Aloo Tamatar Ki Sabzi Recipe Yummyfoodrecipes In Ingredients: 3 mediumsized potatoes (boiled and peeled),1 cuptomatoes (finely chopped),2 tbspoil (canola or vegetable),1 tspcumin seeds (jeera),1 8 tspasafoetida (hing),3 tspcoriander powder (dhania),1 2 tspred chili powder,1 4 tspturmeric (haldi),1 tspfinely grated ginger,1 tspsalt,2 cupswater (approx. 2 cups),1 4 tspgaram masala,2 tbspfinely chopped cilantro (dhania),1 piecesgreen chili. 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.
Aloo Tamatar Ki Sabzi Recipe Potato Tomato Curry Vegecravings 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. Once soft, stir in the aloo batata and add water till it covers the potato. cover the pressure cooker and pressure cook the batata nu shaak aloo tamatar sabzi for 4 to 5 whistles. after 4 to 5 whistles turn off the heat and allow the pressure to release naturally. once the pressure releases, check the taste and adjust the salt and spices. Potatoes aloo: 500 grams, peeled and chopped into cubes. the star of the dish, potatoes add that hearty, comforting texture. tomatoes tamatar: 250 grams, finely chopped. . they bring the tangy, juicy base to our s.
Aloo Tamatar Sabzi Recipe Spicy Potatoes In A Tomato Curry By Archana Once soft, stir in the aloo batata and add water till it covers the potato. cover the pressure cooker and pressure cook the batata nu shaak aloo tamatar sabzi for 4 to 5 whistles. after 4 to 5 whistles turn off the heat and allow the pressure to release naturally. once the pressure releases, check the taste and adjust the salt and spices. Potatoes aloo: 500 grams, peeled and chopped into cubes. the star of the dish, potatoes add that hearty, comforting texture. tomatoes tamatar: 250 grams, finely chopped. . they bring the tangy, juicy base to our s. 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. Add 1 2 a cup of water. cover the pressure cooker and allow the aloo matar sabzi to cook for 3 to 4 whistles and turn off the heat. allow the pressure to release naturally, as the potatoes will continue to cook as long as there is pressure inside the cooker. once the pressure has released, open the cooker and give the aloo matar sabzi a stir.
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