Potato Cauliflower Dry Recipe/ Aloo Gobhi Sookhi Sabhji

Take out the cauliflower potato dry vegetable in a separate bowl.
Take out the cauliflower potato dry vegetable in a separate bowl.
Print Pin
5 from 1 vote

Potato Cauliflower Dry Recipe/ Aloo Gobhi Sookhi Sabhji

Potato cauliflower dry recipe is very tasty to eat, This recipe is good for weight loss.
To make Potato Cauliflower Dry Recipe/ Aloo Gobhi Sookhi Sabhji, follow the steps given below…
Course 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 35kcal
Cost 20 rupee

Equipment

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

Ingredients

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

Instructions

  • To make Potato Cauliflower Dry Recipe/ Aloo Gobhi Sookhi Sabhji, take 250 grams of
    cauliflower.
    Take a vessel, put some water in the vessel, add some salt to the water. 

    After this take about 250 grams of cauliflower.
  • 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.
  • Then finely chop 1 green chili.
    Take a green chili, wash the chili water, chop the green chili.
  • Finely chop a medium-sized onion.
    After this take 2 medium-sized onions. Finely chop the onion.
  • 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 start boiling, turn off the gas and remove the water from the peas and keep it in a separate bowl.
  • When the peas boil, remove them from the water and keep them 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. 

  • 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 onion to the kadhai/ fry pan.
    When the cumin seeds crackle, add chopped onion to the kadhai/ fry pan.
  • Fry the onion.
    Fry the onion.
  • Then add chopped green chili to the kadhai/ fry pan.
    Then add chopped green chili to the kadhai/ fry pan.
  • Then add chopped potatoes.
  • Then add chopped potatoes.
    Then add chopped potatoes.
  • After that add 1 tsp of ginger garlic paste.
    After that add 1 tsp of ginger garlic paste.
  • Mix ginger garlic paste with potato.
    And later add chopped cauliflower along with it.
  • And later add chopped cauliflower along with it.
    And later add chopped cauliflower along with it.
  • 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.
  • 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 kadhai/ fry pan after 2 minutes, stir the cauliflower and potatoes with a spoon.
    Remove the plate from the kadhai/ fry pan after 2 minutes, stir the cauliflower and potatoes with a spoon.
  • Cover the plate again on the kadhai/ fry pan.
  • Open the plate of kadhai/ fry pan again after 2 to 3 minutes. 

  • And press the cabbage 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. 

  • 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.
  • Put half a teaspoon of red chili powder in the kadhai/ fry pan, you can increase
    or decrease the quantity of red chili 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.
  • Mix all the spices well.
    Mix all the spices well.
  • Cover the kadhai/ fry pan with the plate.
    Cover the kadhai fry pan with a plate, slow down the flame.
  • Open the plate of kadhai/ fry pan after 2 minutes.
  • 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.
  • 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.

    Fry the vegetable while stirring for a minute.

  • Cauliflower potato dry vegetable is ready.
  • Take out the cauliflower potato dry vegetable in a separate bowl.
    Take out the cauliflower potato dry vegetable in a separate bowl.
  • Serve with chopped green coriander on cauliflower potato dry vegetable.

Pointed Gourd Potato Tomato Dry Recipe / Parwal Aloo Tamatar Sookhi Sabji

Pointed Gourd Potato Tomato Dry Recipe / Parwal Aloo Tamatar Sookhi Sabji
Pointed Gourd Potato Tomato Dry Recipe / Parwal Aloo Tamatar Sookhi Sabji
Print Pin
4.67 from 3 votes

Pointed Gourd Potato Tomato Dry Recipe / Parwal Aloo Tamatar Sookhi Sabji

Dry Parval Tomato Potato recipe is very easy to make, along with it, Pointed gourd/ parwal is also very beneficial for our body.
Follow the below-given method step by step to make a dry recipe of parwal potato tomato…
Course Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 45kcal
Cost 25 rupee

Equipment

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

Ingredients

  • 250 grams Pointed Gourd
  • 1 unit Potato / Aloo
  • 2 unit Tomato / Tamatar
  • 1 unit Onion / Pyaz
  • 2 tsp Oil / Tel
  • 1/2 tsp Turmeric Powder/ Haldi Powder
  • 1 tsp Coriander / Dhaniya Powder
  • 1/4 tsp Garam Masala Powder
  • 1/2 tsp Raw Mango Powder/Amchur Powder
  • 1/4 tsp Red chili / Lal Mirch Powder
  • 1 inch Ginger / Adrak
  • 1 unit Green Chili / Hari Mirch
  • 1 tsp Coriander leaves / Dhaniya Patti
  • as per taste Salt / Namak

Instructions

  • To make dry tomato pointed gourd/parwal potatoes recipe, take 250 grams of pointed gourd / parwal.
    To make dry tomato pointed gourd/parwal potatoes recipe, take 250 grams of pointed gourd / parwal.
  • Wash the pointed gourd/parwal, cut the pointed gourd/parwal. Cut a pointed gourd/parwal into 12 to 15 pieces.
    Wash the pointed gourd/parwal, cut the pointed gourd/parwal. Cut a pointed gourd/parwal into 12 to 15 pieces.
  • Take a big potato, peel the potatoes and wash the potatoes, after this cut the potatoes finely, do not cut the potatoes too finely.
    Take a big potato, peel the potatoes and wash the potatoes, after this cut the potatoes finely, do not cut the potatoes too finely.
  • The pieces should be about 1/2 inch.
  • Take a medium-sized onion, finely chop the onion.
    Take a medium sized onion, finely chop the onion.
  • Finely chop 1 green chili.
  • Take 1 inch ginger and finely chop the ginger.
  • Take half a teaspoon of crushed coriander, if you do not like ground coriander then do not take the coriander.
    Crush the coriander seed coarsely with mortar and pestle.
  • Take 2 tomatoes and make the paste of tomatoes in a mixer grinder.
    Take 2 tomatoes and make the paste of tomatoes in a mixer grinder.
  • Put a kadhai/ frying pan on the gas.
    Put a kadhai/ frying pan on the gas.
  • Pour 2 spoons of oil in the kadhai/ frying pan, keep the flame high.
    Pour 2 spoons of oil in the pan, keep the flame high.
  • 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 starts crackling, add chopped ginger to the oil.
    When the cumin starts crackling, add chopped ginger to the oil.
  • Fry the ginger for 30 seconds.
  • After 30 seconds put the chopped green chillies in the pan.
  • Then add half a teaspoon of ground coriander.
  • Add chopped onions to the kadhai/ fry pan.
    Add chopped onions to the kadhai/ fry pan.
  • Turn down the flame to medium.
  • Fry the onion.
    Fry the onion.
  • Fry the onion until it turns pink.
    Fry the onion until it turns pink.
  • When the onions turn light pink, add chopped potatoes to the kadhai/ fry pan.
    When the onions turn light pink, add chopped potatoes to the kadhai/ fry pan.
  • After this, add half a teaspoon turmeric powder to the potato.
    After this, add half a teaspoon turmeric powder to the potato.
  • Mix the potatoes well.
    Mix the potatoes well.
  • Cover the potatoes with a plate.
    Cover the potatoes with a plate.
  • Open the plate after 3 to 4 minutes.
    Open the plate after 3 to 4 minutes.
  • The potato must have been cooked by now.
  • If the potato is not cooked, cook the potato.
  • When the potatoes are cooked, add chopped pointed gourd/ parwal to the potatoes.
    When the potatoes are cooked, add chopped pointed gourd/ parwal to the potatoes.
  • Mix the pointed gourd/ parwal well in the potato.
    Mix the pointed gourd/ parwal well in the potato.
  • Add salt to the pointed gourd/ parwal, add a spoon of coriander powder along with it.
    Add salt to the pointed gourd/ parwal, add a spoon of coriander powder along with it.
  • Add salt to the pointed gourd/ parwal, add a spoon of coriander powder along with it.
  • Mix salt and coriander powder well in the pointed gourd/parwal.
    Mix salt and coriander powder well in the pointed gourd/parwal.
  • Cover the kadhai/ fry pan with a plate.
    Cover the kadhai/ fry pan with a plate.
  • Remove the plate from the kadhai/ fry pan after 2 minutes and stir with the spatula.
  • Cover the plate once again.
  • Cook the pointed gourd/ parwal for 5 to 6 minutes, removing the plate from the kadhai/ fry pan, stirring occasionally so that the pointed gourd/ parwal does not burn.
    Cook the pointed gourd/ parwal for 5 to 6 minutes, removing the plate from the kadhai/ fry pan, stirring occasionally so that the pointed gourd/ parwal does not burn.
  • Cook the pointed gourd/ parwal.
  • When the pointed gourd/ parwal is cooked, add the ground tomatoes to the pointed gourd/parwal.
    When the pointed gourd/ parwal is cooked, add the ground tomatoes to the pointed gourd/parwal.
  • Mix the tomatoes well with the pointed gourd/ parwal.
    Mix the tomatoes well with the pointed gourd/parwal.
  • Cover the kadhai/ fry pan with a plate.Remove the plate after 3 to 4 minutes.
    Cover the kadhai/ fry pan with a plate.Remove the plate after 3 to 4 minutes.
  • Add 1/4 teaspoon garam masala powder, 1/4 teaspoon red chili powder, half teaspoon amchur/ raw mango powder to the pointed gourd/ parwal.
  • Add 1/4 teaspoon garam masala powder, 1/4 teaspoon red chili powder to the pointed gourd/ parwal.
    Add 1/4 teaspoon garam masala powder, 1/4 teaspoon red chili powder, half teaspoon amchur/ raw mango powder to the pointed gourd/ parwal.
  • After that half tsp of amchur/ raw mango powder.
    After that half tsp of amchur/ raw mango powder.
  • Do not add garam masala if you do not like garam masala.
  • Now mix all the spices in the pointed gourd/ parwal well and fry for 2 minutes.
    Now mix all the spices in the parwal well and fry for 2 minutes.
  • After frying, take out the dry tomato pointed gourd/ parwal potatoes recipe in a bowl.
    After frying, take out the dry tomato pointed gourd/ parwal potatoes recipe in a bowl.
  • Sprinkle chopped coriander leaves on dry tomato pointed gourd/ parwal potatoes recipe.
    Sprinkle chopped coriander leaves on dry tomato pointed gourd/ parwal potatoes recipe.
  • Pointed gourd/Parwal potatoes can also be eaten with tomato dry vegetables
    with dal, rice or roti, paratha or puri.
    Pointed gourd/Parwal potatoes can also be eaten with tomato dry vegetables with dal, rice or roti, paratha or puri.
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