Aloo Tamatar Ki Sabzi Bliss Of Cooking Directions for aloo tamatar ki sabzi. 1. heat oil in a pan, add cumin seeds, when seeds turn golden, add asafoetida , bay leaf, dry red chilli and green chilli. 2. add the ginger, tomatoes and sugar. 3. sauté till the tomatoes are mushy and oil starts to separate. 4. add all the dry masalas and sauté for 2 mins. Let the tomato cook for 3 4 minutes then add all the spices and salt except sugar, amchoor and coriander leaves. cook the mixture till oil separates the pan. now add boiled potatoes, mix well then add water. don’t make gravy too runny. cook the sabji without the lid until nicely done.
Aloo Tamatar Ki Sabzi Bliss Of Cooking Add 1 tomato and saute well until tomatoes turn soft and mushy. further mash 2 boiled potato slightly. mix well making sure all the spices are well combined. now add 1 2 cup water and stir adjusting consistency as required. cover and simmer for 10 minutes making sure flavours are absorbed well. Heat some oil in a small pressure cooker (optionally, you can also use a pan with a lid if you are using boiled potatoes). add mustard seeds (rai) to the cooker. when they start to crackle, add cumin seeds (jeera). fry the cumin seeds for a few seconds till they start to splutter. add a pinch of asafoetida (hing). 1. pour 1.25 to 1.5 cups water in a 2 liter stovetop pressure cooker or pan. rinse well in water a few times and add the 2 medium sized potatoes and some edible rock salt (sendha namak). boil the potatoes for 2 to 3 whistles on medium heat. the potatoes should be just cooked. they should not become crumbly or mushy. Stir and let it cook for 5 6 minutes on medium heat. sprinkle in salt, red chili powder, cumin powder, coriander powder and mix really well while also mashing the tomatoes. this masala mixture should be cooked for 7 8 minutes, until the oil separates. now add the diced boiled potatoes and mix it with the masala.
Aloo Tamatar Ki Sabzi Bliss Of Cooking 1. pour 1.25 to 1.5 cups water in a 2 liter stovetop pressure cooker or pan. rinse well in water a few times and add the 2 medium sized potatoes and some edible rock salt (sendha namak). boil the potatoes for 2 to 3 whistles on medium heat. the potatoes should be just cooked. they should not become crumbly or mushy. Stir and let it cook for 5 6 minutes on medium heat. sprinkle in salt, red chili powder, cumin powder, coriander powder and mix really well while also mashing the tomatoes. this masala mixture should be cooked for 7 8 minutes, until the oil separates. now add the diced boiled potatoes and mix it with the masala. In a wok on medium, heat the oil. add the cumin seeds, once they splutter and start to change color about a minute. immediately add the chopped tomatoes and the grated ginger. combine well. next add the tumeric, red chili powder and salt, combine well. cook uncovered, until tomatoes are cooked about 5 minutes. Saute for 2 minutes. add the quartered boiled potatoes, salt and water.cancel the saute setting,select pressure cook,close the lid,set to sealing postion and pressure cook on high for 6 minutes.release pressure. test the salt.add more if required. garnish with coriander and serve with pooris roti or rice.
Aloo Tamatar Ki Sabzi Bliss Of Cooking In a wok on medium, heat the oil. add the cumin seeds, once they splutter and start to change color about a minute. immediately add the chopped tomatoes and the grated ginger. combine well. next add the tumeric, red chili powder and salt, combine well. cook uncovered, until tomatoes are cooked about 5 minutes. Saute for 2 minutes. add the quartered boiled potatoes, salt and water.cancel the saute setting,select pressure cook,close the lid,set to sealing postion and pressure cook on high for 6 minutes.release pressure. test the salt.add more if required. garnish with coriander and serve with pooris roti or rice.
Aloo Tamatar Ki Sabzi Bliss Of Cooking
Comments are closed.