Yummy Traditional : Veggie

Showing posts with label Veggie. Show all posts

Gobi Aloo Recipe | Culiflower Potato Curry

gobi-aloo-recipe-with-step-by-step-photos-and-video

Gobi Aloo | Cauliflower Potato Curry || How to make gobi aloo sabzi with step-by-step photos and video.....

A spiced, delicious, flavoured simple veggie curry, aloo Gobi, is a popular Pakistani dish in which potatoes and cauliflower are cooked with onion, tomato, and spices.

Gobi can be made in several ways, such as gobi gosh, gobi paratha, gobi vada, gobi matar, and gobi keema. I haven't posted any gobi on my blog yet, but inshallah, soon share other gobi recipes as I get sufficient time.

I always tried to share easy and simple recipes with all of you. Aloo gobi recipe sharing today is my favourite version_ Additionally, you can vary this recipe by adding your choice of vegetables like peas, carrots.

One common problem with aloo gobi is that when you cook it, the cauliflower becomes really soggy, and you don’t want that; you want veggies to be cooked and tender but not soggy. That kind of spoils the taste and texture of this dish. A few tips can help prevent this.

My Latest Video Gobi Aloo Recipe:

Tips:

When making Gobi Aloo, it's crucial to half-cook the cauliflower and potatoes before incorporating them into the onion-tomato masala. You can either parboil them or fry them lightly in a bit of oil until they're half-cooked. This method helps keep the vegetables' shape and texture intact. Avoid covering the cauliflower during the initial cooking; if necessary, only cover it towards the end and cook on a low flame. For the tomato component, use tomato paste or blend the tomatoes with onion instead of using chopped tomatoes, which can make the dish watery. Start by cooking the onion masala with the spices; then add the sautéed cauliflower and potatoes. While the Gobi Aloo is cooking, avoid stirring with a spoon as it cooks. Instead, gently shake the pot using a kitchen towel to mix everything without breaking the cauliflower. I’ve had my share of mishaps where the cauliflower turned out too soggy, and I learned from those experiences. By following these tips, you should achieve a perfect texture for your Gobi Aloo.

If you are a vegetarian or love to eat veggies, check out our other veggie recipes.

Chatpata Aloo

Baingan Bharta

Matar ghugni

Aloo chana tarkari

Pav bhaji masala

Bihari aloo bhujia

If you have tried this Gobi Aloo, don’t forget to rate the recipe. You can also follow me on social media.

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

Peel and chop the cauliflower and potato.s

Collect all the spices on the plate.

Put the chopped onion, tomato, green chillies, and garlic with water in the grinder. Blend them to a smooth paste and set aside.

Sauté the cabbage and potato with 2 tbsp oil in the wok.

Heat the oil in the pot, then put the fenugreek seeds into the oil. Let it crackle for a minute.

Then pour the onion paste into the oil and cook for 5 minutes. Once the raw smell of the onion goes away, put the powder and spices into the onion paste. Stir to mix up for a minute.

Then cook the masala with spices until the oil is separated.

Take all the excess oil out of the masala into the bowl. It will come to work in garnishing- keep aside.e

Pour ½ cup of water into the masala and bring it to a boil.

Now, put sautéed cauliflower and potatoes in the roasted masala. Roast the gobi aloo with masala for 5-10 minutes over medium flame.e

put-sauteed-gobi-aloo-to-the-onion-paste

Cover the lid. Cook for an additional 6-7 minutes on low flame or till the cauliflower and potatoes are tender but not soggy.

Remove the lid-you can see the Gobi is almost done. ne

Now sprinkle some grated ginger and garam masala over the gobi aloo curry. Simmer it for 2-3 minutes.s

Transfer to the serving dish/plate or bowl and garnish with coriander leaves, green chillies, and the remaining oil.

Serve gobi aloo with chapatis and rice.

Mooli Patta Chutney Recipe

Sana Rasheed Add Comment

mooli-patta-chtney-recipe-with-step-by-step-photos

Mooli Patta Chutney | Mooli Chutney | How to Make Mooli Chutney with step-by-step photos and videos

Mooli Patta recipe is a healthy, simple, and delicious chutney prepared with a few ingredients, including red chilli leaves, mustard oil, garlic cloves, and basic seasonings. It pairs well with dal and chawal, or khichdi.

Mostly, this chutney is prepared at "Bihari Household". It is considered a traditional chutney in every Bihari house.
I also made it during the winter season when seasonings redish come in the market, personally,

I love to eat this with dal chawal or khichdi. Adding mustard oil to the chutney enhances the taste of the chutney, which doesn't come with using other oils. Sometimes I tried to make it with olive oil and cooking oil, but couldn't get the authentic mooli Patta chutney.

Additionally, we should know about a lot of the benefits of the reddish leaf along with its taste. The reddish leaf has magnesium that helps to maintain normal nerve and muscle function, support a healthy immune system, keep the heartbeat steady, and help bones remain strong.

So if you haven’t had it ever, then you must try to make it during winter. This is a precious gift of Allah SWT, in which he kept a lot of taste and benefits for a human being

So llet'sthe gaheadknow how to make this simple and quick mooli Patta chutney

Tips:

To prepare this tasty mooli Patta chutney, you can also add red pieces along with leaves.

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

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

Firstly, separate all leaves from the reddish(mooli), rinse them and pat them very well.

Heat the tawa and dry roast red chilli leaves on medium-low heat until they shrink, then dry roast green chillies and garlic cloves for a minute.

Put all roasted ingredients along with cumin seeds, and combine all dry powder spices into the jar.

put-garlic-reddish-leaves-and-green-chillies-in-the-jug

Blend the chutney by adding salt until it forms a smooth paste.

Now, put the remaining chilli flakes and oil and stir to mix them together very well.

Mooli ke Patte ki chutney is ready to serve

Mooli Patta Chutney can be served with to serve with dal,chawal and khichdi.

Aloo Matar Curry Recipe

Sana Rasheed Add Comment

Aloo Matar Curry || Aloo Matar Sabzi || How to make aloo Matar curry With step-by-step photos and video.

Aloo Matar sabzi is a traditional Punjabi dish from the Indian subcontinent, made from potatoes (Aloo) and peas (Matar) in a spiced, tomato-based sauce. This is an easy, tasty, spiced vegetarian dish.

There are many versions of making aloo matar sabzi. I prepared this delicious recipe with my own style addition of fresh soya leaves to give it an aromatic and flavorful taste. Soya leaves are an aromatic vegetable that is used to enhance the taste of the meal.

This ALOO MATAR is a simple veg curry made of potatoes and fresh/frozen peas in a spicy onion tomato gravy. Usually, this sabzi is made during winter due to seasonal vegetables like soya, peas or new potatoes, but there are no restrictions that couldn’t be made in summer; thus, you should have good quality canned peas/frozen peas and potatoes.

The speciality of this sabzi is that it is cooked in mustard oil, and fresh soya leaves are added to give it an earthy flavour. If you don’t have soya available, then do not worry can use fresh coriander leaves. But I will never recommend skipping mustard oil, as I mentioned above speciality of this sabzi. So, try cooking with this oil. If you don’t like the taste of mustard oil, then it can be replaced with olive oil.

Chunks of aloo and matar are cooked in a simple but packed-flavour spice base. Great to eat along with Garma Garm roti or along with some hot dal-chawal.

This is one very simple beginner recipe that isn’t hard. There are very few pea dishes that are usually made with seasonal peas, like MATAR MASALA and MATAR PULAO.

Frozen peas are available throughout the year, so this aloo matar ki sabzi/bhujia can be easily made. Though my all matar sabzi recipe doesn’t contain lots of ingredients or any fancy ingredients just uses basic spices and oil.

This recipe will give you a delicious, moderately spicy yet flavorful dish that is kid-friendly, too. This aloo matar goes well with chapati, paratha and zeera rice. This aloo matar sabzi is exactly what you need to make even the simplest of meals the most delicious ones.

Nowadays, I am unable to give time to my blog due to some engagements regarding my YouTube channel. So you can even join me there. So for now, I have chosen my video of aloo matar sabzi and am posting it here with some details. So turn to the recipe.

For the best result, follow my detailed step-by-step photo instructions and tips below the recipe card.d

Recipe Notes:

Potatoes: To make this sabzi, use fresh potatoes instead of stored aloo in your vegetable box since this sabzi contains only fresh ingredients.

Peas: can be used fresh/frozen peas in this recipe, but keep in mind that peas shouldn’t be stale; otherwise, ur sabzi taste won’t be good

Mustard oil: Traditionally, this aloo matar sabzi is cooked in mustard oil, but if you don’t like the taste of the oil, you can use olive/corn oil to maintain the taste of this sabzi

Spices: very few spices are added in aloo matar curry, but if you like a more spicier so can adjust the spice level as per your taste

Veggies: I just used fresh potatoes, tomatoes and frozen peas. When you go to buy veggies, carefully choose the tasteless potato. It should not be sweet, otherwise your curry taste becomes bad.

Gobi Aloo Recipe | Culiflower Potato Curry

Mooli Patta Chutney Recipe

Aloo Matar Curry Recipe

Followers