Showing posts with label Popular Indian Recipes. 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 😊😊

Paneer Kheer is an Indian dessert made using crumbled paneer or chenna, saffron, and rich dry fruits. It is easy to make and tastes so delicious…perfect for get together and special occasions.

Here are some more Kheer Recipes, which are apt to make during festivals – Mango Kheer, chaawal ki Kheer, seviyan Kheer, phirni

Paneer Kheer tastes a lot like Rasamalai with pieces of soft chenna soaked in flavored milk coming in each bite.

This Indian sweet takes a few minutes to cook and tastes so different from normal kheer. Moreover, it is made using very basic ingredients which are mostly available in our kitchen.

I have made this Kheer from fresh chenna but you can make it from soft market based paneer too, just crumbled it and use it.

Serve it hot or chilled, I personally like to serve it chilled with lots of dry fruits & rose petals on top. You can also serve it with poori or sweets after meal.

Paneer Kheer will last for 2 to 3 days in the refrigerator. Make sure you store it in an airtight container.

INGREDIENTS:

• 2 and ½ litres full fat milk (divided)

• 2 teaspoon lime juice

• 10-15 strands saffron (optional)

• ¼ cup sugar

• ½ teaspoon cardamom powder

• Dry fruits or rose petals for garnishing

INSTRUCTIONS:

Heat 1-liter milk in a heavy bottom pan. It’s best to use full cream milk to make the kheer as it is richer than cow’s milk. But if you don’t have you can use any milk to make the kheer. Keep stirring the milk while heating otherwise it will stick to the bottom of the pan and get burned.
When the milk comes to a boil, switch off the heat. Add lime juice and give it a stir.
Milk will curdle immediately after adding the lime juice. If it doesn’t, then add some more lime juice to the pan. Let the curdled milk rest for 5 minutes. Strain it in a soup strainer and collect the cheese. Do not discard the water that is left behind. It has many nutritional benefits and can be used to make curries or kneading flour.
Keep the strainer with paneer under running water for a few seconds so that the excess lime flavor is gone. Let the strainer rest over a vessel to get rid of all the excess water for about 30 minutes.
Meanwhile, heat the remaining 1 and ½ liters of milk in another heavy bottom pan. Keep stirring at regular intervals to avoid burning the milk at the bottom of the pan.
Simmer the heat to low once the milk comes to a boil. Add saffron strands to the pan and mix well. You can skip adding saffron if you wish to.
Let the milk cook for 20-25 minutes on low heat until it is reduced to almost half. Keep stirring at regular intervals. Crumble the paneer or chenna that we made earlier and add it to the pan.
Cook for another 30-35 minutes, until the milk is thickened. Keep in mind that the kheer will thicken some more after cooling. Add sugar and cardamom powder and cook for another 2-3 minutes. Adjust the amount of sugar according to your liking.
Paneer ki kheer is ready to serve. Serve it warm or chill it for a few hours. Garnish with almond and pistachio slivers and dry rose petals.

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 "P" so I choose my key ingredients PANEER and make this delicious PANEER KHEER and will update the whole video soon on my YOUTUBE channel - JOLLYhOMEMADErECIPES