Aloo Gobi Masala

Ingredients :-


4 Medium sized potatoes
1/4 kg- Cauliflower
1 Tomato
2 tsp.- curd.
1 tsp.- chilli powder
1 tsp.- dhania powder
1/2 tsp.- Jeera powder
1/2 tsp.- haldi
Hing.
3 tsp.- cooking oil
Salt and Coriander leaves.

Method :-


Peel the potatoes and cut in cubes of 1 inch.
Cut cauliflower into small sizes.
Put the oil in a kadai and add the chilli powder, jeera powder, dhania powder, hing, and haldi.
Immediately add the potato cubes. When all the potato pieces are nicely coated with the mixture, add cauliflower.
Stir well, add salt and little water and cover the kadia and allow to in low flame
When cooked, add tomato ( cut into wedges) and curd and stir well for about 1 min.
Remove from flame and nicely decorate with finely chopped coriander leaves.

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Aloo Matar

Ingredients :-

Potatoes-4 - 5 ( medium size )
Frozen peas-1 cup

Tomato sauce or puree 1 cup

Ginger, Garlic & Chilli paste-1tsp.each

Coriander powder-1tbs

Haldi- ½ tsp

Garam masala-½ tsp

Red Chilli powder -1 tsp

Dry Mathi leaves-1 tbs

Cumin seed-1tsp

Hing-1 Pinch

Salt-to taste

Oil-5 tbs

Sour cream or yogurt ½ cup

Method

In a pressure cooker heat oil & fry Curmin and hing. Add chilli, ginger, garlic paste and fry for 1 min. Add tomato sauce and fry for 3-4 min. Then add all dry masala except mathi leaves. Fry for 1-2 min. Now add the potatoes and fry for 1 minute. Then add peas and 2-cup of water.
Put the Pressure cooker on medium heat for 8-10 minutes or give 2 whistler. Take the steam out. Open the cooker and put on medium heat. Now add sour cream and cook for 2-3 minutes. Then add dry mathi leaves and mix well.
Serve hot with puri, paratha or chapatti.

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Mixed vegetables

ingredients :-

120 g (4 oz) French beans, chopped

120 g (4 oz) Cabbage (bandh gobhi), chopped

120 g (4 oz) Capsicum (Shimla mirch), chopped

120 g (4 oz) Carrots (gajar), chopped

1/2 cup (60 g) 2 oz Onions, chopped

120 g (4 oz) Potatoes, cut into fingers

4 tbsp (60 ml) 2 fl oz Vegetable oil

1 tsp (2 g) Cumin (jeera) seeds

2 Dry red chillies (sookhi lal mirch)

Salt to taste

1/2 tsp Black pepper (kali mirch) powder

2 tsp (12 g) Ginger (adrak), chopped4 tbsp (60 ml)

2 fl oz Tomato puree1 tbsp (15 ml) White vinegar (sirka)

1 tbsp (4 g) Green coriander (hara dhaniya), chopped

method :-

1. Heat the oil in a pan; add cumin seeds and dry red chillies. Saute for a few seconds. Add all the vegetables, salt, black pepper powder, and ginger. Mix well. Cook covered on low heat till the vegetables are almost tender.

2. Add the tomato puree and white vinegar. Cook till the vegetables are completely done. Remove from heat.

3. Serve hot garnished with green coriander.
serving amount
serves: 4

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