VEG THALI | Machrina’s Kitchen | 4 Vegetarian Recipes| Curry Lunch Menu In English with subtitles, Vegetarian Platter
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———- INGREDIENTS for aubergine and potato curry ———-
2 AUBERGINES
500G POTATOES
2-3 ONION2S
1 CUP TOMATO PUREE
1 TSP SALT
1 TSP CHILLI POWDER
1 TSP TURMERIC POWDER
1 TSP CUMIN SEEDS
1 TSP MUSTARD SEEDS
5-7 CURRY LEAVES
OIL FOR COOKING AND
FRYING
2 PEDRON CHILLIES
GREEN CHIILIES TO GARNISH
—– For cooking —–
1. Cut aubergines and sprinkle salt. Keep aside for 1/2 – 1 hour. Wash and drain.
2. cut potatoes and soak in salty water.
3. after that fry them in hot oil.
4. Heat oil in a pan, saute onions until golden. Add pedron chillies.
5. Add cumin seeds, mustard seeds and curry leaves. Stir for a couple of minutes.
6. Add salt, chilli powder, turmeric powder.
7. Add tomato puree and water . Cook for 8-10 minutes.
8. Grind it or mash it.
9. Add aubergines and potatoes. stir it well. Add water and cover it. cook until potatoes are tender.
10. Garnish with green chillies and coriander.
serve with warm chappati, naan, rice or paratha.
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———- Ingredients for capsicum and potato curry ———-
3 CAPSICUMS
500G POTATOES
2-3 ONION2S
1 CUP TOMATO PUREE
1 TSP SALT
1 TSP CHILLI POWDER
1 TSP TURMERIC POWDER
1 TSP CUMIN SEEDS
1 TSP MUSTARD SEEDS
5-7 CURRY LEAVES
OIL FOR COOKING AND
FRYING
2 PEDRON CHILLIES
2-3 RED CHILLIES
GREEN CHIILIES TO GARNISH
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Cooking Instructions:
1. Cut capsicum in slices
2. cut potatoes and soak in water.
3. Heat oil in a pan and saute onions until slightly golden.
4. Add chopped garlic and stir.
5. Add 1 cup tomato puree and stir.
6. Grind them to form a puree.
7. After that return to the pan and add capsicum and potatoes.
8. Add cumin seeds, mustard seeds and curry leaves. Add salt, black pepper, chilli powder, and turmeric powder.
9. stir well, then add water. cover and cook on medium heat until potatoes are tender.
10. Garnish according to your choice with green chillies and coriander.
Serve with puree, chapati, naan or paratha.
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Ingredients for white Lentils:
1 CUP WHITE LENTILS
2 ONIONS
1 CUP TOMATO PUREE
1 TSP SALT
5-7 CURRY LEAVES
1 TSP CUMIN SEEDS
1 TSP MUSTARD SEEDS
5-7 CURRY LEAVES
1 TSP CHILLI POWDER
1 TSP TURMERIC POWDER
2 TBSP GARLIC CHOPPED
GINGER SLICES FOR COOKING
GINGER TO GARNISH
GREEN CHILLIES TO GARNISH
3 RED CHILLIES
COOKING INSTRUCTIONS:
1. WASH AND SOAK LENTILS IN TAP WATER FOR 1 HOUR.
2. BOIL THEM IN BOILING WATER FOR 20-25 MINUTES.
3. AFTER THAT, FRY ONIONS IN A PAN UNTIL SLIGHTLY GOLDEN, ADD CHOPPED GARLIC.
4. STIR FOR 2 MINUTES. ADD TOMATO PUREE, SALT, CHILLI POWDER, TURMERIC POWDER, RED CHILLIES, CUMIN SEEDS, MUSTARD SEEDS, CURRY LEAVES AND GINGER SLICES. COOK FOR A COUPLE OF MINUTES.
5. ADD WATER AND COOK FOR 10-12 MINUTES.
6. GRIND OR MASH.
7. ADD BOILED LENTILS ALONG WITH TEH WATER.
COOK FOR 5-7 MINUTES.
GARNISH WITH CORIANDER, GREEN CHILIES, GINGER AND LEMON ACCORDING TO YOUR TASTE.
SERVE WITH PARATHA, PUREE, CHAPPATI OR NAAN BREAD.
———- CONTACT ME ———-
Instagram – https://bit.ly/3gvVfu4 – @machrinaejaz
Facebook – https://bit.ly/3fvz0TN – Machrina’s Kitchen
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———- MUSIC ———-
ZAJE BEATS – https://bit.ly/3idk26D
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