Aloo Chorchuri and Deem Bhazi

Yields12 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

Directions

Aloo Chorchuri (Potato Sabzi)
1

Once you cut the potatoes into matchsticks (I leave the skin on), soak them in water for about 5-10 minutes. Drain and wash thoroughly. Set aside.

2

Heat oil on medium. Add onions and garlic paste once pan is heated. Stir fry for a few minutes until the onions are translucent.

3

Add the potatoes to the pan and stir fry for about 5 minutes until the potato starts to look a little translucent.

4

Add the spices to the pan (tumeric, cumin, chili, and salt). Stir fry for another 5 minutes or until the potato has completely cooked through and is no longer hard. Adjust for salt.

5

Add the cilantro and stir fry for 1 more minute. Turn off heat and enjoy with a paratha!

Deem Bhazi
6

Heat a pan on medium low and add the vegetable oil to it.

7

Mix all your ingredients for the deem bhazi (eggs, spices, green chili, onions, cilantro and tomatoes) together and thoroughly whisk.

8

Add omelet mixture to the pan and cook one side for about 5 minutes until the top has settled. Then flip to the other side and turn off heat. The residual heat will cook the other side. Roll into an omelet by folding the omelet carefully over. Enjoy with a paratha!

Category

Ingredients

Aloo Chorchuri (Potato Sabzi)
 1 tbsp coconut oil
 0.25 cup onions (chopped)
 0.50 tbsp garlic paste
 2 red potato (cut into matchsticks)
 0.50 tsp tumeric powder
 0.50 tsp cumin powder
 0.25 tsp chili powder
 0.50 tsp salt
 0.50 cup cilantro
Deem Bhazi (Desi Omelet)
 1 tsp vegetable oil
 2 eggs
 0.25 tsp tumeric powder
 0.25 tsp cumin powder
 0.13 tsp chili powder
 0.25 tsp salt
 1 thai green chili pepper (chopped)
 0.13 cup onion (chopped)
 0.13 cup cilantro (chopped)
 3 grape tomatoes or 1/2 roma tomato (chopped)
Nutrition Facts

Serving Size 2 servings

Servings 12


Amount Per Serving
Calories 332
% Daily Value *
Total Fat 19g30%
Saturated Fat 9g45%
Trans Fat 0g
Cholesterol 186mg62%
Sodium 10314mg430%
Potassium 794mg23%
Total Carbohydrate 33g11%
Dietary Fiber 2g8%
Sugars 4g
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

Aloo Chorchuri (Potato Sabzi)
 1 tbsp coconut oil
 0.25 cup onions (chopped)
 0.50 tbsp garlic paste
 2 red potato (cut into matchsticks)
 0.50 tsp tumeric powder
 0.50 tsp cumin powder
 0.25 tsp chili powder
 0.50 tsp salt
 0.50 cup cilantro
Deem Bhazi (Desi Omelet)
 1 tsp vegetable oil
 2 eggs
 0.25 tsp tumeric powder
 0.25 tsp cumin powder
 0.13 tsp chili powder
 0.25 tsp salt
 1 thai green chili pepper (chopped)
 0.13 cup onion (chopped)
 0.13 cup cilantro (chopped)
 3 grape tomatoes or 1/2 roma tomato (chopped)

Directions

Aloo Chorchuri (Potato Sabzi)
1

Once you cut the potatoes into matchsticks (I leave the skin on), soak them in water for about 5-10 minutes. Drain and wash thoroughly. Set aside.

2

Heat oil on medium. Add onions and garlic paste once pan is heated. Stir fry for a few minutes until the onions are translucent.

3

Add the potatoes to the pan and stir fry for about 5 minutes until the potato starts to look a little translucent.

4

Add the spices to the pan (tumeric, cumin, chili, and salt). Stir fry for another 5 minutes or until the potato has completely cooked through and is no longer hard. Adjust for salt.

5

Add the cilantro and stir fry for 1 more minute. Turn off heat and enjoy with a paratha!

Deem Bhazi
6

Heat a pan on medium low and add the vegetable oil to it.

7

Mix all your ingredients for the deem bhazi (eggs, spices, green chili, onions, cilantro and tomatoes) together and thoroughly whisk.

8

Add omelet mixture to the pan and cook one side for about 5 minutes until the top has settled. Then flip to the other side and turn off heat. The residual heat will cook the other side. Roll into an omelet by folding the omelet carefully over. Enjoy with a paratha!

Aloo Chorchuri and Deem Bhazi

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