So you may be preparing Spring onion potato Sabji recipes for your loved ones however this tips may be helpful.
By no means cook dinner this stuff in an Air Fryer
In the last few years, Air Fryers have change into very popular as well as an essential kitchen equipment. Basically an amped-up countertop convection oven, it's quite steadily advisable by cooking specialists to organize frozen meals, bake cookies, and even fry bacon, hen and other meats. Air frying is more healthy than frying in oil. It cuts calories by 70% to 80% and has so much much less fats. This cooking methodology might also cut down on a few of the other dangerous results of oil frying.
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We hope you got benefit from reading it, now let’s go back to spring onion potato sabji recipe. To cook spring onion potato sabji you need 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Spring onion potato Sabji:
- Provide 2 potatoes medium sized boiled
- Provide 2 spring onion Bunchs chopped
- You need 1/2 Teaspoon cumin Seeds
- Take 1/4 Teaspoon mustard seeds
- Get 3 curry leaves
- Prepare 1/4 Teaspoon turmeric powder
- Get 1/2 Teaspoon chilli powder
- You need 1 Teaspoon coriander powder
- Take To Taste salt
- Take 1/4 Teaspoon Garam masala
- Provide 1/2 Teaspoon lemon juice
- You need 1 Tablespoon coriander leaves (cilantro)
- Provide 1 Teaspoon oil
Instructions to make Spring onion potato Sabji:
- Take pan and heat oil on medium
- Add cumin seeds, mustard seeds and curry leaves
- When it sizzles, add chopped spring onion and pinch of salt
- Cover the pan and cook it for 5 minutes or till onions are soft, stir occasionally Note: In case onion is sticking to the pan, sprinkle water a bit and then cover it with the lid
- Cut boiled potato in to big pieces and add it to pan
- Add turmeric powder, chilli powder, coriander powder and salt, mix it well
- Cook it for 7-8 minutes on slow heat, stir occasionally
- Add garam masala, lemon juice, mix it well and cook it for a minute
- Sabji is ready now, garnish it with coriander leaves and serve it hot with chapatti/roti
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