Potato Vegetable Recipe - Lu Tomato Key Vegetable
A vegetarian Gujarati Recipes recipe with potatoes (aloo) - peeled and cut in 1 inch cubes, sunflower oil, kalonji (onion nigella seeds). Ready in 20 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Batata Nu Shaak Recipe/ Aloo Tamatar Sabzi, heat a pressure cooker with oil on medium heat; add the kalon, and allow the kalonji seeds and allow it to crackle
kalonji (onion nigella seeds)(1 teaspoon) - 2
Add ginger, onion, cinnamon stick, bay leaf and saute until the onions soften
inch ginger - grated(1)onion - finely chopped(1)inch cinnamon stick (dalchini)(1)bay leaf (tej patta)(1) - 3
Once the onion softends, add the tomatoes, turmeric powder, red chilli powder, coriander powder, garam masala powder and salt
onion - finely chopped(1)tomatoes - finely chopped(2)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)salt - to taste - 4
Saute the tomatoes until it becomes soft
tomatoes - finely chopped(2) - 5
Once soft, stir in the aloo/ batata and add water till it covers the potato
- 6
Cover the pressure cooker and pressure cook the batata nu shaak/ aloo tamatar sabzi for 4 to 5 whistles
- 7
After 4 to 5 whistles turn off the heat and allow the pressure to release naturally
- 8
Once the pressure releases, check the taste and adjust the salt and spices accordingly
salt - to taste - 9
Stir in the chopped coriander leaves and transfer the Batata Nu Shaak / Aloo Tamatar Sabzi to as serving bowl and serve hot
onion - finely chopped(1)tomatoes - finely chopped(2)coriander powder (dhania)(1 teaspoon) - 10
Serve Batata nu Shaak / Aloo Tamatar Sabzi along with Methi Thepla or Puri, Kadhi, Desi Chana, and steamed rice for a delicious lunch or dinner
Nutrition Facts
Per serving
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Potato Vegetable Recipe - Lu Tomato Key Vegetable
A vegetarian Gujarati Recipes recipe with potatoes (aloo) - peeled and cut in 1 inch cubes, sunflower oil, kalonji (onion nigella seeds). Ready in 20 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
10 steps- 1
To begin making the Batata Nu Shaak Recipe/ Aloo Tamatar Sabzi, heat a pressure cooker with oil on medium heat; add the kalon, and allow the kalonji seeds and allow it to crackle
kalonji (onion nigella seeds)(1 teaspoon) - 2
Add ginger, onion, cinnamon stick, bay leaf and saute until the onions soften
inch ginger - grated(1)onion - finely chopped(1)inch cinnamon stick (dalchini)(1)bay leaf (tej patta)(1) - 3
Once the onion softends, add the tomatoes, turmeric powder, red chilli powder, coriander powder, garam masala powder and salt
onion - finely chopped(1)tomatoes - finely chopped(2)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)garam masala powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)salt - to taste - 4
Saute the tomatoes until it becomes soft
tomatoes - finely chopped(2) - 5
Once soft, stir in the aloo/ batata and add water till it covers the potato
- 6
Cover the pressure cooker and pressure cook the batata nu shaak/ aloo tamatar sabzi for 4 to 5 whistles
- 7
After 4 to 5 whistles turn off the heat and allow the pressure to release naturally
- 8
Once the pressure releases, check the taste and adjust the salt and spices accordingly
salt - to taste - 9
Stir in the chopped coriander leaves and transfer the Batata Nu Shaak / Aloo Tamatar Sabzi to as serving bowl and serve hot
onion - finely chopped(1)tomatoes - finely chopped(2)coriander powder (dhania)(1 teaspoon) - 10
Serve Batata nu Shaak / Aloo Tamatar Sabzi along with Methi Thepla or Puri, Kadhi, Desi Chana, and steamed rice for a delicious lunch or dinner
About this recipe
A vegetarian Gujarati Recipes recipe with potatoes (aloo) - peeled and cut in 1 inch cubes, sunflower oil, kalonji (onion nigella seeds). Ready in 20 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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