Spinach Tomato Potato Dry Recipe / Palak Tamatar Aloo Sookhi Sabji

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

Spinach Tomato Potato Dry Recipe / Palak Tamatar Aloo Sookhi Sabji

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

Equipment

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

Ingredients

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

Instructions

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

Notes

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

Spinach Potato Dry Recipe / Palak Aloo Sookhi Sabji

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

Spinach Potato Dry Recipe / Palak Aloo Sookhi Sabji

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

Equipment

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

Ingredients

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

Instructions



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






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

Notes

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

Sambar / सांभर

Sambar / सांभर
Sambar / सांभर
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5 from 1 vote

Sambar / सांभर

Sambar is good for the stomach and health.
There is only one pulse in sambar, as well as green vegetables.
Often children do not like green vegetables, so you can make sambar so that children will not be reluctant to eat food, and it is also good for health.
You can also eat sambar with idli, dosa or with roti and rice.
To make sambar follow the below-mentioned step by step…
Course Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Servings 5 People
Calories 0.052kcal
Cost 60 rupee

Equipment

  • Pressure Cooker
  • Kadai / Fry Pan
  • Big Spoon
  • Knife

Ingredients

  • 150 gram Arhar Dal / Toor Dal / Pigeon Pea
  • 1 Unit Onion / Pyaz
  • 1 Unit Carrot / Gazar
  • 1 Unit Radish / Mooli
  • 1 Unit Brinjal / Baigan
  • 1 Unit Tomato / Tamatar
  • 10-15 Leaf Curry Leaves
  • 2 tsp Oil / Tel
  • 3 tsp Sambhar Masala Powder
  • 1/2 tsp Red Chili / Lal Mirch Powder
  • 1 tsp Mustard / Sarson seeds
  • 1 pinch Asafoetida / Heeng
  • 2 Unit Whole Red Chili / Khadi Lal Mirch
  • 1 tsp Ginger Garlic Paste/ Adrak Lehsun Paste
  • as per taste Salt / Namak

Instructions



  • Take 150 gram of arhar dal /pigeon pea.
    Clean the lentils with water.












    Take 60 grams of arhar dal /pigeon pea. Clean the lentils with water.


  • Pour the lentils in the cooker, add 600 ml water to the lentils.


    Also add one teaspoon turmeric powder, one teaspoon salt or add salt according to your taste.












    Pour the lentils in the cooker, add 280 ml water to the lentils. Also add one teaspoon turmeric powder, one teaspoon salt or add salt according to your taste.


  • Put the cooker on the gas and switch on the gas.


    Allow 2 whistles on high flame in the cooker, now reduce the flame to low.








    Put the cooker on the gas and switch on the gas. Allow 2 whistles on high flame in the lentil cooker, now reduce the flame to low.
  • And wait for two whistles to come.


  • Now turn off the gas.
  • Take one tomato, one carrot, one radish, one onion and 3 to 4 beans.
    Take one tomato, one carrot, one radish, one onion and 3 to 4 beans.


  • Lightly peel carrot and radish.






    Lightly peel carrot and radish.


  • If you want, you can have more seasonal vegetables, such as ladyfingers, drumsticks, potatoes, pumpkin, cauliflower etc.








  • You can add whatever vegetable you have.


  • You can change the number and weight of vegetables as per your likings.


  • Cut all the vegetables.
    If you want, you can have more seasonal vegetables according to you, such as ladyfingers, drumsticks, potatoes, pumpkin, cauliflower. You can add whatever vegetable you have. You can change the number and weight of vegetables as per your likings. Cut all the vegetables.


  • Cut tomatoes into small pieces.






    Cut tomatoes into small pieces.


  • Take one spoon of tamarind and soak the tamarind in water.






    Take one spoon of tamarind and soak the tamarind in water.


  • When the tamarind becomes slightly fluffy, make paste of tamarind.








  • Now put the kadhai/pan on the gas.






    Now put the kadhai/pan on the gas.


  • Add chopped vegetables to the kadhai/pan.






    Add chopped vegetables to the kadhai/pan.


  • Put half a cup of water in the kadhai/pan with it.






    Put half a cup of water in the kadhai/pan with it.
  • Turn down the flame to medium.
    Cover the pan with a lid.
    Turn down the flame to medium. Cover the pan with a lid.


  • Allow the vegetable to cook on a medium flame for 5 minutes.








  • After 5 minutes, take out the vegetable in a vessel and keep it aside.






    After 5 minutes, take out the vegetable in a vessel and keep it aside.


  • Now put the same kadhai/fry pan/cauldron on the gas.








  • When the kadhai/fry pan is hot, add 2 teaspoons of oil in the pan.






    Now put the same kadhai/fry pan/cauldron on the gas.


  • When oil became hot, add one spoon mustard seeds in the oil.






    When hot, add one spoon mustard seeds in the oil.


  • When the mustard seeds start crackling, add 1 pinch of asafoetida/heeng and 10 to 15 curry leaves.






    When the mustard seeds start crackling, add 1 pinch of asafoetida/heeng and 10 to 15 curry leaves.


  • Keep in mind that mustard seeds should be cracked, otherwise eating uncooked mustard will spoil the taste of sambhar.








  • After this add chopped onion.






    After this add chopped onion and break 2 whole red chilies and add to kadhai/fry pan.
  • And break 2 whole red chilies and add to kadhai/fry pan.
    And break 2 whole red chilies and add to kadhai/fry pan.
  • After frying the onion for one minute add chopped tomatoes.


  • After frying the onion for one minute, add chopped tomatoes.






    After frying the onion for one minute add chopped tomatoes.


  • Fry the tomato.






  • Add a spoonful of ginger garlic paste.
    Add a spoonful of ginger garlic paste. Cook ginger garlic paste.
  • Cook ginger garlic paste.
    Cook ginger garlic paste.




  • Now put the cooked vegetables in the kadhai/fry pan.












    Now put the cooked vegetables in the kadhai/fry pan.


  • Cook the vegetable for 2 minutes.








  • Now add 3 teaspoons of sambar masala to the vegetable.






    Now add 3 teaspoons of sambar masala to the vegetable.


  • You can add more or less spice if you want.








  • Cook the spices for one minute.






    Cook the spices for one minute.


  • Now add cooked arhar/tur/pigeon dal.






    Now add cooked arhar/tur/pigeon dal.


  • Mix the spices well with the lentils.






    Mix the spices well with the lentils.


  • Now add half teaspoon red chilli powder to the lentils, add salt as well.






    Now add half teaspoon red chilli powder to the lentils, add salt as well.


  • Now add tamarind paste to the lentils.






    Now add tamarind paste to the lentils.


  • Now reduce the flame to low.
    Now mix all spices and lentils well with a spoon.





    Now reduce the flame to low.


  • Now let the sambhar cook for 10 minutes.






    Now let the sambhar cook for 10 minutes.


  • Turn off the gas after 10 minutes.








  • Sambhar is ready. Garnish with coriander leaves.


  • Serve the hot sambar with idli, dosa or roti and rice.


     








    Serve the hot sambar with idli, dosa or roti and rice.
  • Try this sambhar recipe, please give feedback in the comment section.

Notes

  1. If the sambar is extra in quantity then keep the sambar in the refrigerator.
  2. After 5 to 6 hours, the sambar tastes better.
  3. Try this one too.
You can also try pulao rice with sambhar
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