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Top 5 dishes made from Green coriander to garnish
1 . Dahi Potol
Dahi Potol
#CookpadIndia
#favourite
Ingredient
8 pieces
medium fried potol
6 pieces
fried potato
1/2 tsp
panch phutan
2 tbsp
mustard oil
1/2 cup
chopped onion
1/2 cup
chopped tomatoes
1/2 cup
curd
1/3 tsp
turmeric powder
as per taste
Salt
1 tsp
red chilli powder
1/2 tsp
cumin powder
2 tsp
coriander powder
1 tsp
kasoori methi powder
1/2 tsp
garam masala powder
as required
Green coriander to garnish
Cooking instructions
* Step 1
Heat mustard oil in a kadhai. Add panch phutan and allow to crackle. Add onion and green chilli and saute till onions are translucent.
* Step 2
Now add ginger-garlic- red chilli paste and saute for some seconds.
* Step 3
Then add chopped tomatoes, red chilli, salt and turmeric powder. Saute till tomatoes are soft and mushy.
* Step 4
Now add cumin and coriander powder and saute for a minute.
* Step 5
Bring down the kadhai from flame. Allow to cool a bit. Then add whipped curd. Mix well with masala.
* Step 6
Now take the kadhai back to gas and on low heat saute till curd mixes with masala mass and releases oil.
* Step 7
Now add kasoori methi and garam masala. Saute for a minute and then add 1&1/2 cup water.
* Step 8
Bring the masala gravy to boil. Add fried potol and potatoes, cover and cook for 4 to 5 minutes.
* Step 9
The delicious curry dahi potol is ready to serve with steamed rice and roti.
Note: if there is a photo you can click to enlarge it
2 . Bengali Radish Potato Subzi (Mooli Aloo Subzi in Bengali)
Bengali Radish Potato Subzi (Mooli Aloo Subzi in Bengali)
#boxeek19
#radish
#spiceweek
Ingredient
400 grams
Mooli
3 Tbsp
Kasundi mustard sauce
1/2 tsp
turmeric powder
1 tsp
red chilli powder
1/2 tsp
cumin seeds
1/2 tsp
nigella seeds
1/2 tsp
mustard seeds
1.5 Tbsp
mustard oil
1/2 tsp
sugar
as required
Salt
as required
Green coriander to garnish
Cooking instructions
* Step 1
Heat mustard oil in a kadhai. Add mustard seeds, cumin seeds, and nigella seeds and allow them to splutter.
* Step 2
Then add chopped onion and chili and saute till soft and translucent.
* Step 3
Now add chopped potatoes, stir for a while and then add chopped radish(mooli). Fry 4-5 minutes on medium flame.
* Step 4
Then add turmeric powder, red chili powder, sugar, and salt. Mix them well to combine.
* Step 5
Add little water to vegetables; cover and cook stirring in between on low flame till cooked.
* Step 6
Now add the mustard paste, mix with veggies well, and cool for 2 more minutes.
* Step 7
Transfer the cooked Bengali Mooli Aloo sabzi to a serving bowl and serve with steamed rice.
Note: if there is a photo you can click to enlarge it
3 . Potato Eggs Bhurji
Potato Eggs Bhurji
#Punjabirecipe
Ingredient
4
eggs
1 cup
boiled potato chopped
2 Tbsp
chopped onions
2 Tbsp
chopped tomatoes
1 tsp
ginger garlic paste
1/4
turmeric powder
1/4 tsp
garam masala
as per taste
Salt
2 Tbsp
milk
2 Tbsp
butter/oil
as needed
Green coriander to garnish
Cooking instructions
* Step 1
In a bowl beat eggs. Add milk and beat again to make it fluffy. Set aside.
* Step 2
Heat butter in a pan. Add chopped onion, green chilli and saute till translucent. Mix ginger garlic paste and saute till rawness is gone.
* Step 3
Add chopped boiled potatoes, tomatoes, turmeric, red chilli powder and salt. Saute for a minute to mix well.
* Step 4
Lower the flame. Add beaten eggs and garam masala. Cook on low flame and ensure eggs well coated with other ingredients. Cook for a minute.
Note: if there is a photo you can click to enlarge it
4 . Fennel and Veggies Fried Rice
Fennel and Veggies Fried Rice
#spiceweek4
#fennelseeds
Ingredient
1 tsp
chopped ginger
1 tsp
minced garlic
1/4 cup
boiled sweetcorn
1/4 cup
green peas
1/4 cup
chopped green capsicum
1 tsp
fennel seeds
1/3 tsp
turmeric powder
as per taste
Salt
1/3 tsp
red chilli powder
1/4 tsp
cinnamon powder
2 tbsp
cooked tomato puree
as required
Green coriander to garnish
2 tbsp
olive oil
2 cups
cooked rice
Cooking instructions
* Step 1
Heat oil in a wok. Add onion, ginger and garlic. Saute till onions are translucent.
* Step 2
Add the veggies and saute for a minute. Then add the fennel seeds and allow to splutter till a sweet smell comes out.
* Step 3
Next add salt, turmeric, chilli powder and cinnamon powder. Mix well with veggies.
* Step 4
Add the rice and tomato puree and ensure the puree coated properly.
* Step 5
The delicious fennel and veggies fried rice is ready to serve.
Note: if there is a photo you can click to enlarge it
5 . Paneer cinnamon Dry Curry
Paneer cinnamon Dry Curry
Cinnamon is a flavourful masala, included in our sweet as well as savoury cuisine from ancient times. Cinnamon is anti-fungal , anti-viral and anti-bacterial also. It has antioxidants having anti inflammatory effect. So it has a lot of medicinal properties.
Ingredient
200 gram
paneer, diced
1 tbsp
minced garlic
1/2 tsp
cumin seeds
1/3
turmeric powder
as per taste
Salt
1 tsp
coriander powder
1 tsp
dalchini/cinnamon powder
1
bay leaf
As needed
Green coriander to Garnish
Cooking instructions
* Step 1
Heat oil and ghee on a kadhai. Add cumin seeds and allow to splutter.
* Step 2
Add green chilli, garlic and onion and saute till onions are translucent.
* Step 3
Add salt turmeric and tomatoes. Saute till the tomatoes are soft.
* Step 4
Now add bay leaf, cinnamon powder, coriander powder and red chilli powder. Mix well and cook on low flame till oil separate from masala.
* Step 5
Mix the potato, paneer and capsicum well with masala. Slow down the heat, cover and cook for 5 minutes. Garnish with green coriander and serve with roti/rice.
* Step 6
Note: if there is a photo you can click to enlarge it
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