How to Prepare Appetizing Onion Leaves Stir Fry - North Indian style

How to Prepare Appetizing Onion Leaves Stir Fry - North Indian style Delicious, fresh and tasty.

Onion Leaves Stir Fry - North Indian style. This North Indian style Aloo sabzi is a simple and delicious dry dish. The main flavour for this aloo bhujia subzi comes from the flavour of carom seeds. Both works wonder and we had a filling and satisfying dinner.

Put this paneer onion masala stir-fry on the menu!

This paneer recipe takes no time at all as long as you've got some pre-made onion masala handy!

This dry paneer dish is part of my Onion Masala series where I share recipes that call for exact amounts of onion.

You can cook Onion Leaves Stir Fry - North Indian style using 13 ingredients and 8 steps. Here is how you cook it.

Ingredients of Onion Leaves Stir Fry - North Indian style

1. Prepare 1 bunch of Spring Onions.

2. It’s 2 1/2 tbsp of chickpea flour.

3. Prepare 1/2 tsp of asafoetida powder.

4. Prepare 1/2 tsp of turmeric powder.

5. It’s 1 tsp of chilli powder.

6. You need 1 tsp of mustard seeds.

7. It’s 1 tsp of cumin seeds.

8. You need 1 tsp of fennel seeds.

9. It’s 2 tsp of Coriander seeds, crushed.

10. It’s 1 tsp of lime juice.

11. You need 2 tbsp of oil.

12. You need 3/4 cup of roasted peanuts.

13. Prepare to taste of Salt.

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.

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.

Onion Leaves Stir Fry - North Indian style instructions

1. Wash the leaves thoroughly and chop both the white and green part separately..

2. In a pan dry roast the Chickpea flour till it gets aromat. Take it out and leave it aside..

3. In the same pan roast the cumins, fennels and coriander seeds. Take it out and crush them.

4. 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..

5. 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..

6. Add now the fresh greens and Sprinkle few drops of water, in case the vegetables turn out to be very dry..

7. 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..

8. Garnish with some more peanuts. This was a Wow at home and as accompaniment I made some Laccha Parantha. The combination is divine..

Sailu I made this tonight for dinner.

I did adjust the spices slightly and left out onions.

Easy side to make you love Okra.

Easy side to make you love Okra.

I leave for Spain soon next week.