Make These Delicious Sabzi Recipes!

Aloo Matar Mughlai

Servings - 2 - 3

INGREDIENTS
Milk - 40 milliliters
Saffron - 1/8 teaspoon
Oil - 30 milliliters
Mustard seeds - 1 teaspoon
Cumin - 1 teaspoon
Ginger - 1 1/2 teaspoons
Garlic - 1 1/2 teaspoons
Green chili - 1 teaspoon
Curry leaves - 5 - 6
Onions - 170 grams
Tomato - 250 grams
Yogurt - 2 tablespoons
Turmeric - 1/2 teaspoon
Red chili - 1 teaspoon
Coriander powder - 1 1/2 teaspoons
Salt - 1 teaspoon
Water - 120 milliliters
Potatoes - 520 grams
Green peas - 300 grams
Garam masala - 1 teaspoon
Coriander - 1 tablespoon

PREPARATION
1. In a mixing bowl, add 40 milliliters milk, 1/8 teaspoon saffron and mix it well.
2. Soak for 20 - 25 minutes.
3. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon mustard seeds, 1 teaspoon cumin, 1 1/2 teaspoons ginger, 1 1/2 teaspoons garlic, 1 teaspoon green chili, 5 - 6 curry leaves and saute for 2 - 3 minutes.
4. Then, add 170 grams onions and fry till translucent or until it turns golden brown in color.
5. Now, add 250 grams tomato and saute until it turns soft and pulpy.
6. Cook for 5 - 7 minutes on medium heat.
7. Add 2 tablespoons yogurt and mix it well.
8. Add 1/2 teaspoon turmeric and stir well.
9. Then, add 1 teaspoon red chili, 1 1/2 teaspoons coriander powder, 1 teaspoon salt and mix it well.
10. Cook for 3 - 5 minutes on medium heat.
11. Add 120 milliliters water, prepared saffron milk and mix it well.
12. Add 520 grams potatoes, 300 grams green peas and mix it again.
13. Cover it with lid and cook for 12 - 15 minutes on medium heat.
14. Open the lid and give it a nice stir.
15. Then, add 1 teaspoon garam masala and mix it well.
16. Again cover it with lid and cook for about 5 - 7 minutes.
17. Open the lid and give it a nice stir.
18. Now, add 1 tablespoon coriander and mix it well.
19. Remove it from heat.
20. Garnish with coriander.
21. Serve.

Amla Methi Sabzi

Servings - 2 - 3

INGREDIENTSWater - 800 milliliters
Gooseberries - 500 grams
Cold water
Oil - 1 1/2 tablespoons
Cumin - 1/2 teaspoon
Fennel seeds - 1/2 teaspoon
Carom seeds - 1/4 teaspoon
Garlic - 1 teaspoon
Ginger - 1 teaspoon
Asafoetida - 1/4 teaspoon
Green chili - 1 teaspoon
Onions - 220 grams
Tomato - 100 grams
Turmeric - 1/4 teaspoon
Salt - 1 teaspoon
Coriander powder - 1 teaspoon
Fenugreek leaves - 190 grams
Garam masala - 1/2 teaspoon

PREPARATION
1. Take a pan, add 800 milliliters water, 500 grams gooseberries and mix it well.
2. Bring it to a boil.
3. Boil for 8 - 10 minutes on medium heat.
4. Remove it from heat.
5. In a bowl, add some cold water and then add the boiled gooseberries in it.
6. Rest for 5 minutes.
7. Remove it from water and cut it into pieces.
8. Remove the seed from it.
9. Heat 1 1/2 tablespoons oil in a skillet, add 1/2 teaspoon cumin, 1/2 teaspoon fennel seeds, 1/4 teaspoon carom seeds, 1 teaspoon garlic, 1 teaspoon ginger, 1/4 teaspoon asafoetida and stir for 1 - 2 minutes.
10. Then, add 1 teaspoon green chili, 220 grams onions and fry till translucent or until it turns golden brown in color.
11. Now, add 100 grams tomato and mix it well.
12. Saute for - 7 minutes on medium heat or until it turns soft and pulpy.
13. Add 1/4 teaspoon turmeric and stir well.
14. Add 1 teaspoon salt, 1 teaspoon coriander powder and mix it well.
15. Then, add 190 grams fenugreek leaves and mix it again.
16. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
17. Open the lid and give it a nice stir.
18. Now, add the boiled gooseberries and mix it well.
19. Add 1/2 teaspoon garam masala and mix it well.
20. Again cover it with lid and cook for about 3 - 5 minutes on medium heat.
21. Open the lid and give it a nice stir.
22. Remove it from heat.
23. Serve hot.