brinjal potato tomato dry sabji

Aloo Jeera / Potato Cumin Dry

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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.

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

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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.

Notes

You can also try Pointed Gourd Curd / Parwal Dahi Dry Recipe
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