
  • Allow the gas to slow down.
  • Cover the kadhai/fry pan with a plate.
    Cover the kadhai/fry pan with a plate.
  • And place some heavy utensils on the plate, so that the
    spinach cooks quickly.
  • Open the plate of kadhai/fry pan after 4 minutes.
    Open the plate of kadhai / fry pan after 4 minutes.
  • And cook the spinach, maybe the spinach may release water.
  • Stir the spinach potato vegetable with a spoon.
  • And cook uncovered for 3 to 4 minutes.
  • When the vegetable water dries, then add 1/4 teaspoon red
    chili powder to the vegetable. Add half a teaspoon of raw mango powder with it.
    When the vegetable water dries, then add 1/4 teaspoon red chili powder to the vegetable. Add half a teaspoon of Amchur powder with it.
  • And fry the vegetable for 2 to 3 minutes and add one spoon
    of desi ghee in the last.
  • Adding desi ghee will change the vegetable test and the
    vegetable will taste very tasty.
  • If you do not want to add desi ghee, do not add desi ghee.
  • Eat a dry spinach potato vegetable with roti, paratha, puri.
    And fry the vegetable for 2 to 3 minutes and add one spoon of desi ghee in the last.

Notes

  1. Spinach contains sufficient amounts of vitamin A, vitamin C, vitamin K, magnesium, manganese and iron.
  2. To increase eye light, spinach is beneficial for reducing oxidative stress and maintaining blood pressure.
  3. You will also know if bones are strong with calcium. Apart from milk, calcium is also found in sufficient quantity in spinach. Eating spinach strengthens bones.
  4. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  5. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  6. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  7. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  8. Vitamin A is beneficial for increasing eyesight. In addition to carrots, spinach also contains sufficient amounts of vitamin A. Consumption of spinach also increases eyesight.
  9. You can also try Spinach Tomato Potato Dry Recipe / Palak Tamatar Aloo Sookhi Sabji
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