MASALEDAR NENUA ALOO ki SABZI..

Name: MASALEDAR NENUA ALOO ki SABZI..
Total time: 3000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gm NENUA; 2 med sized aloo; 4 tbsp mustard oil; 1/4 tsp hing; 1 tsp chopped green chilli; 1/2 tsp jeera; 1/2 cup sliced onion; 1 tsp garlic paste; 1/2 tsp ginger paste; 1/2 tsp haldi powder; 1 tsp Kashmiri red chilli powder; 1/2 cup chopped tomato; 1 tsp salt; 1/2 tsp garam masala powder; 1 tsp dhania powder

rama @simplecooking_rama

#CA2025
#season'sfreshcatch
#nenua
#cookpadindia
#cookpadenglish
#simplecooking
This is an authentic North Indian dish...a good combo with Roti , Paratha or Rice...
Hope you will like it...enjoy.

rama @simplecooking_rama

#CA2025
#season'sfreshcatch
#nenua
#cookpadindia
#cookpadenglish
#simplecooking
This is an authentic North Indian dish...a good combo with Roti , Paratha or Rice...
Hope you will like it...enjoy.

Saved

Ingredients

50 minutes

4 servings

500 gmNENUA
2med sized aloo
4 tbspmustard oil
1/4 tsphing
1 tspchopped green chilli
1/2 tspjeera
1/2 cupsliced onion
1 tspgarlic paste
1/2 tspginger paste
1/2 tsphaldi powder
1 tspKashmiri red chilli powder
1/2 cupchopped tomato
1 tspsalt
1/2 tspgaram masala powder
1 tspdhania powder

Saved

Steps

50 minutes

1

Firstly peel NENUA & aloo separately, cut into med sized longitudinally, wash them, keep aloo in water & strain NENUA, keep aside.
2

Take a pressure cooker, add oil, heat it. In goes hing, green chilli & jeera, let it splutter.
3

Now add onion, stir fry it until light brown.
4

Add in ginger garlic paste, saute it until rawness is released, sprinkle lil water to avoid burning.
5

In goes haldi powder, kashmiri red chilli powder & dhania powder, mix it well, add lil water, stir fry it until oil has oozed out.
6

Now add tomato & salt, mix it well, cook it covered on low flame until tomato becomes mushy.
7

Now add garam masala powder, mix it well. add NENUA pcs, mix it well, increase the flame.
8

Now cover it, cook it on low flame for 2 minutes. It will release water. Open the lid, increase the flame, add aloo, mix it well, no need to add water.
9

Place the lid, give 4 whistles on high flame, turn off the flame, allow it to depressurise naturally. Open the lid after 10 minutes.
10

Take out in a serving bowl, garnish it with a dhania sprig...can also add chopped dhania patta...

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rama @simplecooking_rama

on May 20, 2025 09:20

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