How to make Hara Lehsun aur Aloo ki Sabzi -
A delicious preparation made of green garlic and potatoes.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Fresh Green Garlic (ताज़ा हरा लहसुन), Baby Potatoes (बेबी आलू)
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Mushroom Do Pyaza Goan Style Imliwale Aloo Selmani (Sindhi) Vegetable Stew With Garlic Bread
Hara Lehsun aur Aloo ki Sabzi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Hara Lehsun aur Aloo ki Sabzi Recipe
Fresh Green Garlic 1 small bunch
Baby Potatoes boiled, peeled and halved 15
Green chillies 2
Fresh coriander leaves roughly chopped 1/4 cup
Juice of ½ lemon
Oil 1 tablespoon
Coriander seeds crushed 1 tablespoon
Cumin powder roasted 1/2 teaspoon
Dried mango powder (amchur) 1 1/2 tablespoons
Kashmiri red chilli powder 1 teaspoon
Salt to taste
Fresh coriander sprig for garnishing
Method
Step 1
Roughly chop green garlic and green chillies and put into a mixer jar. Add coriander leaves, lemon juice and a little water and grind into a fine paste.
Step 2
Heat oil in a non-stick pan, add cumin seeds and crushed coriander seeds and sauté for a minute.
Step 3
Add potatoes and sauté on high heat for 3-4 minutes.
Step 4
Add roasted cumin powder, dried mango powder, Kashmiri red chilli powder and salt and mix well.
Step 5
Add the ground paste, mix well and sauté for 2 minutes.
Step 6
Transfer into a serving bowl, garnish with a coriander sprig and serve hot.
Nutrition Info
Calories : 531 Kcal
Carbohydrates : 75.7 gm
Protein : 12.9 gm
Fat : 19.6 gm
Other : Niacin- 4.8mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
