Category Archives: Vegetable Fry recipe

Begun Bhaja Recipe – Baingan Fry Recipe – Brinjal Tawa Fry – Eggplant Fry

Begun Bhaja Recipe – Baingan Fry Recipe – Brinjal Tawa Fry – Eggplant Fry

Baigan Bhaja is a hot favorite among a lot of people. You can relish these spiced roundels oozing with flavors of the Indian spices . It is an easy to make recipe that perfectly accompanies your food and since it takes very less of your time and efforts. It gives you more time to enjoy. It is also called Begun Bhaja in some parts of India.

Here is an easy recipe with step by step pictures to make Baigan fry recipe .  Serve mouth drooling baingan katari with chapatti, paranthas, poori or rice and enjoy the flavorful spice coated Baigan Bhaja. Enjoy!

Direction:

Getting Ready :

Take a brinjal . Rinse and pat dry it. Remove the stalk from it. Then make ½ cm thick roundels from it.Begun bhaja

Making :

Take a plate to it add  2 tsp chickpea flour followed by 1 finely chopped green chili, ½ inch ginger piece (grated), ½ pinch asafetida, ½ tsp cumin powder, 1 tsp coriander powder, ¼ tsp dry mango powder, ¼ tsp garam masala, ¼ tsp red chilly powder, 1 tsp salt or to taste and mix everything really well. Also add 2 to 3 tsp green coriander, ¼ tsp turmeric powder to it.

baigan bhaja

Take the cut roundels of brinjal. Then coat the roundels from both the sides nicely with the prepared masala. Keep the coated brinjals roundels on a separate plate.

begun bhaja

To shallow fry the brinjals. Heat a tawa. Then add some oil over the tawa and let it heat rightly. Once the tawa is rightly hot place the spice coated roundels on the tawa. Fry the baingan bhaja on medium flame until it gets golden brown in color from both the sides.

begun bhaja

Katari has turned little brown from beneath, flip the sides and continue frying until it gets golden brown in color from the other side as well. Adjust the quantity oil as required. Flip the sides again. Press the Bigan bhaja  and check if it is tender.

begun bhaja

Tempting Baigan Bhaja is shallow fried and ready. Garnish it with some green coriander.

begun bhaja
Serving:

Tantalizing and super tempting baingan bhaja is ready to serve. Making these is really easy and is prepared too instantly. Serve mouth drooling baingan katari with chapatti, paranthas, poori or rice and enjoy the flavorful spice coated Baigan Bhaja.

begun bhaja

Suggestions:

  • Take Big sized brinjals to make the Baigan Bhaja

Begun Bhaja Recipe - Baingan Fry Recipe - Brinjal Tawa Fry - Eggplant Frybegun bhaja
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Eggplant- 1 ( 300 – 350 gms)
  • Mustard Oil- 4 to 5 tbsp
  • Chickpea flour- 2 tbsp
  • Green Coriander- 2 to 3 tbsp (finely chopped)
  • Green Chili- 1 (finely chopped)
  • Ginger Paste – ½ tsp
  • Asafoetida- ½ pinch
  • Cumin Powder- ½ tsp
  • Coriander Powder- 1 tsp
  • Dry mango powder- ¼ tsp
  • Garam masala - ¼ tsp
  • Red chili powder- ¼ tsp
  • Turmeric Powder- ¼ tsp
  • Salt- 1 tsp ( or to taste )
Instructions
  1. Take a brinjal . Rinse and pat dry it. Remove the stalk from it. Then make ½ cm thick roundels from it.
  2. Take a plate to it add 2 tsp chickpea flour followed by 1 finely chopped green chili, ½ inch ginger piece (grated), ½ pinch asafetida, ½ tsp cumin powder, 1 tsp coriander powder, ¼ tsp dry mango powder, ¼ tsp garam masala, ¼ tsp red chilly powder, 1 tsp salt or to taste and mix everything really well. Also add 2 to 3 tsp green coriander, ¼ tsp turmeric powder to it.
  3. Take the cut roundels of brinjal. Then coat the roundels from both the sides nicely with the prepared masala. Keep the coated brinjals roundels on a separate plate.
  4. To shallow fry the brinjals. Heat a tawa. Then add some oil over the tawa and let it heat rightly. Once the tawa is rightly hot place the spice coated roundels on the tawa. Fry the baingan bhaja on medium flame until it gets golden brown in color from both the sides.
  5. Katari has turned little brown from beneath, flip the sides and continue frying until it gets golden brown in color from the other side as well. Adjust the quantity oil as required.
  6. Flip the sides again. Press the Bigan bhaja and check if it is tender.
  7. Tempting Baigan Bhaja is shallow fried and ready. Garnish it with some green coriander.
  8. Tantalizing and super tempting baingan bhaja is ready to serve. Making these is really easy and is prepared too instantly. Serve mouth drooling baingan katari with chapatti, paranthas, poori or rice and enjoy the flavorful spice coated Baigan Bhaja.

 

Pindi Chana Recipe

Pindi Chana Recipe

This authentic recipe of Pindi Chana is a bowl full of delight served on your platter. You can make it for special occasions and parties and keep your guests amazed. This Mouth drooling dish dashed with a bit of spices will give you a delightful meal for sure.

Here is a quick and easy recipe with pictures to make Pindi chana. Serve this lip-smacking and mouth-watering pindi chana steaming hot along with chapatti, parantha, naan or rice. Enjoy!
Directions

Getting ready:

Soak the chickpea for 8-10 hours and then drain out the excess water.pindi chana

Making:

Place a pressure cooker on flame and put chickpea into it followed by a cup of water, bay leaves, cinnamon stick, brown cardamom, cloves., black peppercorns, tea bag, salt and black salt. Mix everything really well. Put the lid on and let the chickpea cook until a whistle is released. After that, reduce the flame to low and cook it for 4-5 minutes more then turn off the flame and let the pressure escape on its own.pindi chana

Meanwhile, prepare the masala. For this, heat a pan and put coriander seeds and cumin seeds into it. Keep stirring constantly and roast them on low flame for 3-4 minutes. When they get roasted, add pomegranate seeds into it and roast it for another 1 minute.pindi chana

They have now roasted aptly, transfer them on a plate and when they cools down slightly then churn them into fine powder using mixer grinder. Transfer the powder in a bowl. You can also use cumin powder, coriander powder and pomegranate powder.pindi chana

Pressure has settled completely, remove the lid. Discard the tea bag and whole spices and transfer the chickpea into another bowl. Keep its stock for later use.pindi chana

Place a pan on flame and pour oil into it. When the oil gets heated, add asafoetida, ginger paste, ginger juliennes, green chilies and roasted spice powder into it. Saute the spices for a while.pindi chana

Now pour the chickpea stock into it followed by dry mango powder, garam masala, red chilly powder and remaining salt. Mix everything really well and roast the masala for 2 minutes.pindi chana

Masala is now roasted aptly, add chickpea and green coriander into it. Mix and cook the chickpea until the water gets evaporated completely.pindi chana

When the water gets evaporated and everything is mixed well, turn off the flame and transfer it to a bowl. Pindi chana is now ready to serve.pindi chana

Serving:

Serve this lip-smacking and mouth-watering pindi chana steaming hot along with chapatti, parantha, naan or rice. Enjoy!

Pindi Chana Recipepindi chana
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea – 1 cup
  • Green coriander – 2 tbsp (finely chopped)
  • Ginger baton – 1 inch (juliennes)
  • Green chilies – 2 (slit)
  • Oil – 2-3 tbsp
  • Bay leaf – 1
  • Cinnamon stick – 1 inch
  • Brown cardamom – 2
  • Cloves – 4
  • Black peppercorns – 6-7
  • Ginger paste – 1 tsp
  • Dry mango powder - ¼ tsp
  • Coriander seeds – 2 tsp
  • Pomegranate seeds – 1.5 tsp
  • Cumin seeds – 1.5 tsp
  • Asafoetida – 1 pinch
  • Salt - ¾ tsp or to taste
  • Black salt - ½ tsp
  • Red chilly powder - ¼ tsp
  • Garam masala - ¼ tsp
  • Tea bags – 2
Instructions
  1. Soak the chickpea for 8-10 hours and then drain out the excess water.
  2. Place a pressure cooker on flame and put chickpea into it followed by a cup of water, bay leaves, cinnamon stick, brown cardamom, cloves., black peppercorns, tea bag, salt and black salt. Mix everything really well. Put the lid on and let the chickpea cook until a whistle is released. After that, reduce the flame to low and cook it for 4-5 minutes more then turn off the flame and let the pressure escape on its own.
  3. Meanwhile, prepare the masala. For this, heat a pan and put coriander seeds and cumin seeds into it. Keep stirring constantly and roast them on low flame for 3-4 minutes. When they get roasted, add pomegranate seeds into it and roast it for another 1 minute.
  4. They have now roasted aptly, transfer them on a plate and when they cools down slightly then churn them into fine powder using mixer grinder. Transfer the powder in a bowl. You can also use cumin powder, coriander powder and pomegranate powder.
  5. Pressure has settled completely, remove the lid. Discard the tea bag and whole spices and transfer the chickpea into another bowl. Keep its stock for later use.
  6. Place a pan on flame and pour oil into it. When the oil gets heated, add asafoetida, ginger paste, ginger juliennes, green chilies and roasted spice powder into it. Saute the spices for a while.
  7. Now pour the chickpea stock into it followed by dry mango powder, garam masala, red chilly powder and remaining salt. Mix everything really well and roast the masala for 2 minutes.
  8. Masala is now roasted aptly, add chickpea and green coriander into it. Mix and cook the chickpea until the water gets evaporated completely.
  9. When the water gets evaporated and everything is mixed well, turn off the flame and transfer it to a bowl. Pindi chana is now ready to serve.
  10. Serve this lip-smacking and mouth-watering pindi chana steaming hot along with chapatti, parantha, naan or rice. Enjoy!

 

 

Raw Banana Sabzi – Kache Kele Ki Sukhi Sabzi – Spicy and Crispy Raw Banana Fry

Raw Banana Sabzi – Kache Kele Ki Sukhi Sabzi – Spicy and Crispy Raw Banana Fry

Flavorful and spicy Raw Banana Masala is all you would need today.  Making raw banana seemed a tedious task but it takes very less of time to cook it.  We have cooked raw banana earlier by peeling its skin but Kache kele ki sukhi sabzi cooked along with its skin tastes more scrumptious. This banana fry is a yummy and easy recipe to be made on a day when you want to prepare something light, healthy and delicious.

Here is a quick and easy recipe with pictures to make yummy Raw Banana Masala . A hassle free and instant raw banana stir-fry would be a nice side dish for most the rice varieties and even can be served with chapatti and paranthas.

Direction:

Getting Ready :

Take 500 grams of raw bananas. Rinse the bananas thoroughly. Remove the stalk from both the ends and soak the bananas in water. Then take out the bananas from water and cut them along with the skin into small chunks.

kache kele ki sabzi

Making:

Add chopped bananas to the masala, followed by 1 tsp salt or to taste, ¼ tsp red chilly powder and sauté the sabzi for a minute or so. Mix all ingredients well. Sabzi should be nicely coated with masala.

kache kele ki sabzi

Heat a pan and pour 2 tbsp oil into it. When the oil is sufficiently hot add add ½ tsp cumin seeds to it. Also add 1 pinch asafoetida, 1/3 tsp turmeric powder, 1 tsp coriander powder, 2 green chilies (finely chopped), ½ tsp ginger paste or finely chopped ginger then sauté the masala for a while.

kache kele ki sabzi

Add ¼ cup water to the sabzi, then cover and let it simmer for 3 to 4 minutes on medium flame. Stir the sabzi. Add water in small portions if the sabzi is dry. Cover the pan and cook the sabzi for 3 to 4 more minutes. Check it again later.

kache kele ki sabzi

Press the chunks to see if the they turned tender, add ½ tsp mango powder to the sabzi followed by ¼ tsp garam masala powder, 2 to 3 tbsp green coriander Mix everything well.

kache kele ki sabzi  Raw banana stir fried sabzi is done and ready, garnish with some green coriander leaves.

kache kele ki sabzi

Serving:

Serve this delicious raw banana stir fried sabzi with chapatti, parantha or rice. This much amount of sabzi is sufficient for 3 to 4 family members.

kache kele ki sabziSuggestion:

  • Don’t peel the bananas. Sabzi prepared with unpeeled bananas taste delicious.
  • If you prefer eating spicier then you can adjust the quantity of red chilly powder accordingly.
  • It is very important to stir the sabzi at regular intervals to keep a check on the quantity of water and also to mix the spices that settles at the bottom of the pan.
  • If water is added in large quantity the sabzi doesn’t taste too good.
  • When the sabzi cooks slowly and steadily in its own juice then it comes out really delicious.
  • If you don’t want to use mango powder for making the sabzi then use tomatoes. For this finely chop the tomatoes and sauté them in the oil. Rest follow the same procedure as instructed.

Raw Banana Sabzi - Kache Kele Ki Sukhi Sabzi - Spicy and Crispy Raw Banana Frykache kele ki sabzi
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Raw Banana- 6 ( 500 grams)
  • Oil- 2 to 3 tbsp
  • Green Coriander – 2 to 3 tbsp ( finely chopped )
  • Cumin Seeds- ½ tsp
  • Asafoetida- 1 pinch
  • turmeric Powder- ⅓ tsp
  • Coriander Powder- 1 tsp
  • Green chilli – 2 Finely chopped
  • Ginger – ½ tsp (paste )
  • Red Chilli powder- ¼ tsp
  • Mango Powder- ½ tsp
  • Garam Masala – ¼ tsp
  • Salt- ¾ tsp (or to taste )
Instructions
  1. Take 500 grams of raw bananas. Rinse the bananas thoroughly. Remove the stalk from both the ends and soak the bananas in water. Then take out the bananas from water and cut them along with the skin into small chunks.
  2. Heat a pan and pour 2 tbsp oil into it. When the oil is sufficiently hot add add ½ tsp cumin seeds to it. Also add 1 pinch asafoetida, ⅓ tsp turmeric powder, 1 tsp coriander powder, 2 green chilies (finely chopped), ½ tsp ginger paste or finely chopped ginger then sauté the masala for a while.
  3. Add chopped bananas to the masala, followed by 1 tsp salt or to taste, ¼ tsp red chilly powder and sauté the sabzi for a minute or so. Mix all ingredients well. Sabzi should be nicely coated with masala.
  4. Add ¼ cup water to the sabzi, then cover and let it simmer for 3 to 4 minutes on medium flame. Stir the sabzi. Add water in small portions if the sabzi is dry. Cover the pan and cook the sabzi for 3 to 4 more minutes. Check it again later.
  5. Press the chunks to see if the they turned tender, add ½ tsp mango powder to the sabzi followed by ¼ tsp garam masala powder, 2 to 3 tbsp green coriander Mix everything well.
  6. Raw banana stir fried sabzi is done and ready, garnish with some green coriander leaves.
  7. Serve this delecious raw banana stir fried sabzi with chapatti, parantha or rice. This much amount of sabzi is sufficient for 3 to 4 family members.

 

Matar ka Nimona – Grean Peas Nimona – Potatoes and Green Pea Curry

Matar ka Nimona – Grean Peas Nimona – Potatoes and Green Pea Curry

Matar Nimona recipe laced with the amazing flavors from the North Indian cuisine will surprise you for sure. This easy to make green peas nimona takes very less of your time and efforts. Serve this excellent Potato and green pea curry and surely you will have many compliment on your amazing dish.

Here is a quick and easy recipe with pictures to make authentic Matar ka nimona at home conveniently. You can relish this mouth drooling Green Peas nimona which has unique taste and is super delicious to eat. You can team it up with rice for a tempting meal. You can also serve it with chapatti or paranthas. Enjoy!

Direction :

Getting Ready:

Take 1 cup green peas, grind them little coarsely. Keep a little for later use.

matar nimona

Take 2 tomatoes chop them roughly. Also take 2 green chilies chopped into two. Chop 1/2 inch ginger baton. Add all these to a mixer jar and grind finely.

matar nimona

Take 1 raw and peeled potato and chop it.

matar nimona

Making :

Heat a wok and add 3 tbsp mustard oil into it. Once the oil is rightly hot add potato chunks to it and fry until it gets golden brown in color. Once the potatoes are golden blown, flip them and fry until golden brown from all sides. Potatoes have turned golden brown in color, drain them out in a plate. 

matar nimona

Add ½ tsp cumin seeds and 1 pinch asafoetida to the same wok. Now add 1 tsp coriander powder, ¼ tsp turmeric powder and tomato-green chili-ginger paste. Then keep the flame medium and sauté the masala until oil start separating from it. Once the oil starts separating the masala is ready.

matar nimona

Add green peas from the bowl to the masala. Stir and roast it for 2 minutes. Then cover and let them simmer for 3 to 4 minutes on low flame so that peas are cooked through.

matar nimona

After 4 minutes Check the peas. Stir well so that they do not stick to the wok. Stir again thoroughly. Press down the whole peas to check if turned tender. Once the green peas is cooked well add 1 cup water to it. Increase the flame a little.

matar nimona

Add fried potatoes to it, followed by ¼ tsp red chilly powder. Also add ¼ tsp garam masala and 1 tsp salt or to taste. Mix everything really well and add some green coriander as well. Then cover and let it cook for 2 to 3 minutes on low flame. Once 3 minutes are over, stir them thoroughly. The nimona is ready now, transfer it in a bowl.

matar nimona

Serving :

Super tempting and delicious green peas nimona is ready. You can relish this mouth drooling Green Peas Nimona which has unique taste and is super delicious to eat.You can team it up with rice for a tempting meal. You can also serve it with chapatti or paranthas and making it is really easy.

Suggestion:

  • Nimona taste delicious if prepared in mustard oil. Though any other cooking oil, can be used.
  • You can adjust the quantity of red chilly powder as per your taste.
Matar ka Nimona - Grean Peas Nimona - Potatoes and Green Pea Currymatar nimona
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green Peas – 1 cup
  • Potatoes- 1 peeled
  • Tomatoes – 2 ( 250 gms )
  • Mustard oil – 3 tbsp
  • Green Coriander- 3 to 4 tbsp ( finely chopped )
  • Green Chili- 2
  • Ginger Baton – ½ inch
  • Cumin seeds- ½ tsp
  • Asafoetida – 1 Pinch
  • Coriander Powder- 1 tsp
  • Turmeric Powder- ¼ tsp
  • Garam Masala - ¼ tsp
  • Salt- 1 tsp ( or to taste)
Instructions
  1. Take 1 cup green peas, grind them little coarsely. Keep a little for later use.
  2. Take 2 tomatoes chop them roughly. Also take 2 green chilies chopped into two. Chop ½ inch ginger baton. Add all these to a mixer jar and grind finely.
  3. Take 1 raw and peeled potato and chop it.
  4. Heat a wok and add 3 tbsp mustard oil into it. Once the oil is rightly hot add potato chunks to it and fry until it gets golden brown in color. Once the potatoes are golden blown, flip them and fry until golden brown from all sides. Potatoes have turned golden brown in color, drain them out in a plate.
  5. Add ½ tsp cumin seeds and 1 pinch asafoetida to the same wok. Now add 1 tsp coriander powder, ¼ tsp turmeric powder and tomato-green chili-ginger paste. Then keep the flame medium and sauté the masala until oil start separating from it. Once the oil starts separating the masala is ready.
  6. Add green peas from the bowl to the masala. Stir and roast it for 2 minutes. Then cover and let them simmer for 3 to 4 minutes on low flame so that peas are cooked through.
  7. After 4 minutes Check the peas. Stir well so that they do not stick to the wok. Stir again thoroughly. Press down the whole peas to check if turned tender. Once the green peas is cooked well add 1 cup water to it. Increase the flame a little.
  8. Add fried potatoes to it, followed by ¼ tsp red chilly powder. Also add ¼ tsp garam masala and 1 tsp salt or to taste. Mix everything really well and add some green coriander as well. Then cover and let it cook for 2 to 3 minutes on low flame. Once 3 minutes are over, stir them thoroughly. The nimona is ready now, transfer it in a bowl.
  9. Super tempting and delicious green peas nimona is ready. You can relish this mouth drooling Green Peas nimona which has unique taste and is super delicious to eat.You can team it up with rice for a tempting meal. You can also serve it with chapatti or paranthas and making it is really easy.

Hing Jeere ke Aloo – Potato fry with Asefetida and cumin seeds

Hing Jeere ke Aloo – Potato fry with Asefetida and cumin seeds

Quick Hing Jeera ke aloo Sabzi is one flavorful sabzi which is a favorite among most of the people. Potato when stir fried and sprinkled with indian spices like asafoetida and cumin imparts a distinct flavor to the food.

Here is a quick and easy recipe with pictures to make mouth drooling Hing Jeera ke aloo Sabzi to be served to friends and family .I am sure everyone will relish eating it.  Garnish this lip-smacking and tantalizing stir fried potatoes in asafoetida and cumin seeds with some green coriander sprigs and serve it steaming hot with chapatti, parantha, poori or naan.

Directions

Getting ready:

Rinse tomatoes and green chillies thoroughly with water. Drain out excess water from it. Grind tomatoes, green chilly and ginger baton into smooth paste in mixer grinder.hing jeera aloo

Wash the potatoes thoroughly with water and drain out the excess water from it. Boil the potatoes in pressure cooker till it releases a whistle and further cook it for 2-3 minutes. Turn off the flame and let the pressure release itself. Take the potatoes out and allow them to cool down completely for about 2-3 hours then peel off their skin. Cut each potato into 8 small pieces. Keep them aside on a bowl.hing jeera aloo

Making:

Pour the mustard oil into a pan. Turn on the flame. Heat the oil sufficiently and splutter cumin seeds into it. After that, add asafoetida, turmeric powder and tomato-green chilly-ginger paste to it followed by coriander powder and red chilly powder. Mix everything really well. Saute the masala at regular intervals until the oil starts separating from the edges of the masala.hing jeera aloo

Now add 3-4 tbsp of water into the masala along with salt, garam masala and chopped green coriander. Mix everything really well. Masala is now ready. Add the potatoes pieces into it. Mix it really well until the potato cubes get coated well with the masala. Stir fry the potato for 3-4 minutes. hing jeera aloo

Stir fried potatoes in asafoetida and cumin seed is now ready. Transfer it to a serving bowl.hing jeera aloo

Serving:

Garnish this lip-smacking and tantalizing stir fried potatoes in asafoetida and cumin seeds with some green coriander sprigs and serve it steaming hot with chapatti, parantha, poori or naan. Enjoy! This much quantity of sabzi is sufficient for 4 to 5 members. 

Hing Jeere ke Aloo - Potato fry with Asefetida and cumin seeds
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Potatoes – 500 grams
  • Tomatoes – 2 (150 grams)
  • Green chillies – 2
  • Ginger baton – 1 inch
  • Mustard oil – 2-3 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Asafoetida – 2-3 pinch
  • Cumin seeds – ½ tsp
  • Turmeric powder – less than ½ tsp
  • Coriander powder – 1.5 tsp
  • Red chilly powder – ½ tsp
  • Garam masala – ¼ tsp
  • Salt – more than 1 tsp or to taste
Instructions
  1. Rinse tomatoes and green chillies thoroughly with water. Drain out excess water from it. Grind tomatoes, green chilly and ginger baton into smooth paste in mixer grinder.
  2. Wash the potatoes thoroughly with water and drain out the excess water from it. Boil the potatoes in pressure cooker till it releases a whistle and further cook it for 2-3 minutes. Turn off the flame and let the pressure release itself. Take the potatoes out and allow them to cool down completely for about 2-3 hours then peel off their skin. Cut each potato into 8 small pieces. Keep them aside on a bowl.
  3. Pour the mustard oil into a pan. Turn on the flame. Heat the oil sufficiently and splutter cumin seeds into it. After that, add asafoetida, turmeric powder and tomato-green chilly-ginger paste to it followed by coriander powder and red chilly powder. Mix everything really well. Saute the masala at regular intervals until the oil starts separating from the edges of the masala.
  4. Now add 3-4 tbsp of water into the masala along with salt, garam masala and chopped green coriander. Mix everything really well. Masala is now ready. Add the potatoes pieces into it. Mix it really well until the potato cubes get coated well with the masala. Stir fry the potato for 3-4 minutes.
  5. Stir fried potatoes in asafoetida and cumin seed is now ready. Transfer it to a serving bowl.
  6. Garnish this lip-smacking and tantalizing stir fried potatoes in asafoetida and cumin seeds with some green coriander sprigs and serve it steaming hot with chapatti, parantha, poori or naan. Enjoy!

 

 

 

Aloo Matar Curry Recipe – Potato Peas Curry – Matar Batata Bhaji

Aloo Matar Curry Recipe – Potato Peas Curry – Matar Batata Bhaji

With the onset of winters, Green Pea comes in abundant in the market. This winter season try out making tempting Aloo Matar curry for a delicious meal you surely cannot resist.  This simple and healthy Potato Peas curry is prepared very easily. You can make this and serve to guests or have it for lunch or dinner.

Here is an easy recipe of Aloo Matar Curry  with step by step pictures to make flavorful sabzi. Garnish it  with Mouth watering potato-peas sabzi,  sprinkle some coriander sprigs and relish it with chapati, rice or naan to have a fun meal.

Direction:

Getting ready :

Take 2 tomatoes, 2 green chilies and 1 inch ginger piece to prepare a paste for the curry. Grind it finely in a grinder. Paste is ready.aloo matar curry

Peel the potatoes. We have taken 4 boiled potatoes.aloo matar curry

Making:

Heat a pan now. Put 2 tbsp oil in a pan to heat. Then add ½ tsp cumin seeds, 1 pinch asafoetida and reduce the flame so that the spices don’t burn. Also add ½ tsp turmeric powder, 1 tsp coriander powder and tomato-green chilly-ginger paste. Then add ¼ tsp red chilly powder.aloo matar curry

Sauté the masala until oil starts separating from the masala. When you see the oil, leaving the sides of masala then add green peas into it. We have taken 1 cup green peas. Mix all ingredients well. Cover and let in simmer of low flame for 2 to 3 minutes. Then check the peas after 3 minutes. To check, press them with a finger to check if soft.aloo matar curry

Add peeled potatoes. Crumble the potatoes roughly and mix it to the masala. Mix them thoroughly and increase the flame. Keep stirring for a minute or so. Then add some water to the sabzi as per your desire to make the sabzi with gravy. We have added 1 cup water in the sabzi so we will get sabzi with quite thick gravy.aloo matar curry

Add more than 1 tsp salt or to taste, ¼ tsp garam masala and 1 tbsp chopped green  coriander. Mix all ingredients well and let the sabzi simmer for 3 to 4 minutes. Cover it with a lid.aloo matar curry

Serving:

Mouth drooling Sabzi is now ready and it is really fragrant, transfer it in a  bowl. Mouth watering potato-peas sabzi is ready, garnish with some coriander sprigs. To enhance the flavor of sabzi add 1 tsp ghee to it. Serve this steaming hot with chapatti, parantha, poori or rice.aloo matar curry

Suggestion:

  • If you prefer eating spicy sabzi then increase the use of red chilly powder and if you like having less spicy sabzi then use green chilies and ginger only.
  • If you wish to make dry potato-peas sabzi then add salt, garam masala and some coriander to the sabzi at this point and let it cook for a minute or so.And the dry potato-peas sabzi will be ready.
  • If you like to have sabzi with thick gravy then add less water and if you wish to have sabzi with thin gravy then add less water.
  • This much quantity of sabzi is sufficient for 3 to 4 members.

Aloo Matar Curry Recipe - Potato Peas Curry - Matar Batata Bhajialoo matar curry
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Pea – 1 cup
  • Boiled Potatoes- 4 ( 300 gms)
  • Tomatoes – 2 ( 150 gms)
  • Green chili- 2
  • Ginger Baton – 1 inch
  • Green Coriander – 2 to 3 tbsp ( finely chopped)
  • Oil- 2 to 3 tbsp
  • Cumin seeds- ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric Powder – ½ tsp
  • Coriander Powder- 1 tsp
  • Red chili – ¼ tsp
  • Garam Masala – ¼ tsp
  • Salt – More than 1 tsp or to taste
Instructions
  1. Take 2 tomatoes, 2 green chilies and 1 inch ginger piece to prepare a paste for the curry. Grind it finely in a grinder. Paste is ready.
  2. Peel the potatoes. We have taken 4 boiled potatoes.
  3. Heat a pan now. Put 2 tbsp oil in a pan to heat. Then add ½ tsp cumin seeds, 1 pinch asafoetida and reduce the flame so that the spices don’t burn. Also add ½ tsp turmeric powder, 1 tsp coriander powder and tomato-green chilly-ginger paste. Then add ¼ tsp red chilly powder.
  4. Sauté the masala until oil starts separating from the masala. When you see the oil, leaving the sides of masala then add green peas into it. We have taken 1 cup green peas. Mix all ingredients well. Cover and let in simmer of low flame for 2 to 3 minutes. Then check the peas after 3 minutes. To check, press them with a finger to check if soft.
  5. Add peeled potatoes. Crumble the potatoes roughly and mix it to the masala. Mix them thoroughly and increase the flame. Keep stirring for a minute or so. Then add some water to the sabzi as per your desire to make the sabzi with gravy. We have added 1 cup water in the sabzi so we will get sabzi with quite thick gravy.
  6. Add more than 1 tsp salt or to taste, ¼ tsp garam masala and 1 tbsp chopped green coriander. Mix all ingredients well and let the sabzi simmer for 3 to 4 minutes. Cover it with a lid.
  7. Mouth drooling Sabzi is now ready and it is really fragrant, transfer it in a bowl. Mouth watering potato-peas sabzi is ready, garnish with some coriander sprigs. To enhance the flavor of sabzi add 1 tsp ghee to it. Serve this steaming hot with chapatti, parantha, poori or rice.

 

Soy Chunks Fry Recipe – Soya Chunks Stir-Fry

Soy Chunks Fry Recipe – Soya Chunks Stir-Fry

Soya chunks fry is a delicious main course dish you can make anytime. You can prepare it in very less of time. It not on taste delicious but is very appealing too. It can be prepared as a quick meal to satisfy your hunger pangs. Soya chunks when stir fried with veggies an indian spices leave an everlasting taste on your taste buds.

Here is a quick and easy recipe with pictures to make atir fries soy chunks. Garnish this lip-smacking and finger-licking stir fried soya chunks with some green coriander sprigs and serve it as a side assortment along with meal. Enjoy!

Directions: 

Getting ready:

Place a vessel on flame and pour 1.5 cup of water in it. Once the water come to a boil, turn off the flame and add soya bean chunks into it along with ½ tsp salt. Mix it really well. Cover the vessel and leave it for 15-20 minutes. Then drain out the excess water. Soft and puffy soya chunks are ready.soy chunks fry

Wash the tomatoes and green chillies thoroughly with water. Take tomatoes, ginger and green chilly in a mixer jar. Churn it to make a smooth paste of it. Transfer it to a bowl.soy chunks fry

Making:

Place a pan on flame and pour some oil in it. When the oil gets heated, add cumin seeds into it. After the seeds starts spluttering, add coriander powder and tomato-ginger-green chilly paste into it. Mix everything really well.soy chunks fry

Add chopped capsicum into the masala as well. Keep stirring the masala and saute it until the oil starts separating from its edges.soy chunks fry

Once the oil starts leaving the edges of the masala, add salt, soaked soya chunks and chopped green coriander into it. Mix all the ingredients really well. Keep stirring continuously ands cook it for 2-3 minutes.soy chunks fry

Everything is mixed well. Stir fried soya chunks are now ready. Turn off the flame and transfer it to a serving bowl.soy chunks fry

Serving:

Garnish this lip-smacking and finger-licking stir fried soya chunks with some green coriander sprigs and serve it as a side assortment along with meal. Enjoy!soy chunks fry

Suggestions: 

  • If you want then you can take chopped tomatoes, chopped green chilly and grated ginger or its paste. You can also add red chilly powder into it to make it spicier.
  • If you want to add onions then add a chopped onion after spluttering the cumin seeds. Saute it until it turns translucent. Then add tomato paste and capsicum into it.
  • If you want to add more veggies into it then add green peas, carrot, beans, cauliflower or any other veggie of your choice.

Soy Chunks Fry Recipe - Soya Chunks Stir-Frysoy chunks fry
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Soya bean chunks – 1 cup
  • Tomatoes – 2
  • Ginger baton – ½ inch
  • Green chilly – 1
  • Capsicum – 1 (finely chopped)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil – 1-2 tbsp
  • Cumin seeds – ¼ tsp
  • Coriander powder – ½ tsp
  • Salt – ½ tsp or to taste
Instructions
  1. Place a vessel on flame and pour 1.5 cup of water in it. Once the water come to a boil, turn off the flame and add soya bean chunks into it along with ½ tsp salt. Mix it really well. Cover the vessel and leave it for 15-20 minutes. Then drain out the excess water. Soft and puffy soya chunks are ready.
  2. Wash the tomatoes and green chillies thoroughly with water. Take tomatoes, ginger and green chilly in a mixer jar. Churn it to make a smooth paste of it. Transfer it to a bowl.
  3. Place a pan on flame and pour some oil in it. When the oil gets heated, add cumin seeds into it. After the seeds starts spluttering, add coriander powder and tomato-ginger-green chilly paste into it. Mix everything really well.
  4. Add chopped capsicum into the masala as well. Keep stirring the masala and saute it until the oil starts separating from its edges.
  5. Once the oil starts leaving the edges of the masala, add salt, soaked soya chunks and chopped green coriander into it. Mix all the ingredients really well. Keep stirring continuously ands cook it for 2-3 minutes.
  6. Everything is mixed well. Stir fried soya chunks are now ready. Turn off the flame and transfer it to a serving bowl.
  7. Garnish this lip-smacking and finger-licking stir fried soya chunks with some green coriander sprigs and serve it as a side assortment along with meal. Enjoy!

 

Gajar Aaloo Matar Sabzi Recipe – Potato Curry with Carrot and Peas

Gajar Aaloo Matar Sabzi Recipe – Potato Curry with Carrot and Peas

An Amazing combination of mouth drooling Aloo Matar Gajar recipe for winters is here to tantalize your taste buds. You can have it for breakfast or lunch or make it for guests. Potato curry with carrot and peas is not only a delicious sabzi to feast on but is nutritious as well. I am sure the kids who don’t love eating veggies will  enjoy this finger licking Aloo Matar Gajar recipe.

Here is an a quick recipe with step by step pictures to make yummy Aloo Matar Gajar sabzi. Garnish this tantalizing and tempting gajar aloo matar sabzi with some green coriander sprigs and serve it steaming hot as a side accompaniment along with chapatti, parantha or rice. Enjoy!

Directions

Getting ready:

Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes and green chilly and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.Potato curry with carrot and peas

Wash the carrots and potatoes thoroughly with water, drain out the excess water from them and allow them to dry out completely. Peel the carrots and potatoes with a peeler. Now remove the stalks from the carrots and chop them in small pieces. Similarly, chop the potatoes into medium sized pieces.potato curry with carrot and peas

Making:

Place a pan on flame and pour oil into it. When the oil gets heated, roast cumin seeds and asafoetida then add coriander powder, turmeric powder, ginger paste, tomato-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala until the oil starts separating from its edges.potato curry with carrot and peas

Oil has started separating from the edges. Now add chopped carrots, chopped potatoes, green peas and salt into it. Mix everything really well and keep stirring continuously until the veggies get nicely coated with the masala.Potato curry with carrot and peas

After that, add ¼ cup of water into the sabzi and mix it properly. Cover the pan and cook the sabzi for 5 minutes on low flame. 5 minutes are over, check the sabzi. It is not cooked yet so cover it again and cook it for 5 more minutes. After 5 minutes, remove the lid. Sabzi is not cooked yet so cover the pan and cook it for 3-4 more minutes.Potato curry with carrot and green peas

After 4 minutes, remove the lid. Sabzi is now cooked aptly, it took 14 minutes to cook the sabzi. To make gravy, add water at this stage and cook it for 2-3 minutes. Now add garam masala and green coriander into it and mix it thoroughly.Potato curry with carrot and green peas

Gajar aloo matar sabzi is now ready, turn off the flame and transfer it to a bowl.Potato curry with carrot and green peas

Serving:

Garnish this tantalizing and tempting gajar aloo matar sabzi with some green coriander sprigs and serve it steaming hot as a side accompaniment along with chapatti, parantha or rice. Enjoy!Potato curry with carrot and green peas

Suggestion

  • You can replace tomato with dry mango powder.
  • This quantity of sabzi is serves 3-4 members.

Gajar Aaloo Matar Sabzi Recipe - Potato Curry with Carrot and Peasaloo matar gajar sabzi
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Carrots – 3 (250 grams)
  • Potatoes – 4 (250 grams)
  • Green peas - ½ cup
  • Tomatoes – 2 (150 grams)
  • Green chillies – 2
  • Mustard oil – 2 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Cumin seeds - ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder - ¼ tsp
  • Coriander powder – 1 tsp
  • Salt – more than 1 tsp or to taste
  • Ginger – 1 tsp (paste) or 1 inch baton grated
  • Red chilly powder - ¼ tsp
  • Garam masala - ¼ tsp
Instructions
  1. Wash the tomatoes and green chilies thoroughly with water, allow them to dry out completely. Now roughly chop the tomatoes and green chilly and add it to a mixer jar. Put the lid on and grind everything into fine paste. Transfer it into a bowl.
  2. Wash the carrots and potatoes thoroughly with water, drain out the excess water from them and allow them to dry out completely. Peel the carrots and potatoes with a peeler. Now remove the stalks from the carrots and chop them in small pieces. Similarly, chop the potatoes into medium sized pieces.
  3. Place a pan on flame and pour oil into it. When the oil gets heated, roast cumin seeds and asafoetida then add coriander powder, turmeric powder, ginger paste, tomato-green chilly paste and red chilly powder into it. Mix everything really well and saute the masala until the oil starts separating from its edges.
  4. Oil has started separating from the edges. Now add chopped carrots, chopped potatoes, green peas and salt into it. Mix everything really well and keep stirring continuously until the veggies get nicely coated with the masala.
  5. After that, add ¼ cup of water into the sabzi and mix it properly. Cover the pan and cook the sabzi for 5 minutes on low flame. 5 minutes are over, check the sabzi. It is not cooked yet so cover it again and cook it for 5 more minutes. After 5 minutes, remove the lid. Sabzi is not cooked yet so cover the pan and cook it for 3-4 more minutes.
  6. After 4 minutes, remove the lid. Sabzi is now cooked aptly, it took 14 minutes to cook the sabzi. To make gravy, add water at this stage and cook it for 2-3 minutes. Now add garam masala and green coriander into it and mix it thoroughly.
  7. Gajar aloo matar sabzi is now ready, turn off the flame and transfer it to a bowl.
  8. Garnish this tantalizing and tempting gajar aloo matar sabzi with some green coriander sprigs and serve it steaming hot as a side accompaniment along with chapatti, parantha or rice.

 

Vegetable Pasta Recipe – How To Make Vegetable Pasta

Vegetable Pasta Recipe – How To Make Vegetable Pasta

Pasta with mix veg makes an amazing snack to relish. I am sure kids as well as youngsters will be delighted to have this sumptuous dish anytime.  Loaded With yummy pasta, vegetables and a dash of Indian spices its makes a perfect snack to share with friends.

Here is an amazing step by step recipe with pictures to make tempting Pasta with mix veg. Serve these scrumptious and delicious vegetable pasta along with crunchy stir fried veggies. Enjoy!

Directions
Getting ready:
Discard the seeds and stalk from the capsicum and chop them into pasta size chunks, keep them in a bowl.

Vegetable pasta recipe
Remove the stem from the mushrooms and cut them into two parts, keep them in another bowl.

Vegetable pasta recipe
Take beans in a bowl and mix a pinch of salt to them.

Vegetable pasta recipe
Also, take broccoli in another bowl and mix 2 pinches of salt to them.

Vegetable pasta recipeMaking:
Heat some water in a vessel, cover the vessel so that the water starts boiling quickly. As the water starts simmering, put salt, 1 tsp of oil and pasta in the vessel. Put the lid back on the vessel and cook the pasta for 5 minutes.

Vegetable pasta recipe
5 minutes later, stir the pasta and again cover and cook the pasta for 5 minutes. After 5 minutes, turn off the flame and transfer the pasta on a rice strainer kept upon a vessel. Don’t overcook the pasta or else they will splatter.

Vegetable pasta recipe
Pour 2 tsp of oil in a preheated pan. When the oil gets heated, put capsicum in the pan and stir fry them for a minute.

Vegetable pasta recipe
Then add pasta, half amount of ajinomoto and pasta sauce to the capsicum and mix everything really well.

Vegetable pasta recipe
Pasta is ready, turn off the flame and transfer it to a bowl.

Vegetable pasta recipe
Pour some water in a vessel, cover and place it on flame to simmer. As the water starts boiling, place a strainer on the vessel and spread the beans on it. Cover and steam the beans for 3 to 4 minutes.

Vegetable pasta recipe
4 minutes later, beans will get steamed aptly. Take out them in a bowl.

Vegetable pasta recipe
Put the broccoli on the strainer, cover and steam them for 1 to 2 minutes. 1.5 minutes later, take out the broccoli in another bowl.

Vegetable pasta recipe
Heat a pan and pour the remaining oil to it. Once the oil gets heated, add the beans in the pan and stir fry them a bit.

Vegetable pasta recipe
Then add the broccoli to the pan and saute for a while. Add mushrooms, ajinomoto, salt, chilly flakes, oregano and soya sauce to the veggie and stir fry them until all the ingredients blends together.

Vegetable pasta recipe
After 1 to 1.5 minutes, stir fried veggies will be ready. Turn off the flame and transfer the veggies in a bowl. Stir fried broccoli-mushroom is ready.

Vegetable pasta recipeServing:
Serve these scrumptious and delicious vegetable pasta along with crunchy stir fried veggies. Enjoy!

Vegetable Pasta Recipe - How To Make Vegetable Pasta
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Pasta – 200 grams
  • Yellow capsicum – 1
  • Red capsicum – 1
  • Pasta sauce – 150 grams
  • Salt - ¼ tsp
  • Ajinomoto - ¼ tsp
  • Olive oil – 2 tbsp
  • Mushrooms – 200 grams
  • Broccoli – 200 grams
  • Beans – 10 to 12
  • Oregano - ½ tsp
  • Chilly flakes - ½ tsp
  • Salt - ¼ tsp
Instructions
  1. Discard the seeds and stalk from the capsicum and chop them into pasta size chunks, keep them in a bowl.
  2. Remove the stem from the mushrooms and cut them into two parts, keep them in another bowl.
  3. Take beans in a bowl and mix a pinch of salt to them.
  4. Also, take broccoli in another bowl and mix 2 pinches of salt to them.
  5. Heat some water in a vessel, cover the vessel so that the water starts boiling quickly. As the water starts simmering, put salt, 1 tsp of oil and pasta in the vessel. Put the lid back on the vessel and cook the pasta for 5 minutes.
  6. minutes later, stir the pasta and again cover and cook the pasta for 5 minutes. After 5 minutes, turn off the flame and transfer the pasta on a rice strainer kept upon a vessel. Don’t overcook the pasta or else they will splatter.
  7. Pour 2 tsp of oil in a preheated pan. When the oil gets heated, put capsicum in the pan and stir fry them for a minute.
  8. Then add pasta, half amount of ajinomoto and pasta sauce to the capsicum and mix everything really well.
  9. Pasta is ready, turn off the flame and transfer it to a bowl.
  10. Pour some water in a vessel, cover and place it on flame to simmer. As the water starts boiling, place a strainer on the vessel and spread the beans on it. Cover and steam the beans for 3 to 4 minutes.
  11. minutes later, beans will get steamed aptly. Take out them in a bowl.
  12. Put the broccoli on the strainer, cover and steam them for 1 to 2 minutes. 1.5 minutes later, take out the broccoli in another bowl.
  13. Heat a pan and pour the remaining oil to it. Once the oil gets heated, add the beans in the pan and stir fry them a bit.
  14. Then add the broccoli to the pan and saute for a while. Add mushrooms, ajinomoto, salt, chilly flakes, oregano and soya sauce to the veggie and stir fry them until all the ingredients blends together.
  15. After 1 to 1.5 minutes, stir fried veggies will be ready. Turn off the flame and transfer the veggies in a bowl. Stir fried broccoli-mushroom is ready.
  16. Serve these scrumptious and delicious vegetable pasta along with crunchy stir fried veggies. Enjoy!

 

Aloo Gobhi ki Sabzi Recipe – Aloo Gobhi Matar Masala Dhaba Style – Aloo Gobi Matar Spicy Curry

Aloo Gobhi ki Sabzi Recipe – Aloo Gobhi Matar Masala Dhaba Style – Aloo Gobi Matar Spicy Curry

Gobhi aloo Matar sabzi has always been our favorite. This amazing combination of seasonal veggies can be relished anytime in any meal. It is very easy to make this recipe in very less time. You can serve this to guests or have it for lunch or dinner.

Here is a step by step recipe of Gobhi matar aloo sabzi with pictures. Serve this sabzi with poori, parantha and naan. This sumptuous sabzi will add more flavors to your menu. Enjoy!

Direction:

Getting ready:

Cut wash and floret the cauliflower with its water drained out and dried.

gobhi aloo matar
Take 3 washed and peeled potatoes then cut long and thin pieces of potato.

gobhi aloo matar
Take 3 tomatoes and make a paste from it.

gobhi aloo matarMaking: 

Put the oil in wok to heat it. Once the oil is hot enough put the florets in oil to fry. Fry it till the cauliflower changes color and is soft. Take the florets out from the wok once they are fried and ready.

gobhi aloo matar

Now take the thinly sliced pieces of potatoes. Fry the potatoes till they are brown and soft. Press to check, if the potato is soft then it is ready. Potatoes are fried and ready. Take them out from the wok. Turn of the flame and remove the wok.

gobhi aloo matar

Place another wok on flame. Put 1 to 2 tbsp of oil in it and let it heat. Once the oil is hot put 1 cup green peas to it and cover the green peas for 2 minutes so that green peas don’t spill out when fried and fall out of the wok. Cover the peas so as to cook it better. Roast the green peas till they are soft. Take out the green peas out of the wok. Reduce the flame.

gobhi aloo matar

Now prepare masala for the sabzi. There is already 1 tbsp of oil left in the wok, add one more tbsp of oil to it. Heat the oil. Then add 3/ 4  tsp of cumin seeds to the oil, sauté the cumin seeds. Then add a pinch of asafoetida, 1/2 tsp turmeric powder , 1.5 tsp coriander powder, and 1 tsp ginger paste to it. Reduce the flame so that the masala doesn’t burn.

gobhi aloo matar

Add 2 finely chopped green chilies and sauté the masala a bit. Add tomato paste and 1/2  tsp red chili powder. Sauté the masala till the oil is separated from the masala. Masala is ready. Take 2 tbsp cream, add this to the masala too. Saute it while mixing it for a minute.Add garam masala and salt to the masala. Mix them well. Now add fried potatoes, cauliflower and green peas. Mix all the ingredients well.

gobhi aloo matar Add a little water and make the sabzi with a little gravy. We have added almost 3/4  cup of water.  Mix all ingredients well and add a little green coriander and cover. Cook the sabzi for 5 minutes on low flame.

gobhi aloo matarServing:

Lip smacking Aloo gobhi matar is ready, garnish the sabzi with a little green coriander. Serve this sabzi with poori, parantha and naan. This sumptuous sabzi will add more flavors to your menu. This special Gobhi matar aloo sabzi can be made for any party or special occasion or if you want to eat a very delicious sabzi.

gobhi aloo matar

Suggestion:

  • If you want to eat more spicy you can add more chili as desired.
  • If you want to make sabzi in less masala then you can reduce the chili too.
  • If you want to make dry sabzi then cover it and  cook on low flame for 2 to 3 minutes, sabzi will be ready.
Aloo Gobhi ki Sabzi Recipe - Aloo Gobhi Matar Masala Dhaba Style - Aloo Gobi Matar Spicy Currygobhi aloo matar
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cauliflower- 300 gms (Floret)
  • Potatoes- 3 (300 gms) (Peeled)
  • Green pea- 1 cup
  • Tomatoes- 3 (250 gms) (paste)
  • Green coriander- 3 to 4 tbsp (Finely chopped)
  • Dry fenugreek leaves- 2 to 3 tsp
  • Ginger paste- 1 tsp
  • Cream- 2 tbsp
  • Green chilli- 2 (Finely chopped)
  • Cumin seeds- ¾ pinch
  • Garam masala powder- ¼ tsp
  • Red chili powder- less than ½ tsp
  • Coriander powder- 1.5 tsp
  • Turmeric powder- ½ tsp
  • Salt- more than 1 tsp (or to taste)
Instructions
  1. Cut ,wash and floret the cauliflower with its water drained out and dried.
  2. Take 3 washed and peeled potatoes then cut long and thin pieces of potato.
  3. Take 3 tomatoes and make a paste from it.
  4. Take cauliflower floret cut ,washed nicely, its water drained out and dried. Meanwhile put the oil in wok to heat it. Once the oil is hot enough put the florets in oil to fry. Fry it till the cauliflower changes color and is soft. Take the florets out from the wok once they are fried and ready.
  5. Now take the thinly sliced pieces of potatoes. Fry the potatoes till they are brown and soft. Press to check, if the potato is soft then it is ready. Potatoes are fried and ready. Take them out from the wok. Turn of the flame and remove the wok.
  6. Place another wok on flame. Put 1 to 2 tbsp of oil in it and let it heat. Once the oil is hot put 1 cup green peas to it and cover the green peas for 2 minutes so that green peas don’t spill out when fried and fall out of the wok. Cover the peas so as to cook it better. Roast the green peas till they are soft. Take out the green peas out of the wok. Reduce the flame.
  7. Now prepare masala for the sabzi. There is already 1 tbsp of oil left in the wok, add one more tbsp of oil to it. Heat the oil. Then add 3/ 4 tsp of cumin seeds to the oil, sauté the cumin seeds. Then add a pinch of asafoetida, ½ tsp turmeric powder , 1.5 tsp coriander powder, and 1 tsp ginger paste to it. Reduce the flame so that the masala doesn’t burn.
  8. Add 2 finely chopped green chilies and sauté the masala a bit. Add ½ tsp red chili powder. Sauté the masala till the oil is separated from the masala. Masala is ready. Take 2 tbsp cream, add this to the masala too. Saute it while mixing it for a minute.
  9. Add garam masala and salt to the masala. Mix them well. Now add fried potatoes, cauliflower and green peas. Mix all the ingredients well.
  10. Add a little water and make the sabzi with a little gravy. We have added almost 0.75 cup of water. Mix all ingredients well and add a little green coriander and cover. Cook the sabzi for 5 minutes on low flame.
  11. Lip smacking Aloo gobhi matar is ready, garnish the sabzi with a little green coriander. Serve this sabzi with poori, parantha and naan. This sumptuous sabzi will add more flavors to your menu. This special Gobhi matar aloo sabzi can be made for any party or special occasion or if you want to eat a very delicious sabzi.