Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, simple dinner. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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To get started with this particular recipe, we have to prepare a few components. You can have simple dinner using 26 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Simple Dinner:
- Make ready For aloo matar, cabbage aloo and baigan tamatar
- Take 1 boiled and roughly mashed potato
- Make ready 1/4 cup boiled green peas
- Take 1 cup chopped cabbage
- Make ready 1 chopped potato
- Take 1 medium sized chopped baigan
- Take 2 grated tomatoes
- Take 2 tbsp ginger green chillies paste
- Take 3 tbsp oil
- Prepare 2 tsp jeera
- Take 1/4 tsp rai
- Prepare 1/4 tsp methidana
- Take 1/2 tsp heeng
- Take 3 tsp red chilli powder
- Take 3 tsp dhaniya powder
- Prepare 3/4 tsp haldi powder
- Make ready to taste Salt
- Prepare For Methi Paratha
- Make ready 1 cup ataa
- Prepare 2 tbsp cooked methi leaves
- Take Pinch haldi powder
- Make ready 1 tsp ginger green chillies paste
- Make ready 1 tbsp malai
- Get to taste Salt
- Make ready as required Water
- Make ready 1 tbsp oil for roasting the parantha
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Instructions to make Simple Dinner:
- For aloo matar, heat 1 tbsp oil in a pan and add heeng and jeera, let it splutter, then add ginger green chillies paste, saute for few seconds, then add red chilli, dhaniya and haldi powder, mix well, then add half of grated tomato, cook on low heat, until all the moisture evaporates and oil comes out, then add matar and potato, mix well and add water and salt, simmer for 5 - 7 minutes, sabji is ready.
- For baigan tamatar, heat 1 tbsp oil in a pan and add rai, jeera, methidana and heeng, let them slputter, then add baigan, salt and haldi, mix well. Cover and cook on low heat, until becomes soft. Then add tomatoes and ginger green chillies paste, mix well. Again cover and cook on low heat for 5 - 7 minutes, sabji is ready.
- For Cabbage and aloo, heat oil in a kadai and add jeera and heeng, let it splutter, then add haldi, cabbage, potatoes and salt, mix well. Cover and cook on low heat, until the potatoes becomes soft. Then add red chilli and dhaniya powders, mix well and roast on high heat for 3 minutes.
- For Methi Parantha, in a mixing bowl combine together atta, haldi, cooked methi, malai, and salt, mix well with your fingers. Then by adding water, little by little, knead a smooth dough. Make medium sized balls from the dough, now roll the balls into a roti. Cook on medium heat, on a tawa, by applying some ghee or oil, until it becomes light brown and crispy. Make other paranthas also like this.
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