Recipes Indian
Many times when there is no stuff in the house friends, then this potato curry will be very useful for you, it gets prepared instantly and is also very unique,
indian recipes list
4 medium potatoes (boiled & cubed)
2 medium onions (finely chopped or blended into paste)
2 medium tomatoes (blended into puree — or 2 tbsp tomato paste if no tomatoes)
1 tbsp ginger-garlic paste
2 tbsp fresh curd/yogurt (whisked)
2 green chilies (slit)
2 tbsp oil or ghee
1 tsp cumin seeds
1 bay leaf
1–2 cloves
1 small stick cinnamon
½ tsp turmeric powder
1 tsp Kashmiri red chili powder
1 tsp coriander powder
½ tsp garam masala
Salt to taste
Fresh coriander leaves for garnish
indian recipes list vegetarian.
so to make this curry I have taken two small potatoes here, remember not to use very big potatoes, take small potatoes only and cut them into small pieces like this, now directly put it in the mixer and in the mixer I have added 1/2 inch ginger, one green chilli, add three-four cloves of garlic and along with it add the chopped potatoes, remember not to add any water here at all while grinding and while grinding always grind in pulse mode in the beginning, after grinding in pulse mode then grind on very low speed for a long time, only then you will get a perfect paste, now I had deliberately told you not to use too many potatoes here, the reason for this is that there is a lot of water in potatoes, so directly spread the potato paste in a big plate and then pour salt, celery and some other basic things like turmeric. Powder, add half a teaspoon of red chili powder, half a teaspoon of garam masala and add kasuri methi along with fresh coriander because kasuri methi tastes very good with gram flour. I have already mixed all these things and spices well and now I have added gram flour here. In total, friends, I have just added one and a half cup of gram flour here and I will add half a cup more at the end and you should watch that step carefully that why it has to be added at the end. For now, mix one and a half cup of gram flour slowly and yes, do not forget to add desi ghee in it, otherwise your vegetable will become a little tight because its texture is a bit like gattu, you should mix it slowly and you will feel that it has become completely pasty and that is why I told you to use less potatoes but a stage will come when it will join but there will be a lot of it sticking to your plate on the sides, so add some more dry gram flour here which you had saved for half a cup and take out the entire gram flour properly from this plate. Now clean your hands and add the entire gram flour only at the end because If you join it with wet gram flour hands, it will not join and then see, you will get a nice peda, isn’t it very easy? In the end, I have applied some peanut oil here nicely so that the gram flour does not stick anywhere and you can leave it to rest for about 10 minutes while we prepare the gravy here. So, I have taken 9 tablespoon curd here, keep in mind that the curd should not be sour and in the same I have mixed one spoon of Garam Masala and one tablespoon of grinded Kasuri Methi. Adding curd will give a creamy texture and the sourness will also be enhanced. Along with that, I have added tomatoes in the mixer here and along with these tomatoes, you can also add some ginger, chilli and garlic here and make a nice fine paste of it. That’s it friends, the preparations are complete, now let’s go straight to the pan, so in the pan, I have put peanut oil here and if you have to use peanut oil, then the taste of peanuts should be there. So, I have used this oil in the pan. We have used Tata Simply Better Cold Press Ground Oil. It is extracted by grinding A1 peanuts, friends, it is done through cold press method only then the peanuts get a perfect taste. In hot oil, add asafoetida, one teaspoon cumin seeds and along with it half teaspoon fennel seeds and directly chop two onions very finely and add them. If you cannot do fine chop then you can absolutely use a chopper but here you have to cook the onions till they turn brown.
Traditional indian recipes list.So stage cooking is very important here, that is, when the onions reach this stage that they start turning brown, then add Kashmiri red chilli powder, red chilli powder and turmeric powder and these spices can burn very quickly, so quickly add a little water and cook for a little while now see that the onions will start melting. As soon as the onions are cooked, add the tomato puree which we had made and brother, since there are tomatoes, salt will definitely be there, so add salt, coriander powder and mix it well and leave it on a side on low flame because tomatoes are there here We have to cook it very well while our tomatoes are cooking, what you should do is apply a little oil on a big rolling board, applying oil is very important friends and now I will show you the gram flour that our gram flour dough has set completely, now take the peda of the same and roll it very thin, it is not that you have to make it round, the map of India will also work here, but try to roll it evenly thin, only then your rolls will turn out perfect, I deliberately leave out the sides here because you see how thick the sides remain and when you steam this gram flour, it will automatically swell, so make it as thin as possible, now I have got a square here, so here I have cut one inch strips, see, exactly like this and if you want, you can also put filling in the middle like I am doing paneer here, if you want, you can also add boiled potatoes, they also taste good with spices, if you want, you can also add raisins and cashews, They also look good, you can add dry coconut a lot of things friends, but if you add anything then its texture will be maintained, it will not become hard, you just roll them very tight and twist them a little at the end so that they set completely and you see how perfectly they have come out, remember not to make them too big otherwise they will look too dense to you, small 1-inch rolls turn out absolutely perfect, well in this time if I show you my pan, then the tomatoes have cooked very well, the oil has also separated completely, so friends this is the right stage, now whatever we have added garam masala and kasuri methi in it, you put that here and the curd gets cooked very quickly friends,
so as soon as you add the curd, quickly stir something and in hardly two minutes it will happen that the oil will start separating again, just now pour two to three cups of water here, keep a sieve over this gravy and arrange all our potato and gram flour rolls on the sieve like this, we are basically going to steam them, you can also directly steam them as gravy You can also cook for 10 minutes by putting it in the pan, that is also an option, I will tell you right now, but there is an advantage in steaming, for now, cover it for 10 minutes and let it cook completely on a very low flame so that our gram flour rolls also get cooked and our gravy gets completely set, see how the oil has separated, you mix it and your gravy is completely ready, friends, I will tell you one thing about these gram flour rolls, when you cut them and see, they are cooked well from inside, but because there is not much ghee and oil in it, they will be dry, so if you do not like this dryness, you can try it and if you do not like it, then you can also fry them on my advice, see, I will show you, if you feel that frying them will become heavy, then you can also put them directly in the gravy like me, the only difference will be that they will be slightly dry from inside, after putting them in the gravy, cover them and cook for 5 minutes and that’s it friends, your completely new type of potato gram flour curry is ready. You will definitely like to see this.