Category Archives: Vegetable Fry recipe

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 Peas is abundant in the market. Make tempting Aloo Matar curry for a delicious meal you surely couldn’t 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 springs 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 recipes can be relished anytime. 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.

Karela fry recipe – Karela bhujiya recipe – Karela Masala Sabzi Recipe

Karela fry recipe – Karela bhujiya recipe – Karela Masala Sabzi Recipe

Bitter Gourds have always had a bad image of being tasteless and bitter. But these bitter Gourds can also be very tasty when combined with the flavors of  Indian spices. Once cooked you may find whole of your family asking for more Bitter Gourd Bhujiya. You can eat it with poori, parantha or rice  but it tastes best with soft and fluffy pooris.

Here is an easy step by step recipe with pictures to make Bitter Gourd fry. I am sure the kids will come running to eat the tasty fry they once avoided.

Direction:

Getting ready:

Take 250 gm bitter gourd. Wash the gourds really well and dry them For chopping, take one gourd, remove stalk from both ends and peel the gourd. Chop the gourds for making bhujiya.Divide the gourd in two parts and now cut it into ½ or 0.75 inch chunks.Karela Fry Put the bitter gourds in a pressure cooker. Add 1 cup water as well. Add ½ tsp salt, mix well and close with the lid to boil the gourd. Karela fryCook until it simmers once. Keep the gourds as it is in pressure cooker until all steam escapes from the pressure cooker.Karela fryCheck the gourds if they have turned soft. Now strain the water from the gourds. For this place the gourds in a sieve to drain the water. The bitterness from gourds drains out with the water.Karela fry

Making :

 Preheat a pan and add 2 to 3 tbsp oil to it  to fry the bitter gourd. Allow the oil to heat sufficiently .
Karela fry

 Add 1 tsp cumin seeds, 1 pinch asafoetida and ¼ tsp turmeric powder .Reduce the flame so that spices don’t burn. Now add 2 tsp coriander powder and sauté the spices for a while.

Karela fry

Now add boiled gourds, 2 tsp fennel powder, 1 tsp salt, ¾ mango powder and ¼ tsp red chilly powder. Mix all ingredients really well and cook for 2 to 3 minutes. We have cooked the gourds for 6 to 7 minutes on low flame. Karela fry

Serving :

Gourds have now turned crispy and appear delicious. Gourds are ready, now turn off the flame. Take out gourds in a bowl. Appetizing and delicious bitter gourd bhujiya is ready.  Tempting bitter gourd bhujiya can be served with chapatti, parantha, poori or rice. Bitter gourd bhujiya taste scrumptious if served with paranthas and pooris.karela frySuggestion: 

  • Gourds take very less time to cook. Check the gourds, they have turned soft.
  • Now strain the water from the gourds. By doing this bitterness from gourds drains out with the water.
  • Try using mustard oil for making bitter gourds. You can even use any other cooking oil instead of mustard oil.
  • Fry the bitter Gourd in low flame so that the spices don’t burn.
  • Tantalizing bitter gourd bhujiya can be stored for 3 to 4 days in refrigerator.
Karela fry recipe - Karela bhujiya recipe - Karela Masala Sabzi Recipekarela fry
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Bitter gourds – 5 (250 grams)
  • Mustard oil – 2 to 3 tbsp
  • Asafoetida – 1 pinch
  • Cumin seeds – 1 tsp
  • Coriander powder – 2 tsp
  • Dry mango powder – ¾ tsp
  • Red chili – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Salt – 1.5 tsp (or to taste)
Instructions
  1. Take 250 gm bitter gourd. Wash the gourds really well and dry them For chopping, take one gourd, remove stalk from both ends and peel the gourd. Chop the gourds for making bhujiya.Divide the gourd in two parts and now cut it into ½ or 0.75 inch chunks.
  2. Boil gourds in a pressure cooker. Add 1 cup water as well. Add ½ tsp salt, mix well and close with the lid to boil the gourd. Cook until it simmers once. Keep the gourds as it is in pressure cooker until all steam escapes from the pressure cooker.
  3. After this, take out the chunks from pressure cooker and allow the steam to escape from pressure cooker.
  4. Check the gourds if they have turned soft. Now strain the water from the gourds. For this place the gourds in a sieve to drain the water. The bitterness from gourds drains out with the water.
  5. Preheat a pan and add 2 to 3 tbsp oil to it to fry the bitter gourd. Allow the oil to heat sufficiently .
  6. Add 1 tsp cumin seeds, 1 pinch asafoetida and ¼ tsp turmeric powder.Reduce the flame so that spices don’t burn. Now add 2 tsp coriander powder and sauté the spices for a while.
  7. Now add boiled gourds, 2 tsp fennel powder, 1 tsp salt, ¾ mango powder and ¼ tsp red chilly powder. Mix all ingredients really well and cook for 2 to 3 minutes. We have cooked the gourds for 6 to 7 minutes on low flame.
  8. Gourds have now turned crispy and appear delicious. Gourds are ready, now turn off the flame. Now take out gourds in a bowl.
  9. Appetizing and delicious bitter gourd bhujiya is ready. tempting bitter gourd bhujiya can be served with chapatti, parantha, poori or rice. Bitter gourd bhujiya taste scrumptious if served with paranthas and pooris.

Bhindi Nariyal Curry – Okra Coconut Sabzi – Bhindi Nariyal Masala

Bhindi Nariyal Curry – Okra Coconut Sabzi – Bhindi Nariyal Masala

Bhindi Nariyal curry is a delicious variation to the bhindi recipes that you usually cook. Ocra coconut sabzi has a soft, flavorful and distinct flavor to it. Made of ingredients like chana dal, okra and a blend of Indian spices this can be served at lunch or dinner. It can also be packed in a kids lunch box.

Here is an easy recipe of Ocra coconut sabzi with step by step pictures. Garnish this tempting okra coconut sabzi with some green coriander and serve it steaming hot as a side assortment along with chapatti, parantha, naan or rice. Enjoy!

Directions

Getting ready:

Rinse the okra thoroughly with water and place them in a sieve to dry. Now remove the stalk from both the ends and cut each okra into ½ inch round pieces.

Okra coconut sabziMaking:

Place a pan on flame and pour the oil into it. When the oil gets heated, add cumin seeds, asafoetida and red mustard seeds into it. After sauteing cumin seeds and red mustard seeds, add chana dal and urad dal into it. Saute them till they become golden brown.

Okra coconut curry
Then add green chilly and ginger into it and saute the spices for a
while. Now add turmeric powder, coriander powder, chopped okra, dry mango powder, red chilly powder and salt into it. Mix everything really well and saute the okra by stirring constantly until okra gets nicely coated with the masala.

Okra Coconut Sabzi

Now cover the pan and cook the okra on medium flame for 2 minutes. After 3 minutes, remove the lid. Okra have turned tender, don’t overcook them. Add coconut and green coriander into it. Mix everything really well.

Okra Coconut sabzi
Okra coconut sabzi is now ready, turn off the flame and transfer it to a serving bowl.

Okra Coconut SabziServing:
Garnish this lip-smacking and tempting okra coconut sabzi with some green coriander sprigs and serve it steaming hot as a side assortment along with chapatti, parantha, naan or rice. Enjoy!

Okra Coconut Sabzi

Bhindi Nariyal Curry - Okra Coconut Sabzi - Bhindi Nariyal Masala
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Okra – 250 grams
  • Raw coconut - ¼ cup (grated)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil – 3-4 tbsp
  • Chana dal – 1 tsp
  • Green chilies – 2 (finely chopped)
  • Dry mango powder - ¼ tsp
  • Red chilly powder - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Cumin seeds - ¼ tsp
  • Asafoetida – 2 pinches
  • Red mustard seeds - ¼ tsp
  • Salt - ½ tsp or to taste
  • Coriander powder – 1 tsp
  • Ginger – 1 inch grated or 1 tsp paste
  • Urad dal – 1 tsp
Instructions
  1. Rinse the okra thoroughly with water and place them in a sieve to dry. Now remove the stalk from both the ends and cut each okra into ½ inch round pieces.
  2. Place a pan on flame and pour the oil into it. When the oil gets heated, add cumin seeds, asafoetida and red mustard seeds into it. After sauteing cumin seeds and red mustard seeds, add chana dal and urad dal into it. Saute them till they become golden brown.
  3. Then add green chilly and ginger into it and saute the spices for a while. Now add turmeric powder, coriander powder, chopped okra, dry mango powder, red chilly powder and salt into it. Mix everything really well and saute the okra by stirring constantly until okra gets nicely coated with the masala.
  4. Now cover the pan and cook the okra on medium flame for 2 minutes. After 3 minutes, remove the lid. Okra have turned tender, don't overcook them. Add coconut and green coriander into it. Mix everything really well.
  5. Okra coconut sabzi is now ready, turn off the flame and transfer it to a serving bowl.
  6. Garnish this lip-smacking and tempting okra coconut sabzi with some green coriander sprigs and serve it steaming hot as a side assortment along with chapatti, parantha, naan or rice. Enjoy!

 

Stuffed Bhindi in Microwave – How to cook Stuffed Masala Bhindi in Microwave?

Stuffed Bhindi in Microwave – How to cook Stuffed Masala Bhindi in Microwave

This spicy masala Stuffed bhindi is a flavorful  delight in every bite. You might have often prepared this tasty Stuffed Bhindi in the traditional way. Who knew it could also be made in microwave too.  Bhindi when stuffed with flavorful spices adds a spicy twist to the otherwise simple bhindi.

Here is an easy recipe to prepare Stuffed Bhindi in microwave with easy step by step pictures. Garnish this lip-smacking and mouth-watering stuffed okras with some green coriander and serve it steaming hot along with chapatti, parantha, naan or rice. Enjoy.

Directions

Getting ready:

Rinse the okras thoroughly with water and place them in a sieve to dry. Now remove the stalk from both the ends and cut each okra from center keeping another end joint.

Stuffed bhindiMaking:

Take salt, ginger powder, dry mango powder, cumin powder, fennel powder, coriander powder, turmeric powder, asafoetida, red chilly powder, garam masala and half amount of green coriander in a plate. Mix all the spices really well, stuffing is ready.

Stuffed bhindi

To stuff the okras, take an okra and stuff it nicely with the spice mixture. Place it in a borosil microwave safe bowl and likewise stuff the rest of the okras.

Stuffed bhindi

Sprinkle the rest of the spice mixture on the okras and drizzle some oil on them as well. Cover the bowl, place it inside the microwave and cook the okras for 3 minutes.

Stuffed bhindi
After 3 minutes, take out the bowl and stir the okras. Place the bowl inside the microwave without lid and cook the okras for 2 minutes more.
Stuffed bhindi

2 minutes are over, take out the bowl. Stuffed okras are now ready to serve. 


Stuffed bhindi

Serving:

Garnish this lip-smacking and mouth-watering stuffed okras with some green coriander and serve it steaming hot along with chapatti, parantha, naan or rice.

  • This much Stuffed Bhindi in microwave is sufficient for 3-4 members

Stuffed Bhindi in Microwave - How to cook Stuffed Masala Bhindi in Microwavestuffed bhindi
Author: 
Recipe type: Main course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Okras – 250 grams
  • Oil – 2-3 tbsp
  • Green coriander – 2 tbsp (finely chopped)
  • Asafoetida – 1 pinch
  • Cumin powder - ½ tsp
  • Salt - ¾ tsp or to taste
  • Ginger - ½ tsp ( powder/paste)
  • Dry mango powder – ½ tsp
  • Fennel powder – 1.5 tsp
  • Coriander powder – 1.5 tsp
  • Turmeric powder - ½ tsp
  • Red chilly powder - ½ tsp
  • Garam masala – less than ¼ tsp
Instructions
  1. Rinse the okras thoroughly with water and place them in a sieve to dry. Now remove the stalk from both the ends and cut each okra from center keeping another end joint.
  2. Take salt, ginger powder, dry mango powder, cumin powder, fennel powder, coriander powder, turmeric powder, asafoetida, red chilly powder, garam masala and half amount of green coriander in a plate. Mix all the spices really well, stuffing is ready.
  3. To stuff the okras, take an okra and stuff it nicely with the spice mixture. Place it in a borosil microwave safe bowl and likewise stuff the rest of the okras.
  4. Sprinkle the rest of the spice mixture on the okras and drizzle some oil on them as well. Cover the bowl, place it inside the microwave and cook the okras for 3 minutes.
  5. After 3 minutes, take out the bowl and stir the okras. Place the bowl inside the microwave without lid and cook the okras for 2 minutes more.
  6. minutes are over, take out the bowl. Stuffed okras are now ready to serve.
  7. Garnish this lip-smacking and mouth-watering stuffed okras with some green coriander and serve it steaming hot along with chapatti, parantha, naan or rice.

 

 

Khatta Mitha Kaddu recipe – Sweet And Sour Pumpkin Fry Recipe

Khatta Mitha Kaddu recipe – Sweet And Sour Pumpkin Fry Recipe

Pumpkin recipe is a simple pumpkin recipe in which pumpkin chunks are cooked with whole lot of Indian aromatic spices. The hint of sugar lends this pumpkin recipe a finger-licking taste. This pumpkin fry can be served as a side-dish along with any meal.

Sweet and sour pumpkin will surely be a hit for those who pinch their nose when it comes to have pumpkin. It hardly takes 15 minutes to prepare this sabzi. So, try out making this pumpkin fry with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Wash the pumpkin thoroughly with water, drain out the excess water and allow them to dry out completely. Now cut the in long pieces, peel out the skin and soft portion from the pumpkin with the help of a knife then chop them into 1 inch small chunks.

khatta meetha kaddu Making:

Place a pan on flame and pour 1 tbsp oil into it. When the oil gets heated, add fenugreek seeds and asafoetida into it. After sauteing fenugreek seeds, add turmeric powder, coriander powder, green chilies and ginger into it. Saute the masala for a while. You can use any other cooking oil.

khatta meetha kaddu

Now add pumpkin, salt and red chilly powder into it. Mix everything really well and fry the pumpkin for 2-3 minutes so that they get nicely coated with the masala.

khatta meetha kaddu

Pumpkin chunks are fried aptly, add ¼ cup of water into it. Mix it really well, cover the pan and cook them for 5-6 minutes on low flame.

khatta meetha kaddu

After 5-6 minutes, stir the sabzi and add ¼ cup of more water. Again cover the pan and cook them for 3-4 minutes more on low flame. After 3-4 minutes, remove the lid. Sabzi is now cooked aptly, add garam masala, dry mango powder, sugar and green coriander into it. Mix them really well, keep stirring constantly and cook the sabzi for 1 minute more.

khatta meetha kaddu

Sweet and sour pumpkin sabzi is now ready. It took 15 minutes to cook the sabzi aptly, keep checking it at regular interval of 3-4 minutes. Turn off the flame and transfer it in a bowl.

khatta meetha kadduServing:

Garnish this lip-smacking and mouth-watering sweet and sour pumpkin sabzi with some green coriander sprigs and serve it steaming hot as a side assortment along with parantha or poori.

khatta meetha kaddu

  • For 4-5 members

Khatta Mitha Kaddu recipe - Sweet And Sour Pumpkin Fry Recipe khatta meetha kaddu
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Yellow pumpkin – 500 grams
  • Mustard oil – 2-3 tbsp
  • Green coriander – 2-3 tbsp (finely chopped)
  • Ginger paste – 1 tsp
  • Green chilies – 2 (finely chopped)
  • Asafoetida – 1 pinch
  • Fenugreek seeds - ½ tsp
  • Garam masala - ¼ tsp
  • Turmeric powder - ¼ tsp
  • Red chilly powder - ½ tsp
  • Dry mango powder - ½ tsp
  • Coriander powder – 1 tsp
  • Sugar – 2 tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Wash the pumpkin thoroughly with water, drain out the excess water and allow them to dry out completely. Now cut the in long pieces, peel out the skin and soft portion from the pumpkin with the help of a knife then chop them into 1 inch small chunks.
  2. Place a pan on flame and pour 1 tbsp oil into it. When the oil gets heated, add fenugreek seeds and asafoetida into it. After sauteing fenugreek seeds, add turmeric powder, coriander powder, green chilies and ginger into it. Saute the masala for a while. You can use any other cooking oil.
  3. Now add pumpkin, salt and red chilly powder into it. Mix everything really well and fry the pumpkin for 2-3 minutes so that they get nicely coated with the masala. Pumpkin chunks are fried aptly, add ¼ cup of water into it. Mix it really well, cover the pan and cook them for 5-6 minutes on low flame.
  4. After 5-6 minutes, stir the sabzi and add ¼ cup of more water. Again cover the pan and cook them for 3-4 minutes more on low flame. After 3-4 minutes, remove the lid. Sabzi is now cooked aptly, add garam masala, dry mango powder, sugar and green coriander into it. Mix them really well, keep stirring constantly and cook the sabzi for 1 minute more.
  5. Sweet and sour pumpkin sabzi is now ready. It took 15 minutes to cook the sabzi aptly, keep checking it at regular interval of 3-4 minutes. Turn off the flame and transfer it in a bowl. Garnish this lip-smacking and mouth-watering sweet and sour pumpkin sabzi with some green coriander sprigs and serve it steaming hot as a side assortment along with parantha or poori.

 

Aloo bharwan Mirch recipe | Potato Stuffed Chilli Peppers in Microwave | Stuffed Chilies with Potato

Aloo bharwan Mirch recipe | Potato Stuffed Chilli Peppers in Microwave | Stuffed Chilies with Potato

Potato stuffed chili pepper is a revelation. You will surely relish eating these less spicy and potato stuffed green chilies as a side assortment to your meals or have them as a snack. These are not spicy to eat, so can be served to the kids as well. You can add your own twist to this recipe of aloo stuffed chilies and make them as desired.

Read on for the easy to follow recipe of stuffed chilies with step-by-step pictures and try making this spicy stuffed chilies for your dinner tonight. Enjoy!

Directions

Getting ready:

Place the potatoes in polythene along with 1 tbsp of water. Wrap the polythene and place it in microwave and cook it for 5 minutes on highest temperature.

aloo stuffed chili recipe

Meanwhile, rinse the green chilies thoroughly with water. Drain out excess water from it and allow them to dry out completely. After that, lift a chilly and slit it longitudinally so that other side remain joined. Remove the stalk. Similarly, prepare the rest of the chilies.

aloo stuffed chilly

5 minutes are over. Take out the polythene and press the potatoes with hand. It has turned soft. Potatoes are now boiled aptly. Transfer them to a bowl and allow them to cool down completely. After that, peel them.

aloo stuffed chili recipeMaking:

Mash the boiled potatoes with the back of a spoon. Now add coriander powder, ginger paste, turmeric powder, garam masala, cumin powder, dry mango powder, salt and chopped green coriander. Mix everything really well. Stuffing is now ready.

aloo stuffed chili recipe

Take a microwave safe bowl and pour 1 tbsp of oil in it followed by asafoetida. Place the bowl in the microwave for 1 minute.

aloo stuffed chili recipe

Meanwhile, stuff the green chillies. For this, lift a chilly and fill the potato stuffing into it. Pack the chilly with the stuffing nicely. Place it on a plate. Similarly, stuff the rest of the chillies.

aloo stuffed chili recipe

1 minute is over. Take the bowl out from the microwave and place the stuffed chillies into it. Now drizzle about 2-3 tbsp of oil all over the chillies. Cover the bowl and place it in the microwave and bake the chillies for about 3 minutes.

aloo stuffed chili recipe

After 3 minutes, take the bowl out. Remove the lid and flip the sides of each chilly. Place it back inside the microwave and bake it for 2 more minutes on highest temperature.

aloo stuffed chili recipe2 minutes are over. Take out the bowl. Open the lid. Potato stuffed chilly baked in microwave is now ready.

aloo stuffed chili recipeServing:

Slice these mouth-drooling and spicy potato stuffed chilies baked in microwave into half and serve it as a side assortment along with any meal. Enjoy!

aloo stuffed chili recipe

Aloo bharwan Mirch recipe | Potato Stuffed Chilli Peppers in Microwave aloo stuffed chili
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Green chillies – 6
  • Potatoes – 3
  • Oil – 2-3 tbsp
  • Green coriander – 2-3 tbsp
  • Asafoetida – less than 1 pinch
  • Cumin powder – ¼ tsp
  • Garam masala – ¼ tsp
  • Turmeric powder – less than ¼ tsp
  • Ginger paste – 1 tsp or ½ tsp ginger powder
  • Dry mango powder – ¼ tsp
  • Coriander powder – ½ tsp
  • Salt – ½ tsp or to taste
Instructions
  1. Place the potatoes in polythene along with 1 tbsp of water. Wrap the polythene and place it in microwave and cook it for 5 minutes on highest temperature.
  2. Meanwhile, rinse the green chillies thoroughly with water. Drain out excess water from it and allow them to dry out completely. After that, lift a chilly and slit it longitudinally so that other side remain joined. Remove the stalk. Similarly, prepare the rest of the chillies.
  3. minutes are over. Take out the polythene and press the potatoes with hand. It has turned soft. Potatoes are now boiled aptly. Transfer them to a bowl and allow them to cool down completely. After that, peel them.
  4. Mash the boiled potatoes with the back of a spoon. Now add coriander powder, ginger paste, turmeric powder, garam masala, cumin powder, dry mango powder, salt and chopped green coriander. Mix everything really well. Stuffing is now ready.
  5. Take a microwave safe bowl and pour 1 tbsp of oil in it followed by asafoetida. Place the bowl in the microwave for 1 minute.
  6. Meanwhile, stuff the green chillies. For this, lift a chilly and fill the potato stuffing into it. Pack the chilly with the stuffing nicely. Place it on a plate. Similarly, stuff the rest of the chillies.
  7. minute is over. Take the bowl out from the microwave and place the stuffed chillies into it. Now drizzle about 2-3 tbsp of oil all over the chillies. Cover the bowl and place it in the microwave and bake the chillies for about 3 minutes. After 3 minutes, take the bowl out. Remove the lid and flip the sides of each chilly. Place it back inside the microwave and bake it for 2 more minutes on highest temperature.
  8. minutes are over. Take out the bowl. Open the lid. Potato stuffed chilly baked in microwave is now ready. Slice these mouth-drooling and spicy potato stuffed chillies baked in microwave into half and serve it as a side assortment along with any meal. Enjoy!