With its earthy, slightly bitter undertones, aubergine sits well next to potato, and each complements rather than overshadows the other. This combination creates a hearty, wholesome dish, which is ...

This fenugreek and potato, also known as aloo meethi, is a popular Punjabi subzi. You’ll notice that ingredients used to make this aloo methi dry sabzi like potatoes, fenugreek leaves, curry ...

Mooli aloo ki sabzi: Dry aloo ki sabzi is one of our favourites, we just added the magical flavours of mooli to make it another superb sabzi. Feb 14, 2022 15:59 IST facebook ...

Preparation. Step 1. Heat oil in a large skillet over medium-high until shimmering. Add cumin seeds and cook, stirring, until they turn a medium shade of brown, about 1 minute.

Instructions: Slice the karela in half lengthwise and then into thin half-wheels. Sprinkle with salt and let the karela rest for 20-30 minutes (this mellows out the bitterness). Meanwhile, in a ...

Join Priya Krishna in the Bon Appétit Test Kitchen as she makes potato pepper sabzi. The classic Indian marriage of snappy, sweet red peppers and crisped potatoes gets a jolt of flavor from ...

Knead the amaranth flour well with the boiled potato, ghee, salt and water to form a dough. Let it rest for 10 minutes. Make small balls and roll out each ball in between two sheets of cling film.

Ingredients. 2 large shakkarkandh or kering or sweet potatoes; 2 tsp coconut oil; 1 tsp white urad dal or white gram; 1 tsp rai or mustard seeds; 1 sprig curry pattas or curry leaves; 1 small ...

Sabzi, dal (cooked spiced lentils) and rice or roti is perhaps the most common everyday meal in India. There are dozens and dozens of sabzis in every region of India, from potato, cauliflower ...

Simmer the potato in a saucepan of boiling water for around 10 minutes or until just tender and not breaking apart. Drain well and set aside. Heat a tablespoon of the oil in a large saucepan or ...