This subzi comes with all the works! Kabuli Chana, Paneer and Mixed Vegetables, cooked with tongue-tickling spice powders, tomato ketchup and kasuri methi too.
Once you have the chana soaked and cooked, there is practically nothing more to this subzi. It will take just minutes to sauté everything together.
So, on a busy day, you could consider cooking and refrigerating the chana a few hours earlier, whenever you find time, so you can quickly prepare this scrumptious Kabuli Chana and Paneer with Mixed Vegetables when required to serve with hot, puffy rotis, puris or rice.
Doodhi is a very tasty and versatile veggie, which absorbs the flavours that it is cooked with. Unfortunately, many people tend to think that doodhi is bland.
Here is a lip-smacking recipe that will change your mind. Supported by an apt combination of spice powders and pastes, bottle gourd morphs into a delicious Doodhi Subzi, which is sure to be enjoyed by kids and adults alike.
Serve with Phudine ki Roti and your favourite Raitas / Kachumber for a healthy and satisfying meal. vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak | with 61 amazing images.
vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak is a traditional Gujarati shaak. Learn how to make matar muthia ki sabzi.
To make vatana muthia nu shaak, heat the oil in a non-stick kadhai and add the mustard seeds. When the seeds crackle, add the asafoetida and soda bi-carb and sauté on a medium flame for 15 seconds. Add 1 cup of water and the green peas, mix well and cook on a slow flame for 5 minutes. Just before serving, add the prepared palak methi na muthias, sugar and coconut-coriander masala, toss gently and simmer for 10 minutes or till the peas are cooked, while stirring occasionally. Serve immediately garnished with coriander.
Green peas simmered with spinach and fenugreek muthias in a sauce thickened with grated coconut and fresh coriander… does it surprise you? But, matar muthia ki sabzi tastes even better than it sounds.
This Gujarati shaak is a traditional fare, often enjoyed for Sunday lunch with rotli, kadhi and rice. What is more, kids love any dish that has green peas in it, so this is a good way to stuff some nutritious food into them!
Tips for vatana muthia nu shaak. 1. It is very important to sprinkle salt on fenugreek leaves and spinach leaves and squeeze out all the water, so the dough of the muthia doesn’t become sticky. 2. Use freshly grated coconut for best flavour. 3. This coconut masala can also be used to stuff veggies like potato, onion and brinjal to make oondhiyu. 4. You can make the muthia in advance, but make the sabzi just before serving.
Enjoy vatana muthia nu shaak recipe | matar muthia ki sabzi | Gujarati shaak | with step by step photos. Bharwan Baingan always means a dose of excitement for your taste buds, whether it is made the Punjabi way with a rich coconut-based masala, or in a healthy way with less oil!
Here is a super tasty version of Bharwan Baingan, in which the brinjals are stuffed with a sweet, tangy and spicy besan mixture before pressure-cooking. The pressure-cooking methods enable you to get the same traditional taste without using oodles of oil!
You will enjoy the multi-faceted flavour of this dish, which tastes awesome with hot rotis .
Upkari, prepared almost daily in Konkani households, is a flavourful way of stir-frying veggies, with a traditional tempering and addition of grated coconut. In this recipe, you will discover how to quickly and easily prepare Ridge Gourd Upkari. Ensure that the mustard seeds splutter well when you temper them, as that will bring out the full aroma and flavour of these magical little seeds. Serve the upkari hot and fresh with sambhar rice or rotis.
This is a day-to-day preparation in gujarati households, preferred mainly due to its simplicity. With a hint of basic gujarati spices and a peppiness imparted by lemon juice, this preparation of ridge gourd and moong dal is quite unique and entertaining in its own way. Turiya mag ni dal is indeed very light and a good choice for those who want to diet by cutting out on starch and oil.
This Konkan delicacy is sure to steal your heart with its homely charm, which combines spice and simplicity in ideal proportions. Just a bit of chilli powder for spice, a dash of tamarind for tang and onions for flavour and crunch... that is all it takes to prepare the Potato Saung.
The procedure is too simple to believe, yet the outcome is endearingly flavourful. Have a go at this potato subzi, and you will want to keep making it frequently, to enjoy with hot rice or rotis .
What a match – moong dal mangodi and urad dal papads! When this wholesome and tasty combo meets tangy curds and an assortment of spice powders, you get a spicy, tongue-tickling subzi. A simple tempering of mustard and cumin seeds imparts an irresistible aroma to the Papad Mangodi ki Subzi. Add the papad only towards the end as it will soften quickly.
Potato and green peas is an evergreen combination, which works effectively in varied dishes, ranging from salads and sandwiches to kormas and subzis .
The contrasting textures and complementary flavours of the two vegetables have a very fulfilling effect on the taste buds, and this is proved once again in this recipe.
The Aloo Mutter Korma is a delicious dish that combines potatoes and green peas with a range of flavour givers like tomatoes, onions, spice powders and pastes. A dash of garam masala adds josh to the korma making it a great hit with everybody.
Enjoy other potato based dishes like the Bhojpuri Aloo and the Aloo Matar Tariwale . aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato | with 31 amazing images.
aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato is a simple everyday sabzi is many Indian households. Learn how to make Punjabi style aloo bhindi fry.
To make aloo bhindi, heat the oil in a deep non-stick pan, add the potatoes and sauté on a medium flame for 5 minutes. Drain and keep aside. In the same non-stick pan, add the bhindi and sauté on a medium flame for 5 minutes. Drain and keep aside. In the same deep non-stick pan, add the onions and sauté on a medium flame for 2 minutes. Add the tomatoes, ginger paste and garlic paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Add the coriander powder, chilli powder, garam masala, turmeric powder, asafoetida, dry mango powder, salt and 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add the sautéed potatoes and bhindi, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Switch off the flame, add the fresh cream, coriander and dried fenugreek leaves and mix gently. Serve hot.
Who doesn’t like the combination of aloo and bhindi? Combining it with potatoes makes ladies finger appealing even to little kids! Here is one way to cook the duo in a flavour-packed Punjabi style aloo bhindi fry which is perked up with a range of common but dynamic ingredients, which give a really awesome flavour and nice mouth-feel to the subzi.
Fresh cream makes the Indian aloo bhindi ki sabji richer, while peppy spice powders and dried fenugreek leaves give it an appetizing aroma and tongue-tickling flavour.
Serve stir fried okra and potato hot with rotis. Try other bhindi recipes like Dahi Bhindi ki Subji or Stuffed Bhindi with Paneer.
Tips for aloo bhindi. 1. Always go for medium diameter ones, not too long, because bulgy lady's finger has very big seeds within, which spoil the delicacy of this vegetable. 2. Always sauté the aloo and bhindi on a medium flame, so they cook uniformly without turning dark brown. 3. Prefer to crush the fenugreek leaves before adding. This helps to lend the perfect flavour.
Enjoy aloo bhindi recipe | Punjabi style aloo bhindi fry | Indian aloo bhindi ki sabji | stir fried okra and potato | with step by step photos. shalgum ki sabzi recipe | Indian turnip vegetable | Punjabi shalgum ki sabzi | aloo shalgam ki sabzi | with 20 amazing images.
shalgum ki sabzi is an Indian turnip vegetable. Shalgam or turnip, a member of the radish family that tastes much milder, is a winter vegetable that is strongly associated with Punjabi cuisine.
In fact, no other cuisine makes such extensive use of the vegetable. Turnips cook easily, and taste fantastic when combined with tomatoes as in this semi-dry curry.
In fact, no other cuisine makes such extensive use of the Punjabi shalgum ki sabzi. Turnips cook easily, and taste fantastic when combined with tomatoes as in this shalgum ki sabzi.
Indeed, this is a homely and satiating shalgum ki sabzi that you will thoroughly enjoy, when had with rotis. You can also add on, you can also add on Achari Baingan , Panchratni Dal and rice to round up your meal.
Tips for Punjabi shalgum ki sabzi. 1. Shalgam or turnips are a popular winter root vegetable so, it tends to have mud stuck to it. Scrub and wash them well. 2. For an authentic North Indian feel, use ghee instead of oil to saute the shalgam sabzi. 3. Add the turnip. At this stage, you can even add potatoes to make aloo shalgam ki sabzi.
Learn to make shalgum ki sabzi recipe | Indian turnip vegetable | Punjabi shalgum ki sabzi | aloo shalgam ki sabzi | with step by step photos. A perky potato curry with a mild bitterness that kindles an enjoyable tingle on your palate, Khatte Aloo is a simple and quick preparation of baby potatoes and cherry tomatoes cooked with tongue-tickling spice powders and a tangy curd-besan mixture, which gives a creamy yet light kadhi like consistency to the dish.
Serve hot with rotis , rice or Khichdi .
drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes | with 24 amazing images.
drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes is a semi dry sabzi which can be enjoyed as a daily fare. Learn how to make sahjan ki sabji.
To make drumstick and potato sabzi, combine the drumstick, potatoes, salt, turmeric powder and 2 cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside. Heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds, asafoetida and sauté on a medium flame for 30 seconds. Add the onions, garlic and curry leaves and sauté on a medium flame for 2 minutes. Add the tomatoes, chilli powder, coriander powder, little salt and turmeric powder, mix well and cook on a medium flame for 3 minutes, while stirring occasionally and mashing it slightly using a potato masher. Add the drumstick-potato mixture along with its water and coriander, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Serve hot.
Put this sindhi aloo sabzi on the table and marvel at its rolling success! Indeed, it will belittle the other dishes with its striking flavour and appetizing aroma. Drumstick gifts its mind-blowing aroma and flavour to any dish that it is added to, and this sabzi is no exception.
A simple combination of drumstick with potatoes, onions and tomatoes, together with a traditional tempering and a few readily-available spice powders, results in a fantastic dish, which will make you unabashedly lick your fingers in glee! The best part is that this drumstick with potatoes is absolutely a no-fuss process, using just simple, everyday ingredients.
While everyone has their favourite version, here we present the most commonly-practiced ways of preparing sindhi aloo sabzi. You can enjoy it with Chapatis. So go ahead and make your traditional Indian fare today!
Tips for drumstick and potato sabzi. 1. Remember to add salt while cooking drumstick and potatoes, so they absorb the flavours of salt well. 2. Do not throw the water in which they are cooked. 3. Prefer to chop tomatoes finely so as to get the perfect mouthfeel of the sabzi.
Enjoy drumstick and potato sabzi recipe | sahjan ki sabji | sindhi aloo sabzi | drumstick with potatoes | with step by step photos.
Stuffing them with spices and besan really enhances the flavour of brinjal in this dish! This subzi is easy and quick to make, as long as you have a pressure cooker on hand.
Use the small and dark varieties of brinjal as they have a mild sweetness which combines well with the stuffing.
Bharvan Baingan , Whole Wheat Bhakri , Moong Dal Khichdi and Punjabi Kadhi make an interesting and comforting meal combo.
Cauliflower and green peas, the popular duo, feature in a rich, white gravy that is so flavourful you would hardly notice the absence of onions and garlic! While cabbage gives a crunch and flavour akin to onions, bottle gourd acts as the main ingredient in the gravy, giving it volume and a creamy texture. Typical value-adds like garam masala and cashewnut paste add to the gravy’s appeal, making the Amritsari Gobi Mutter an instant hit with your family.