Aloo Anda Curry Recipe ( Potato Egg Curry )

Aloo Anda Curry | Egg and Potato Curry | How to Make Anda Aloo Curry with step-by-step photos 

Aloo and Egg Curry is a simple, tasty, easy gravy-based non-vegetarian curry. This is a mildly spiced curry made with only a few ingredients; you can also use ingredients like soya leaves or curry leaves for added flavor or to enhance the taste,

To get the best result, even though we are adding boiled potatoes and eggs, I prefer to slow cook this as well; you can make this a dry curry or with more gravy as well to suit your taste.
                                   

It can be accompanied by any flavored rice, plain rice, roti or chapati. I usually make this flavored curry in the winter season as new potatoes come in the market, and these potatoes are much tastier than old ones or red potatoes, so you can also make variations in it by adding boiled peas or any other favorite veggie, so let’s begin.

               

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Hard boil eggs and remove the shells; pierce them with a fork or knife randomly. Heat the little oil in the pan, then put the boiled eggs and fry them for 5 minutes; set aside.

 

Take all ingredients and prepare them all.

Heat the oil, then crackle fenugreek seeds and add onion paste; cook onion paste for 5 minutes on medium flame.

Then put tomatoes, green chilies, and dry powdered spices.  

Stir to combine well and cook onion spices until oil comes on the surface and water dries out; then put boiled potatoes along with peas. Adding peas is optional.

Roast the potatoes with masala, pour hot and boiled water, and bring it to a boil.

Put boiled eggs, and allow to cook for around 20 minutes on a low flame.

Sprinkle garam masala, then put ginger and coriander leaves, allow to simmer for another 5 minutes, then turn off the flame.

Transfer aloo anda curry to the serving bowl.  

Aloo Anda curry is ready to serve with rice or rotis

                                 

                               

Khatta Palak Dal Recipe ( Spinach Dock )

Khatta Palak Dal |Palak Dal || How to make khatta palak dal with step-by-step photos

Khata palak dal is a sour green leafy vegetable, a smaller version of spinach leaves. It is slightly sour to taste, very tasty, and delicious. It is a seasoned vegetable not available throughout the year, like spinach.
A luscious dish that can be pepped up even more by adding spices, chana dal, and spinach 

I made that palak by mixing it with spinach and chana dal. Khatta palak isn’t cooked alone; it is always prepared with half a quantity of spinach. You can add a variety of ingredients like potatoes, koftas, dumplings, etc. To make various gravy dishes

                                 

The main ingredients are sorrel, spinach, lentils, tomatoes, and a few spices. Let's go ahead and learn how to make sorrel with lentils.

Tip:

To prepare this recipe is cooked in a clay pot to enhance the taste if available easily...

                                    

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To prepare sorrel with lentils, ls first wash the chana, dal, then soak it in hot water for at least 30 minutes.

Take all the ingredients and prepare them all.

Heat the oil/ghee in the pot/cooker and put the onion slices. Sauté them for 3-5 minutes. Then, put chopped garlic into the onion and fry it further.

Until the onion turns slightly brow,n put chopped tomatoes, cook the tomatoes until soft.

Start to add spices and cumin seeds first,t then stir well on medium flame.e, Put chana dal in the cooker, and fry it with onion on a medium flame for around 5 minutes

Then add green chilies and crushed red chili flakes, keep stirring by adding other dry spices.

Add salt and stir to mix well, fry chana dal with onion on medium-low heat until the oil is separated.

Put mixed sorrel and spinach, and stir to combine well for 5 minutes.

Once they are mixed, we'll pour 1 cup of hot and boiled water, bring it to a boil, then close the cooker lid and let it cook for 10 minutes.s 

Simmer khatta palak for 5 minutes on low heat.

Transfer to the serving dish/bowl. Khatta palak with chana dal is ready to serve

                                                   

Khatta palak with chana dal can be served with naan,rotis, and rice.

                                               

Lauki Chana Dal Recipe ( Bottle Gourd Curry )

Lauki Chana Dal | Lauki Dal | How to Make Bottle Gourd Curry with step-by-step photos...

Bottle Gourd Curry is a tasty and healthy gravy recipe made with bottle gourd(lauki)and Bengal gram(chana dal). This is a very simple, quick, and easy delicious veggie dish that is served with boiled rice, Rotis, and bagara rice. 

To make this recipe, I recommend t0 soak chana dal for at least an hour. I make this lauki chana dal in a pot, but you can make it in a pressure cooker. I usually make this recipe spicy by adding more red chilies and special garam masala, but you can keep it less spicy or mildly spiced to taste.

Lauki was the favorite veggie of Our Beloved Prophet (PBUH) because it is also sunnah to eat.

To cook this dish, I used the traditional spices that are used by my mother. 

In various styles to cook this veggie dish, some people put tomato, a green chili, etc., etc., but I didn’t use all these. Very healthy and delicious,s aslauki chana dal is prepared with very few spices, let's go ahead to know how to make lauki chana dal dish with step-by-step photos...

Tips:

To prepare this dish, use a small and young bottle gourd. You can also utilize the skin of the gourd to make lauki kebabs.

Avoid using a bottle gourd that has a lot of seeds. After peeling the bottle gourd, 

Always place it in water to prevent it from turning black. Well-roasting is an important aspect of Pakistani cooking.

             

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

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Firstly, rinse and soak the chana dal in the hot water for an hour. Peel and chop the bottle gourd into small pieces and put them in the water bowl. Peel and coarsely chop the onion.

Boil chana dal in the pot/saucepan and add ¼ tsp turmeric powder. Mix well, remove the scums on top of the chana dal, and cook it until the dal is soft. And finely crush the black peppercorn and brown cardamom together.

Heat the oil in the pot and put dried fenugreek seeds, let them crackle for a minute, then add onion slices, saute the onion for 4-5 m, then add ginger garlic paste and stir for a minute. 

Dissolve all the spice powders in a little water and mix well, then add the dissolved spices to the pot and mix well again over a low-medium flame.

Roast the spices until oil is separated, then put the bottle gourd, roast the lauki with spices very well for 5 minutes over medium flame.

After 5 minutes, add boiled chana dal to the lauki, stir well until oil comes out,p then add crushed spices.

Stir to well combine until oil is separated, pour hot and boiled water, bring it to a boil, then allow to cook another 10 minutes over the low-medium flame, keep stirring occasionally. ally

Once cooks pro, perfectly simmer it for 5 minutes over very low heat.

Lauki chana dal is done to serve

Lauki chana dal is usually served with boiled rice, pickle, and salad with rotis and naan.