recipe of kashmiri dum aloo

Prep time: 10 minutes
Cook time:  30 minutes
Total time: 40 minutes

Kashmiri dum aloo

kashmiri dum aloo is spicy flavored sabzi. Kashmiri dum aloo looks rich and delicious with dryfruits used in it. Kashmiri dum aloo gives delicious flavor. Its a complete mouthwatering sabzi. You can also do it at your home trust me its so simple and easy dish. Kashmiri dum aloo is very fabulous dish at so many restaurant in India. Its necessary to choose small potatoes in it.

Ingredients:

1. 12 - 15 small size potatoes

2. 2 cup curd (dahi)

3. 4 - 5 kashmiri red chilies (soak in water for 15 - 20 minutes)

4. 2 Onions chopped

5. 2 - 3 green chilies chopped

6. 1/2 inch Ginger chopped

7. 6 - 7 garlic chopped

8. 1/2 teaspoon cardamom powder

9. 1/2 teaspoon dry ginger powder (soonth)

10. 1 teaspoon cumin powder

11. 1 teaspoon garam masala

12. pinch of clove powder

13. pinch of asafoetida powder

14. pinch of turmeric powder

15. Oil (for deep fry)

16. Salt (taste wise)

17. 1 glass of water

18. 1 tbsp chopped coriander leaves

19. 10 - 12 fried cashew nuts

Recipe:

1. Take potatoes, peeled and prick them and soak them into salted water for 15 - 20 minutes

2. Now, take a mixer bowl, add onions, garlic, ginger, green chilies, kashmiri red chilies in it and blend it till become smooth pest. Transfer it to a bowl.

3. Now, Drain the excess water and dry the potatoes properly.

4. Heat oil in a pan, fry potatoes on medium flame till it become golden brown.

5. Transfer it to a kitchen paper and put it asides.

6. Now, heat 2 tbsp oil in a pan, add asafoetida powder and onion pest in it and saute it for few seconds.

7. Now, add curd (dahi) in it, mix it properly.

8. Add cumin powder, clove powder, turmeric powder, salt, garam masala, cardamom powder and dry ginger(soonth) powder in it. Mix it properly and saute it for 1 minute.

9. Add 1 cup of water in it and mix it properly. Now, cook it for 5 minutes.

10. Add fried potatoes in it, mix it and cook it till absorb gravy and oil come to the surface.

11. Now, add chopped coriander in it and mix it properly. Now, its ready to serve.

12. Garnish it with fried cashew nuts and coriander leaves.

Tip: you can use tomato puree instead of curd (dahi) for make the gravy of kashmiri dum aloo.

recipe of kashmiri dum aloo
Last Reviewed by Yogesh Patel
Rating: 4.5

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recipe of matar paneer ki sabzi

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Matar paneer ki sabzi

Matar paneer ki sabzi is very spicy. You can serve it with paratha, puri, naan, roti (chapati). I just used fried paneer in it. You can used dry green peas or fresh green peas in it. If you want to use dry green peas then soak it into water for 4 - 5 hour before use it in sabzi and boil it with salt. If you want to use fresh green peas then just wash it and boil it with adding salt.

Ingredients:

1. 1 cup green peas

2. 100 gms paneer

3. 2 tomatos 

4. 2 onions

5. 1 tbsp green pest (green chilies, garlic and ginger)

6. 1 teaspoon cumin seeds

7. 2 tbsp oil

8. 1 tbsp ghee

9. 1 teaspoon garam masala

10. 1 teaspoon punjabi masala

11. 2 teaspoon red chili powder

12. 1 teaspoon coriander powder

13. pinch turmeric powder

14. Salt (taste wise)

15. Oil (for deep fry paneer cubes)

16. 1 cup cold water

17. 1 tbsp chopped coriander leaves

18. pinch kasuri methi powder

Recipe:

1. Wash green peas and half cook it by adding salt.

2. Wash tomatos and chopped it and blend it till become smooth puree.

3. Now, chopped onions into the slices.

4. Heat oil in a thick pan, and chopped paneer into small sized cubes. 

5. Fry paneer into hot oil till become light pink and transfer it to cold water and soak in it for 3 - 4 minutes then transfer it to plate.

6. In the remaining hot oil, fry onion till it become light brown and then transfer it to mixer bowl and blend it till become smooth puree.

7. Now, take a non stick pan, add 2 tbsp oil and 1 tbsp ghee in it. Now, add cumin seeds in it and saute it for few seconds. 

8. Add green pest in it and saute it for 1 minutes. Now, add tomato puree in it and saute it till oil seperate from it.

9. Now, add onion puree in it mix it properly and add garam masala, red chili powder, turmeric powder, salt, punjabi masala, coriander powder and kasuri methi in it. Mix it properly and cook it for 5 -  8 minutes.

10. Now, add boiled green peas in it and mix it properly then cover the pan and cook it on medium flame for 5 minutes.

11. Now, add paneer cubes and coriander leaves in it and mix it properly and again cook it for 2 - 3 minutes.

12. Now, serve hot hot matar paneer sabzi in a bowl, Garnish with fresh cream and coriander leaves.

Tip: You can also garnish it with fried cashew nuts and kismis. It gives rich look to your matar paneer sabji. 

recipe of kashmiri dum aloo
Last Reviewed by Myp Patel
Rating: 4.5

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recipe of sev tamatar ki sabzi

Prep Time: 10 minutes
Cook Time: 10 minutes
Total time: 20 minutes

sev tameta nu shak

Sev tameta sabzi is one of the favorite kathiyavadi dish. Sev tameta sabzi made from tomato and sev. You can use any remaining sev or gathiya for preparing sev tomato's sabzi. You can also take this dish at dinner time with roti, bhakhari, paratha, etc.

Ingredients:

1. 5 - 6 tomato (chopped)

2. 1 cup sev

3. 1 glass of water

4. 1 teaspoon turmeric powder

5. 1 teaspoon garam masala

6. 1 teaspoon coriander powder

7. 2 teaspoon red chili powder

8. 3 teaspoon sugar

9. Salt (taste wise)

10. 1 teaspoon mustard seeds

11. 1 teaspoon cumin seeds

12. 5 - 6 garlic (finely chopped)

13. 4 - 5 curry leaves

14. oil

15. 1 tbsps Coriander leaves

Recipe:

1. Heat oil in a pan, add mustard seed, when it crackle add cumin seeds and curry leaves and mix it properly.

2. Add garlic in it and saute it till it become light pink. Add tomato in it and mix it properly and saute for 1 minute.

3. Add turmeric powder, red chili powder, garam masala, salt and coriander powder and mix it properly, saute for 1 minute and add water and sugar in it.

4. After 3 - 4 minutes, add sev in it and saute for 3 minutes.

5. When puree become thick then our sabji is ready to serve.

6. At serve time, granish it with coriander leaves.

Tip: You can use Gathiya instead of sev.

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recipe of carrot sabzi

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Carrot Sabji

Carrot is very healthy vegetables. It contains very large amount of vitamin A, its very helpful for eyes. Carrot juice helps to prevent cancers. Carrot juice is like a tonic, it improves the immunity level in your body. Carrot is also good for the skin.

Ingredients:

1. 1 cup grated carrot

2. 1 tomato chopped 

3. 1 teaspoon mustard seeds

4. 1 teaspoon cumin seeds

5. 1 tablespoon oil

6. 1 teaspoon turmeric powder

7. 2 teaspoon red chili powder

8. 1 teaspoon coriander powder

9. salt (taste wise)

10. 1 teaspoon sugar (optional)

11. 1 tablespoon green peas blanched (optional)

12. 4 - 5 curry leaves (kadi patta)

13. 1 tbsp coriander leaves

Recipe:

1. Take a thick pan, heat oil in it and add mustard seeds in it, when it crackle add cumin seeds and curry leaves in it.

2. Now, add carrot and tomato in it and mix it properly and saute for few seconds.

3. Now, add salt in it and saute for 5 minutes at medium flame.

4. Add turmeric powder, red chili powder, coriander powder and sugar in it mix properly and saute for 5 minutes.

5. Add coriander leaves and green peas in it and saute for 3 - 4 minutes.

6. Garnish with coriander leaves and serve it.

Tip:

1. You can add garam masala in it.

2. You can use cashewnuts (kaju) for garnish your carrot sabji.

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recipe of parwal ki sabzi

Prep Time: 10 minutes
cook time: 20 minutes

Parwal

Parwal is also known as Pointed Gourd,  Potol or parwal, a very popular vegetable in Nepal. Fresh Parwal is found in abundance in Nepali markets. The vegetable is prized for its nutritional value and digestibility. It can be used to make soup or sauteed in a spicy sauce, boiled with other vegetables. Parwal is considered an expensive.

To prepare the fresh Parwal, use a sharp knife to scrape off the outer coating lightly. Cut off the pointed top and the bottom and discard. Cut it into four halves vertically, and scoop out the mature and tougher seeds, but leave the young seeds intact to cook.

Ingredients:

1. 250 gms parwal (chopped)

2. 2 medium size potato (chopped)

Parwal sabji with coriander leaves

3. 1 medium size capsicum (chopped) 

4. 4 - 5 medium size tomato (chopped)

5. 1 tablespoon coriander leaves

6. 2 teaspoon red chili powder

7. 1 teaspoon coriander powder

8. 1/2 teaspoon turmeric powder 

9. salt (taste wise)

10. 2 tablespoon Oil

11. 1 teaspoon cumin seeds

12. 2 teaspoon sugar

Recipe:

Parwal sabji without coriander leaves

1. Heat oil in a thick pan, add cumin seeds and saute for few seconds. Add chopped parwal and mix it properly.

2.Add chopped potato, tomato, capsicum and salt (taste wise) and mix it properly and saute for 5 - 7 minutes.

3.Now, add red chili powder, turmeric powder, coriander powder and sugar. Mix it lightly and saute for 8 - 10 minutes.

4.At last add coriander leaves and serve it quickly.

Tip: you can use green chili, garlic and ginger paste for delicious spicy taste.

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