Beans potato (sem aloo) veggie (sabzi)
Ingredients req with quantity:-
1.Green beans(sem) :-400 gms -500 gms (depends on the number of persons
2.Potato:-2 to 3pcs small to medium or 1 to large depends on u
3.All the indiam masalas including salt (garam masala,jeera powder,haldi powder etc etc :2 to 3 to 4tsp depends on ur taste
4.Oil (any cooking oil(fortune rice bran or any gud one also since its winters can be cooked in mustard oil
Method :
1.Propely wash the beans as much u can and sidely peel the potatoes and wash it well so that dirt from it goes away very properly
( Important point):Hygience is number one important factor in and while cooking
2.Diagonally as u chop the veg for chinese ,chop beans also that way and sidely chop the potatoes
3 Take a cooking kadhai and put some oil and put it in low flame n let the oil heat properly (NOTE:-- if you are using normal cooking oil like mentioned above then normal heat is enough in low flame and if you are using mustard oil then heat very well n it should heat very properly in low flame and flame should come
4.once the above method is done den put cumim seed (jeera seed) and let it very minutely change the colour but should not burn and then put beans and potato also into the kadhai n let it fry it properly for a minute n sidely you should have a stiring big spoon so that it mixes up well
5.now after the above method put all the indian masalas including salt(mentioned above)
6.now put some water the veggie which is being cooked n cover the kadhai with any cooking plate from above and let it to be covered after some time
7.after every some time you ll HV to stir the veggie after every few seconds but not continuously
8.once it starts to leave oil and water n dries up that comes the critical peak stage in which u have the check ur veg as much u can
9.the above whole process takes around 20 to 30, mins depends on how much fast or slow u put ur gas flame at and it totally depends on the veg cooking process at that stage
10.once the above method is done then you can switch off the gas n after some time u can transfer it to a serving bowl n serve hot and enjoy with ur hot chapptis u make at home
Method :
1.Propely wash the beans as much u can and sidely peel the potatoes and wash it well so that dirt from it goes away very properly
( Important point):Hygience is number one important factor in and while cooking
2.Diagonally as u chop the veg for chinese ,chop beans also that way and sidely chop the potatoes
3 Take a cooking kadhai and put some oil and put it in low flame n let the oil heat properly (NOTE:-- if you are using normal cooking oil like mentioned above then normal heat is enough in low flame and if you are using mustard oil then heat very well n it should heat very properly in low flame and flame should come
4.once the above method is done den put cumim seed (jeera seed) and let it very minutely change the colour but should not burn and then put beans and potato also into the kadhai n let it fry it properly for a minute n sidely you should have a stiring big spoon so that it mixes up well
5.now after the above method put all the indian masalas including salt(mentioned above)
6.now put some water the veggie which is being cooked n cover the kadhai with any cooking plate from above and let it to be covered after some time
7.after every some time you ll HV to stir the veggie after every few seconds but not continuously
8.once it starts to leave oil and water n dries up that comes the critical peak stage in which u have the check ur veg as much u can
9.the above whole process takes around 20 to 30, mins depends on how much fast or slow u put ur gas flame at and it totally depends on the veg cooking process at that stage
10.once the above method is done then you can switch off the gas n after some time u can transfer it to a serving bowl n serve hot and enjoy with ur hot chapptis u make at home
