2-Min recipes

Aloo Paratha Recipe, how to make aloo k paratha | Aloo ke paratha.

Aloo paratha is a food of Punjab and North India. A breakfast of potato paratha with chutney and butter is considered best during the cold days. In the evening, potato parathas are very good with green coriander chutney and raita. Let’s start making potato parathas.

Time: 40 minutes
Serving 4 to 5 people.

Ingredients for Aloo ka paratha:-

aloo paratha

To make flour:

  • Wheat flour – 400 gms (4 cups)
  • Oil – 1 table

For stuffing:

  • Potatoes – 400 gms (6-7 medium-sized)
  • coriander powder – 1 tsp
  • Small spoon garam masala
  • one fourth teaspoon amchur powder
  • one-fourth teaspoon green chili
  • 2 ginger
  • 1-inch toasted coriander
  • 2 -3 tbsp finely grated salt

How to make Aloo Paratha:

  • First, boil the potatoes, put potatoes and a glass of water in the cooker and put them on the gas and after one whistle, let the potatoes boil on low flame for 1-2 minutes, turn off the gas and cooker After the pressure is extinguished, take out the potatoes from the cooker.
  • Add 2 teaspoons of ghee or oil to the flour and mix one-fourth teaspoon of salt. With the help of water knead soft dough. Cover the dough for 15-20 minutes to set. Peel and boil the boiled potatoes and finely chop them.
  • Add salt, red chili, garam masala, mango powder, coriander powder, green chilies, ginger, and green coriander. Mix the spices well in the potatoes.
  • This potato pithy is ready to be filled in the paratha. Divide this Pitha into 12 equal portions, make 12 equal balls of dough.
  • Roll each ball with the help of a rolling pin, pour some oil on the rolled paratha and put a portion of potatoes in it, lift the paratha from all the sides and close it.
  • Flatten by pressing with fingers. Roll it out into a diameter of 8 -9 inches with the help of a rolling pin.
  • Put the griddle on the gas, when the griddle is hot, apply a little oil on the griddle and put the rolled paratha on the hot griddle, flip the paratha from the bottom when it is roasted from the other side, apply oil on the upper side and roast the paratha on the other side. Apply oil too.
  • While giving light pressure all around with a spoon or a spoon, roast the paranthas on both the sides till they get crispy, brown spots. Likewise, roast all the parathas.
  • Parathas are ready.
  • Serve these parathas with butter, green coriander chutney, pea butter or curd.

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2-Min recipes

Kadai Paneer Recipe at home- hungryytummy.

Various types of curries and dishes are prepared from Paneer, but the taste that comes in Kadai Paneer cannot be compared to any other Paneer dish. Let’s see its very simple recipe.


  • Paneer – 300 grams
  • Capsicum – 1 (150 grams)
  • Tomatoes – 3 (250 grams)
  • Green Chillies – 2
  • Cashews – 10-12
  • Oil – 2-3 Tablespoon
  • Green Coriander – 2-3 Tablespoons (finely chopped)
  • Asafoetida (HINNG) – 1 pinch
  • Cumin – 1/2 teaspoon
  • Turmeric – 1/3 teaspoon
  • Dhaniya powder – 1 teaspoonful
  • Fenugreek seeds(KAHTHOORI MEHTHII) – 1 tbsp
  • Ginger paste – 1 teaspoon
  • Garam masala – less than one-quarter teaspoon.
  • Red chili – 1/4 teaspoon
  • Salt – 1 teaspoon or as per taste

How to make Spicy Kadai Paneer Curry :

For making Kadai panner, Cut it into 1-inch square pieces. Wash capsicum well. Remove its seeds and cut it into square pieces. Heat 2-3 teaspoons of oil in the pan, put the pieces of paneer in hot oil to roast it and roast it from the bottom until it turns brown.

When the paneer pieces turn light brown from the bottom, flip them over and let it roast till it becomes light brown from the other side.

When the two sides are roasted, take out the pieces of cottage cheese in a plate. Put the capsicum pieces also in the pan and fry them till they become slightly crunchy.

Cover the capsicum and let it cook for 1 minute. Take out the roasted capsicum in a plate.

Prepare a fine paste of tomatoes, green chilies, and cashews. Put 2 tbsp oil in a pan and heat it. When the oil is hot, add cumin seeds and fry it. After roasting cumin, add asafetida, turmeric powder, coriander powder, and kasthoori methi and fry the spices lightly.

Now add ginger paste, tomato, green chili and cashew paste, and red chili powder and fry the spices till the oil starts floating over the spices. After the masala is roasted, add salt, garam masala to the spices and mix Add 1/2 cup of water.

Add the paneer pieces, capsicum and a little bit of green coriander and mix it well. Cover the vegetable and let it cook on low flame for 4-5 minutes so that all the spices in the paneer and capsicum are soaked. Check the vegetable.

Kadhai Paneer is ready. Take out the vegetable in a bowl. Garnish the paneer cheese by putting green coriander. Serve the wonderful kadhai paneer with hot chapatti, paratha, or rice in taste and eat it for 3 to 4 members.

You can also add poppy seeds, among the melons, cream instead of grated kajju.

Kadai paneer with onion :

To make Kadai panner with onion and garlic, then finely chop an onion and garlic. Heat ghee or oil in the pan, fry cumin seeds, and add chopped onions and garlic and fry until light pink, after this, make vegetable as per the above method.

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