Aloo Baingan Gravy mixed sabji
Aloo Baingan Gravy recipe is here to transform your ordinary meals into a of taste and texture. mixed sabji step-by-step guide.
Ingredients for mixed sabji
| Ingredient | Quantity |
|---|---|
| Onion (piyaz) | 1 big size, sliced |
| Tomatoes (Tamatar) | 3, sliced |
| Brinjal (baingan) | 500 g, cut into sticks |
| Green chilies (Hari mirch) | 5-6 |
| Water (Pani) | 1 glass |
| Potatoes (aloo) | 3 big sizes, cubed |
| Cooking oil | For frying |
| Ginger garlic (adrak lehsan) paste | 2 tbs |
| White cumin seeds (Safaid zeera) | 1 tbs |
| Red chili (lal mirch) powder | 1 tsp |
| Red chilli flakes (adh khuti lal mirch) | 1 tsp |
| Turmeric (haldi) powder | ¼ tsp |
| Salt (namak) | 1 tsp or to taste |
| Yogurt (dahi) | ½ cup (whisk well) |
| Ground mixed spices (garam masala) | ½ tsp |
| Fresh coriander (dhania) | For garnish |
mixed sabji Directions
1. Boiling the Aromatic Base:
In a wok, combine water, sliced onions, tomatoes, and green chilies. Cover and boil for 5-6 minutes. Turn off the flame and let it cool. Blend the mixture into a smooth paste.
2. Frying Potatoes to Golden Perfection:
In a pan, heat oil and fry the potatoes until golden. Set aside on a plate.
3. Preparing Brinjals for the Show:
Cut the brinjals into sticks and fry on low flame for 4 minutes. Set aside.
4. Crafting the Flavorful Gravy:
In another wok, heat the remaining oil, add ginger garlic paste, and cook until light brown. Add the prepared paste and cook thoroughly.
5. Infusing the Magic:
Introduce white cumin seeds, red chili powder, red chili flakes, turmeric powder, and salt. Stir well. Reduce the flame, add 4 tablespoons of yogurt, mix, cover, and cook for 3 minutes.
6. Bringing It All Together:
Add the fried potatoes and brinjals. Stir continuously and cook for 3-4 minutes. Incorporate ground mixed spices, remaining yogurt, and fresh coriander. Cover and simmer for 12-13 minutes on low flame.
Serving Harmony:
Dish out this culinary masterpiece and savor the rich aroma and flavors. Whether paired with boiled rice or warm nan/roti, this Aloo Baingan Gravy is a feast for your senses.
Tips and Tricks for Culinary Brilliance:
To preserve potatoes and brinjals for an extended period before cooking, soak them in water.
Conclusion:
Elevate your culinary experience with the mesmerizing Aloo Baingan Gravy. From the aromatic base to the final simmer, each step is a celebration of flavors. Indulge in this symphony of taste and create a feast for your senses.
FAQs
- Can I use frozen brinjals for this recipe? Absolutely! Ensure they are thawed and pat them dry before frying.
- Is it necessary to fry the potatoes before adding them to the gravy? Frying adds a delightful texture, but you can skip this step if you prefer a lighter version.
- Can I substitute Greek yogurt for regular yogurt? Yes, Greek yogurt works well; adjust the quantity based on your taste preference.
- How long can I store the Aloo Baingan Gravy? It stays fresh for up to 2 days in the refrigerator. Reheat gently for the best taste.
- What are some creative serving suggestions for this dish? Try it with garlic naan or as a filling for vegetable wraps—it’s versatile!