Pakistani Style Vegetables Recipes
DAHI WALY BAINGAN PAKISTANI FOOD RECIPE (WITH VIDEO)
Try this recipe and do let me know how it tastes in the comment below.
Provided by shabo
Categories Main Course Vegetable Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Cut into small pieces of eggplant (Baingan)
- Sprinkle into salt and mix well
- Fry these eggplant pieces into the cooking oil
- Remove from oil and set aside
- In the same oil, add garlic and ginger paste and saute it
- Add all spices into this pan and cook it
- Add half a cup of water and mix well
- Turn off the flame and set aside this spicy sauce
- Take 2 cups of yogurt to add a pinch of salt and whisk it
- then set aside the yogurt
- Now, take a large bowl, then spread the masala paste then fried eggplant (Baingan), then yogurt
- Repeat this process again
- In the end, garnish with coriander leave and serve with roti
Nutrition Facts : Calories 248 kcal, ServingSize 1 serving
PAKISTANI STYLE VEGETABLES
This is a great side dish to spice up your vegetables. You can even use left over vegetables of any kind! Goes great with rice. You can alter the red pepper to get the desired spice level as well. My family loves it, and yours will too!
Provided by KITTYROCKA
Categories Side Dish Vegetables
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Heat olive oil in a medium saucepan over medium heat, and stir in onions, garlic, and peppercorns. Saute until onions are tender. Mix in ginger, garam masala, turmeric, paprika, red pepper flakes, and salt. Stirring constantly, cook until onions are thoroughly coated with the seasonings.
- Stir 1/4 cup water into the saucepan. Mix in cabbage, potatoes, tomatoes, and remaining water. Increase heat to medium-high. Continue to cook, stirring often, until all vegetables are tender, about 20 minutes. Stir in the peas during the last 5 minutes of cooking.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 43.5 g, Fat 1.6 g, Fiber 10.1 g, Protein 8.3 g, SaturatedFat 0.3 g, Sodium 680.4 mg, Sugar 11.1 g
PAKISTANI STYLE VEGETABLES
Steps:
- Heat olive oil in a medium saucepan over medium heat, and stir in onions, garlic, and peppercorns. Saute until onions are tender. Mix in ginger, garam masala , turmeric, paprika, red pepper flakes, and salt. Stirring constantly, cook until onions are thoroughly coated with the seasonings. 2) Stir 1/4 cup water into the saucepan. Mix in cabbage, potatoes, tomatoes, and remaining water. Increase heat to medium-high. Continue to cook, stirring often, until all vegetables are tender, about 20 minutes. Stir in the peas during the last 5 minutes of cooking. Garnish with chopped green cilantro.Serve with boil rice or chapati.
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