'Aalu Ka Khana from Maimoona Yasmeen’s Recipes YOU CAN ALSO REACH US ON : Youtube Subscribe -https://www.youtube.com/c/hyderabadwala?sub_confirmation=1 Website - http://www.hyderabadwala.com Facebook - http://www.facebook.com/hyderabadwale?ref=hl Google Plus - https://plus.google.com/+Hyderabadwala Twitter - https://twitter.com/Hyderabadwalaa Instagram - https://www.instagram.com/hyderabadwalarecipes/ Ingredients: Basmati chawal (basmai rice): 1 kg Aalu (potatoes): 1 kg Tamatar (tomatoes): ½ kg Pyaz (onion): 1 medium sized Dahi (curd): 3 cups Adrak lehsan ka paste (ginger garlic paste): 2 tablespoons Haldi powder (turmeric powder): 1 ½ teaspoon Bareek namak (salt): 1 teaspoon + 3 ½ teaspoon Lal mirch powder (red chilli powder): 3 ½ teaspoon Garam masala powder (spices): 1 ½ teaspoon Pudine ke patte (mint leaves): 1 cup Kata hua hara dhaniya (chopped coriander): 1 cup Sabith hari mirchein (whole green chillies): 6 to 7 Paani (water): 2 ½ litres Procedure: 1. Chawal ko aadhe ghante (30 min) ke liye bheegne ke liye rakh dijiye. 2. Cooking pan mein tel (oil) daliye. 3. Kati hui pyaz daliye aur badami rang ki hone tak tal lijiye. 4. Adrak lehsan ka paste daliye aur pandrah second tak taliye. 5. Haldi powder daliye, kate hue tamatar daliye aur dhakkan dhak dijiye. 6. Medium aanch par pakaiyye aur jab tamatar gal jaayein inhe tel chhootne tak bhuniye. 7. Aalu chheel (peel) lijiye aur medium size ke pieces bana lijiye. 8. Aalu ke pieces daliye aur tees second tak bhuniye. 9. Ek teaspoon (1 teaspoon) bareek namak, lal mirch powder aur pheta hua dahi daliye. 10. Achhi tarah se milakar dhakkan dhak dijiye aur medium aanch par pakaiyye. 11. Jab aalu aadhe gal jaayen aur paani sookh jaaye, is mein dhai litre paani daliye. 12. Garam masala powder, pudine ke patte, kata hua hara dhaniya, sabith harii mirchein aur saadhe teen (3 ½) teaspoon bareek namak daliye. 13. Dhakkan dhak dijiye aur jab paani mein ubaal aa jaaye, is mein bheege hue aur paani nithre hue chawal daliye. 14. Achhi tarah se milakar dhakkan dhak dijiye aur beech mein hilate rahiye. 15. Medium aanch par pakaiyye aur jab paani sookhne lage aur bhaanp aane lage, tab aanch dheemi kar dijiye aur paanch se das minute (5 to 10 min) tak pakaiyye. Saucepan ka position badalte rahiye. Aalu Ka Khana tayyar hai. Dahi ke raithe ke saath serve kijiye.'
Tags: Recipe , Recipes , video , hindi , urdu , Maimoona Yasmeen , KHANA , aalu , Maimoona , Yasmeen , hyderabadwala , Aalu Ka Khana
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