Pyaaz aur lahsun dono hi bharatiya rasoi mein mahatvapurna tatv hai, jinke sugandhit swaad aur bhojanikayi aayam ki prasiddhi hai. Jab inhe ek swaadishtha sabji mein milaya jata hai, tab yeh ek aisa dish banta hai jisme masalon aur textures ka sahi santulan hai. Is article mein hum aapke liye ek swaadishtha pyaaz aur lahsun wali sabji ki poorn recipe pesh kar rahe hain, jisme swaad aur sugandh ka purna samarthan hai. Taiyar ho jaiye ek aise rasoigharik yatra ke liye jisme sugandhit khushboo aur chatpate swaad ka anand lijiye.

Pyaaz aur lahsun – Samagri:

– 2 bade pyaaz, bareek kata hua

– 5-6 lahsun ki kaliyan, bareek kati hui

– 2 cup mix sabziyan (gajar, matar, phoolgobi, shimla mirch, aadi), kat kar tayyar ki hui

– 2 madhyam size ke tamatar, pisai hui

– 1 chammach adrak ka paste

– 1 chammach jeera

– 1 chammach dhaniya powder

– 1/2 chammach haldi powder

– 1/2 chammach lal mirch powder (apni pasand ke anusaar tadka badhaaye)

– 1/2 chammach garam masala

– Namak swaad anusaar

– 2 chammach tel

– Taaza dhaniya patti, sajane ke liye

Vidhi:

1. Madhyam aanch par ek gehra patila ya kadhai mein tel garam karein. Jeere ko daalein aur kuchh hi sekunde ke liye chhod dein.

2. Ab patile mein bareek kata hua pyaaz daal dein aur use halka brown hone tak bhunein, kabhi kabhi hilate rahein. Ye kriya lagbhag 6-8 minute tak chalegi.

3. Jab pyaaz sunheri brown ho jaye, usmein kati hui lahsun aur adrak ka paste daal dein. Aur phir 1-2 minute tak bhunein, jab tak lahsun ka kacha gandh khatam na ho jaye.

4. Ab tamatar ka paste pyaaz mein milayein aur use 3-4 minute tak pakayein, jab tak tel aur paste alag hone lag jaaye.

5. Ab masale daalein. Haldi powder, lal mirch powder, dhaniya powder aur namak ko upar se chhidak dein. Achhe se milayein aur 2-3 minute tak pakayein, taaki masale apne swaad ko sabji mein mila sakein.

6. Ab kadhai mein taiyar ki hui mix sabziyan daalein aur acche se milayein. Dhyan rakhein ki masale sabziyan achhe se cover kar lein.

7. Kadhai ko dhak kar madhyam aanch par lagbhag 10-12 minute tak ya jab tak sab sabziyan naram na ho jayein, halka bhunayein. Kabhi kabhi hilate rahein.

8. Jab sabziyan puri tarah se naram ho jayein, un par garam masala chhidak dein. Achhe se milayein aur aur 2-3 minute aur pakayein, taaki saare swaad achhe se ghul jayein.

9. Aag band kar dein aur sabji ko taaza dhaniya patti se sajayein.

Sajane aur paroshan karne ke liye:

Garam garam pyaaz aur lahsun wali sabji ko steamed chawal, roti ya naan ke saath serve karein. Ye dish ek mazedaar main course banati hai ya phir ise anya bharatiya vyanjanon ke saath side dish ke roop mein bhi pesh kar sakte hain. Is sabji ka swaad thanda kheere ka raita ya teekhi achar ke saath behad acche se milta hai, jisse swaad ko santulan milta hai.

Visit To – Haldi Ki Sabji Banane Ki Vidhi – Ek Anokha Aur Nutritious Dish

Pyaaz aur lahsun – Antim sutra:

Yeh khushboo se bhara pyaaz aur lahsun wali sabji ka recipe aapko bharatiya masalon ke saundary aur in sada huye samagriyon ke prayog ki sundarta dikhata hai. Is dish mein maujood swaad ka dhamaka aur textures ka sahi mel aapke swad ke swarag se guzar jayega. Chahe aap bharatiya pakwan ke premi ho ya naye swaad ke peechhe bhatak rahe ho, yeh recipe jarur try karne layak hai. Toh, aap apne aap ko taiyar kijiye, samagri jama kijiye aur har bite mein aapke anubhav ko prasann karne wale paanchi swadisht rasoi ki yatra par nikaliye. Swaad anand lijiye.