Click it and Unblock the Notifications
Latest Updates
-
Authentic Indian Style Arrabiata Pasta Recipe -
Saree, But Make It Denim: Madhuri Dixit’s Denim Saree Look Breaks The Internet -
Think Twice Before Eating Street Food Wrapped In Newspaper, FSSAI Issues Warning -
Pride Month 2026: Inspiring LGBTQIA+ Firsts In India That Built Visibility, Representation And Change -
World Food Safety Day 2026: Can Carrot Extract Help Fake Ghee Evade Detection? An IIT-BHU Study Reveals How -
Easy Aloo Posto Recipe: A Bengali Lunch Delight -
Who Was Salim Kumar? The National Award Winner Behind Countless Laughs Passes Away At 56 -
Adhik Bhanu Saptami 2026: Significance, Puja Vidhi, Surya Mantras And The Role Of Ravi Yoga And Adhik Maas -
Gujarati Style Aamras Recipe: A Taste of Summer Breakfast -
World Food Safety Day 2026: Date, Theme, History, Significance, and Everything You Need to Know
Potato-Sweet Potato Curry Recipe: How To Make Aloo Shakarkand Sabzi
Aloo aur shakarkand ki sabzi is a North Indian curry eaten during fast with the desired accomplishments as a part of the meals. Here is a video and detailed step-by-step procedure to make it.
Aloo aur shakarkand ki sabzi is a North Indian curry eaten during the fast with the desired accomplishments as a part of the meals. Generally, aloo or potato is eaten during the fast to keep the carbohydrates and fat level in control. Shakarkand or sweet potato is a great source of vital nutrients that increase the metabolism and keep the blood sugar levels in the body balanced.
Aloo and shakarkand ki sabzi is a fast and easy recipe that can be made within a few minutes.
ALOO AUR SHAKARKAND KI SABZI VIDEO RECIPE
Recipe By: Meena Bhandari
Recipe Type: Curry
Serves: 2
-
Potatoes (medium-sized dices) - 2
Sweet potatoes (medium-sized dices) - 2
Red chilli powder - 1 tsp
Rock salt as per taste - 2 tsp
Dhaniya powder - 1 tsp
Jaggery powder - 2 tsp
Jeera powder - 1 tsp
Turmeric powder - 1 tsp
Jeera seeds - 1 tsp
Cooking oil - 2 tbsp
Coriander leaves - ½ cup
Green chillies - 1 tsp
Lemon juice - 1 tbsp
Water - 1 cup
-
1. Peel the potatoes and sweet potatoes and cut them into medium-sized dices and soak them in water for sometime
-
2. In a pressure cooker, add the cooking oil and heat it
-
3. Add jeera seeds to the oil and roast them until they turn brown and start spluttering
-
4. Add the potatoes and sweet potatoes and fry them
-
5. Add rock salt, haldi powder, dhaniya powder, jaggery powder, water and mix them well
-
6. Add green chillies and put on the lid of the pressure cooker
-
7. After two whistles of the cooker, open the lid and add lemon juice, jeera powder and coriander leaves as required
-
8. Transfer it into a serving bowl and garnish with coriander leaves
-
9. Serve hot with your choice of accomplishment.
- Sweet potatoes turn black as soon as they are peeled, so prepare it immediately after peeling or keep them soaked in water till you prepare the sabzi.
- Serving Size - (350 gm)
- Calories - 238 Cal
- fat - 8.9g
- Protein - 4.1g
- Carbs - 36.1g
- Fiber - 5.9g
HOW TO PREPARE
1. Peel the potatoes and sweet potatoes and cut them into medium-sized dices and soak them in water for sometime.
2. In a pressure cooker, add the cooking oil and heat it.
3. Add jeera seeds to the oil and roast them until they turn brown and start spluttering.
4. Add the potatoes and sweet potatoes and fry them.
5. Add rock salt, haldi powder, dhaniya powder, jaggery powder, water and mix them well.
6. Add green chillies and put on the lid of the pressure cooker.
7. After two whistles of the cooker, open the lid and add lemon juice, jeera powder and coriander leaves as required.
8. Transfer it into a serving bowl and garnish with coriander leaves.
9. Serve hot with your choice of accomplishment.
Continue with Google