If you don’t enjoy preparing lavish dinners, raise your hand. We have all experienced this at some point. All we want after a long day at work is wholesome, home-cooked cuisine that is not only delectable and healthy but also quick to prepare. What could be better right now than making some traditional aloo ki sabji? So we’ve included a recipe of cooker wale aloo ki sabji today. This recipe is unique in that it doesn’t require much of your time and can be made with ease in a cooker. So Include this quick Aloo Sabji recipe from the cooker in your next meal.
Include this quick Aloo Sabji recipe from the cooker in your next meal
Ingredients:
For ginger and minced red chilli:
1) Two green peppers
2) One inch of ginger
3) A pinch of salt
The primary cooker’s wali sabji
1) Two tablespoons of ghee
2) One tablespoon of cumin seeds
3) Prepared ginger and crushed red chilli.
4) 1/4 teaspoon of asafoetida
5) One tablespoon of Degi red chilli powder
6) One-half tablespoon of turmeric powder
7) One tablespoon of coriander powder
8) Two large cube tomatoes (medium-sized)
9) Two to three large cubed potatoes (medium-sized)
10) One tablespoon of ghee
11) Fresh coriander leaves
12) lemon wedge
Read also Aloo Frankie recipe from chappati |Mumbai street food Frankie
Cooker wale aloo ki sabji can be made in the following ways:
1) Crush the green chilies, ginger, and salt in a mortar and pestle until they are finely ground. Set aside the crushed ginger and chilli combination for later use.
2) You should now begin preparing the main dish. Cumin seeds, minced red chilli, ginger, and asafoetida are added one at a time as ghee is heated in the cooker. Add the spices as well, including the coriander, turmeric, and degi red chilli powder. Cook for at least one minute.
3) Add tomatoes gradually while continuing to sauté the masala until you begin to smell it and the tomatoes begin to soften.
4) Next, we have the recipe’s key ingredient: potatoes. Add potatoes, a little ghee, and some water. After thoroughly stirring the curry, the pressure cooker’s lid should be closed. It must be cooked under pressure for two to three whistles before the flame is extinguished. Allow it to cool.
5) After you take off the lid, mash part of the potatoes with a fork before boiling the curry for a little period of time.
6) The curry would then be finished by being topped with coriander leaves and lemon juice. It’s time for your potato sabji!
7) Pour hot into a bowl and top with lemon wedges and coriander leaves.
