As i have mentioned in the blog, i do touch on basic cooking. Have come across many who look for everyday make ups at the kitchen than fancy long procedural recipes. So here goes one from the pitara/petti :))
1/2tbs - Roasted Jeera powder
1tbs - Garam Masala
2cups - Water
2tbs - Oil
Coriander leaves to garnish
Serves 4
- 3 - Medium sized potatoes/asloos/urlakazangu
- 1 - Big red onion
- 2 - Medium sized tomato
- 1 - Green chilly
- 150gms - Panneer/Indian cottage cheese
- 1tbs - Jeera/Cumins seeds
- 1tbs - Turmeric powder
- 1tbs - Kashmiri chilly powder (I play a low key on red chilly powder these. Hence, substituted the kashmiri chilly powder instead of the normal red chilly powder. Choice is yours)
Method/Vidhiee:
1. Wash thoroughly and peel the outer skin of potatoes. Dice them into cubes.
2. Put them into 1/2 cup of water
3. Meanwhile, chop off the onions, tomatoes and green chilly finely.
4. In a pan add oil heat it. To it add jeera/cumin splutter them. Do not turn them black.
5. Immediately add chopped onions, green chilly. Saute them for 1 min till onions turn transparent.
6. Add tomatoes to it and saute again.
7. Now drain water and add the potatoes that were diced.
8. Add on the turmeric powder,kashmiri chilly powder,jeera powder.
9. Pour in the remaining 1/2 cup of water.
10. Close the pan with a lid and leave it till the water evaporates.
11. Stir occasionally.
12. Once the water evaporates add salt, garam masala powder.
13. Mix them well and coat well onto the potatoes.
14. Make dices of the panneer after draining excess water.
15. Add them to the sabzi mixture.
16. Now do not rough handle the sabzi.
17. Gently mix the panneer with aaloo mixture.
18. Sprinkle some water and close the lid of the pan and keep it for 2 mins.
19. Give gentle sitr at least 4 times in these 2 mins.
20. Garnish with coriander and serve hot with rice, chapatti,rotis, Nan,breads.
Tip: You can add on dry kasoori methi/fenugreek leaves for different aroma.
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