potato

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.

Ivy gourd Potato Dry Recipe / Kundru Aloo Sookhi Sabji

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Ivy gourd Potato Dry Recipe / Kundru Aloo Sookhi Sabji
Ivy gourd Potato Dry Recipe / Kundru Aloo Sookhi Sabji
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5 from 1 vote

Ivy gourd Potato Dry Recipe / Kundru Aloo Sookhi Sabji

Kundru/ Ivy gourd potato vegetable is very easy to make and is also delicious to eat.
You can also make Kundroo vegetable only. And you can also make potatoes by adding potatoes.
Follow the steps given below to make Kundru Potato Vegetable …
Course Dinner, Indian, Lunch, Main Dish
Cuisine Indian
Prep Time 7 minutes
Cook Time 10 minutes
Total Time 17 minutes
Servings 5 People
Calories 0.04kcal
Cost 15 rupee

Equipment

  • Kadhai / Fry Pan
  • Frying Spoon
  • Knife
  • Plate

Ingredients

  • 250 Gram Ivy gourd/Kundru
  • 2 Unit Potato/Aloo
  • 1/2 tsp Turmeric/Haldi Powder
  • 1/2 tsp Red chili / Lal Mirch Powder
  • 1/2 tsp Cumin/Jeera Seed
  • 1 Unit Medium Onion/Pyaz
  • 1 Unit Green Chili / Hari Mirch
  • 1/2 tsp Raw Mango/Khatai Powder
  • 1/2 tsp Chat Masala Powder
  • as per taste Salt / Namak

Instructions



  • First of all, take 250 grams Ivy gourd/Kundroo.






    First of all, take 250 grams Ivy gourd/Kundroo.


  • Now wash ivy gourd/kundru thoroughly with water.








  • Cut ivy gourd/kundru into 4 parts.






    Cut Ivy gourd/Kundru into 4 parts.


  • Now peel off 2 medium-sized potatoes, then wash the potatoes and cut them into small pieces.






    Now peel off 2 medium-sized potatoes, then wash the potatoes and cut them into small pieces.


  • If you do not want to eat more potatoes, you can also use a potato.








  • After this, take a medium-sized onion and one chili, cut the onion and chili into small pieces.






    After this, take a medium sized onion and one chili, cut the onion and chili into small pieces.


  • Now put a kadhai/fry pan on the gas and burn the gas.






    Now put a kadhai/fry pan on the gas and burn the gas.


  • 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 cumin / jeera seeds.


    Add a pinch of asafoetida with it.












    When the oil is hot, add cumin / jeera seeds.


  • After this add chopped onion, add chopped green chilli along with it.






    After this add chopped onion, add chopped green chilli along with it.


  • Fry the onion until it becomes light pink.






    Fry the onion until it becomes light pink.


  • Then add chopped potatoes.






    Then add chopped potatoes.


  • Mix potatoes with a spoon and add half a teaspoon turmeric powder and a little salt.






    Mix potatoes with a spoon and add half a teaspoon turmeric powder and a little salt.


  • Keep in mind that salt should be added according to the quantity of potatoes, do not add salt according to the whole vegetable or else the salt will be more.








  • Mix turmeric and salt well with potatoes.






    Mix turmeric and salt well with potatoes.


  • Now cover the potatoes with a plate.






    Now cover the potatoes with a plate.




  • Open the plate after 5 minutes, if the potatoes are not cooked then cover the plate again.








    Open the plate after 5 minutes, if the potatoes are not cooked then cover the plate again.




  • Open the plate again after 2 minutes.












    Open the plate again after 2 minutes.




  • And if the potatoes are cooked, then add ivy gourd / chopped Kundru.




















    And if the potatoes are cooked, then add ivy gourd / chopped Kundru.


  • Add a spoon of coriander powder along with it and add a little salt.






    Add a spoon of coriander powder along with it and add a little salt.


  • Keep in mind that you have already added salt with potatoes, so this time add salt according to the amount of ivy gourd / kundru.








  • Now mix the salt and coriander powder with the help of a spoon.






    Now mix the salt and coriander powder with the help of a spoon.


  • After this, cover the kadhai / pan with a plate.






    After this, cover the kadhai / pan with a plate.


  • Keep in mind that you do not have to use water to cook vegetables.








  • Otherwise, the vegetable will not taste good.








  • Now open the plate after 5 minutes to 7 minutes.






    Now open the plate after 5 to 7 minutes.


  • And stir the vegetable with a spoon, otherwise, the vegetable can burn.








  • Now cover the vegetable again with a plate.








  • After 5 minutes, remove the plate again and with the help of a spoon, check whether the kundru is cooked or not.








  • If the ivy gourd / kundroo is not cooked, then plate again.








  • And ivy gourd/kundru Kundroo is cooked, then add half teaspoon khatai / raw mango powder, half teaspoon chaat masala powder to the ivy gourd/kundru and with it, also add half a teaspoon of red chili powder.






    And ivy gourd / kundru Kundroo is cooked, then add half teaspoon khatai / raw mango powder, half teaspoon chaat masala powder to the ivy gourd / kundru and with it, also add half a teaspoon of red chili powder.


  • No problem if you do not have chaat masala powder. Do not add chaat masala powder.








  • Now mix all the spices well with the help of a spoon.






    Now mix all the spices well with the help of a spoon.


  • And fry the vegetable for 2 minutes to 3 minutes.






    And fry the vegetable for 2 to 3 minutes.


  • Tasty/yummy vegetable of ivy gourd/kundru potato is ready.






    Tasty/yummy vegetable of Kundru potato is ready.


  • Serve the vegetable hot.








  • Enjoy with chapati, paratha or puri.






Notes

  1. Although you may not see the benefits of Kundru, but this vegetable is such that its leaves and flowers are as good as its fruit.
  2. In a recent research, it has been assumed that consuming 50 grams of Kundroo daily in the diet provides relief to the patients of High BP.
  3. 100 grams of Kundru contains 93.5 grams of water, 1.2 grams of protein, 18 K calories of energy, 40 milligrams of calcium, 3.1 grams of carbohydrates, 30 milligrams of potassium, 1.6 grams of fiber and many essential nutrients.
You can also try spiny gourd/ kateele parwal dry recipe

Potato Okra Dry Vegetable / आलू भिंडी सूखी सब्ज़ी

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Potato Okra Dry Vegetable / आलू भिंडी सूखी सब्ज़ी
Potato Okra Dry Vegetable / आलू भिंडी सूखी सब्ज़ी
Print Pin
5 from 1 vote

Potato Okra Dry Vegetable / आलू भिंडी सूखी सब्ज़ी

Eating green vegetables is very beneficial for our health.
Eating green vegetables increases the growth of our body, as well as accelerates the mind.
Children do not particularly like to eat green vegetables.
Therefore, we have to make such a vegetable so that children can eat it with fervor and it will be beneficial for their health as well.
Okra is also very beneficial for our health,
Eating okra increases our body and also increases brain strength.
Here we will tell you how to make bhindi potato vegetable.
Please follow the method given below step by step …
Course Indian, Lunch, Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 People
Calories 0.1kcal
Cost 25 rupee

Equipment

  • Kadai / Fry Pan
  • Big Spoon

Ingredients

  • 250 grams Bhindi / Okra
  • 2 Unit Potato / Aloo
  • 2 Unit Medium Onion/Pyaz
  • 2 Unit Green Chili/Hari Mirch
  • 2 tsp Milk
  • 4-5 tsp Lemon/Neebu Juice
  • 1 tsp Cumin/Jeera
  • 1/4 tsp Fenugreek/Methi Seed
  • 1/2 tsp Raw Amchur/Katai Powder
  • 2 tsp Oil/Tel
  • 1 tsp Turmeric/Haldi Powder
  • 1 tsp Coriander/Dhaniya Powder
  • 1/2 tsp Garam Masala Powder
  • as per taste Salt/Namak

Instructions



  • To make Aloo Bhendi ki Sabzi, take 250 grams okra.








  • Rinse the ladyfinger thoroughly and wipe it with a clean cloth.


  • Cut okra into small pieces.


  • Do not cut too small, cut it according to the image below.
    To make Aloo Bhendi ki Sabzi, take 250 grams okra. Rinse the lady finger thoroughly and wipe it with a clean cloth. Cut okra into small pieces. Do not cut too small, cut it according to the image below.


  • After this, peel one or two potatoes and chop them finely.






    After this, peel one or two potatoes and chop them finely.


  • Take 2 medium-sized onions and peel them and cut them into long pieces.






    Take 2 medium sized onions and peel them and cut them into long pieces.


  • Take 2 green chilies, cut them, that is, grind 4 to 6 pieces of green chilies.






    Take 2 green chilies, cut them, that is, grind 4 to 6 pieces of green chilies.


  • If you find more or less green chillies, then you can use green chillies according to yourself.








  • People who like less green chili, use less green chili.






  • If you eat more spicy then you can use more green chillies.



  • Then put a kadhai/cauldron on the gas.



    Then put a kadhai/cauldron on the gas.


  • Add about 2 teaspoons of oil to it.








  • When the oil is hot, add one spoon cumin seeds to it.






    When the oil is hot, add one spoon cumin seeds to it.


  • When cumin began to crackle.








  • Then add a pinch of asafoetida(heeng).








  • Also, add half teaspoon of fenugreek seeds.








  • Fenugreek seeds reduce fat.


    By the way, I suggest that you use fenugreek seeds.














  • If you do not like fenugreek seeds at all, you can also remove fenugreek seeds.








  • After this add green chili.








  • When the green chili is cooked add onion.






    When the green chili is cooked add onion.
  • Cook onion for 1 minute.

    , thencook onion for 1 minute
  • Then add chopped potatoes.

    Then add chopped potatoes.


  • Don't cook the onion too much, because the onion will also cook with the potato.








  • After adding the potatoes, add one teaspoon coriander powder, one teaspoon turmeric powder and salt as well.
    After adding the potatoes, add one teaspoon coriander powder, one teaspoon turmeric powder and salt as well.


  • The amount of salt should be equal, which is correct according to the potatoes added.








  • If you add salt according to the whole vegetable, then there will be more salt in the potato.








  • So add the same amount of salt to the potato, which should be fine according to the amount of potato.








  • Cover the potatoes with a plate, keep in mind that the potatoes should be covered by the law.






    Cover the potatoes with a plate, keep in mind that the potatoes should be covered by the law.


  • After about 5 minutes, remove the plate and see that the potatoes are cooked.








  • If the potatoes are not cooked, then play again the spots and check again after 2 minutes to 3 minutes.






    If the potatoes are not cooked, then play again the spots and check again after 2 to 3 minutes.


  • Now if the potatoes are cooked, then add chopped okra in it.






    Now if the potatoes are cooked, then add chopped okra in it.


  • After adding the okra, add two spoons of milk.








  • By adding milk, the ladyfinger will not be sticky and not sticking to each other.








  • Mix the okra with the potatoes.








  • Then cover the ladyfingers and potatoes with a plate again.






    Then cover the ladyfingers and potatoes with a plate again.


  • Open the plate again after 5 minutes.








  • With the help of a spoon, check whether the okra is cooked or not.








  • If the ladyfinger is not cooked, cover the plate again.


    After 2 minutes to 3 minutes, open the plate and check whether bhindi or not.








  • After 2 to 3 minutes, open the plate and check whether bhindi or not.
  • Now if okra is cooked.


  • Then add 4 to 5 teaspoons lemon juice to the ladyfinger.








  • If you do not have lemon juice, you can also use half a teaspoon of raw mango/sour powder.






    If you do not have lemon juice, you can also use half a teaspoon of raw mango/sour powder.


  • Add garam masala powder as well.








  • If you do not eat garam masala, do not use garam masala.








  • Potato lady finger vegetable is ready.






    Potato lady finger vegetable is ready.


  • Serve the Potato Bhendi vegetable hot.






    Serve the Potato Bhendi vegetable hot.


  •  Eat aloo bhindi sabzi with paratha will taste delicious.








  • Apart from this, you can eat aloo bhindi sabzi with dal rice only.


  • And you can also enjoy it with puri. So how did you like this recipe.


    Please tell in the comment section.

Notes

You can also try Bharwa Bhindi/ Stuffed Okra

Aloo Sabji / Potato Gravy Curry Upavasa

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Aloo Sabji / Potato Gravy Curry Upavasa
Aloo Sabji / Potato Gravy Curry Upavasa
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5 from 1 vote

Aloo Sabji / Potato Gravy Curry Upavasa

Aloo gravy sabzi / Potato Gravy Curry is very easy to make. It goes well for fasting / upavasa.
There are so many fast, where you can have one time meal.
This curry is very good for that purpose.
You can enjoy this curry with paratha or alone in Somvar fasting or Pradosh fasting, Friday Vaibhavlakshmi fasting or any fast.
This recipe includes potato, tamarind, fasting salt, red chilly. It well suits for all types of fast.
Even if you became boar to eat dal, regular sabzi/curry on a daily basis.
This sabzi/curry is a very good substitute. After having this curry with paratha or chapati.
You will enjoy it fully. Your mind will be full of satisfaction.
Its sour and spicy green chilly taste is very yummy and exotic.
Prepare one time, next time if you will even think of this curry.
It will fill your mouth with water.
Personally I will recommend having this curry with paratha.
Course Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks
Cuisine American, Chinese, French, Indian, Italian, Japanese, Main, Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 People
Calories 2kcal

Equipment

  • Kadhai / Fry Pan
  • Spatula

Ingredients

  • 4 Unit Potato / Aloo, Boil Potato
  • 4 Unit Green Chilly / Hari Mirch
  • 3 Unit Whole Red Chilly / Lal Mirch
  • 3 tsp Tamarind Pulp / Imli Puree
  • 1 tsp cumin seed
  • 5 tsp Coriander leave / Dhaniya Patti, Chop Finely
  • 2 tsp Desi Ghee
  • as per taste Fasting Salt / Sendha Namak / Rock Salt, If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt

Instructions

  • First, take 4 potatoes and put with water in the cooker, the Water level should be the same as the level of potato in the cooker.
  • Pour tamarind into water 10 minutes, to create a tamarind pulp.
    Pour tamarind into water to create a tamarind pulp.
  • After that put tamarind into a mixer jar with little water.
    After that put tamarind into mixer jar with little water.
  • Grind the tamarind into the mixer and prepare pulp.
    Grind the tamarind into mixer and prepare pulp.
  • Peel off the potato, mash them with hand only.
    Peel off potato, mash potato by hand only.
  • Chop both green chilly and red chilly into pieces.
    Chop both green chilly and red chilly into pieces.
  • Put kadai or fry pan on the gas on the high flame.
    Add 2 tsp desi ghee in the kadai.
    Put kadai or fry pan on the gas on the high flame.
  • Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
    Check if the desi ghee is hot then add chopped chilly and cumin seed in the desi ghee.
  • Once cumin seed starts crackling and green chilly become a little fade in green color.
    After that add mashed potato into kadai.
    Once cumin seed starts crackling and green chilly become little fade in green color. After that add mashed potato into kadai.
  • Fry potato with a spatula.
    Fry potato with spatula.
  • Fry potato for one minute, after that, add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
    Fry potato for one minute, after that add 4 tbsp tamarind pulp, if you don't want more sourness then reduce the quantity of tamarind.
  • Mix tamarind with a spatula.
    Mix tamarind with spatula.
  • After 30 seconds, add 400 grams of water.
    After 30 second add 400 grams of water.
  • Add fasting salt / senda salt to the curry. Let cook the curry on medium flame.
    Add salt to the curry. Let cook the curry on medium flame.
  • Meanwhile, similarly, chop the green coriander.
    Meanwhile chop the green coriander.
  • After that add the water in the curry if needed, In this curry, water should be more than the potato or content.
    At the same time sprinkle chopped green coriander.
    Add the water in the curry if needed, As In this curry water should be more than the potato or content. To make gravy little thick mash some potato in the curry.
  • Check if salt is proper, make it balance.
    To make gravy little thick mash some potato in the curry.
    Let cook curry for 15 minutes on the low medium flame.
    It will add flavor to the curry.
    Check if salt is proper, make it balance. To make gravy little thick mash some potato in the curry. Let cook curry for 15 minute on the low medium flame. It will add flavour to curry.
  • Once the curry is properly flavored.
    Transfer in the bowl and while serving sprinkle chopped green coriander.

Video

Notes

  1. If you do not want to add salt to curry, then you can skip that step.
  2. If you want to add more sourness to the curry, add more tamarind pulp or you can also add lemon juice in the end.
  3. This upavasa aloo sabji / Potato curry, you can enjoy with paratha, it goes very well with paratha.
  4. In fasting you can try this recipe with paratha
  5. You can also try with chapati or rice.
  6. This is multipurpose curry, you can enjoy in normal days and also in upavasa / fasting days.
  7. If you do not eat salt in fasting then avoid to add salt or if you are not making this recipe for fasting purpose then you can add normal salt

Aloo Tamatar Pyaz Bharta | Potato Onion Tomato Bharta | Indian Mashed Potatoes

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Aloo Tamatar pyaz bharta
Aloo Tamatar pyaz bharta
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5 from 1 vote

Aloo Tamatar Pyaz Bharta

Aloo ka Bharta is a North Indian recipe made using potatoes and a lot of Indian spices. Aloo bharta has several names like chokha, 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 Tomato Onion bharta recipe with detailed step by step photos as given below…
Course Dinner, Lunch, Main Dish, Snacks
Cuisine Indian, snacks
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 People
Calories 8kcal

Equipment

  • Pressure Cooker
  • Spoon
  • Bowl

Ingredients

  • 2 unit Potato, Potato should be boiled
  • 1 unit onion, Chopped
  • 1 unit Tomato, Chopped
  • 1/2 unit green chilly, Chopped
  • 2 tbsp Lemon Juice
  • 1/4 tbsp Red Chilly Powder
  • 1 tbsp Green coriander leaves
  • White 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 potato, tomato, green chilly, onion and lemon.
    Take potato, green chilly, onion and lemon.
  • Chop tomato, potato, green chilly.
    Chop tomato, potato, green chilly.
  • After that mash potato.
    Mash potato.
  • After that mix tomato, potato, green chilly, mashed potato.
    After that mix tomato, potato, green chilly, mashed potato.
  • Sprinkle salt, red chilly powder.
    Sprinkle salt, red chilly powder
  • After that add 5 tbsp water and lemon juice in the bharta.
    After that add 4 tbsp water and lemon juice in the bharta.
  • Sprinkle coriander leave in the bharta.
    Sprinkle coriander leave in the bharta.
  • After mixing, bharta is ready. Enjoy bharta with rice and dal or with chapati and dal.
    Aloo Tamatar pyaz bharta

Notes

If you do not have lemon then you can add amchur / raw mango powder.
You can try below chutney’s with Aloo Tamatar Pyaz Bharta …
  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
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