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Before you jump to Aloo tomato with parantha recipe, you may want to read this short interesting healthy tips about The Very Best Approach to Track Your Food.
When you begin your diet one of the things you will learn right away is that trying to keep a food journal is very helpful. Keeping a food journal helps you identify the foods you are eating as well as the foods you are not eating. For example, after retaining a food record for a few days, you might see that you are not consuming very many vegetables but that you are consuming lots of sugar and bad carbohydrates. Having it all written down can help you determine the parts of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.
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What kind of feelings are you in when you eat? Write it down! This could show you if you use food to solve emotional issues. This will likely show you whether or not you gravitate for specific foods based on your mood. There a wide range of people who seek junk food when they feel angry or depressed and are quite as likely to select healthy things when they feel happy and content. When you look closely at how you eat while in your different moods and psychological states, you will be able to keep similar but healthier alternatives around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.
We hope you got benefit from reading it, now lets go back to aloo tomato with parantha recipe. You can have aloo tomato with parantha using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Aloo tomato with parantha:
- Take 3 of Potato.
- You need 3 of Tomato.
- Get 1/2 Teaspoon of Black Mustard Seeds.
- Prepare 1/2 Teaspoon of Cumin Seeds.
- Prepare 1 pinch of asafoetida.
- Get 1/2 Teaspoon of Turmeric Powder.
- Take 1/2 Teaspoon of Red Chilli Powder.
- You need 1/2 Teaspoon of Coriander Powder.
- Use 1/4 Teaspoon of Garam Masala.
- Take 1 Teaspoon of Salt as per taste.
- Provide 1 inch of Ginger.
- You need 1-2 of Green Chilli cut into pieces.
- Provide 5-6 of Curry Tree Leaves.
- Use 1/4 Teaspoon of Dried Fenugreek Leaves.
- You need 8-10 of Fresh Coriander Leaves.
- Get 1 Tablespoon of Cooking Oil.
- Provide 1 1/2 Cup of Water.
Steps to make Aloo tomato with parantha:
- Heat some oil in a small pressure cooker. Add Mustard seed to the cooker. When they start to crackle, add Cumin Seeds. Fry the Cumin Seeds for a few seconds till they start to splutter. Add a pinch of Hing..
- Turn the flame to low and add 1/2 teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Red Chilli Powder and 1/2 Teaspoon Coriander Powder (Dhania Powder). Make sure that the flame is low as these spices will otherwise get burnt in hot oil. Also add a pinch of Garam Masala..
- Also add a few Curry Leaves (Curry Patta) along with finely chopped pieces of Ginger (Adrak) and Green Chilies.Now add chopped pieces of Tomato.Saut till the tomato pieces become soft and you can see oil leaving the sides..
- Add chopped potatoes (about one inch size) followed by 1 1/2 cup or 1 Glass of water. Mix well and cook till you get one whistle of pressure cooker. Allow some time to cool so that steam escapes from the pressure cooker and the lid can be safely opened..
- Add 1/4 Teaspoon Dried Kasuri Methi. Aloo Tamatar Ki Sabzi is ready. Serve it hot with Paratha..
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