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November 29, 2012

Stuffed Potato In Spinach Gravy ,Spicy Vegetable Rice

Stuffed Potato In Spinach Gravy:
This is a unique authentic North Indian  dish with rich  flavor
Potatoes large 6
Spinach  1 big bowl
Coriander leaves 1/2 cup
Mint 1/4 cup 
chopped tomatoes 3/4 cup
Green Chilies 5
Amchur powder 1/2 tea spoon
Cumin seeds 1 teaspoon
Turmeric a pinch
Cashews 10
Raisins 10
Kasoori methi 1 teaspoon
Coriander powder 1 teaspoon
Oil 2 tablespoons
Cardamon 2 
Cloves 3
Bay leaves 2
Cinnamon Stick 1 big
Garam masala a pinch(optional)
Ghee 2 table spoons
Salt for tatse

Cooking Time:
Preparing Time : 15 minutes

Cooking Time:30 minutes


Step 1: Take a blender add  coriander leaves, mint leaves,  green chilies, cumin seeds, mango(amchur) powder, raisins ,make a smooth green paste.

Step 2:Take the potatoes peel them and boil them a little. Now cut the potato into two halves  to scoop the inner part of the potato (DON'T over do the boiling it may become too mushy )
Step 3: Heat oil in a pan and add spices and when they sputter add turmeric powder, chopped tomatoes, cover it and cook until the tomatoes are tender
Step 4:Add coriander powder,kasoori  methi leaves ,and cook for another 5 minutes so that the mixture acquires the taste 
Step 5: Add roughly chopped  spinach leaves and  salt ,cover the curry and cook it with low flame until it losses the raw smell
Step 6: Now take another blender and grind t he spinach curry into a smooth paste.
 Step 7: Fry this potato katori (which scooped inside) slightly in oil Now stuff the scooped potato with green paste made and if left just apply over the potatoes.
Step 8: Cover with a lid & Cook the potatoes until the paste inside is done ,then add the spinach gravy
Step 9: Add  ghee and put lid over pan and cook it over low flame for around 7-8 min.
Step 10:Serve hot with naan or poori,Chapathi  placing potatoes first and then pouring the gravy over it.

Spicy Vegetable Rice:
This is a simple and easy recipe which gives the same taste of puloav but a lot more easy recipe

Basmati Rice 1 cup (uncooked)
Potato 1 large
Carrot 1 large
Ginger powder 1 teaspoon /Ginger finely chopped tablespoon
Curry Leaves 10
Baby Corn 8 
Green chilies 6
Red chili Flakes 1 teaspoon
Cashews 10
Cumin Seeds 1 tea spoon
Bay leaves 2
Coriander leaves for garnish 
Cardamon 2
Cloves  3
Cinnamon Stick 2
Ghee  1 tablespoon
Oil 3 tablespoons
Cauliflower florets 1/4 cup
Green peas 1/8 cup
Grated Cabbage 1/8 cup
Corn 2 tablespoons
Garam masala 1 teaspoon

Cooking Time:
Preparing Time: 15 minutes
Cooking Time: 30 minutes

Step 1: Cook rice
Step 2:Grate potatoes,carrots.Slice green chilies,Baby corn
Step 3: Take a deep skillet add oil and spices taken ,when sputters add cashews ,when they turn brown color add green chilies, cauliflower florets and a little salt for it to cook/become tender
Step 4: When they become tender add ginger powder,red chili flakes,potatoes,carrots,baby corns,cabbage and curry leaves ,cover and cook until they are done
Step 5: Now finally add green peas,corn to it cover it for 2 or 3 minutes
Step 6: Take the cooked rice add it to the the vegetable curry prepared ,salt for taste and garam masala
Step 7:Toss well so that rice wont break down 
Step 8:Garnish with coriander and  serve hot with cucumber raita 

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