해먹으리(Hemogry) - Aloo Besan ki Sabji (Potato and Gram Flour Curry)
Aloo Besan Subzi
INGREDIENTS TO MAKE RECIPE :
For ROLL
2 Small Raw Potatoes
1/2 Inch Ginger
1 Green Chilli
1.5 - 2 Cups Besan
3 - 4 Garlic Cloves
1 tsp Salt
1/2 tsp Ajwain
1/2 tsp Haldi POwder
1/2 tsp Red Chilli Powder
1/2 tsp Garam Masala
Fresh Coriander Leaves
1 tsp Kasuri Methi
2 Tbsp Desi Ghee
TATA SIMPLY BETTER GROUND NUT OIL (As Needed)
Paneer (If Needed )
FOR CURD MIX
3 Tbsp Curd
1 tsp Garam Masala
1 Tbsp Kasuri Methi
FOR GRAVY
2 Ladle TATA SIMPLY BETTER GROUND NUT OIL
1 tsp Jeera
1/2 tsp Sauf
A pinch Hing
2 Onion Chopped
3 Tomatoes
1/2 tsp Haldi Powder
1 tsp Red Chilli POwder
1 Inch Ginger
1 Green Chilli
4 - 5 Garlic Cloves
1 tsp Kashmiri Red Chilli Powder
2 tsp Coriander Powder
1 tsp Salt
Water as Needed
Fresh Coriander Leaves
Aloo Besan ki Sabji (Potato and Gram Flour Curry)
bharatzkitchen HINDI
Recipe organized by AI
Cooking Time 60Min
🥕 Ingredients
Raw Potatoes2pieces
Ginger0.5inch
Green Chili1piece
Garlic Cloves4pieces
Salt1tsp
Ajwain0.5tsp
Turmeric Powder0.5tsp
Red Chili Powder0.5tsp
Garam Masala0.5tsp
Fresh Coriander Leavesappropriate amount
Kasuri Methi1tsp
Besan (Gram Flour)1.5cups
Desi Ghee2tbsp
Besan (Gram Flour)0.5cup
Groundnut Oilappropriate amount
Groundnut Oilappropriate amount
Paneer (optional)appropriate amount
Curd (Yogurt)3tbsp
Garam Masala1tsp
Kasuri Methi1tbsp
Tomatoes3pieces
Ginger1inch
Green Chili1piece
Garlic Cloves5pieces
Groundnut Oil2ladles
Hing (Asafoetida)pinch
Jeera (Cumin Seeds)1tsp
Sauf (Fennel Seeds)0.5tsp
Onions2pieces
Red Chili Powder1tsp
Kashmiri Red Chili Powder1tsp
Turmeric Powder0.5tsp
Salt1tsp
Coriander Powder2tsp
Water2.5cups
Fresh Coriander Leavesappropriate amount
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✍️ Notes
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🍳 Steps
1. Prepare the Potato and Besan Rolls
Take 2 small raw potatoes, peel them, and cut into small pieces. Avoid using large potatoes as they contain more water.
Raw Potatoes 2pieces
In a mixer, add the chopped potatoes, 1/2 inch ginger, 1 green chili, and 3-4 garlic cloves. Grind without adding any water. Start with pulse mode, then grind on low speed for a while to get a perfect paste.
Ginger 0.5inch
Green Chili 1piece
Garlic Cloves 4pieces
Transfer the potato paste to a large plate. Add 1 tsp salt, 1/2 tsp ajwain, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp garam masala, fresh coriander leaves, and 1 tsp kasuri methi. Mix well.
Salt 1tsp
Ajwain 0.5tsp
Turmeric Powder 0.5tsp
Red Chili Powder 0.5tsp
Garam Masala 0.5tsp
Fresh Coriander Leaves appropriate amount
Kasuri Methi 1tsp
Add 1.5 cups of besan (gram flour) gradually to the mixture. Also, add 2 tbsp desi ghee to prevent the mixture from becoming too tight. Mix well until it forms a paste-like consistency.
Besan (Gram Flour) 1.5cups
Desi Ghee 2tbsp
Add the remaining 0.5 cup of besan to absorb any stickiness on the sides of the plate. Mix thoroughly to form a dough. Apply a little groundnut oil on your hands to prevent sticking.
Besan (Gram Flour) 0.5cup
Groundnut Oil appropriate amount
Let the dough rest for 10 minutes. Meanwhile, prepare the gravy.
After resting, take a portion of the dough and roll it out thinly on an oiled surface. It doesn’t need to be perfectly round, but ensure it is evenly thin. Trim the thicker sides if necessary.
Groundnut Oil appropriate amount
Cut the rolled dough into 1-inch strips. Optionally, add a filling like paneer, boiled potatoes, raisins, cashews, or dry coconut in the center of each strip.
Paneer (optional) appropriate amount
Roll each strip tightly into small rolls (about 1 inch in size) and twist the ends lightly to secure them. Avoid making them too large as they will feel dense.
2. Prepare the Curd Mixture
In a bowl, take 3 tbsp curd (ensure it’s not too sour). Add 1 tsp garam masala and 1 tbsp kasuri methi (crushed or ground). Mix well and set aside.
Curd (Yogurt) 3tbsp
Garam Masala 1tsp
Kasuri Methi 1tbsp
3. Prepare the Gravy
In a mixer, blend 3 tomatoes, 1 inch ginger, 1 green chili, and 4-5 garlic cloves into a fine paste. Set aside.
Tomatoes 3pieces
Ginger 1inch
Green Chili 1piece
Garlic Cloves 5pieces
Heat 2 ladles of groundnut oil in a kadhai (wok). Add a pinch of hing, 1 tsp jeera (cumin seeds), and 1/2 tsp sauf (fennel seeds).
Groundnut Oil 2ladles
Hing (Asafoetida) pinch
Jeera (Cumin Seeds) 1tsp
Sauf (Fennel Seeds) 0.5tsp
Add 2 finely chopped onions and cook until they turn brown. Stir occasionally to ensure even cooking.
Onions 2pieces
Once the onions start browning, add 1 tsp red chili powder, 1 tsp Kashmiri red chili powder, and 1/2 tsp turmeric powder. Quickly add a splash of water to prevent the spices from burning and cook briefly.
Red Chili Powder 1tsp
Kashmiri Red Chili Powder 1tsp
Turmeric Powder 0.5tsp
Add the prepared tomato puree, 1 tsp salt, and 2 tsp coriander powder. Mix well and cook on low flame until the tomatoes are well-cooked and oil starts separating.
Salt 1tsp
Coriander Powder 2tsp
Once the tomatoes are cooked, add the prepared curd mixture. Stir quickly as curd cooks fast. Cook for about 2 minutes until oil separates again.
Add 2-3 cups of water to adjust the gravy consistency. Place a sieve or steamer over the gravy and arrange the besan rolls on it. Cover and steam on low flame for 10 minutes.
Water 2.5cups
After steaming, check the rolls. If they feel dry, you can either fry them lightly in oil or directly add them to the gravy and cook for another 5 minutes on low flame with the lid on.
Once done, garnish with fresh coriander leaves. Your Aloo Besan ki Sabji is ready to serve.