Aloo Podima Recipe
Aloo Podima Recipe. Arranging your Sunday early lunch menu? Remember to add this Aloo Podima formula that will commend and adjust the wide range of various dishes. It’s pre-arranged utilizing potatoes, onions, and a variety of flavors like turmeric, asafoetida, and cumin seeds, alongside ginger, lemon juice curry leaves and refined oil. For all the potato darlings, this dish is a sacred goal. In 30 minutes, you can serve this tasty dish to your friends and family with hot cups of tea and treat everybody with an eruption of flavors.
Potatoes have an awful rep among the wellbeing fans, however they are very stringy and assist with bringing down the gamble of heart sicknesses. This formula utilizes the ideal equilibrium between flavors and potatoes to give you the sweet-smelling experience that you will not have the option to neglect. Other than informal breakfast, this formula can likewise be filled in as a side dish during snacks and suppers, or at kitty gatherings, smorgasbords, and potlucks.
For individuals with kids, this is great for tiffin boxes and excursion crates as well. It’s so basic and speedy that you can get it ready at whenever. Thus, assuming you believe that this dish should enhance your early lunch table, snatch your cover and follow us through this simple task by step formula.
Elements for making Aloo Podima Recipe
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds
1/2 teaspoon lemon juice
1/2 teaspoon ginger
4 slashed green stew
2 tablespoon refined oil
1/2 teaspoon asafoetida
1/2 teaspoon mustard seeds
4 medium potato
2 tablespoon coriander leaves
10 curry leaves
Aloo Podima Recipe
Step by step instructions to make Aloo Podima Recipe
To set up this delightful formula, begin by taking a strain cooker over medium fire and add potatoes to it. Pour in sufficient water to cover the potatoes and cook for 4-5 whistles. In the mean time, utilizing a clean cleaving load up, slash up the onions. Whenever the potatoes are done, channel the water and wash with cold water. Then, at that point, strip the skin and hack them into shapes.
Presently, take a dish over medium-low fire and intensity oil in it. At the point when the oil is sufficiently hot, add the cumin and mustard seeds. When they begin to falter, add green chillies, asafoetida, turmeric, ginger and curry leaves. Saute briefly over low fire.
Move the slashed onion pieces into the dish and pan fried food until the variety changes to light brown. Add the potatoes to the container and season with salt. Mix pleasantly until the potatoes are all around covered with the masala.
At the point when the potatoes are done, switch off the fire and pour the lemon juice on top. Blend it well as you move it to a serving bowl and enhancement with coriander leaves. Serve warm with steamed rice, or curd and partake in the flavorful feast!
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