Stir Fried Cabbage with Potato

Cabbage is rich in potassium and is used in various forms. Stir fried cabbage is a tasty dish widely cooked in Indian homes. It is accompanied by Parantha or Chapati. This dish is dry in texture. Here , I am sharing its recipe with pictures..



Ingredients:

Cabbage - 2 bowls, shredded or coarsely chopped.
Potato - 2 cut into pieces.
Tomato - 1 chopped
Green Chilly - 1 chopped
Cumin - 1/2 tbs
Garlic- 2-3 cloves chopped
Ginger - 1/2 inch piece chopped
Coriander leaves - 3 tbs chopped
Turmeric powder, coriander powder, chilly powder, Garam Masala - 1/ tbs each
Mustard Oil for stir frying

Method:

In a wok heat 6- 7 tbs of mustard oil. Once hot add cumin and as they splutter, add chopped garlic, ginger, chily and saute for few minutes.



Now add turmeric powder, coriander powder, chilly powder and salt as per taste and mix for 30 seconds. Immediately add potato pieces and shredded cabbage to avoid burning of masala. Now mix it fast.



Cover the lid of wok. After 2 minutes toss the vegetable again for even cooking . Keep stirring and tossing in between till the potato pieces get cooked properly. Add chopped tomato at this time and toss. After 3-4 minutes, put the flame off. Sprinkle Garam masala and mix.



Stir fried cabbage with potato is ready. Garnish with chopped coriander leaves and tomato slice. serve.

Hope you Liked It...





Peas and Potato Curry

As I said earlier in one of my post, peas and potato are so versatile that one can make many dishes out of them. Peas and potato curry or " aloo matar" is one such famous and tasty curry which is loved by all specially children. Here, i am sharing the recipe with pictures...



Ingredients:

Potato - 3
Peas - 1 cup
Tomato - 3, chopped
Onion - 1, chopped
Green chilly - 2 chopped
Garlic cloves- 2 chopped
Coriander leaves - 3-4 tbs chopped
Cumin - 1/2 tbs
Turmeric powder, coriander powder, red chilly powder, Garam masala, Amchoor - 1/2 tbs. each
Salt to taste
Oil for sauteing

Method:

Peel the potatoes and cut into pieces. In a pressure cooker put potato, peas and add 2 cups water, salt to taste and 1/2 turmeric powder. Put on the flame and let it boil till one whistle only.



In a wok, add 4-5 tbs oil. Once hot add cumin seeds and as they splutter, add chopped green chilly and garlic, saute for 20 seconds, add chopped onion, saute till it becomes translucent. Now add chopped tomatoes and saute for 3-4 minutes. Now add all the dry powders and mix.

After 3-4 minutes , to the wok add entire contents of cooker. Mix and let it boil for few minutes.



Potato and peas curry is ready. garnish it with chopped coriander leaves and Serve..

Hope You Liked It...

Mughlai Dum Aloo

Potato is a versatile vegetable. Hundreds of dishes of all kinds and nature can be made with it. Mughlai Dum Aloo is eaten widely in northern part of India, specially U.P. and Punjab. The spices used give it a Luchnawi touch and thus it is named " Mughlai " Dum Aloo. Here I am sharing the recipe with pictures ...

Mughlai Dum Aloo

Ingredients :

Baby Potatoes - 10 - 12 pieces
Onion - 2 chopped
Tomato - 5 chopped
Garlic - 7 cloves chopped
Ginger - 1 inch chopped
Green Chilly - 1 chopped
Melon seeds - 4 tbs
Bay Leaves -2
Cinnamon - 1 small stick
Black Peppers - 8-10
Cloves - 4
Big cardamom- 1
Turmeric powder, Coriander powder, Garam Masala, Amchoor, Chilly Powder - 1/2 tbs. each
Cumin - 1/2 tbs.
Salt to taste
Coriander leaves - 2 tbs chopped
Oil for frying



Method:

Peel potatoes and pierce with a toothpick and fry in hot oil till they turn golden in colour. Keep aside.



In a wok, heat 6 big tbs of oil, add chopped garlic, ginger, green chilly, onion and saute. As onion turns translucent, add chopped tomatoes and saute for 5 minutes. Now add 2 cups of water and let it boil. After 5 minutes turn off the flame. Blend this mixture and keep aside.

Soak melon seeds in one small cup water for 15 minutes and then make a paste out of it.



In a seperate wok heat 3 tbs of oil. Add 1/2 tbs cumin, bay leaves, cloves, black peppers, cinnamon, cardamom and when they splutter add blended mixture of tomato and onion. Let it boil.



Approximately after 5 min. add melon seeds paste. Stir for 3-4 minutes.



Now, soak all dry masalas in 10 tbs water in a bowl and add it the gravy. Stir and add fried potatoes in it. Let it boil for 5 minutes.



Turn the flame off. Mughlai Dum aloo is ready.



Garnish with chopped coriander leaves and serve with tandoori roti, chapati, naan or rice.

Hope you enjoyed !!

Fried Potato in Spinach Gravy

Spinach has always been a main vegetable in Indian cuisine. Besides its peculiar taste, it has number of nutrients too. My family loves palak paneer, but everytime the same ?? Naah..so I tried this variation and they absolutely loved it.. Obviously the sauteing part is the most important step of this recipe.. So, sharing it with ya all...

Ingredients:

Spinach (Palak)- 1kg.

Potatoes boiled- 4 nos.

Onions- 200gms.

Tomato-250 gms.

Ginger chopped- 1tbs.

Garlic chopped- 1tbs.

Green chillies chopped- 1tbs

Ginger garlic paste – 2tbs

Turmeric powder, coriander powder, red chilli powder, Garam masala powder, salt, Cumin seeds- ½ tbs.

Bay leaves, 5 cloves, 1 small cinnamon stick, 8 black peppers

Oil for frying.

Method:

Wash, cut and boil spinach. Once boiled, puree it in a blender.

Cut small pieces of boiled potatoes and deep fry in hot oil. Drain in tissue and keep aside.

Put  wok on gas stove, put some oil.  In hot oil, add 2 bay leaves, cloves, cinnamon stick, black pepper.

When these splutter, add chopped ginger, garlic, green chillies, onion and sauté. When onion turns transparent, add chopped tomatoes. Sauté again for few minutes and then grind it.

Fried potato, pureed spinach, grind onion, tomato mixture.

Again in a separate wok , put some oil and switch on the flame. Now , add cumin seeds in hot oil. When seeds splutter, add ginger garlic paste. Saute for few seconds and then add onion tomato mixture. Saute again.

When mixture starts to leave oil, add spinach puree . Keep sauteingthe whole mixture till water evaporates.



Once done, add ½ tbs turmeric powder, 1 tbs coriander powder, ¼ red chilli powder, ½ tbs garam masala powder, 2tbs salt. After few seconds, add some water and bring a boil.

Add fried potatoes now. Again bring to a boil.

Fried potato in spinach gravy is ready.

Garnish with shredded ginger.

Serve with naan or rice ..



Hope you liked it ......