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

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
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