Jolly Homemade Recipes: Regional Indian Cuisine

Showing posts with label Regional Indian Cuisine. Show all posts

Vatana batata nu shak is a popular Gujarati sabzi recipe made with fresh green peas, potatoes, and regular spices. It is a mildly sweet tangy and spicy gravy-based curry recipe.

It is easy to prepare and can be served with steamed rice and roti. It is loved by everyone in my home. So with a few basic ingredients try out this Gujarati vatana batata nu shak! It's Vegan, it is Gluten free!

This is normally paired well with roti or paratha or any rice variety, make a perfect comforting meal. I made this aloo matar in a pressure cooker, but you can make it in kadai or an instant pot.

You can add Paneer/Indian cottage cheese also with the same recipe, so it become aloo matar paneer

A popular Gujarati recipe that is easy and can be cooked in just 30 minutes at home with a few simple steps.

This green peas potato masala recipe is a gravy dish that is a perfect option for a lunch or dinner menu. Serve this with any Indian bread such as roti or paratha or plain white rice or jeera rice.

This was my yesterday's lunch, I enjoyed aloo matar with jeera rice along with mango pickle and salad.

Also if you are looking for potato peas curry curry types that you usually get in restaurants, give this one a try. I’m sure you will not be disappointed.

Author: Jolly Makkar
Course: Main Course
Cuisine: North Indian| Gujarati
Keywords : Vatana Batata Nu Shak Aloo Matar, Aloo Mutter, Instant Pot Aloo Matar
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 person

Ingredients :

For masala paste

• ½ tsp turmeric powder

• 1 tbsp red chilli powder

• 1 tbsp coriander powder

• ½ tsp dry mango powder

• 1 tsp cumin powder

• ¼ cup water

For tomato gravy

• 2 medium size tomato

• 1 inch ginger

• 2 green chilli

For vatana batata sabzi

• 150 grm or 1 cup green peas

• 300 grm or 4 medium size potatoes

• 4 tbsp oil

• ½ tsp mustard seeds

• 2 dry red chilli

• 1 bay leaf

• 1 inch cinnemon

• 1 tbsp roasted gram flour

• Masala paste

• Tomato puree

• Salt to taste

• 1 cup hot water

• 1 tbsp jaggery - optional

• ½ tsp garam masala

• 1 tsp kasuri methi

• Oil for frying potatoes

For tadka

• 1 tbsp ghee/ for vegan can use olive oil (taste remain same)

• ½ tsp hing

INSTRUCTIONS

In a pan, add 2 cup of water and bring it to a boil. Add green peas, salt, and ¼ tsp sugar. Boil for 5 minutes on high flame till green peas become soft.
Sieve water from boiled green peas and keep it aside.
In a bowl, add turmeric powder, red chili powder, coriander powder, dry mango powder, and cumin powder. Add some water and mix well. Masala paste is ready. keep it aside.
Now in a mixture jar, add tomatoes, ginger, and green chili. Grind it into a smooth paste. Keep it aside.
In a pan, add some oil and potato pieces.fry potato pieces and keep them aside.
Now, in the same pan, take 4 tbsp oil, and add cumin seeds, mustard seeds, dry red chili, bay leaf, and cinnamon stick. sauté it.
Now lower the flame, add gram flour (besan), and roast till it slightly changes its color.
Add masala paste into oil and sauté till oil separates from its sides.
Then add tomato puree and salt. Cover and cook till oil is separated from the sides of the gravy.
Now add fried potatoes and boiled green peas. Mix well.
Then add 1 cup hot and mix well.
Cover and cook it for 5-7 minutes on medium flame.
Add jaggery, kasuri methi, and garam masala. mix well.
Now in a tadka pan, add ghee and heat it. switch off the gas and add hing. Mix well and add tadka into sabzi. mix well.
Switch off the flame and garnish with chopped coriander leaves.
Serve with rice or roti and steamed rice.

NOTES

In grams proportion of potatoes should be double that of green peas.
sugar helps to retain green peas' color while boiling it.
boil green peas for only 5 minutes on high flame.
masala paste gives dhaba style color and flavor to sabzi
dry spices give a nice aromatic flavor to the sabzi.
roasted besan gives thickness to sabzi gravy.
ghee and hing tadka add more flavor and taste of

You can try more indian potato curry recipes from my blog like aloo rasedar, ajwaini jeera aloo, dhaba style dum aloo, jeera aloo, aloo palak and many more.

This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "V" so I choose my key ingredients Vatana and made this easy and delicious Gujarati recipe vatata batata nu shak and will update the whole video soon on my YOUTUBE channel, stay tuned - JOLLYhOMEMADErECIPES

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Happy Cooking and Enjoy 😊😊

Urad Dal Ke Pakode is a tasty recipe made with urad dal and spices. Urad Dal Ke Pakode is a delicious tea time snack recipe accompanied with hari chutney. It is the one of the most easy and quick snack recipe. Urad Dal Ke Pakodes are irresistible because of its crispiness and divine taste.

This is an easy-to-make pakoda recipe which is prepared with urad dal, onion, coriander leaves, and some spices. Serve hot with ketchup or chutney of your choice and enjoy.

This is one of the easiest and delicious lentil fritter recipe which can be made with minimal ingredients and time too. This recipe is tasted like medu vada but totally different from the process of making, medu vada is made with urad dal and rice and urad dal pakode made with dal and semolina.

This urad dal pakode is very famous in UTTRAKHAND, there it's called Pahadi Badhe(पहाड़ी उड़द दाल के बड़े )you can enjoy these pakode during rainy season, I usually made during our evening breakfast(nashta) with chai and green chutney.

What is Urad Dal and it's benefits?

Urad dal is called skinned and split black gram in English. The Dhuli dal is called husked split black lentil. Urad dal is totally gluten free . You can use this dal if you are gluten intolerant.

Urad dal is one of the richest sources of proteins and vitamin B, and is also beneficial for women. This simple lentil is full of iron, folic acid, calcium and potassium, which makes this dal a perfect healthy package for pregnant women.

Popular in the Northern as well as the Southern states of India. Urad dal is easy to prepare and can be eaten as a side dish also. It is also extensively used in various culinary preparations such as dosa( see how to prepare dosa ), papad and vada. The whole skinless black gram is used as a key ingredient in making the idli-dosa batter.

8 Benefits Urad Dal [Split Back Gram] in your diet:

- Improves digestion
- Protects heart
- Boosts energy
- Improves bone health
- Strengthens nervous system
- Helps manage diabetes
- Reduces pain and inflammation
- Good for skin and hair

Course : Snacks/Breakfast
Prep Time : 10 minutes

For Soaking Dal : 2 hours
Cook Time : 20 minutes
Total Time : 30 minutes
Author : Jolly Makkar

Ingredients:

• Urad Dal/Split Black Lentil - 1/2 cup
• Suji/Semolina - 3 spoon
• Chopped Onion -1/4 cup
• Chopped Coriander Leaves
• Green Chilies Chopped Finely - 1 spoon
• Ginger Finely Chopped - 1 inch
• A Pinch of Soda
• Peppercorn Crushed - 4-5
• Cumin Seeds - 1/4 tsp
• Salt
• Oil for Frying

Instructions:

1. Wash and soak the urad dal for 2 hours or 4 to 5 hours

note :- 2 hours is enough, its easily broken, So I put only 2 hours.

2. Drain the dal and blend it till smooth paste, use less than 2 to 3 tablespoon of water if required. Remove the mixture into the mixing bowl.

3. Now add all remaining ingredients into the urad dal paste except oil, mix it/beat it well with spoon till light soft batter.

4. Heat the oil for frying in deep pan, once hot enough, drop small small balls into the hot oil with your hand or spoon and fry them until all sides becomes golden brown.

5. Remove Pakodas on absorbent paper, use same process for remaining batter and make Pakodas.

6. Your Urad Dal Pakoda is ready to serve with green chutney, ketchup or hot tea.

Tips:

• Do not add too much water while blending; if mixture become thin, pakoda will soak more oil.
• You can air fry or fry them in appe pan if you don’t want to do deep fry.
• You can add rice flour instead of suji/semolina.

This recipe is a part of A to Z recipe challenge, we choose key ingredients alphabetically to cook and post a dish every month. This month it was alphabet time "U" so I choose my key ingredients URAD DALand make this easy and tasty URAD DAL KE PAKODE and will update the whole video soon on my YOUTUBE channel, stay tuned - JOLLYhOMEMADErECIPES