Aloo Ki Sabzi Recipe ( Potato Curry )

Aloo Ki Bhujia | Aloo Sabzi | How to Make Aloo Ki Bhujia with step-by-step photos

Aloo Sabzi is a simple, easy, tasty, and mildly spiced aloo sabzi, which can be served with puri or kachori and paratha. This is also a side dish at breakfast. 
Basically, 

This is my own version once I did experiment with Aloo bhujia to bring a new taste. Trust me, this was superb. I often make it after my experiments; I enjoyed it with plain kachori, Aloo ki sabzi, or Bhujia. You can adjust red chilies and salt according to your taste.e

Aloo ki Sabji is an all-time favorite basic sabzi recipe made with diced potatoes and is a simple recipe made with basic ingredients available at home. Aloo sabzi is liked by every Pakistani, and this recipe goes well mainly with roti or chapati, kachori, paratha, or rice. Potatoes are used most of the time to make various curries, and this vegetable is liked by kids too.

                                      

Aloo is a great vegetable to make recipes for kids and pack for school tiffin boxes. This basic sabzi recipe with aloo is good to be eaten with roti and can be packed for lunch.

Aloo recipes made in all cities and towns in Pakistan are slightly different according to their culture and taste. 

Here I used some curry leaves, cumin, and whole red chilies for crackling; the rest of the spices are a bit the same as tomatoes, green chilies, and basic powder spices.

So let's begin 

If you have tried this Aloo Sabzi, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook

Instagram

Pinterest

Youtube

                       

                                                         

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

         

Take all ingredients and prepare all of them.
                        

Heat the oil in a medium pan/pot over a low flame,e then put whole spices and crackle them for a few seconds on low flame.

                     

Right after,r put tomatoes and green chilies, sauté them for a minute on low flame, then add all the powders and spices,s along with splashing a little water to prevent a burn from the base. Keep on stirring while adding potato dice. 

                  

Roast them with spices for 2-3 minutes. Once the oil comes to the top, then pour hot boiled water and stir to combine well.

                               

Bring it to a boil, il then allow it to cook for around 10 to 12 minutes on low-medium flame or until the potatoes are soft.t

                               

After 12 minutes, es reduce the heat to low, mash the potato with a wooden spoon, and mix well.

                     

Simmer it for about 2-3 minutes on a very low flame.      

               

Now Aloo sabzi is ready; transfer it to the serving bowl/dish.

                                  

To serve with chapati, naan, paratha, and kachori 

                                    

Dal Makhani Recipe ( Whole Masoor Dal )

Dal Makhani || Masoor Dal || How to Make Malka Masoor Recipe with step-by-step photos 

Dal Makhni is creamy and buttery, and one of the most loved dals. This dal has whole black lentils along with chana dal, which is cooked with butter and cream and simmered on low heat for a unique taste; itor, its tastes best with garlic naan or paratha.
I will share all my tips and tricks to make restaurant-style dal makhani at home with easy-to-follow steps.

I am using whole black dal (Malka masoor) with chana dal instead of kidney beans, but you can use kidney beans if you get them easily in stores.

                           

Tips to Make the Best Dal Makhani:

Simmer the dal on low heat for an extended period to unlock the best flavors. I understand that everyone has busy lives, but if possible, I highly recommend letting the dal simmer for at least 30 minutes—an hour or two is even better. Slow cooking enhances all the flavors and makes the dal wonderfully delicious and creamy. Many restaurants known for their amazing dal makhani simmer it all day.

 

To prepare the dal, boil the lentils until they are soft. While this is happening, you can make the masala, keeping the lentils simmering on medium-low heat. Once the masala is ready, add it to the dal and let it simmer for some more time. In this recipe, the dal simmered for approximately an hour and 15 minutes on low heat.

 

Be generous with the use of butter and cream—this is not a recipe for cutting down on fat. The butter and cream are essential for achieving that rich dal makhani flavor you love. So don’t just use 1 tablespoon of cream and butter if you want a restaurant-style taste.

 

When it comes to spices, less is more in dal makhani. After experimenting with various combinations over the years, I’ve concluded that this dish doesn’t need many spices. I’ve used 1/4 teaspoon of garam masala, but that's optional—you can skip it if you prefer. There's also just 1/2 teaspoon of Kashmiri red chili powder for color.

 

No kasuri methi or cumin seeds are necessary. The main flavors of the dal come from using fresh onion, ginger, garlic, tomato puree, and a generous amount of butter and ghee. That’s all you need to make a great dal makhani.        

If you have tried this Masoor Dal Recipe, pe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook

Instagram

Pinterest

Youtube

                                                    

                            

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                            

To prepare dal makhani, first soak the dal in warm water for at least 2 hours.

Take all ingredients and prepare all veggies.

                                

Transfer the drained and soaked lentils to the pot, pour water with powdered spices, and stir to mix well.

                               

Bring it to a boil on a high flame, then reduce the flame to low-medium. Cover the lid on the dal pan; cook it for about 20 to 30 minutes. Meanwhile, keep stirring occasionally until the dal is soft.

                                 

With the wooden spoon,n mash some dal to mix well

                        

Add ghee and butter together in a pan, heat them over low-medium flame, then put onion slices.            

And fry them till turns a golden brow,n then add ginger-garlic paste and fry them with onion for a minute.

                           

Right after adding spices along with a little water, stir to mix well on medium flame; cook the masala with onion for 5 minutes over the low-medium flame. Now pour tomato puree into the onion masala; further mix well. 

                      

Allow to cook for 5 minutes; put chopped green chilies while cooking the masala, and then further mix well. Allow cooking for another 2 minutes until oil comes on top. 

                                   

Put all bhagar/tarka into the daal, stir to combine well, then add 1/2 cup water to the daal and stir to combine well; allow to cook another 5 minutes until 

                                       

Then add cream and further stir to mix well.

                                               

Let it simmer for around 30 minutes further over a low flame.

                                     

Dal Makhani is ready to serve

                           

Transfer the dal to the serving dish and garnish with heavy cream and coriander leaves; serve with rice, paratha, and mixed veggies raita.             

                                             

Lahori Laddu Peethi Recipe ( Street Style Laddu Peethi )

                              

Lahori Laddu Peethi || Laddu Peethi Recipe || How to Make Laddu Peethi with Step-by-step Photos and Video...

Laddu peethi is a delicious, savory, and mouth-watering evening food street veggie snack, originating from Punjab, Pakistan. This spicy and lip-smacking snack is widely available in the city, where the vendors would mostly sell it on carts or would push their 'Rairees' through different streets and alleys while calling out 'Ladoo Karara ', which means the Laddus. 

They sell spicy and tasty food in the Punjabi language.

Laddu teeth are prepared with a blended mix of lentils and then deep-fried, which is known as a laddu. When assembled, green chutney, sweet and sour aloo, Bukhara chutney, laddu balls, grated mooli, and sliced onion are added with a thick yogurt mixture.
                                                

Laddu teeth can also be prepared at Iftar time. As you know, all my respectable readers, Ramzan is almost coming, so this is a great menu for Iftar. Well, you can make it at any event, like a party, Eid, or even for the guests. For this, you keep all the chutneys prepared before serving. You can also prepare a dal mixture along with grated onion or red chili. When they come, just fry and assemble. 

Actually, I prepared this recipe in February, but due to some engagements, I could not upload my recipe right away. Hence, now that the summer season has started, it’s hard to find reddish seasoning

You can even skip Reddish if it is still not available in your area; then it must be used, so give the go-ahead to know how to make laddu peethi. I will share the Imli and aloo Bukhara chutney recipe in another post. 

My Latest Video: Laddu Peeth:

Recipe Tips:

To prepare this recipe, soak the lentils for at least 2 hours before blending. The consistency of the dal mixture should not be runny, as this can make it soggy during frying. The laddu can be enjoyed on its own with tea or coffee after frying. Laddu peethi can be stored in an airtight jar in the freezer for up to 2 weeks.

If you have tried this Laddu Peethi Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook

Instagram

Pinterest

Youtube                                                 

Do you like our videos? Then follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                                          

To make laddu peeth, I first soak lentils for at least two hours and prepare both veggies, onion, and radish. 

                                       

                                                               

Beat the yogurt with cornflour until it becomes creamy. Then add chaat masala, Chinese salt, and regular salt, stir well, and transfer to a serving bowl. Set aside until required.

                                      

Grind both lentils in a chopper mixer by adding spices; just splash some water over the dal and then blend until it turns to a fine, smooth texture.

                         

Beat it well until the dal mixture turns fluffy and light.

                  

Next, add garlic powder, baking soda, crushed cumin, and salt. Mix them well. 

Heat the oil in a wok on medium heat.

Take one portion around a tennis-sized ball or to the desired size. Put the laddu balls in hot medium oil and fry them on high-medium heat.

                              

Fry each side of the laddu for about 2-3 minutes till it turns a nice golden brown color.

                                       

                           

Once the laddus get golden brown in color, drain them from the oil.

                                  

 Transfer all laddus to the paper towel to remove excess oil. 

                

                 

Place 3-4 laddus in a single serving or as desired. Crack them open from the center to allow the sauces to properly absorb into the laddus, making them juicy.

                                       

Drizzle all three sauces and add veggies. Keep assembling by adding more sauces over the laddu peethi

                     

In the end, sprinkle some chat masala. 

                          

Now Laddu Peethi is ready to serve