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
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.
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.
When cumin starts crackle, add chopped potato in it.
Stir potato with the help of spatula.
Add salt in the potato as per taste.
Properly mix salt in the potatoes.
Fry potatoes.
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.
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.
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.
Brinjal originated in India and today is the second most consumed vegetable after potato.India is the second-highest producer of brinjal (27 percent) after China (54 percent) in the world.The fruit is purple or greenish-yellow, or white, and can be in shape, round, oval, or save, and can be a long and large football ball.Brinjal is a very common looking vegetable, but this simple looking vegetable has many qualities, which most people do not know about.Regular intake of brinjal reduces the level of bad cholesterol in the body, which reduces the risk of heart diseases.To make brinjal potato tomato dry recipe follow the below recipe…
Course Dinner, Indian, Main Course, Main Dish
Cuisine Indian
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Servings 6people
Calories 17kcal
Cost 20 rupee
Equipment
Kadhai / Fry Pan
Big Spoon
Knife
Mixer Grinder
Plate
Ingredients
200gramBrinjal / Baigan
2UnitPotato / Aloo
3UnitMedium-SizeTomato / Tamatar
4CloveGarlic / Lahsun
1inchGinger / Adrak
1UnitGreen Chili / Hari Mirch
1/2tspCumin Seeds/ Jeera
1/2tspFenugreek Seeds/ Methi Dana
1tspRaw Mango Powder/Amchur Powder
1tspCoriander / Dhaniya Powder
1tspTurmeric (haldi) powder
1pinchAsafoetida / Heeng
2tspOil/ Tel
asper tasteSalt / Namak
Instructions
To make brinjal potatoes tomato dry recipe, take 250 grams brinjal.
Wash the brinjal thoroughly with water and cut it into small pieces.
After this take 2 medium-sized potatoes.
Peel and wash the potato, then cut it into small pieces.
Take one big onion, take 4 to 5 garlic cloves, one green chili, and 1-inch piece of ginger along with it.Peel the onion and cut it into small pieces, with it also cut the garlic into small pieces. Chop green chilies and finely chop ginger too.
Take 2 medium-sized tomatoes, chop the tomatoes.
And put them in the jar of the mixer grinder.
Now grind them in the grinder, making sure not to grind them very finely. Grind it slightly, so that you see tomato pieces, that is, stir the mixture for 4-5 times.
After this, take out the tomato paste and keep it in a separate bowl.
Now put a kadhai/ fry pan on the gas.Put 2 to 3 teaspoons of oil in the kadhai/ fry pan.
When the oil is hot, add cumin seeds to the oil.
When cumin starts crackling, add half teaspoon of fenugreek seeds. Fry the fenugreek seeds.
Now add chopped garlic and chopped ginger to the kadhai/ fry pan and add a pinch of asafoetida.
Fry garlic and ginger for 1 minute. Now add chopped onion.
Fry the onion for 2 minutes to 3 minutes.
When the onion starts to turn pink, add chopped potato to it.
Add one spoon turmeric powder and a little salt.
Remember the amount of salt should be according to the quantity of potatoes.
Not according to the whole vegetable, if you add salt according to the whole vegetable, then all the salt will be filled in the potato and the vegetable will not taste good at all.
Therefore, add salt according to the quantity of potatoes.
Now mix potato, onion, turmeric, and salt with a spoon.
After this, cover the plate on the potato.
If you want to cook potatoes quickly, then place heavy utensils on a plate. So that the steam does not come out and the potato will cook quickly.
Open the plate after 4 minutes.
If the potato is not cooked, stir the potato with a spoon and cover it again with a plate. Open the plate after 3 minutes, by now the potatoes will be cooked.
After this add chopped brinjals to the kadhai/ fry pan.
Now mix the brinjal/eggplant well, add a spoon of coriander powder and a little salt to the brinjal/eggplant.
Keep in mind that you have already added salt, so this time, add less salt.
Now mix coriander powder and salt well and cover it with a plate.
Open the plate after 5 minutes and stir the vegetable with a spoon and cover the vegetable again with a plate.
Open the plate again after 3 minutes to 4 minutes.
Now make a space in the center according to the photo is given below in the kadhai/ fry pan.
Now put the ground tomato in the middle of the empty space and cover the tomato with brinjal.
After this, cover the vegetable with a plate.
Now open the plate after 4 minutes to 5 minutes.
Now mix all the vegetables well with a spoon.
If the size of the brinjal looks large, then mash the brinjals lightly with the help of a spoon.
Now add half teaspoon red chili powder, one teaspoon Amchur powder and 1/4 teaspoon garam masala powder to the vegetable.
Do not add garam masala if you do not want to add garam masala.
Mix spices well in the vegetable.
Fry the vegetables 2 minutes to 3 minutes.
Brinjal potato vegetable is ready.
Serve with chopped coriander leaves.
Enjoy brinjal potato vegetable with puri, paratha, chapati or dal, rice.
Notes
If you consider the eggplant as flatulent and then avoid eating it.
Then you will be deprived of the potassium and fiber present in it.
100 grams of brinjal has essential ingredients such as 618 mg potassium, 525 mg calcium, 17 grams carbohydrates, 6 mg iron, 6.4 mg vitamin A and 8 grams protein.
With this, the problem of insomnia is overcome and the body’s immunity increases.
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