Showing posts with label Curry-Vegetable-Recipes. Show all posts
Showing posts with label Curry-Vegetable-Recipes. Show all posts

dhaba style aloo matar masala curry recipe | how to make potato and peas masala curry | aloo matar sabzi

Dhaba Style Aloo Matar Curry Masala
Dhaba Style Aloo Matar Curry Masala


Dhaba Style Aloo Matar Sabzi / Aloo Matar Curry is a simple and classic Punjabi gravy dish prepared with potatoes and peas. It goes well not only with roti, paratha, naan but also with jeera pulao, vegetable pulao, ghee rice etc. The strong aroma of Indian spices used in the sabzi makes one crave for this sabzi.



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Ingredients for dhaba style aloo matar masala curry :

  • Potatoes - 7-8 (Boiled)
  • Ginger - ½ Tsp (finely chopped)
  • Garlic - ½ Tsp (finely chopped)
  • boiled peas - ½ cup
  • Onion - 2 (finely chopped)
  • Tomato - 2
  • Green chilly - 2
  • Coriander Leaves (Dhania) - 2-3 Tbsp (Finely chopped)
  • Oil - 3-4 Tbsp
  • Cumin Seeds (Jeera) - ½ Tsp
  • Asafoetida (Hing) – 1 pinch
  • Turmeric powder - ½ Tsp
  • Coriander powder - 2 Tsp
  • Fennel Seeds Powder (Saunf) - 1 tsp
  • Mango powder (Amchur) - ½ Tsp
  • Garam masala - 1 Tsp
  • Salt - As per taste


Directions for dhaba style aloo matar masala curry :

  • Wash tomato, onions, green chilly, garlic and ginger thoroughly, chop in big chunks.
  • Heat some oil in a pan. When oil is hot then add chopped tomato, green chilli and ginger. Fry them for 5-6 minutes.
  • Once it cooled down then grind them.
  • Peel the boiled potatoes and mash them into big chunks.


  • Now again heat some oil in a pan. When oil is hot, add cumin seeds and asafoetida into it. Let them splutter for one minute.
  • Add finely chopped onion and cook till the onions are translucent.
  • After that add tomato, green chilly and ginger paste and saute them until oil starts separating from it.
  • Then add turmeric powder, coriander powder, fennel seeds powder and red chilli powder and cook for another 2-3 minutes.
  • After sauteing the masala, add mashed potatoes, boiled peas and mix well. Cook for another 2-3 minutes.
  • Now add 2-3 cup of water, mango powder and garam masala as well. Mix well
  • Cook this on low flame for 10-15 minutes.
  • Sabzi has turned thick in consistency and releases good aroma.
  • After that switch off the flame and add finely chopped coriander leaves.
  • Serve hot bhandare wale aloo sabzi with steaming hot pooris, kachoris, rotis or parathas.


Recipe Card for Dhaba Style Aloo Matar Masala Curry :


4.8 from 93 reviews
Dhaba Style Aloo Matar Curry Recipe | How to make Potato and peas Masala Curry
 
Prep time
Cook time
Total time
 
Dhaba Style Aloo Matar Sabzi / Aloo Matar Curry is a simple and classic Punjabi gravy dish prepared with potatoes and peas.
Author:
Recipe type: Main
Cuisine: Indian, Punjabi
Serves: 5 Servings
Nutrition:
Serving size: 1 Cup
Calories per serving: 242 cal
Fat per serving: 7 g
Ingredients :
  • Potatoes - 7-8 (Boiled)
  • Ginger - ½ Tsp (finely chopped)
  • Garlic - ½ Tsp (finely chopped)
  • boiled peas - ½ cup
  • Onion - 2 (finely chopped)
  • Tomato - 2
  • Green chilly - 2
  • Coriander Leaves (Dhania) - 2-3 Tbsp (Finely chopped)
  • Oil - 3-4 Tbsp
  • Cumin Seeds (Jeera) - ½ Tsp
  • Asafoetida (Hing) – 1 pinch
  • Turmeric powder - ½ Tsp
  • Coriander powder - 2 Tsp
  • Fennel Seeds Powder (Saunf) - 1 tsp
  • Mango powder (Amchur) - ½ Tsp
  • Garam masala - 1 Tsp
  • Salt - As per taste
Instructions :
  1. Wash tomato, onions, green chilly, garlic and ginger thoroughly, chop in big chunks.
  2. Heat some oil in a pan. When oil is hot then add chopped tomato, green chilli and ginger. Fry them for 5-6 minutes.
  3. Once it cooled down then grind them.
  4. Peel the boiled potatoes and mash them into big chunks.
  5. Now again heat some oil in a pan. When oil is hot, add cumin seeds and asafoetida into it. Let them splutter for one minute.
  6. Add finely chopped onion and cook till the onions are translucent.
  7. After that add tomato, green chilly and ginger paste and saute them until oil starts separating from it.
  8. Then add turmeric powder, coriander powder, fennel seeds powder and red chilli powder and cook for another 2-3 minutes.
  9. After sauteing the masala, add mashed potatoes, boiled peas and mix well. Cook for another 2-3 minutes.
  10. Now add 2-3 cup of water, mango powder and garam masala as well. Mix well.
  11. Cook this on low flame for 10-15 minutes.
  12. Sabzi has turned thick in consistency and releases good aroma.
  13. After that switch off the flame and add finely chopped coriander leaves.
  14. Serve hot bhandare wale aloo sabzi with steaming hot pooris, kachoris, rotis or parathas.

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Bhandara Style Aloo Sabzi Recipe | How to make Bhandarewale Aloo ki Sabzi

Bhandara Style Aloo Sabzi
Bhandara Style Aloo Sabzi
Bhandarewale Aloo sabzi is usually prepared with pooris during bhandara and is consumed as Prasad. This sabzi is very different in taste than the regular aloo sabzi. Even without the use of garlic and onion, this sabzi is delicious in taste. The strong aroma of Indian or desi spices used in the sabzi makes one crave for this sabzi if even they don’t want to eat it.


So, come, let’s try out this recipe of bhandarewale  Style Aloo Sabzi with this step-by-step method.




Ingredients:

  • Potatoes - 7-8 (Boiled)
  • Tomato - 2
  • Green chilly - 2
  • Ginger - 1 Tsp (Finely chopped)
  • Coriander Leaves (Dhania) - 2-3 Tbsp (Finely chopped)
  • Refined oil or Ghee - 3-4 Tbsp
  • Cumin Seeds (Jeera) - ½ Tsp
  • Asafoetida (Hing) – 1 pinch
  • Turmeric powder - ½ Tsp
  • Coriander powder - 2 Tsp
  • Fennel Seeds Powder (Saunf) - 1 tsp
  • Mango powder (Amchur) - ½ Tsp
  • Garam masala - 1 Tsp
  • Salt - As per taste


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Directions:

  • Wash tomato, green chilly and ginger thoroughly, chop in big chunks.
  • Heat some oil in a pan. When oil is hot then add chopped tomato, green chilli and ginger. Fry them for 5-6 minutes.
  • Once it cooled down then grind them.
  • Peel the boiled potatoes and mash them into big chunks.

  • Now again heat some oil in a pan. When oil is hot, add cumin seeds and asafoetida into it. Let them splutter for one minute.
  • Now add tomato, green chilly and ginger paste and saute them until oil starts separating from it.
  • Then add turmeric powder, coriander powder, fennel seeds powder and red chilli powder and cook for another 2-3 minutes.
  • After sauteing the masala, add mashed potatoes and mix well. Cook for another 2-3 minutes.
  • Now add 2-3 cup of water, mango powder and garam masala as well. Mix well
  • Cook this on low flame for 10-15 minutes.
  • Sabzi has turned thick in consistency and releases good aroma.
  • After that switch off the flame and add finely chopped coriander leaves.
  • Serve hot bhandare wale aloo sabzi with steaming hot Pooris, Kachoris or Parathas.



restaurant style kadai paneer recipe | how to make kadai paneer recipe | kadhai paneer recipe

restaurant style kadai paneer recipe | how to make kadai paneer recipe | kadhai paneer recipe


restaurant style kadai paneer recipe | how to make kadai paneer recipe | kadhai paneer recipe with step by step process - kadai paneer is one of the popular paneer dish that is loved by almost everyone. kadai paneer is a north indian dish and is served in almost every restaurant. it is spicy, delicious and very easy to make paneer dish.


kadai paneer is a mouthwatering recipe made from paneer cooked in a spicy gravy made of onions, tomatoes, capsicum and traditional indian spices. it is one of the most popular indian curries and cooked throughout the world.

kadai paneer goes well with parathas, kulchas, rotis or naan. use my step by step recipe to cook restaurant style kadai paneer into your home kitchens and surprise your family and friends with this restaurant style kadai paneer.


ingredients for restaurant style kadai paneer :

ingredients for dry roast masala:

  • coriander seeds - 2 tsp
  • dried red chilli - 2
  • fennel seed (saunf) - 1 tsp
  • black pepper - ½ tsp
  • cumin seeds (jeera) - 1 tsp

ingredients for the gravy:

  • cottage cheese (paneer) - 200 grams
  • capsicum - 1 medium
  • onion - 3-4
  • tomato - 2-3
  • tomato puree - 1 cup (3 medium to large tomatoes, pureed in a blender)
  • green chilli - 1-2
  • ginger - 1 tsp (finely chopped)
  • garlic paste - 1 tsp
  • coriander seeds - 1 tsp
  • garam masala - 1 tsp
  • oil or butter - 4-5 tsp
  • red chili powder - ½ tsp
  • salt - to taste
  • dried fenugreek leaves (kasuri methi) - 1 tsp
  • green coriander - 1 tbsp (finely chopped)


directions for restaurant style kadai paneer :

  • dry roast the coriander seeds, dried red chilli, fennel seed, black pepper and cumin seeds until nice aroma releases, for around 1-2 minutes over low flame. turn off the flame.

restaurant style kadai paneer recipe | how to make kadai paneer recipe | kadhai paneer recipe

  • once cooled, grind them into a fine powder. keep aside until required.
  • cut paneer in square cubes.
  • if you are using frozen paneer, then defrost it before cooking. places cubes in hot water for 7-8 minutes to keep them soft. drain them.
  • heat oil or butter in a pan and saute the paneer pieces till golden brown. soak them in 5 cups warm water for 10-15 minutes and drain. keep aside until required.
  • wash capsicum, remove seeds and cut in small cubical pieces. wash tomato and onion and cut in small cubical pieces. peel ginger, wash and grate it or chop finely.

restaurant style kadai paneer recipe | how to make kadai paneer recipe | kadhai paneer recipe

  • heat a pan with 2-3 tsp oil or butter. add 1 tsp coriander seeds and fry them for one minute. then add the chopped ginger and garlic paste. fry them until the raw smell disappears.
  • then add one finely chopped onion and saute till transparent.
  • now add 2 tsp grinded spices, red chilli and also add 1-2 chopped green chillies.
  • stir well and saute for few seconds.
  • now add finely chopped one tomato and fry them 2-3 minutes. then add tomato puree.
  • stir well and continue to saute till you see oil leaving the sides… about 9 to 10 minutes on a low flame.
  • add cubical pieces of capsicum, onion, tomato and saute them for some 8-10 minutes.
  • add salt and garam masala powder. mix these with the rest of the masala.
  • it's time to add the paneer and cook the paneer for 4 to 5 minutes in the masala.
  • lastly add kasuri methi and coriander leaves. mix and saute for 1-2 minutes.
  • serve hot kadai paneer, garnished with coriander leaves. kadai paneer goes well with parathas, kulchas, rotis or naan.


recipe card for restaurant style kadai paneer :


5.0 from 437 reviews
restaurant style kadai paneer recipe | how to make kadai paneer recipe | kadhai paneer recipe
 
Prep time
Cook time
Total time
 
kadai paneer is one of the popular paneer dish that is loved by almost everyone. kadai paneer is a north indian dish and is served in almost every restaurant. it is spicy, delicious and very easy to make paneer dish.
Author:
Recipe type: curry
Cuisine: indian
Serves: 4-5
Nutrition:
Serving size: 1 cup
Calories per serving: 256 cal
Fat per serving: 7 g
Ingredients :
  • coriander seeds - 2 tsp
  • dried red chilli - 2
  • fennel seed (saunf) - 1 tsp
  • black pepper - ½ tsp
  • cumin seeds (jeera) - 1 tsp
  • cottage cheese (paneer) - 200 grams
  • capsicum - 1 medium
  • onion - 3-4
  • tomato - 2-3
  • tomato puree - 1 cup (3 medium to large tomatoes, pureed in a blender)
  • green chilli - 1-2
  • ginger - 1 tsp (finely chopped)
  • garlic paste - 1 tsp
  • coriander seeds - 1 tsp
  • garam masala - 1 tsp
  • oil or butter - 4-5 tsp
  • red chili powder - ½ tsp
  • salt - to taste
  • dried fenugreek leaves (kasuri methi) - 1 tsp
  • green coriander - 1 tbsp (finely chopped)
Instructions :
  1. dry roast the coriander seeds, dried red chilli, fennel seed, black pepper and cumin seeds until nice aroma releases, for around 1-2 minutes over low flame. turn off the flame.
  2. once cooled, grind them into a fine powder. keep aside until required.
  3. cut paneer in square cubes.
  4. if you are using frozen paneer, then defrost it before cooking. places cubes in hot water for 7-8 minutes to keep them soft. drain them.
  5. heat oil or butter in a pan and saute the paneer pieces till golden brown. soak them in 5 cups warm water for 10-15 minutes and drain. keep aside until required.
  6. wash capsicum, remove seeds and cut in small cubical pieces. wash tomato and onion and cut in small cubical pieces. peel ginger, wash and grate it or chop finely.
  7. heat a pan with 2-3 tsp oil or butter. add 1 tsp coriander seeds and fry them for one minute. then add the chopped ginger and garlic paste. fry them until the raw smell disappears.
  8. then add one finely chopped onion and saute till transparent.
  9. now add 2 tsp grinded spices, red chilli and also add 1-2 chopped green chillies.
  10. stir well and saute for few seconds.
  11. now add finely chopped one tomato and fry them 2-3 minutes. then add tomato puree.
  12. stir well and continue to saute till you see oil leaving the sides… about 9 to 10 minutes on a low flame.
  13. add cubical pieces of capsicum, onion, tomato and saute them for some 8-10 minutes.
  14. add salt and garam masala powder. mix these with the rest of the masala.
  15. it's time to add the paneer and cook the paneer for 4 to 5 minutes in the masala.
  16. lastly add kasuri methi and coriander leaves. mix and saute for 1-2 minutes.
  17. serve hot kadai paneer, garnished with coriander leaves. kadai paneer goes well with parathas, kulchas, rotis or naan.




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