Aloo Matar Sukhi Sabji/ Instant Potato Peas Curry/ Vegan (Gluten Free)

Aloo Matar Sukhi Sabji/ Inastant Potato Peas Curry
Aloo Matar Sukhi Sabji/ Inastant Potato Peas Curry
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5 from 1 vote

Aloo Matar Sukhi Sabji/ Instant Potato Peas Curry

This Aloo Matar Sukhi Sabji/ Instant Potato Peas Curry is very easy to make and delicious to eat.
To make Aloo Matar Sukhi Sabji/ Instant Potato Peas Curry follow the instructions step by step…
You can refer attached video also.
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Snacks
Cuisine American, Indian, Italian
Prep Time 1 minute
Cook Time 5 minutes
Total Time 6 minutes
Servings 3 People
Calories 5kcal
Cost 7 Rupee

Equipment

  • Fry Pan/ Wok/ Kadhai
  • Plate
  • Knife/ Chaku
  • Spatula

Ingredients

  • 100 grams Potato / Aloo
  • 50 grams Green Peas / Hari Matar
  • 1 Unit Green Chilli / Hari Mirch
  • 1 tsp Cumin Seed / Jeera
  • 1/2 tsp Turmeric / Haldi Powder
  • 1/2 tsp Coriander / Dhaniya Powder
  • 1/4 tsp Red Chilli / Lal Mirch Powder
  • 1/2 tsp Raw Mango / Amchur Powder
  • 2 tsp Mustard Oil / Desi Ghee
  • as per taste Salt / Namak

Instructions

  • Take one big potato, peel that and chop in small pieces.
    Take one big potato, peel the potato and chop in small pieces.
  • Take half cup of green pea and boil them in a vessel.
    Take 1 cup or 100 grams of green peas.
  • Now take green peas in a vessel, add water to the pot.
  • Once green pea boils strain water with sieve.
    Drain water from peas and keep in a bowl
  • Finely chop one green chilli.
    Finely chop the green chilies.
  • Finely chop 2 tsp of green coriander leaves.
    Cut 3 teaspoons green coriander leaves.
  • Now place the fry pan/ wok/ kadhai on the gas. Switch on the gas.
    Put the kadhai/ fry pan on the gas.
  • Take 2 tsp of mustard oil in the fry pan/ kadhai. Keep high the flame.
     Put two to three teaspoons of oil in the kadhai/ fry pan.
  • Add 1 tsp of cumin seed in it.
    Add 1 tsp of cumin seed in it.
  • Once cumin starts crackling add chopped green chilli.
    Once cumin starts crackling add chopped green chilli.
  • Fry green chilli, after that add chopped potato.
    Fry green chilli, after that add chopped potato.
  • Mix chopped potatoes.
    Mix chopped potatoes.
  • Add 1/2 tsp of turmeric powder and salt as per taste in potatoes.
    Add 1/2 tsp of turmeric powder in potato.
  • Mix turmeric powder and salt in the potatoes.
    Mix turmeric powder and salt in the potatoes.
  • Cover the potatoes with lid for 3 minute. Slow down the flame of gas.
    Cover the potatoes with lid for 3 minute. Slow down the flame of gas.
  • Open the lid after 3 minute. Check if potato is cooked, if not then cover the lid for 2 more minutes.
    Open the lid after 3 minute. Check if potato is cooked, if not then cover the lid for 2 more minutes.
  • Once the potatoes are cooked add boiled green peas to the potatoes.
    Once the potatoes are cooked add boiled green peas to the potatoes.
  • Mix boiled green peas with potato and cover the lid plate for 1 minute.
    Mix boiled green peas with potato and cover the lid plate for 1 minutes.
  • Open the lid after 1 minute, add 1/2 tsp of coriander powder.
    Open the lid after 1 minute, add 1/2 tsp of coriander powder.
  • Add raw mango/ amchur powder and red chilli powder in the curry.
    Add raw mango/ amchur powder and red chilli powder in the curry.
  • Mix all the spices well and cook for 30 seconds, so that spices will be properly mix in the curry.
    Mix all the spices well and cook for 30 seconds, so that spices will be properly mix in the curry.
  • Add chopped green coriander in the curry.
    Add chopped green coriander in the curry.
  • Mix coriander leaves with the curry. Aloo matar sukhi sabji is ready. Switch off the gas.
    Mix coriander leaves with the curry. Aloo matar sukhi sabji is ready. Switch off the gas.

Video

Potato Tomato Pea Kadhai Curry/ Aloo Tamatar Matar Kadhai Sabji

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

Potato Tomato Pea Kadhai Gravy/ Aloo Tamatar Matar Kadhai Sabji

Potato, tomato pea vegetable can be eaten in any season, because potato, tomato is available in every season and if peas are not coming in the market then frozen peas are a good option in the market nowadays. Therefore you can use frozen peas. Eat Potato Tomato Pea Kadhai Curry Recipe with roti, paratha, and puri, This curry is very tasty and delicious. Along with this, this curry is delicious to eat and also can be prepared instant.
Follow the below method step by step to make potato tomato peas kadhai curry recipe…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine American, Chinese, Indian, Italian, Japanese
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 42kcal
Cost 30 rupee

Equipment

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

Ingredients

  • 2 unit Potato / Aloo
  • 3 unit Tomato / Tamatar
  • 1/2 cups Green Peas / Hari Matar, or 80 grams of peas
  • 1 unit Onion / Pyaz
  • 6 cloves Garlic / Lahsun
  • 1 tsp Coriander Seeds / Khadi Dhaniya
  • 2 unit Whole Red Chily / Lal Mirch
  • 1 tsp Turmeric Powder/ Haldi Powder
  • 1/2 tsp Red Chili Powder / Lal Mirch Powder
  • 1/4 tsp Garam Masala Powder, Optional
  • 1 tsp Raw Mango Powder/Amchur Powder
  • 1 unit Green Chili / Hari Mirch
  • 1 inch Ginger / Adrak
  • 1 pinch Asafoetida / Heeng
  • 2 tsp Green Coriander Leaves / Hari Dhaniya Patti, Chopped
  • as per taste Salt / Namak

Instructions

  • With 2 potatoes, peel the potatoes and wash them.
    Cut the potatoes into long slices.
    With 2 potatoes, peel the potatoes and wash them. Cut the potatoes into long slices.
  • Cut 1-inch ginger into fine slices.
    Take one inch of ginger and finely chop the ginger.
  • Finely chop 1 green chili.
    Finely chop the green chilies.
  • Take 3 tomatoes, if local tomatoes are available then it would be good, if tomatoes are not local then hybrid tomatoes can also be used.
    Take 3 tomatoes, if local tomatoes are available then it would be good, if tomatoes are not local then hybrid tomatoes can also be used.
  • Chop the tomatoes, grind the chopped tomatoes in a mixer grinder jar, do not make a very fine paste of the tomatoes, grind the tomatoes slightly coarsely, take out the tomatoes in a separate plate.
    Chop the tomatoes, grind the chopped tomatoes in a mixer grinder jar, do not make a very fine paste of the tomatoes, grind the tomatoes slightly coarsely, take out the tomatoes in a separate plate.
  • Cut one onion, take 4 garlic cloves with it and take 2 whole red chilies. Take 1 spoon of coriander seeds with it.
    Cut one onion, take 4 garlic cloves with it and take 2 whole red chilies. Take 1 spoon of coriander seeds with it.
  • Now add coriander seeds, chopped onions, garlic, whole red chilies, garlic to the jar of the mixer grinder.
    Now add coriander seeds, chopped onions, garlic, whole red chilies, garlic to the jar of the mixer grinder.
  • Grind all the spices in the mixer grinder. Do not grind it too finely. Grind it coarsely and take it out in a separate bowl.
    Grind all the spices in the mixer grinder. Do not grind it too finely. Grind it coarsely and take it out in a separate bowl.
  • Put a kadhai/ fry pan on the gas. Turn the flame on high.
    Put the gas on the kadhai/ fry pan.
  • Add 2 teaspoons of oil in the kadhai/ fry pan, if you are not using nonstick kadhai/ fry pan, then put 3 spoons of oil in the kadhai/ fry pan.
    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 oil is hot, add half a teaspoon of cumin seeds to the oil.
  • When the cumin starts crackling, add sliced ​​ginger slices, one pinch of asafoetida/ heeng to the oil.
    When the cumin starts crackling, add sliced ​​ginger slices to the oil.
  • After this put the chopped green chilies in the kadhai/ fry pan and fry.
    After this put the chopped green chilies in the kadhai/ fry pan and fry.
  • Then add the ground spices in the kadhai/ fry pan.
    Then add the grinded spices in the kadhai/ fry pan.
  • After this add one spoon turmeric powder.
    After this add one spoon turmeric powder.
  • Fry the spices.
    After this add one spoon turmeric powder.
  • Fry the spices with a spoon.
    Fry the spices with a spoon.
  • Fry the masala until oil starts separating from the masala.
    Fry the masala until oil starts separating from the masala.
  • When the masala is fried, add chopped potatoes in the kadhai/ fry pan.
    When the masala is fried, add chopped potatoes in the kadhai/ fry pan.
  • Mix the potatoes well in the spices, add salt as per taste.
    Mix the potatoes well in the spices, add salt as per taste, fry the potatoes for a minute.
  • Fry the potatoes for a minute.
    Fry the potatoes for a minute.
  • Put a glass or about 250 ml of water in the kadhai/ fry pan.
    Put a glass or about 250 ml of water in the kadhai/ fry pan.
  • Cover the pan with a plate, keep in mind that it does not waste time from the sides of the kadhai/ fry pan or else the time will be wasted in cooking the potatoes.
    Cover the pan with a plate, keep in mind that it does not waste time from the sides of the kadhai/ fry pan or else the time will be wasted in cooking the potatoes.Cover the pan with a plate, keep in mind that it does not waste time from the sides of the kadhai/ fry pan or else the time will be wasted in cooking the potatoes.
  • Turn down the flame.
  • Remove the plate after 5 minutes.
    Remove the plate after 5 minutes.
  • Mix the curry with a spoon and now press the potato by hand to see if the potatoes have cooked.
  • If the potatoes are not cooked, cover the plate again. Keep the flame on low.
  • After 2 to 3 minutes, remove the plate again and check the potatoes, if the potatoes are cooked then put peas in the kadhai/ fry pan.
  • Add the green peas to the curry.
    Add the green peas to the curry.
  • Cover the kadhai/ fry pan with a plate.
  • Remove the plate after 5 minutes, add the ground tomatoes in the kadhai/ fry pan.
    Remove the plate after 5 minutes, add the ground tomatoes in the kadhai/ fry pan.
  • Mix the tomatoes well and cover the kadhai/ fry pan on a plate.
    Mix the tomatoes well and cover the kadhai/ fry pan on a plate.
  • If you feel less water then increase the amount of water to increase the stock, but do not add too much water.
  • Keep the flame on low.
  • Cover the kadhai/ fry pan with a plate.
    Cover the kadhai/ fry pan with a plate.
  • Remove the plate after 5 minutes.
    Remove the plate after 5 minutes, add chopped coriander in the kadhai/ fry pan and add half or quarter teaspoon red chili powder with it.
  • If you want, you can also add garam masala.
    If you want, you can also add garam masala.
  • Add chopped coriander in the kadhai/ fry pan.
    Add chopped coriander in the kadhai/ fry pan.
  • And add half or quarter teaspoon red chili powder with it.
    And add half or quarter teaspoon red chili powder with it.
  • Add half a teaspoon of Amchur powder along with it,
    Add half a teaspoon of Amchur powder along with it,
  • Add all the spices well and cover the plate again.
    Add all the spices well and cover the plate again.
  • Allow the curry to cook on low heat for 3 minutes.
  • Remove the plate after 3 minutes.
    Remove the plate after 3 minutes.
  • Transfer potato tomato peas curry is ready.
  • Transfer potato tomato peas curry recipe in the bowl.
    Transfer potato tomato peas curry recipe in the bowl.

Notes

You can also try potato tomato dry recipe….
Potato tomato dry recipe

Boiled Potato Tomato Pea Dry Recipe/ Uble Aloo Matar Tamatar Ki Sookhi Sabji

Sprinkle chopped coriander leaves on the boiled potato tomato pea dry recipe/ uble aloo matar tamatar ki sookhi sabji and serve.
Sprinkle chopped coriander leaves on the boiled potato tomato pea dry recipe/ uble aloo matar tamatar ki sookhi sabji and serve.
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5 from 1 vote

Boiled Potato Tomato Pea Curry/ Uble Aloo Matar Tamatar Ki Sookhi Sabji

Dry vegetable of boiled potato tomato pea is very good for poori, potato tomato dry vegetable can also be eaten with paratha or roti.
Follow the steps given below to make dry vegetables of boiled potato tomato pea dry recipe/ uble aloo matar tamatar ki sookhi sabji…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 55kcal
Cost 20 rupee

Equipment

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

Ingredients

  • 4 unit Potato/ Aloo
  • 2 unit Tomato / Tamatar
  • 1/2 cup Green Peas/ Hari Matar
  • 2 tsp Oil
  • 1 unit Onion / Pyaz
  • 1 unit Green Chili / Hari Mirch
  • 1/4 tsp Red Chili Powder/ Lal Mirch Powder
  • 1/4 tsp Raw Mango Powder/ Amchur Powder

Instructions

  • To make potato tomato pea dry vegetable, take an onion and finely chop the onion.
    Take a big onion, finely chop the onion.
  • Take two tomatoes, finely chop the tomatoes.
    Finely chop tomatoes.
  • Finely chop a green chili.
    Take 2 green chili and chop it finely.
  • Put half a cup of peas in a pot and boil it. Once pea boils, strain water from it and place 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.
  • Drain water from peas and keep in a bowl
  • 4 Put the potatoes in a pressure cooker with water, boil the potatoes.
  • When the potatoes boil, peel the potatoes. Mash boiled 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.
  • Mash the potatoes lightly.
  • Put the kadhai/ fry pan on the gas.
    Put the kadhai/ fry pan on the gas.
  • Turn the flame on high.
  • Add 2 teaspoons of oil to the kadhai/ fry pan.
    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 oil is hot, add half a teaspoon of cumin seeds to the oil.
  • When the cumin starts crackling, then break a red chili and add it.
  • After this, add chopped onion and chopped green chilies in the kadhai/ fry pan.
    After this, add chopped onion and chopped green chilies in the kadhai/ fry pan.
  • Fry the onion and green chilies until light brown.
  • Then add chopped tomatoes to the kadhai/ fry pan.
    Then add chopped tomatoes to the kadhai/ fry pan.
  • Turn down the flame to medium.
  • Add some salt to the tomatoes, cook the tomatoes.
  • Then pour boiled peas in the pan.
    Then pour boiled peas in the pan.
  • Then add half teaspoon turmeric powder, one teaspoon coriander powder.
    Then add half teaspoon turmeric powder, one teaspoon coriander powder.
  • Mix turmeric powder, coriander powder to tomatoes.
    Mix turmeric powder, coriander powder to tomatoes.
  • After this, cover the lid on the kadhai/ fry pan.
    After this, cover the lid on the kadhai/ fry pan.
  • Remove the lid of the kadhai/ fry pan after 2 minutes.
  • Stir the tomatoes with a spoon.
    Stir the tomatoes with a spoon.
  • When the tomatoes are cooked, put the mashed potatoes in the kadhai/ fry pan.
    When the tomatoes are cooked, put the mashed potatoes in the kadhai/ fry pan.
  • Mix the potatoes well with tomatoes and peas.
    When the tomatoes are cooked, put the mashed potatoes in the kadhai/ fry pan.
  • Add salt to the vegetable.
  • After this add 1/4 teaspoon red chili powder and 1/4 teaspoon amchur powder.
  • Fry the vegetable for 2 to 3 minutes.
    Fry the vegetable for 2 to 3 minutes.
  • Now boiled potato tomato pea sabzi is ready.
  • Sprinkle chopped coriander leaves on the boiled potato tomato pea dry recipe/ uble aloo matar tamatar ki sookhi sabji and serve.
    Sprinkle chopped coriander leaves on the boiled potato tomato pea dry recipe/ uble aloo matar tamatar ki sookhi sabji and serve.

Notes

You can also try…
Potato tomato pea Kadhai Curry

Dhaniya Aloo || Aloo chat || Coriander Chutney Potato

Serve hot coriander potatoes or sour potatoes.
Serve hot coriander potatoes or sour potatoes.
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5 from 2 votes

Dhaniya Aloo || Aloo Chat || Coriander Chutney Potato

If you are bored with daily food then coriander potato or sour potato is very important to change your taste.
You can also eat coriander potatoes or sour potatoes in evening snacks.
To make Coriander Potato or Sour Potato, follow the below-mentioned step by step…
Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snack, Snacks
Cuisine Chinese, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 10 minutes
Servings 5 people
Calories 84kcal
Cost 20 rupee

Equipment

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

Ingredients

  • 250 grams Potato / Aloo
  • 1/2 tsp Cumin Seed / Jeera
  • 3 tsp Tamarind Pulp / Imli Paste
  • 2 tsp Desi Ghee/ Butter
  • 12 tsp Coriander leaves / Dhaniya Patti
  • 2 unit Green Chili / Hari Mirch
  • as per taste Black Salt / Kala Namak
  • as per taste Salt / Namak

Instructions

  • To make coriander potatoes or sour potatoes, take 250 grams of potatoes.
  • Put the potatoes in the pressure cooker and pour water, the water level should be one inch above the potato.
    Put the potatoes in the pressure cooker and pour water, the water level should be one inch above the potato.
  • Put the pressure cooker on the gas.
  • Allow 2 to 3 whistles in the cooker. After 3 whistles, turn off the cooker.
  • When the pressure in the cooker comes out, then peel the potato.
    When the pressure in the cooker comes out, then peel the potato.
  • Cut the potatoes into round slices.
    Cut the potatoes into round slices.
  • Take 3 spoons tamarind, 1/2 tsp roasted cumin seed, 10 teaspoons chopped coriander, 2 green chilies and take a little salt.
    Grind the tamarind into mixer and prepare pulp.
  • Add tamarind, green coriander, roasted cumin seed, green chili, salt, and grind them in the mixer grinder.
  • Take out this chutney in a bowl.
    tamarind / Imli chutney
  • Put the gas on the kadhai/ fry pan.
    Put the gas on the kadhai/ fry pan.
  • Keep the gas on medium heat.
  • Add 3 tablespoons of desi ghee in the kadhai/ fry pan.
    Add 3 tablespoons of desi ghee in the pan.
  • You can also add oil or butter if you want, but add desi ghee, this will make the test good.
  • When the desi ghee becomes hot, add 3/4 teaspoon cumin seeds in the kadhai/ fry pan.
    When the desi ghee becomes hot, add 3/4 teaspoon cumin seeds in the kadhai/ fry pan.
  • When the cumin starts crackling, add potato slices in the kadhai/ fry pan.
    When the cumin starts crackling, add potato slices in the kadhai/ fry pan.
  • Fry the potatoes for 2 to 3 minutes.
    Fry the potatoes.
  • When the potatoes are fried, add some water to the tamarind chutney and make the chutney slightly thin.
  • Add the tamarind chutney to the potato.
    Add the tamarind chutney to the potato.
  • Mix tamarind chutney to the fried potatoes.
    Mix tamarind chutney to the fried potatoes.
  • Fry the potatoes for 2 to 3 minutes.
    Fry the potatoes for 2 to 3 minutes.
  • When the potatoes are fried, take out the dhaniya aloo or khatte aloo in a bowl.
    When the potatoes are fried, take out the dhaniya aloo or khatte aloo in a bowl.
  • Sprinkle chopped coriander and a pinch of black salt coriander or sour potato.
  • Serve hot coriander potatoes or sour potatoes.
    Serve hot coriander potatoes or sour potatoes.

Notes

You can also try below chutney
Tamarind/ Imli Chutney

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.
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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.

Radish leaves and Potato Dry Recipe/ Aloo Mooli Patte ki Sookhi Sabji / Aloo Mooli Bhajiya

Radish leaves and Potato Dry Recipe/ Aloo Mooli Patte ki Sookhi Sabji / Aloo Mooli Bhajiya
Radish leaves and Potato Dry Recipe/ Aloo Mooli Patte ki Sookhi Sabji / Aloo Mooli Bhajiya
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5 from 1 vote

Radish leaves and Potato Dry Recipe/ Aloo Mooli Patte ki Sookhi Sabji / Aloo Mooli Bhajiya

Everyone is very happy by eating radish. But what do you do with its leaves? Maybe nothing. Many people do not take radish leaves from the vegetable seller and those who take it also break it and throw it out. If you do the same, then let us tell you that like radish, its leaves are also packed with nutrients.
Radish is very tasty to eat, where on one side we eat radish. And most of the radishes are thrown into the garbage.
But one thing to be kept in mind here is that radish leaves are very beneficial, so we should not throw away radish leaves.Radish leaves are rich in vitamin A, vitamin B, C as well as chlorine, phosphorus, sodium, iron, magnesium, and other nutrients and are beneficial for stomach as well as urinary disorders.
The vegetable of radish leaves is also known as radish bhajiya.To make dry recipe of potato radish leaves or aloo mooli bhajiya, follow the given below method step by step…
Course Dinner, Drinks, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 141kcal
Cost 10 rupee

Equipment

  • Kadhai / Fry Pan
  • Plate
  • Bowl
  • Spatula

Ingredients

  • 400 grams Radish Leaves/ Mooli ke Patte
  • 1 unit Big Potato/ Bada Aloo
  • 5 cloves Garlic / Lahsun
  • 1/2 tsp Cumin Seed / Jeera
  • 1/2 tsp Raw Mango Powder/Amchur Powder/ Dried Mango Powder
  • 1 unit Whole Red Chilli / Khadi Lal Mirch
  • as per taste Salt / Namak

Instructions

  • To make vegetable of potato radish leaves, take about 400 grams of radish leaves.
    You can take the quantity of radish leaves according to your own.
    Remove yellow leaf if any.
    To make vegetable of potato radish leaves, take about 400 grams of radish leaves. You can take the quantity of radish leaves according to your own.
  • Wash radish leaves thoroughly with clean water.
  • If you want, you can also wash radish leaves by adding salt in hot water.
  • By the way, we should try and soak green vegetables in hot water and wash them.
  • Now remove the radish leaves with hot water, squeeze the water well.
  • After this cut, the radish leaves very finely. Keep in mind that radish leaves are very finely chopped.
    After this cut, the radish leaves very finely. Keep in mind that radish leaves are very finely chopped.
  • The green vegetable we chop finely, the more delicious the vegetable will be.
    The green vegetable we chop finely, the more delicious the vegetable will be.
  • Take a big potato, peel the potato.
    Take a big potato, peel the potato.
  • Chop the potatoes finely.
  • Take 5 garlic cloves, peel the garlic buds.
    Take 5 garlic cloves, peel the garlic buds.
  • Finely chop garlic cloves.
  • Put a kadhai/ fry pan on the gas.
    Keep the flame on high.
    Put a kadhai/ fry pan on the gas. Keep the flame on high.
  • Put 2 to 3 tablespoons of mustard oil in the kadhai/ fry pan. Mustard oil/ sarson tel should be used to make radish leafy vegetables.
    Put 2 to 3 tablespoons of mustard oil in the kadhai/ fry pan. Mustard oil should be used to make radish leafy vegetables.
  • When the oil is hot, add chopped potatoes to the oil.
    When the oil is hot, add chopped potatoes to the oil.
  • Turn down the flame to medium.
    Fry the potatoes.
    Turn down the flame to medium. Fry the potatoes.
  • Fry till the potatoes turn light brown.
    Fry till the potatoes turn light brown.
  • When the potatoes are fried, take them out on a separate plate.
    When the potatoes are fried, take them out on a separate plate.
  • Let the kadhai/ fry pan stay on the gas.
    Let the kadhai/ fry pan stay on the gas.
  • There will oil left still in the kadhai/ fry pan.
  • Keep the flame on medium.
  • When the oil is heated in the kadhai/ fry pan, add half a teaspoon of cumin seeds to the kadhai/ fry pan.
    When the oil is heated in the kadhai/ fry pan, add half a teaspoon of cumin seeds to the kadhai/ fry pan.
  • When the cumin starts crackling, add chopped garlic in the kadhai/ fry pan.
    When the cumin starts crackling, add chopped garlic in the kadhai/ fry pan.
  • Add a large red chili along with it.
  • When the garlic is fried, add chopped radish leaves to the kadhai/ fry pan.
    When the garlic is fried, add chopped radish leaves to the kadhai/ fry pan.
  • Add salt to it as well.
    Add salt to it as well.
  • Take care not to add too much salt as radish leaves will be very less after cooking.
  • Add less salt too, because if the salt is reduced then we can increase it later, but if the salt becomes too much then the whole vegetable will be spoiled.
  • Mix radish leaves with salt with the help of a spoon.
    Mix radish leaves with salt with the help of a spoon.
  • Turn down the flame to medium.
  • Cover the radish leaves with a plate.
  • Remove the plate from the pan after one minute.
  • Radish leaves release water, there will be a lot of water in the kadhai/ fry pan, so cook the vegetable by removing the plate.
    Radish leaves release water, there will be a lot of water in the kadhai/ fry pan, so cook the vegetable by removing the plate.
  • Cook radish leaves on a medium flame for 2 to 3 minutes.
  • After 3 minutes, turn the flame on high.
    After 3 minutes, turn the flame on high.
  • Cook the radish leaves till the water of the radish leaves dry up.
    Cook the radish leaves till the water of the radish leaves dry up.
  • When the water of radish leaves dries, add fried potatoes to the radish leaves.
    When the water of radish leaves dries, add fried potatoes to the radish leaves.
  • Mix potatoes with radish leaves.
  • Add half a teaspoon of raw mango/ amchur powder to the radish leaves.
    Mix potatoes with radish leaves.
  • Mix raw mango/ amchur powder well in the vegetable.
    Mix raw mango/ amchur powder well in the vegetable.
  • Fry the radish leaves for 2 minutes.
  • Now take out the radish leaves in a bowl.
    Now take out the radish leaves in a bowl.
  • Eat potato radish leaf vegetable with paratha, roti or dal rice.
  • Keep in mind that while making the vegetable of radish, all the water of radish dries up.
    Keep in mind that while making the vegetable of radish, all the water of radish dries up.
  • And, do not use too many spices in the vegetable of radish leaves.

Notes

  1. Radish leaves are rich in vitamin A, vitamin B, C as well as chlorine, phosphorus, sodium, iron, magnesium and other nutrients and are beneficial for stomach as well as urinary disorders.
  2. Since radish leaves contain sodium and it fulfills the deficiency of salt in the body, it is also very beneficial for low blood pressure patients. Apart from this, the anthocyanin present in it is beneficial for the heart.
  3. Many types of essential nutrients are found in radish leaves. If you consume it, you get iron, calcium, folic acid, vitamin C and phosphorus etc. These nutrients are helpful in many physiological functions.
  4. One of the biggest advantages of radish leaves is that it contains more dietary fiber than radish.
  5. Due to these dietary fibers, a person’s digestive system works better. These radish leaves relieve problems like constipation and flatulence.
  6. Since radish leaves contain a lot of iron and phosphorus, they increase the body’s immunity. Not only this, nutrients like Vitamin C, Vitamin A and Thiamine are helpful in relieving fatigue.
  7. You may not know, but radish leaves are also beneficial in removing painful physical problems like hemorrhoids.
  8. It has anti-bacterial properties, which reduces inflammation and pain.
  9. To use it, dry the radish leaves and add equal quantity of sugar. Also make a paste by mixing a few drops of water. If you wish, take this paste or apply it on the affected area.
  10. Consuming radish leaves is helpful in curing many diseases. Like piles, radish leaves are also beneficial in the treatment of jaundice.
  11. To cure this, crush the leaves and then extract it with the help of a thin cloth. Jaundice is cured by taking half a liter of this juice daily for ten days.
  12. Radish leaves have many such properties, which help in reducing blood sugar levels. For this, make greens of radish leaves and consume them.
You can also try Radish bread/ Mooli Paratha

Besan Pakora Kadhi / बेसन पकोड़ा कढ़ी

Besan Pakora Kadhi is a very quick recipe. If you are full of food by eating lentils and vegetables every day and want to eat something good and light, then Pakora Kadhi is the best option for you. Kadhi on one side is light for the stomach, while the curd is also light for the stomach. If you want to make Besan Pakora Kadhi, follow the method given below...
Besan Pakora Kadhi / बेसन पकोड़ा कढ़ी
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5 from 1 vote

Besan Pakora Kadhi / बेसन पकोड़ा कढ़ी

Besan Pakora Kadhi is a very quick recipe.
If you became bore by eating lentils and vegetables every day and want to eat something good and light, then Pakora Kadhi is the best option for you.
Kadhi on one side is light for the stomach, while the curd is also light for the stomach.
If you want to make Besan Pakora Kadhi, follow the method given below…
Course Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 6 minutes
Cook Time 15 minutes
Servings 5 people
Calories 241kcal
Cost 40 rupee

Equipment

  • Kadhai / Fry Pan
  • Bowl
  • Big Spoon/ chamcha
  • Knife/ Chaku
  • Mortar and Pestle/ Khallad Moosar
  • Hand Mixer/ Mathani

Ingredients

  • 6.5 tsp Gram Flour / Besan, Here 4 tsp is for making pakauda's and 2.5 tsp for making curry
  • 1 Unit Green Chili / Hari Mirch
  • 100 ml Oil / Desi Ghee
  • 1 tsp Coarse Coriander Seeds/ Dardari khadi Dhaniya
  • 1/2 tsp Whole Coriander Seeds/ Dhaniaya Beej
  • 2 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 1 inch Ginger / Adrak
  • 250-300 gram Sour Curd / Dahi / Yogurt
  • 10 leaf Curry Leaves
  • 1 tsp Cumin Seeds/ Jeera
  • 2 Unit Whole Red Chili / Khadi Lal Mirch
  • 1/2 tsp Fenugreek Seeds/ Methi Dana
  • 1 pinch Asafoetida / Heeng
  • 1.5 tsp Desi Ghee
  • as per taste Salt / Namak
  • 4-5 small ball Tartaric
  • 2-3 Unit Clove/ Laung

Instructions



  • To make besan/gram flour pakora kadhi, First, we will make pakoras of kadhi.
    To make pakora's of besan pakora kadhi/ gram pakora kadhi, take 4 spoons gram flour.






    To make pakora's of besan pakora kadhi/ gram pakora kadhi, take 4 spoons gram flour.


  • Now add 3 teaspoons chopped coriander leaves to the gram flour and also add chopped green chilies, 1/4 teaspoon salt.






    Now add 3 teaspoons chopped coriander leaves to the gram flour and also add chopped green chilies, 1/4 teaspoon salt.


  • Add half teaspoon of coriander seeds, asafoetida, salt to taste.






    Add half teaspoon of coriander seeds, asafoetida, salt to taste.


  • Now take water in a glass.






    Now take water in a glass.


  • And add some water.






    And add some water.


  • Take care not to add too much water.
    Paste should not be watery.
    Paste should be a little thick.
    You have to add a small quantity of water so that pakoras/dumplings can be made easily.
    Now whisk the gram flour well with a fork or hand mixer, so that lumps should not form.






    Take care not to add too much water. Paste should not be watery. Paste should be a little thick. You have to add a small quantity of water so that dumplings can be made easily. Now whisk the gram flour well with a fork or hand mixer, so that lumps should not form.


  • Whisk the gram flour for at least 4 minutes.








  • So while frying the gram flour pakora's/dumplings, it will flourish well and will be soft as well.








  • So that when you add pakora's/dumplings to gram flour gravy, the pakora's/dumplings will be very soft to eat.
    So that when you add pakora's/dumplings to gram flour gravy, the pakora's/dumplings will be very soft to eat.
  • Cover the bowl with a plate, let it sit for 2 minutes.
    Cover the bowl with a plate, let it sit for 2 minutes.


  • Then take another bowl, fill the bowl with water.


    Fill about a glass of water.












    Then take another bowl, fill the bowl with water.


  • Put a kadhai/ fry pan/ cauldron on the gas.






    Put a kadhai/ fry pan/ cauldron on the gas.


  • Add about 100 ml oil to the kadhai/ fry pan/ cauldron.






    Add about 100 ml oil to the kadhai/ fry pan/ cauldron.


  • When the oil is hot, drop round-shaped pakora's/dumplings to the oil.






    When the oil is hot, drop round-shaped pakora's/dumplings to the oil.


  • Keep in mind the oil should be heated.








  • As soon as the pakora's/dumplings are added to the oil, the pakora's/dumplings
    will start to fritters.






    As soon as the pakora's/dumplings are added to the oil, the pakora's/dumplings will start to fritters.


  • Fry the pakora's/dumplings from both the sides till they turn light brown.






    Fry the pakora's/dumplings from both the sides till they turn light brown.


  • Remove the pakora's/dumplings with a spoon.






    Remove the pakora's/dumplings with a spoon.
  • And immediately add them to the water bowl.
    And immediately add them to the water bowl.
  • Cover the bowl with a lid.
    Cover the bowl with a lid.


  • This will make the pakora's/dumplings soft.






  • Similarly, make all the gram flour pakora's/dumplings and put them in a bowl of water.



    Similarly, make all the gram flour dumplings and put them in a bowl of water.
  • Cover the lid of the bowl.
    Cover the lid of the bowl.
  • If you want, you can also make extra pakora's/dumplings, keep the extra pakora's/dumplings that you have made, and you can eat them with tea or chutney.






  • After this take 2 red chilies, one spoon cumin, take 8 -10 curry leaves.



  • Take one inch of ginger and finely chop it, grind one spoon of coriander seeds in a mortar and pestle(khallad moosar) as shown below image.





    After this take 2 red chilies, one spoon cumin, take 8 -10 curry leaves.


  • Take 2.5 teaspoon gram flour in a vessel.






    Take 2.5 teaspoon gram flour in a vessel.
  • Add about 250 to 300 grams of curd over the gram flour.



    Add about 250 to 300 grams of curd over the gram flour.
  • Add one spoon turmeric powder along with it.



  • Add one spoon turmeric powder along with it.


    And with that add a spoon of ginger-garlic paste. If you do not want to add ginger-garlic paste, you can avoid adding ginger-garlic paste.



    Add one spoon turmeric powder along with it. And with that add a spoon of ginger-garlic paste. If you do not want to add ginger-garlic paste, you can also avoid it.
  • Mix the gram flour and curd well with the hand mixer.



    Mix the gram flour and curry well with the hand mixer.
  • Make sure, properly blend gram flour and curd well, no lumps should be formed.


  • Now take out the extra oil from the kadhai/ fry pan/ cauldron in which we made the pakora's/dumplings.








  • Leave 2 tablespoons of oil left in the kadhai/ fry pan.
    Now take out the extra oil from the cauldron in which we made the dumplings. Leave 2 tablespoons of oil left in the pan.


  • Switch on the gas, keep the flame high.








  • When the oil is hot, add one teaspoon of cumin seeds to the oil, along with chopped ginger, add 2 to 3 crushed cloves, half teaspoon coarse coriander seeds.






    When the oil is hot, add one teaspoon of cumin seeds to the oil, along with chopped ginger, add 2 to 3 crushed cloves, half teaspoon coarse coriander seeds.


  • When the ginger is fried, add a pinch of asafoetida, half teaspoon fenugreek seeds, curry leaves, 2 red chillies to the kadhai/ fry pan.
    Before putting red chillies in the kadhai/ fry pan, break the red chillies from the middle.









    When the ginger is fried, add a pinch of asafoetida, half teaspoon fenugreek seeds, curry leaves, 2 red chillies to the kadhai/ fry pan.
  • Now fry all the spices well for 30 seconds.



  • After this, put half a glass of water in the kadhai/ fry pan.



    After this, put half a glass of water in the kadhai/ fry pan.
  • After this, put the gram flour and curd solution in the kadhai/ fry pan, which we have made previously.



    After this, put the gram flour and curd solution in the kadhai/ fry pan, which we have made previously.


  • Now stir the solution well with a spoon.






    Now stir the solution well with a spoon.


  • Then add about a glass of water.








  • You can add water according to your choice.






    Then add about a glass of water. You can add water according to your choice. Add more water if you like thin gravy. And if you like thick gravy, then you add less amount of water. Keep in mind that the flame of the gas should remain high.


  • Add more water if you like a thin gravy.








  • And if you like thick gravy, then you add less amount of water.






    And if you like thick gravy, then you add less amount of water.


  • Keep in mind that the flame of the gas should remain high.








  • Stir the gravy until it comes to a boil.






    Stir the curd and gram flour until it comes to a boil.


  • As soon as the gravy comes to a boil, take pakora's/ dumplings out of the water and put them in the kadhai/ fry pan.






    As soon as the solution comes to a boil, take pakora's/ dumplings out of the water and put them in the kadhai/ fry pan.
  • After adding the pakora's/dumplings, add salt to the gravy.
    Keep in mind, we should add salt when the gravy starts boiling, otherwise, curd and gram flour will be separated, and the taste of kadhi will spoil.



    After adding the pakora's/dumplings, add salt to the gravy.


  • Turn down the flame to slow.








  • And let the kadhi cook on slow heat for about 10 minutes.








  • Now switch on another gas, place a tadka pan/ tempering pan on the gas.






    Now on another gas, place a tadka pan/ tempering pan on the gas.


  • Add 1.5 teaspoons of desi ghee to the tadka pan/ tempering pan.






    Add 1.5 teaspoons of desi ghee to the tadka pan/ tempering pan.
  • When the desi ghee becomes hot, add one spoon cumin/ jeera seeds to the pan.



    When the desi ghee becomes hot, add one spoon cumin/ jeera seeds to the pan


  • When the cumin/ jeera starts crackling, break two red chilies and add them to the ghee.






    When the cumin/ jeera starts crackling, break two red chilies and add them to the ghee.


  • Now turn off the gas, immediately after that add a pinch of asafoetida and after that add half a teaspoon of red chili powder.


    Remember to turn off the gas before adding red chili powder.


    Otherwise, red chili powder will burn.






    Now turn off the gas, immediately after that add a pinch of asafoetida and after that add half a teaspoon of red chili powder. Remember to turn off the gas before adding red chili powder. Otherwise, red chili powder will burn.


  • Kadhi would be on other gas on low flame.
    Wait for 10 minutes, continue to simmer the kadhi on the gas.
    After that switch off the gas.


     








    Kadhi would be on other gas on low flame. Wait for 10 minutes, continue to simmer the kadhi on the gas. After that switch off the gas.
  • If you want kadhi more sour and the kadhi is not sour.
  • So you can also use tartaric in Kadhi, but remember that tartaric is very sour, so if you want to use Tatri, use a small amount of tartaric.


  • Kadhi will become very sour with the use of a little bit of tartaric. And the use of excess tartaric can also harm the body. So use a little amount.


  • If you are using tartaric, let the kadhi cook for another 2 minutes after putting it.






    Serve with green coriander leaves and desi ghee tadka over the curry.


  • Serve with green coriander leaves and desi ghee tadka over the curry.






    Serve with green coriander leaves and desi ghee tadka over the curry.


  • If you want, you can eat Kadhi by adding a spoonful of desi ghee.


    The taste of kadhi becomes very good by adding desi ghee.






    If you want, you can eat Kadhi by adding a spoonful of desi ghee.

Notes

  1. If you have an upset stomach and feel like eating something light.
  2. So eat kadhi, this will give a lot of relief to your stomach.
  3. Even if you have loose motion, eating hot curry gives a lot of benefit in the stomach.
  4. You can try Punjabi Pyaz Pkoda Kadhi
You can try below chutney’s with besan pakoda’s, which we made extra.
  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

Yogurt Colocasia(arvi/ Arbi/ Taro) / दही अरबी / Curd Colocasia

दही अरवी
Yogurt Arabic / दही अरबी / Curd Colocasia
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5 from 2 votes

Yogurt Colocasia(Arvi/ Arbi/ Taro) / दही अरबी / Curd Colocasia

Yogurt is very good for our stomach.Yogurt can be eaten in many ways.You can also eat salt or sugar in curd.Or Curd Raita is also eaten.Those who do not like milk can also eat curd instead of milk.Today I will tell you how to make curd arbi, follow the steps given below to make curd arbi (Curd Colocasia) …
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 People
Calories 54kcal

Equipment

  • Pressure Cooker
  • Fry Pan/ Kadhai/ Wok
  • Spatula/ Chamcha
  • Bowl
  • Knife
  • Plate
  • Lid

Ingredients

  • 200 Grams Curd/ Yogurt/ Dahi
  • 13 – 14 Unit Colocasia/ Ghuiya/ Arbi
  • 2 – 3 Unit Clove/ Laung
  • 2 Unit Green Chili/ Hari Mirch
  • 2 Unit Whole Red Chili/ Whole Lal Mirch
  • 1/2 tsp Cumin/ Jeera
  • 1/2 tsp Carom/ Ajvain
  • 1/2 tsp Red Chili / Lal Mirch Powder
  • 2 tsp Oil/ Desi Ghee/ Butter
  • 1/2 tsp Coriander Seeds/ Dhaniya Beej
  • as per taste Salt/ Namak

Instructions

  • Take colocasia / arbi first. Put the colocasia / arbi in the cooker and add water.
    Take Arabic first. Put the arbi in the cooker and add water. Close the cooker's lid and put it on the gas. Allow a whistle in the cooker. If the Arabic is too stiff then apply two whistles.
  • Close the cooker’s lid and put it on the gas.
  • Allow a whistle in the cooker.
  • If the colocasia / arbi is too stiff then apply two whistles.
  • When the pressure in the cooker comes out, remove the peel of the colocasia / arbi.
    When the pressure in the cooker comes out, remove the peel of the Arabic.
  • And cut the colocasia / arbi into slices.
    And cut the arbi into slices.
  • Take 1/2 teaspoon cumin / jeera .
    Take 1/2 teaspoon cumin / jeera .
  • Take 2 to 3 cloves and grind them.
    Take 2 to 3 cloves and grind them.
  • Take 1/2 teaspoon coriander / dhaniya seed.
  • Chop green chilies finely.
    Chop green chilies finely.
  • If you have carom, then take a carom / ajwain leaf.
    If you have celery, then take a carom / ajwain leaf.
  • Cut the carom / ajwain leaf.
    Cut the carom / ajwain leaf.
  • It doesn’t matter if there is no celery leaf.
  • Take half a teaspoon of celery seeds.
    It doesn't matter if there is no celery leaf. Take half a teaspoon of celery seeds.
  • Take 2 red chili peppers.
    Take 2 red chili peppers.
  • Take 200 grams of curd and beat it well.
  • Put kadhai/pan on the gas.
    Put kadai / pan on the gas.
  • Add desi ghee in the kadai / pan.
    Add desi ghee in the pan.
  • When the oil is hot, add cumin seeds in the oil.
    When the oil is hot, add cumin seeds in the oil, when the cumin starts crackling, add celery.
  • When the cumin starts crackling, add carom seeds.
    When the cumin starts crackling, add carom seeds.
  • If there is carom leaves, then chop the carom leaves, chopped green chilies and red chillies into 2 parts.
    If there is carom leaves, then chop the carom leaves, chopped green chilies and red chillies into 2 parts.
  • When the green chillies fry lightly.
    When the green chillies fry lightly. Then add turmeric powder.
  • Then add turmeric powder.
    Then add turmeric powder.
  • Turmeric will be cooked in 10 seconds.
    Turmeric will be cooked in 10 seconds.
  • Now add chopped colocasia / arbi.
    Now add chopped colocasia / arbi.
  • Add colocasia / arbi to the spices.
    Add colocasia / arbi to the spices.
  • Allow the colocasia / arbi to fry.
    Allow the colocasia / arbi to fry.
  • And reduce the flame to medium.
  • And let the colocasia / arbi fry for 5 minutes.
  • When the colocasia / arbi fries started to turn light brown. Then pour the whipped curd in the kadai / pan.
    When the colocasia / arbi fries started to turn light brown. Then pour the whipped curd in the kadai / pan.
  • Mix curd with colocasia / arbi. Allow the colocasia / arbi to cook.
    Mix curd with colocasia / arbi. Allow the colocasia / arbi to cook.
  • Stir the colocasia / arbi with a spoon so that the curd does not break.
    Stir the colocasia / arbi with a spoon so that the curd does not break. Stir the colocasia / arbi with a spoon until the gravy comes to a boil.
  • Stir the colocasia / arbi with a spoon until the gravy comes to a boil.
  • When the gravy starts boiling, add 100 grams of water to the gravy.
    When the gravy starts boiling, add 100 grams of water to the gravy.
  • If you want to increase gravy, then you can add water according to your taste.
  • Now turn the flame on high.
  • And stir the gravy with a spoon.
  • Cook the gravy till it boils.
  • When the gravy starts boiling then add red chili powder in the gravy.
    When the gravy starts boiling then add red chili powder in the gravy.
  • Also add salt as per taste.
  • Turn down the flame to low.
  • Let the curry cook on low heat for 5 minutes.
  • Add green coriander leaves to the curry.
    Add green coriander leaves to the curry.
  • Serve curd arbi / dahi arbi / dahi ghuiya with roti / chapati and rice.
    Serve curd arbi / dahi arbi / dahi ghuiya with roti / chapati and rice.
  • Yogurt can be eaten with poori as well.

Video

Notes

  1. One of the many yogurt benefits is that it helps improve your digestion.
  2. Yogurt can strengthen your immune system.
  3. Yogurt contains calcium, which plays a huge role in strengthening your bones and teeth.
  4. It also contains phosphorus which combines with calcium to promote bone growth.
  5. Eating yogurt regularly will help prevent diseases like arthritis and osteoporosis.
  6. Yogurt helps to relieve anxiety and stress.
  7. Yogurt can help to lose weight.
  8. Yogurt enhances skin texture.
  9. Arbi/colocasia vegetable is not only popular in general diet but also as a fruit, but due to its latter nature, we do not pay attention to its nutrients.
  10. 100 grams of Arbi/colocasia has 42 grams of calories, which is more than potatoes.
  11. Apart from this, it has many essential nutrients like 3.7 grams of fiber, five grams of protein, 648 milligrams of potassium, vitamin A, C, calcium and iron.
  12. Its digestion is easy because of the high fiber. It is beneficial for the skin due to the abundance of antioxidants. It is also beneficial for patients with diabetes.
You can try below chutney’s with Yogurt Arbi/ Dahi Arbi …
  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

Dahi Ke Aloo / Curd(yogurt) Potato Curry

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.

Potato Onion Oil Mashed | Aloo Pyaz Oil Bharta

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. 
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