• 1 cup Basmati Rice
• 1 large Onion - sliced lengthwise
• 2 medium sized ripe Tomatoes 
• 1 Potato - Diced
• 1 Carrot- diced 
• 1 small Beetroot - Grated & made into a paste 
• 1/4 cup Green Peas - Fresh/Frozen
• 1 tablespoon Ghee
• 1 tablespoon Butter or Cooking Oil
• 3-4 Bay Leaves
• 2 Star Anise
• A sprig of Curry Leaves
• 2 inches grated Ginger
• 4-5 cloves of chopped Garlic 
• Juice of Half a lime
• Salt as per taste
• A handful of Cashewnuts 
• A Handful of fresh Coriander for Garnish
• 1 tablespoon chopped Mint Leaves for Garnish - Optional 

Aloo Bhindi is a popular dish in Indian cuisine that combines two staple vegetables - potatoes and okra. The dish is typically made by sautéing okra and potatoes in a mixture of spices and herbs, and is often served as a side dish with rice or rotis

 HOW TO MAKE ALOO BHINDI

You Will Need:

• 1 lb okra (bhindi), washed and trimmed
• 2 large potatoes, diced
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 cloves of garlic, minced - Optional
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 teaspoon Garam Masala
• 1 teaspoon Kasuri Methi 
• Salt, to taste
• 2 tbsp oil

 Serves 3-4 

You Will Need:

• 1 Cup Basmati Rice
• 1 Small Onion - Sliced
• A small Piece of Ginger - Grated 
• 2-3 Cloves of Garlic, finely chopped - Optional 
• 150  Grams Babycorn - cut into Batons 
• 1/2 Cup Green Peas - Fresh/Frozen 
• Half a Tin of Coconut Milk 
• 1 Cup Water 
• 2 tablespoon Cooking Oil 
• Salt 

Pulao or Palav has been one of my favourite things since childhood .. And this version is made very frequently in our household .. 

I thought the recipe was too basic to be shared here on the blog, but wanted to tell you guys that  MTR Pulao Masala tastes amazing .. I highly recommend trying it, if you haven't used it before 

You Will Need:

• 1 Cup Basmati Rice 
• 1 medium sized Onion - sliced lengthwise
• 1 Medium sized Tomato
• 1 small sized Potato 
• A handful of Green Beans 
• 1/4 Cup Green Peas 
• 1 Small Carrot 
• Salt as per Taste 
• 2 tablespoon Ghee or Cooking Oil 

This Recipe is one of my favourite ways of eating Spinach. Chopped Spinach Sautéed with some Minimal Spices & Potatoes made into a Semi dryish Subzi. It goes so well with Chapatis with some Dal on the side 

If you are not too fond of the Spinach Puree type of gravies,  don't give up on this awesome dish, Try it this way. This one's a real time saver & is a boon if you are having a lazy day. It was a winner in my kitchen, Iam sure it will be in yours too . . . 

How To Make Aloo Palak 

You Will Need:

• 4 large potatoes - cubed
• 400-450 grams of spinach - washed & chopped
• 1 Small onion - finely chopped
• 4 - 5 green chillies - low to medium spiced
• 1 tsp grated ginger
• 1/4 tsp turmeric
• 1 tsp cumin seeds
• Salt as per paste
• 1/2 tsp Garam Masala 
• 2 tbsp oil

Method:

Once the spinach leaves are wilted & potatoes are completely cooked yet firm, turn off the stove. Add Garam Masala & Mix Well

Serve HOT with Rotis .. Enjoi !!!

NOTES:

You can use Baby Potatoes instead of Regular Potatoes 

You can replace Potatoes With Sweet Corn Kernels or Add them along with Potatoes for a fun variation 

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Aloo Palak

Yield: 4-5

Author: Deepthi Shankar

Ingredients

• 4 large potatoes - cubed
• 450 grams of spinach - washed & chopped
• 1 Small onion - finely chopped
• 5 green chillies - low to medium spiced
• 1 tsp grated ginger
• 1/4  tsp turmeric
• 1 tsp cumin seeds
• Salt as per paste
• 1/2 tsp Garam Masala 
• 2 tbsp oil

Instructions

1. Heat a tbsp of oil in a heavy bottomed pan, add cumin cumi seeds & allow them to splutter. Add slit green chillies, grated ginger, turmeric powder & allow them to sizzle for a while. Do not let this get burnt
2. When done, quickly add chopped onions & saute till the onion turns pink
3. Add potato cubes & a tsp of salt & mix well. Add another tbsp of oil, cover with a lid, & let it cook on medium flame. Keep mixing in between to avoid the potatoes from getting burnt
4. When the potatoes are half cooked, add chopped spinach & add about 2 tbsp of water & mic well. Cover the lid again & let it cook. Check for salt
5. Once the spinach leaves are wilted & potatoes are completely cooked yet firm, turn off the stove. Add Garam Masala & Mix Well

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Learn How To Make Restaurant Style Peas Pulao

I love Peas Pulao. Such a simple dish yet so hearty & comforting when paired with some Dal

When I used to make Peas Pulao earlier, I would add the peas & pressure cook along with rice & I wouldn't like the bright green peas turning pale 

So, I started cooking the peas separately & then adding it into pulao. That way the peas remained Bright & Green yet fully cooked  

You Will Need:

• 1 cup Basmati Rice
• 1/2 cup Fresh/ Frozen Green Peas (I used frozen )
• 1 tsp ginger garlic paste
• 3 green chilies - slit
• 1 bay leaf
• 1 stick cinnamon
• A few cloves
• 1 tsp crushed Kasuri Methi
• Salt as per taste
• 2 tablespoon desi ghee

How To:

Make Ginger - Garlic Paste by blending a piece of ginger (chopped) & 3-4 cloves of garlic adding very little water in a small mixer jar

Take 1 cup Basmati Rice in a colander & wash under running water. Drain & set aside 

Heat Ghee in a Pressure cooker pan, 

Once Hot, splutter cumin seeds, add bay leaves, cinnamon sticks, cloves & Green Chilies. Sauté for 12 seconds 

Add Ginger Garlic paste & mix again

Now, add rice & fry well for a minute until aromatic. Add in Kasuri Methi too

Add 1.5 cups of warm water & 1/2 a cup of Milk

Add Salt as per taste & close the lid & pressure cook for one whistle.

Meanwhile, In a pot of salted water, cook half a cup of peas for 4 minutes until the peas are well cooked

Drain & set aside

Once the cooker has released pressure, open the lid & add in the green peas

Allow it to cook down a bit & gently fluff with a fork 

Serve with a simple Dal tadka or any curry of your choice 

NOTE:

Adding Milk is Optional, But it lends a nice creamy taste.

I make Jeera Rice the exact same way, except that I don't add Green Peas & I add Shahi Jeera as well while making the tadka

Make sure the Peas are cooked really well.

Print

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Peas Pulao

Yield: 4

Author: Deepthi Shankar

Ingredients

• 1 cup Basmati Rice
• 1/2 cup Fresh/ Frozen Green Peas (I used frozen )
• 1 tsp ginger garlic paste
• 3 green chilies - slit
• 1 bay leaf
• 1 stick cinnamon
• A few cloves
• 1 tsp crushed Kasuri Methi
• Salt as per taste
• 2 tablespoon desi ghee

Instructions

1. Make Ginger - Garlic Paste by blending a piece of ginger (chopped) & 3-4 cloves of garlic adding very little water in a small mixer jar
2. Take 1 cup Basmati Rice in a colander & wash under running water. Drain & set aside
3. Heat Ghee in a Pressure cooker pan,
4. Once Hot, splutter cumin seeds, add bay leaves, cinnamon sticks, cloves & Green Chilies. Sauté for 12 seconds
5. Add Ginger Garlic paste & mix again
6. Now, add rice & fry well for a minute until aromatic. Add in Kasuri Methi too
7. Add 1.5 cups of warm water & 1/2 a cup of Milk
8. Add Salt as per taste & close the lid & pressure cook for one whistle.
9. Meanwhile, In a pot of salted water, cook half a cup of peas for 4 minutes until the peas are well cooked
10. Drain & set aside
11. Once the cooker has released pressure, open the lid & add in the green peas
12. Allow it to cook down a bit & gently fluff with a fork
13. Serve with a simple Dal tadka or any curry of your choice

Did you make this recipe?

Tag @https://www.instagram.com/dee_shankar/ on instagram and hashtag it #vegetableplatter

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