Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, aloo bhindi-quick and easy (potatoes & ladies finger in north indian style). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for Aloo Bhindi-quick and easy (Potatoes & Ladies Finger in North Indian style). A quick , easy and healthy aloo bhindi recipe (potatoes & ladies finger in north indian style). For those who say no to the lovely bhindi saying it is gooey - this is the way to make them eat.
Aloo Bhindi-quick and easy (Potatoes & Ladies Finger in North Indian style) is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Aloo Bhindi-quick and easy (Potatoes & Ladies Finger in North Indian style) is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have aloo bhindi-quick and easy (potatoes & ladies finger in north indian style) using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Aloo Bhindi-quick and easy (Potatoes & Ladies Finger in North Indian style):
- Take 1 cup potato cooked cubes ( can use boiled and deskinned baby es alternatively)
- Get 1 cup ladies finger chopped into small pieces
- Get 1 teaspoon vegetable oil
- Take 1/2 teaspoon mustard seeds
- Take 1/2 teaspoon cumin seeds
- Prepare 1 sprig curry leaves
- Get 5 to 6 cloves garlic crushed
- Make ready 1/4 cup red onions - finely chopped
- Make ready 1/2 teaspoon chilli flakes
- Prepare 1/4 teaspoon turmeric powder
- Prepare 1/4 as required pepper black ground powder
- Take as required salt
- Take 1/2 teaspoon kasuri methi
- Get 1/4 teaspoon amchoor mango powder / dry (optional)
- Prepare 1/2 teaspoon lime juice
- Take 1/4 cup coriander leaves chopped
Rinse the cubed potato until the water runs clear. Place in a saucepan and cover with cold water. There are many different ways to prepare aloo matar, the classic Indian dish with spiced potatoes (aloo) and peas (matter) in a thick sauce. Originating in the Punjab region of India, the dish is made throughout the country and has a few different versions; some recipes use a coconut base, and others simmer the potatoes in a tomato sauce.
Steps to make Aloo Bhindi-quick and easy (Potatoes & Ladies Finger in North Indian style):
- Pressure cook chopped potato cubes for 2 whistles with salt and turmeric powder and drain them. if you've got time and can't stand the suspense of what's going on inside, you can watch them boil and cook to perfection in a pan instead. It doesn't have to those mathematical cubes. Just randomly chop an average sized potato into say- half, criss-cross twice and you are done. You can try the typical slanting style chop for ladies finger. It doesn't have to super thin mini circles.
- On a non-stick pan, heat the vegetable oil. Once the oil is hot, splash the mustard seeds, cumin seeds and curry leaves. You can add dried red chillies too (just for some glam quotient). Once the seeds crackle, add the crushed garlic cloves and saute till the raw smell goes.
- Into this, add chilli flakes, chopped red onions and ladies finger with salt and turmeric powder and give it a mix. Do NOT add water- you don't want the bhindi getting gooey. Cook this mixture on low flame with the lid closed for 3-4 minutes. You can go watch tv now, but remember to occasionally open, check and stir ; else you may have to call it smoked aloo bhindi :)
- Once the ladies finger is cooked, add the cooked potatoes and saute for 1-2 minutes together to give it a slight char.
- Time to taste and balance out the flavors. Add additional salt and some pepper if your palate tells you to. Add the lime juice, amchoor kasuri methi and coriander leaves, give a final mix and serve hot. Goes with rice, rotis or any flat breads.
This version is a simple recipe that's easy to tweak and. Aloo gobi is a potato and cauliflower curry recipe originating in the North Indian Punjab region. ("Aloo" is Urdu for potato, while "gobi" means cauliflower.) Considered one of the cornerstone Indian recipes for its simplicity and flexible format, aloo gobi recipes vary from place to place—sometimes incorporating a tomato-based sauce. Be sure to cut the potatoes into pieces that are about the same size so they roast evenly. Or look for bite-size potatoes that can be roasted whole. Line the pan with foil, which helps crisp up the potatoes and makes for easy clean up.
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