Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, onion leaves stir fry - north indian style. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Onion Leaves Stir Fry - North Indian style is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Onion Leaves Stir Fry - North Indian style is something that I’ve loved my whole life.
Watch onion leaves recipe stir fry. Spring fry is indian recipe simple and quick preparation. #SpringOnionRecipe #OnionLeavesFry #KitchenFusion LIKE , SHARE. This North Indian style Aloo sabzi is a simple and delicious dry dish.
To begin with this particular recipe, we must first prepare a few ingredients. You can have onion leaves stir fry - north indian style using 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Onion Leaves Stir Fry - North Indian style:
- Make ready 1 bunch Spring Onions
- Prepare 2 1/2 tbsp chickpea flour
- Make ready 1/2 tsp asafoetida powder
- Get 1/2 tsp turmeric powder
- Get 1 tsp chilli powder
- Make ready 1 tsp mustard seeds
- Get 1 tsp cumin seeds
- Get 1 tsp fennel seeds
- Prepare 2 tsp Coriander seeds, crushed
- Make ready 1 tsp lime juice
- Get 2 tbsp oil
- Prepare 3/4 cup roasted peanuts
- Get to taste Salt
I enjoy North Indian style subzis to go with rotis and can never get tired of them. This is great blog and Aloo methi leaves stir fry recipe is my favorite recipe. I love allo methi , thanks for sharing this recipe. Sailu I made this tonight for dinner.
Steps to make Onion Leaves Stir Fry - North Indian style:
- Wash the leaves thoroughly and chop both the white and green part separately.
- In a pan dry roast the Chickpea flour till it gets aromat. Take it out and leave it aside.
- In the same pan roast the cumins, fennels and coriander seeds. Take it out and crush them
- In the same pan add oil and when it is hot add mustard seeds allow it to splutter. Now add the crushed cumins, fennels, asafoetida and the crushed coriander seeds and saute them.
- Add the chopped spring onion white part, sauté for a minute. When the leaves start to wilt, add in turmeric powder, chilli powder, salt and finally the roasted chickpea flour. Mix it together to coat the leaves from all sides.
- Add now the fresh greens and Sprinkle few drops of water, in case the vegetables turn out to be very dry.
- Add juice of a lemon and some crushed peanuts. These crushed peanuts will give the perfect bite to the vegetable. Cover the pan and let it simmer for 5 minutes, in between keep stirring.
- Garnish with some more peanuts. - This was a Wow at home and as accompaniment I made some Laccha Parantha. The combination is divine.
I did adjust the spices slightly and left out onions. When I joined the culinary school, I was really excited to learn Restaurant style North Indian gravies because all my life people have been asking ," Yeh hotel jaisi subzi gharpe kaise banti hai ?" and now I have answers to those questions. Easy side to make you love Okra. Easy side to make you love Okra. I leave for Spain soon next week.
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