Radish leaves and Potato Dry Recipe/ Aloo Mooli Patte ki Sookhi Sabji / Aloo Mooli Bhajiya

Radish leaves and Potato Dry Recipe/ Aloo Mooli Patte ki Sookhi Sabji / Aloo Mooli Bhajiya
Radish leaves and Potato Dry Recipe/ Aloo Mooli Patte ki Sookhi Sabji / Aloo Mooli Bhajiya
Print Pin
5 from 1 vote

Radish leaves and Potato Dry Recipe/ Aloo Mooli Patte ki Sookhi Sabji / Aloo Mooli Bhajiya

Everyone is very happy by eating radish. But what do you do with its leaves? Maybe nothing. Many people do not take radish leaves from the vegetable seller and those who take it also break it and throw it out. If you do the same, then let us tell you that like radish, its leaves are also packed with nutrients.
Radish is very tasty to eat, where on one side we eat radish. And most of the radishes are thrown into the garbage.
But one thing to be kept in mind here is that radish leaves are very beneficial, so we should not throw away radish leaves.Radish leaves are rich in vitamin A, vitamin B, C as well as chlorine, phosphorus, sodium, iron, magnesium, and other nutrients and are beneficial for stomach as well as urinary disorders.
The vegetable of radish leaves is also known as radish bhajiya.To make dry recipe of potato radish leaves or aloo mooli bhajiya, follow the given below method step by step…
Course Dinner, Drinks, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 141kcal
Cost 10 rupee

Equipment

  • Kadhai / Fry Pan
  • Plate
  • Bowl
  • Spatula

Ingredients

  • 400 grams Radish Leaves/ Mooli ke Patte
  • 1 unit Big Potato/ Bada Aloo
  • 5 cloves Garlic / Lahsun
  • 1/2 tsp Cumin Seed / Jeera
  • 1/2 tsp Raw Mango Powder/Amchur Powder/ Dried Mango Powder
  • 1 unit Whole Red Chilli / Khadi Lal Mirch
  • as per taste Salt / Namak

Instructions

  • To make vegetable of potato radish leaves, take about 400 grams of radish leaves.
    You can take the quantity of radish leaves according to your own.
    Remove yellow leaf if any.
    To make vegetable of potato radish leaves, take about 400 grams of radish leaves. You can take the quantity of radish leaves according to your own.
  • Wash radish leaves thoroughly with clean water.
  • If you want, you can also wash radish leaves by adding salt in hot water.
  • By the way, we should try and soak green vegetables in hot water and wash them.
  • Now remove the radish leaves with hot water, squeeze the water well.
  • After this cut, the radish leaves very finely. Keep in mind that radish leaves are very finely chopped.
    After this cut, the radish leaves very finely. Keep in mind that radish leaves are very finely chopped.
  • The green vegetable we chop finely, the more delicious the vegetable will be.
    The green vegetable we chop finely, the more delicious the vegetable will be.
  • Take a big potato, peel the potato.
    Take a big potato, peel the potato.
  • Chop the potatoes finely.
  • Take 5 garlic cloves, peel the garlic buds.
    Take 5 garlic cloves, peel the garlic buds.
  • Finely chop garlic cloves.
  • Put a kadhai/ fry pan on the gas.
    Keep the flame on high.
    Put a kadhai/ fry pan on the gas. Keep the flame on high.
  • Put 2 to 3 tablespoons of mustard oil in the kadhai/ fry pan. Mustard oil/ sarson tel should be used to make radish leafy vegetables.
    Put 2 to 3 tablespoons of mustard oil in the kadhai/ fry pan. Mustard oil should be used to make radish leafy vegetables.
  • When the oil is hot, add chopped potatoes to the oil.
    When the oil is hot, add chopped potatoes to the oil.
  • Turn down the flame to medium.
    Fry the potatoes.
    Turn down the flame to medium. Fry the potatoes.
  • Fry till the potatoes turn light brown.
    Fry till the potatoes turn light brown.
  • When the potatoes are fried, take them out on a separate plate.
    When the potatoes are fried, take them out on a separate plate.
  • Let the kadhai/ fry pan stay on the gas.
    Let the kadhai/ fry pan stay on the gas.
  • There will oil left still in the kadhai/ fry pan.
  • Keep the flame on medium.
  • When the oil is heated in the kadhai/ fry pan, add half a teaspoon of cumin seeds to the kadhai/ fry pan.
    When the oil is heated in the kadhai/ fry pan, add half a teaspoon of cumin seeds to the kadhai/ fry pan.
  • When the cumin starts crackling, add chopped garlic in the kadhai/ fry pan.
    When the cumin starts crackling, add chopped garlic in the kadhai/ fry pan.
  • Add a large red chili along with it.
  • When the garlic is fried, add chopped radish leaves to the kadhai/ fry pan.
    When the garlic is fried, add chopped radish leaves to the kadhai/ fry pan.
  • Add salt to it as well.
    Add salt to it as well.
  • Take care not to add too much salt as radish leaves will be very less after cooking.
  • Add less salt too, because if the salt is reduced then we can increase it later, but if the salt becomes too much then the whole vegetable will be spoiled.
  • Mix radish leaves with salt with the help of a spoon.
    Mix radish leaves with salt with the help of a spoon.
  • Turn down the flame to medium.
  • Cover the radish leaves with a plate.
  • Remove the plate from the pan after one minute.
  • Radish leaves release water, there will be a lot of water in the kadhai/ fry pan, so cook the vegetable by removing the plate.
    Radish leaves release water, there will be a lot of water in the kadhai/ fry pan, so cook the vegetable by removing the plate.
  • Cook radish leaves on a medium flame for 2 to 3 minutes.
  • After 3 minutes, turn the flame on high.
    After 3 minutes, turn the flame on high.
  • Cook the radish leaves till the water of the radish leaves dry up.
    Cook the radish leaves till the water of the radish leaves dry up.
  • When the water of radish leaves dries, add fried potatoes to the radish leaves.
    When the water of radish leaves dries, add fried potatoes to the radish leaves.
  • Mix potatoes with radish leaves.
  • Add half a teaspoon of raw mango/ amchur powder to the radish leaves.
    Mix potatoes with radish leaves.
  • Mix raw mango/ amchur powder well in the vegetable.
    Mix raw mango/ amchur powder well in the vegetable.
  • Fry the radish leaves for 2 minutes.
  • Now take out the radish leaves in a bowl.
    Now take out the radish leaves in a bowl.
  • Eat potato radish leaf vegetable with paratha, roti or dal rice.
  • Keep in mind that while making the vegetable of radish, all the water of radish dries up.
    Keep in mind that while making the vegetable of radish, all the water of radish dries up.
  • And, do not use too many spices in the vegetable of radish leaves.

Notes

  1. Radish leaves are rich in vitamin A, vitamin B, C as well as chlorine, phosphorus, sodium, iron, magnesium and other nutrients and are beneficial for stomach as well as urinary disorders.
  2. Since radish leaves contain sodium and it fulfills the deficiency of salt in the body, it is also very beneficial for low blood pressure patients. Apart from this, the anthocyanin present in it is beneficial for the heart.
  3. Many types of essential nutrients are found in radish leaves. If you consume it, you get iron, calcium, folic acid, vitamin C and phosphorus etc. These nutrients are helpful in many physiological functions.
  4. One of the biggest advantages of radish leaves is that it contains more dietary fiber than radish.
  5. Due to these dietary fibers, a person’s digestive system works better. These radish leaves relieve problems like constipation and flatulence.
  6. Since radish leaves contain a lot of iron and phosphorus, they increase the body’s immunity. Not only this, nutrients like Vitamin C, Vitamin A and Thiamine are helpful in relieving fatigue.
  7. You may not know, but radish leaves are also beneficial in removing painful physical problems like hemorrhoids.
  8. It has anti-bacterial properties, which reduces inflammation and pain.
  9. To use it, dry the radish leaves and add equal quantity of sugar. Also make a paste by mixing a few drops of water. If you wish, take this paste or apply it on the affected area.
  10. Consuming radish leaves is helpful in curing many diseases. Like piles, radish leaves are also beneficial in the treatment of jaundice.
  11. To cure this, crush the leaves and then extract it with the help of a thin cloth. Jaundice is cured by taking half a liter of this juice daily for ten days.
  12. Radish leaves have many such properties, which help in reducing blood sugar levels. For this, make greens of radish leaves and consume them.
You can also try Radish bread/ Mooli Paratha

Besan Pakora Kadhi / बेसन पकोड़ा कढ़ी

Besan Pakora Kadhi is a very quick recipe. If you are full of food by eating lentils and vegetables every day and want to eat something good and light, then Pakora Kadhi is the best option for you. Kadhi on one side is light for the stomach, while the curd is also light for the stomach. If you want to make Besan Pakora Kadhi, follow the method given below...
Besan Pakora Kadhi / बेसन पकोड़ा कढ़ी
Print Pin
5 from 1 vote

Besan Pakora Kadhi / बेसन पकोड़ा कढ़ी

Besan Pakora Kadhi is a very quick recipe.
If you became bore by eating lentils and vegetables every day and want to eat something good and light, then Pakora Kadhi is the best option for you.
Kadhi on one side is light for the stomach, while the curd is also light for the stomach.
If you want to make Besan Pakora Kadhi, follow the method given below…
Course Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 6 minutes
Cook Time 15 minutes
Servings 5 people
Calories 241kcal
Cost 40 rupee

Equipment

  • Kadhai / Fry Pan
  • Bowl
  • Big Spoon/ chamcha
  • Knife/ Chaku
  • Mortar and Pestle/ Khallad Moosar
  • Hand Mixer/ Mathani

Ingredients

  • 6.5 tsp Gram Flour / Besan, Here 4 tsp is for making pakauda's and 2.5 tsp for making curry
  • 1 Unit Green Chili / Hari Mirch
  • 100 ml Oil / Desi Ghee
  • 1 tsp Coarse Coriander Seeds/ Dardari khadi Dhaniya
  • 1/2 tsp Whole Coriander Seeds/ Dhaniaya Beej
  • 2 tsp Green Coriander Leaves / Hari Dhaniya Patti
  • 1 inch Ginger / Adrak
  • 250-300 gram Sour Curd / Dahi / Yogurt
  • 10 leaf Curry Leaves
  • 1 tsp Cumin Seeds/ Jeera
  • 2 Unit Whole Red Chili / Khadi Lal Mirch
  • 1/2 tsp Fenugreek Seeds/ Methi Dana
  • 1 pinch Asafoetida / Heeng
  • 1.5 tsp Desi Ghee
  • as per taste Salt / Namak
  • 4-5 small ball Tartaric
  • 2-3 Unit Clove/ Laung

Instructions



  • To make besan/gram flour pakora kadhi, First, we will make pakoras of kadhi.
    To make pakora's of besan pakora kadhi/ gram pakora kadhi, take 4 spoons gram flour.






    To make pakora's of besan pakora kadhi/ gram pakora kadhi, take 4 spoons gram flour.


  • Now add 3 teaspoons chopped coriander leaves to the gram flour and also add chopped green chilies, 1/4 teaspoon salt.






    Now add 3 teaspoons chopped coriander leaves to the gram flour and also add chopped green chilies, 1/4 teaspoon salt.


  • Add half teaspoon of coriander seeds, asafoetida, salt to taste.






    Add half teaspoon of coriander seeds, asafoetida, salt to taste.


  • Now take water in a glass.






    Now take water in a glass.


  • And add some water.






    And add some water.


  • Take care not to add too much water.
    Paste should not be watery.
    Paste should be a little thick.
    You have to add a small quantity of water so that pakoras/dumplings can be made easily.
    Now whisk the gram flour well with a fork or hand mixer, so that lumps should not form.






    Take care not to add too much water. Paste should not be watery. Paste should be a little thick. You have to add a small quantity of water so that dumplings can be made easily. Now whisk the gram flour well with a fork or hand mixer, so that lumps should not form.


  • Whisk the gram flour for at least 4 minutes.








  • So while frying the gram flour pakora's/dumplings, it will flourish well and will be soft as well.








  • So that when you add pakora's/dumplings to gram flour gravy, the pakora's/dumplings will be very soft to eat.
    So that when you add pakora's/dumplings to gram flour gravy, the pakora's/dumplings will be very soft to eat.
  • Cover the bowl with a plate, let it sit for 2 minutes.
    Cover the bowl with a plate, let it sit for 2 minutes.


  • Then take another bowl, fill the bowl with water.


    Fill about a glass of water.












    Then take another bowl, fill the bowl with water.


  • Put a kadhai/ fry pan/ cauldron on the gas.






    Put a kadhai/ fry pan/ cauldron on the gas.


  • Add about 100 ml oil to the kadhai/ fry pan/ cauldron.






    Add about 100 ml oil to the kadhai/ fry pan/ cauldron.


  • When the oil is hot, drop round-shaped pakora's/dumplings to the oil.






    When the oil is hot, drop round-shaped pakora's/dumplings to the oil.


  • Keep in mind the oil should be heated.








  • As soon as the pakora's/dumplings are added to the oil, the pakora's/dumplings
    will start to fritters.






    As soon as the pakora's/dumplings are added to the oil, the pakora's/dumplings will start to fritters.


  • Fry the pakora's/dumplings from both the sides till they turn light brown.






    Fry the pakora's/dumplings from both the sides till they turn light brown.


  • Remove the pakora's/dumplings with a spoon.






    Remove the pakora's/dumplings with a spoon.
  • And immediately add them to the water bowl.
    And immediately add them to the water bowl.
  • Cover the bowl with a lid.
    Cover the bowl with a lid.


  • This will make the pakora's/dumplings soft.






  • Similarly, make all the gram flour pakora's/dumplings and put them in a bowl of water.



    Similarly, make all the gram flour dumplings and put them in a bowl of water.
  • Cover the lid of the bowl.
    Cover the lid of the bowl.
  • If you want, you can also make extra pakora's/dumplings, keep the extra pakora's/dumplings that you have made, and you can eat them with tea or chutney.






  • After this take 2 red chilies, one spoon cumin, take 8 -10 curry leaves.



  • Take one inch of ginger and finely chop it, grind one spoon of coriander seeds in a mortar and pestle(khallad moosar) as shown below image.





    After this take 2 red chilies, one spoon cumin, take 8 -10 curry leaves.


  • Take 2.5 teaspoon gram flour in a vessel.






    Take 2.5 teaspoon gram flour in a vessel.
  • Add about 250 to 300 grams of curd over the gram flour.



    Add about 250 to 300 grams of curd over the gram flour.
  • Add one spoon turmeric powder along with it.



  • Add one spoon turmeric powder along with it.


    And with that add a spoon of ginger-garlic paste. If you do not want to add ginger-garlic paste, you can avoid adding ginger-garlic paste.



    Add one spoon turmeric powder along with it. And with that add a spoon of ginger-garlic paste. If you do not want to add ginger-garlic paste, you can also avoid it.
  • Mix the gram flour and curd well with the hand mixer.



    Mix the gram flour and curry well with the hand mixer.
  • Make sure, properly blend gram flour and curd well, no lumps should be formed.


  • Now take out the extra oil from the kadhai/ fry pan/ cauldron in which we made the pakora's/dumplings.








  • Leave 2 tablespoons of oil left in the kadhai/ fry pan.
    Now take out the extra oil from the cauldron in which we made the dumplings. Leave 2 tablespoons of oil left in the pan.


  • Switch on the gas, keep the flame high.








  • When the oil is hot, add one teaspoon of cumin seeds to the oil, along with chopped ginger, add 2 to 3 crushed cloves, half teaspoon coarse coriander seeds.






    When the oil is hot, add one teaspoon of cumin seeds to the oil, along with chopped ginger, add 2 to 3 crushed cloves, half teaspoon coarse coriander seeds.


  • When the ginger is fried, add a pinch of asafoetida, half teaspoon fenugreek seeds, curry leaves, 2 red chillies to the kadhai/ fry pan.
    Before putting red chillies in the kadhai/ fry pan, break the red chillies from the middle.









    When the ginger is fried, add a pinch of asafoetida, half teaspoon fenugreek seeds, curry leaves, 2 red chillies to the kadhai/ fry pan.
  • Now fry all the spices well for 30 seconds.



  • After this, put half a glass of water in the kadhai/ fry pan.



    After this, put half a glass of water in the kadhai/ fry pan.
  • After this, put the gram flour and curd solution in the kadhai/ fry pan, which we have made previously.



    After this, put the gram flour and curd solution in the kadhai/ fry pan, which we have made previously.


  • Now stir the solution well with a spoon.






    Now stir the solution well with a spoon.


  • Then add about a glass of water.








  • You can add water according to your choice.






    Then add about a glass of water. You can add water according to your choice. Add more water if you like thin gravy. And if you like thick gravy, then you add less amount of water. Keep in mind that the flame of the gas should remain high.


  • Add more water if you like a thin gravy.








  • And if you like thick gravy, then you add less amount of water.






    And if you like thick gravy, then you add less amount of water.


  • Keep in mind that the flame of the gas should remain high.








  • Stir the gravy until it comes to a boil.






    Stir the curd and gram flour until it comes to a boil.


  • As soon as the gravy comes to a boil, take pakora's/ dumplings out of the water and put them in the kadhai/ fry pan.






    As soon as the solution comes to a boil, take pakora's/ dumplings out of the water and put them in the kadhai/ fry pan.
  • After adding the pakora's/dumplings, add salt to the gravy.
    Keep in mind, we should add salt when the gravy starts boiling, otherwise, curd and gram flour will be separated, and the taste of kadhi will spoil.



    After adding the pakora's/dumplings, add salt to the gravy.


  • Turn down the flame to slow.








  • And let the kadhi cook on slow heat for about 10 minutes.








  • Now switch on another gas, place a tadka pan/ tempering pan on the gas.






    Now on another gas, place a tadka pan/ tempering pan on the gas.


  • Add 1.5 teaspoons of desi ghee to the tadka pan/ tempering pan.






    Add 1.5 teaspoons of desi ghee to the tadka pan/ tempering pan.
  • When the desi ghee becomes hot, add one spoon cumin/ jeera seeds to the pan.



    When the desi ghee becomes hot, add one spoon cumin/ jeera seeds to the pan


  • When the cumin/ jeera starts crackling, break two red chilies and add them to the ghee.






    When the cumin/ jeera starts crackling, break two red chilies and add them to the ghee.


  • Now turn off the gas, immediately after that add a pinch of asafoetida and after that add half a teaspoon of red chili powder.


    Remember to turn off the gas before adding red chili powder.


    Otherwise, red chili powder will burn.






    Now turn off the gas, immediately after that add a pinch of asafoetida and after that add half a teaspoon of red chili powder. Remember to turn off the gas before adding red chili powder. Otherwise, red chili powder will burn.


  • Kadhi would be on other gas on low flame.
    Wait for 10 minutes, continue to simmer the kadhi on the gas.
    After that switch off the gas.


     








    Kadhi would be on other gas on low flame. Wait for 10 minutes, continue to simmer the kadhi on the gas. After that switch off the gas.
  • If you want kadhi more sour and the kadhi is not sour.
  • So you can also use tartaric in Kadhi, but remember that tartaric is very sour, so if you want to use Tatri, use a small amount of tartaric.


  • Kadhi will become very sour with the use of a little bit of tartaric. And the use of excess tartaric can also harm the body. So use a little amount.


  • If you are using tartaric, let the kadhi cook for another 2 minutes after putting it.






    Serve with green coriander leaves and desi ghee tadka over the curry.


  • Serve with green coriander leaves and desi ghee tadka over the curry.






    Serve with green coriander leaves and desi ghee tadka over the curry.


  • If you want, you can eat Kadhi by adding a spoonful of desi ghee.


    The taste of kadhi becomes very good by adding desi ghee.






    If you want, you can eat Kadhi by adding a spoonful of desi ghee.

Notes

  1. If you have an upset stomach and feel like eating something light.
  2. So eat kadhi, this will give a lot of relief to your stomach.
  3. Even if you have loose motion, eating hot curry gives a lot of benefit in the stomach.
  4. You can try Punjabi Pyaz Pkoda Kadhi
You can try below chutney’s with besan pakoda’s, which we made extra.
  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

Yogurt Colocasia(arvi/ Arbi/ Taro) / दही अरबी / Curd Colocasia

दही अरवी
Yogurt Arabic / दही अरबी / Curd Colocasia
Print Pin
5 from 2 votes

Yogurt Colocasia(Arvi/ Arbi/ Taro) / दही अरबी / Curd Colocasia

Yogurt is very good for our stomach.Yogurt can be eaten in many ways.You can also eat salt or sugar in curd.Or Curd Raita is also eaten.Those who do not like milk can also eat curd instead of milk.Today I will tell you how to make curd arbi, follow the steps given below to make curd arbi (Curd Colocasia) …
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 People
Calories 54kcal

Equipment

  • Pressure Cooker
  • Fry Pan/ Kadhai/ Wok
  • Spatula/ Chamcha
  • Bowl
  • Knife
  • Plate
  • Lid

Ingredients

  • 200 Grams Curd/ Yogurt/ Dahi
  • 13 – 14 Unit Colocasia/ Ghuiya/ Arbi
  • 2 – 3 Unit Clove/ Laung
  • 2 Unit Green Chili/ Hari Mirch
  • 2 Unit Whole Red Chili/ Whole Lal Mirch
  • 1/2 tsp Cumin/ Jeera
  • 1/2 tsp Carom/ Ajvain
  • 1/2 tsp Red Chili / Lal Mirch Powder
  • 2 tsp Oil/ Desi Ghee/ Butter
  • 1/2 tsp Coriander Seeds/ Dhaniya Beej
  • as per taste Salt/ Namak

Instructions

  • Take colocasia / arbi first. Put the colocasia / arbi in the cooker and add water.
    Take Arabic first. Put the arbi in the cooker and add water. Close the cooker's lid and put it on the gas. Allow a whistle in the cooker. If the Arabic is too stiff then apply two whistles.
  • Close the cooker’s lid and put it on the gas.
  • Allow a whistle in the cooker.
  • If the colocasia / arbi is too stiff then apply two whistles.
  • When the pressure in the cooker comes out, remove the peel of the colocasia / arbi.
    When the pressure in the cooker comes out, remove the peel of the Arabic.
  • And cut the colocasia / arbi into slices.
    And cut the arbi into slices.
  • Take 1/2 teaspoon cumin / jeera .
    Take 1/2 teaspoon cumin / jeera .
  • Take 2 to 3 cloves and grind them.
    Take 2 to 3 cloves and grind them.
  • Take 1/2 teaspoon coriander / dhaniya seed.
  • Chop green chilies finely.
    Chop green chilies finely.
  • If you have carom, then take a carom / ajwain leaf.
    If you have celery, then take a carom / ajwain leaf.
  • Cut the carom / ajwain leaf.
    Cut the carom / ajwain leaf.
  • It doesn’t matter if there is no celery leaf.
  • Take half a teaspoon of celery seeds.
    It doesn't matter if there is no celery leaf. Take half a teaspoon of celery seeds.
  • Take 2 red chili peppers.
    Take 2 red chili peppers.
  • Take 200 grams of curd and beat it well.
  • Put kadhai/pan on the gas.
    Put kadai / pan on the gas.
  • Add desi ghee in the kadai / pan.
    Add desi ghee in the pan.
  • When the oil is hot, add cumin seeds in the oil.
    When the oil is hot, add cumin seeds in the oil, when the cumin starts crackling, add celery.
  • When the cumin starts crackling, add carom seeds.
    When the cumin starts crackling, add carom seeds.
  • If there is carom leaves, then chop the carom leaves, chopped green chilies and red chillies into 2 parts.
    If there is carom leaves, then chop the carom leaves, chopped green chilies and red chillies into 2 parts.
  • When the green chillies fry lightly.
    When the green chillies fry lightly. Then add turmeric powder.
  • Then add turmeric powder.
    Then add turmeric powder.
  • Turmeric will be cooked in 10 seconds.
    Turmeric will be cooked in 10 seconds.
  • Now add chopped colocasia / arbi.
    Now add chopped colocasia / arbi.
  • Add colocasia / arbi to the spices.
    Add colocasia / arbi to the spices.
  • Allow the colocasia / arbi to fry.
    Allow the colocasia / arbi to fry.
  • And reduce the flame to medium.
  • And let the colocasia / arbi fry for 5 minutes.
  • When the colocasia / arbi fries started to turn light brown. Then pour the whipped curd in the kadai / pan.
    When the colocasia / arbi fries started to turn light brown. Then pour the whipped curd in the kadai / pan.
  • Mix curd with colocasia / arbi. Allow the colocasia / arbi to cook.
    Mix curd with colocasia / arbi. Allow the colocasia / arbi to cook.
  • Stir the colocasia / arbi with a spoon so that the curd does not break.
    Stir the colocasia / arbi with a spoon so that the curd does not break. Stir the colocasia / arbi with a spoon until the gravy comes to a boil.
  • Stir the colocasia / arbi with a spoon until the gravy comes to a boil.
  • When the gravy starts boiling, add 100 grams of water to the gravy.
    When the gravy starts boiling, add 100 grams of water to the gravy.
  • If you want to increase gravy, then you can add water according to your taste.
  • Now turn the flame on high.
  • And stir the gravy with a spoon.
  • Cook the gravy till it boils.
  • When the gravy starts boiling then add red chili powder in the gravy.
    When the gravy starts boiling then add red chili powder in the gravy.
  • Also add salt as per taste.
  • Turn down the flame to low.
  • Let the curry cook on low heat for 5 minutes.
  • Add green coriander leaves to the curry.
    Add green coriander leaves to the curry.
  • Serve curd arbi / dahi arbi / dahi ghuiya with roti / chapati and rice.
    Serve curd arbi / dahi arbi / dahi ghuiya with roti / chapati and rice.
  • Yogurt can be eaten with poori as well.

Notes

  1. One of the many yogurt benefits is that it helps improve your digestion.
  2. Yogurt can strengthen your immune system.
  3. Yogurt contains calcium, which plays a huge role in strengthening your bones and teeth.
  4. It also contains phosphorus which combines with calcium to promote bone growth.
  5. Eating yogurt regularly will help prevent diseases like arthritis and osteoporosis.
  6. Yogurt helps to relieve anxiety and stress.
  7. Yogurt can help to lose weight.
  8. Yogurt enhances skin texture.
  9. Arbi/colocasia vegetable is not only popular in general diet but also as a fruit, but due to its latter nature, we do not pay attention to its nutrients.
  10. 100 grams of Arbi/colocasia has 42 grams of calories, which is more than potatoes.
  11. Apart from this, it has many essential nutrients like 3.7 grams of fiber, five grams of protein, 648 milligrams of potassium, vitamin A, C, calcium and iron.
  12. Its digestion is easy because of the high fiber. It is beneficial for the skin due to the abundance of antioxidants. It is also beneficial for patients with diabetes.
You can try below chutney’s with Yogurt Arbi/ Dahi Arbi …
  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

Dahi Ke Aloo / Curd(yogurt) Potato Curry

dahi aloo
Dahi Ke Aloo / Curd Potato Curry
Print Pin
2.95 from 19 votes

Dahi Ke Aloo / Curd Potato Curry

Curd potatoes are very tasty to eat, you can also eat curd potatoes alone and eat it with bread or rice. You can also eat curd potatoes with poori Yogurt is very good for health. Yogurt is eaten every season. Curd potatoes are very easy to make and also very tasty to eat. And very light for the stomach. If you have a bad stomach or a heavy stomach, then curd potatoes will help a lot. Follow the steps given below to make yogurt potatoes….
Course Dinner, Indian, Lunch, Main Dish
Cuisine dinner, Indian, lunch, Main
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 People
Calories 0.05kcal

Equipment

  • Pressure Cooker
  • Spatula
  • Knife
  • Kadhai / Fry Pan
  • Plate
  • Bowl

Ingredients

  • 4 Unit Potato / Aloo
  • 10 Seed Coriander Seeds / Dhaniya Ka Beej, Break in pestle
  • 2 Unit Green Chili / Hari Mirch, Chopped
  • 3 tsp coriander leaves, Chopped
  • 2 Unit Cloves / Laung, Break in pestle
  • 1 tsp Cumin Seed / Jeera
  • 1 inch Ginger / Adrak, Chopped
  • 2 tsp Oil / Desi Ghee
  • 1/2 tsp Red Chili Powder
  • 200 Grams Curd / Yogurt, Beat the curd
  • as per taste Salt / Namak

Instructions

  • To make curd potatoes, first, take potatoes.
    To make curd potatoes, first take potatoes. Put 4 light cuts in the potato, it will be easy to peel after boiling the potato. Now put the potatoes in the cooker and add water and add a little salt as well. Turn off the cooker and put it on the gas and put 2 whistles in the cooker. When the pressure in the cooker is gone, then peel the potato peel. And break the potatoes lightly by hand.
  • Put 4 light cuts in the potato, it will be easy to peel after boiling the potato.
  • Now put the potatoes in the cooker and add water and add a little salt as well. Turn off the cooker and put it on the gas and put 2 whistles in the cooker.
  • When the pressure in the cooker is gone, then peel the potato peel.
  • And break the potatoes lightly by hand.
  • Now put the kadai / pan on the gas.
    Now put the kadai / pan on the gas.
  • Add 2 teaspoons of oil or desi ghee in the kadhai/pan.
    Desi ghee makes the vegetable taste very good.
  • So I would advise you to add desi ghee.
    If you want, you can also add desi ghee in the last.
  • When the desi ghee or oil is hot, add cumin seeds in the kadhai/pan.
    When the desi ghee or oil is hot, add cumin seeds in the kadai / pan.
  • When the cumin starts crackling, add 2 cloves crushed in the Kadai / pan.
    When the cumin starts crackling, add 2 cloves crushed in the kadai / pan.
  • Put 10 grains of coriander in it.
    Put 10 grains of coriander in it.
  • Then add chopped green chilies and chopped the ginger.
    Mix and cook all the spices well.
    Then add chopped green chillies and chopped ginger. Mix and cook all the spices well.
  • Now add a teaspoon of turmeric. Cook the turmeric.
    Now add a teaspoon of turmeric. Cook the turmeric.
  • And put potatoes in a kadhai.
    And put potatoes in kadai.
  • Mix the potatoes in the spices.
    Now cook the potatoes for 3 minutes to 4 minutes.
    Mix the potatoes in the spices. Now cook the potatoes for 3 to 4 minutes.
  • Then add 200 grams of beaten curd.
    Then add 200 grams of beaten curd.
  • And mix the curd with potatoes, turn the flame on high and keep stirring the curd.
    And mix the curd with potatoes, turn the flame on high and keep stirring the curd
  • Stir the curd till the stock starts boiling.
    Stir the curd till the stock starts boiling.
  • If you stop running curd then the curd will burst.
    So the yogurt has to be stirred continuously.
    If you stop running curd then the curd will burst. So the yogurt has to be stirred continuously.
  • When the stock comes to a boil then add half a glass of water and stir again
    Pour water after it boils.
  • Now add salt after boiling again.
    And add half teaspoon red chilies.
    Now add salt after boiling again. And add half teaspoon red chillies.
  • And reduce the flame. Now add chopped coriander.
    And reduce the flame Now add chopped coriander
  • And also add a spoonful of desi ghee.
    And cook on low heat for 5 minutes.
    And also add a spoonful of desi ghee And cook on low heat for 5 minutes
  • If the curd is not too sour then you can also add tartaric or lemon salt.
  • Add a very small amount of lemon salt of tartaric.
    Turn off the gas after cooking for 2 minutes.
  • Now put curd potatoes in the serving bowl and serve with roti or rice.
    You can enjoy curd aloo/yogurt potato with poori.
    Now put curd potatoes in the serving bowl and serve with roti or rice. Somewhere yogurt potato is also eaten with poori. So you can also eat with poori.

Notes

Salt should be added to curry in the last when curry starts boiling otherwise curd will break.
Don`t copy text!