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We hope you got insight from reading it, now let’s go back to aloo tomato with parantha recipe. You can cook aloo tomato with parantha using 17 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Aloo tomato with parantha:
- Take 3 Potato
- You need 3 Tomato
- Provide 1/2 Teaspoon Black Mustard Seeds
- Use 1/2 Teaspoon Cumin Seeds
- Get 1 pinch asafoetida
- Take 1/2 Teaspoon Turmeric Powder
- Prepare 1/2 Teaspoon Red Chilli Powder
- Provide 1/2 Teaspoon Coriander Powder
- You need 1/4 Teaspoon Garam Masala
- Provide 1 Teaspoon Salt as per taste
- Use 1 inch Ginger
- Prepare 1-2 Green Chilli cut into pieces
- Get 5-6 Curry Tree Leaves
- Prepare 1/4 Teaspoon Dried Fenugreek Leaves
- Get 8-10 Fresh Coriander Leaves
- Prepare 1 Tablespoon Cooking Oil
- Provide 1 1/2 Cup Water
Steps to make Aloo tomato with parantha:
- Heat some oil in a small pressure cooker. Add Mustard seed to the cooker. When they start to crackle, add Cumin Seeds. Fry the Cumin Seeds for a few seconds till they start to splutter. Add a pinch of Hing.
- Turn the flame to low and add 1/2 teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Red Chilli Powder and 1/2 Teaspoon Coriander Powder (Dhania Powder). Make sure that the flame is low as these spices will otherwise get burnt in hot oil. Also add a pinch of Garam Masala.
- Also add a few Curry Leaves (Curry Patta) along with finely chopped pieces of Ginger (Adrak) and Green Chilies.Now add chopped pieces of Tomato.Sauté till the tomato pieces become soft and you can see oil leaving the sides.
- Add chopped potatoes (about one inch size) followed by 1 1/2 cup or 1 Glass of water. Mix well and cook till you get one whistle of pressure cooker. Allow some time to cool so that steam escapes from the pressure cooker and the lid can be safely opened.
- Add 1/4 Teaspoon Dried Kasuri Methi. Aloo Tamatar Ki Sabzi is ready. Serve it hot with Paratha.
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