Lahori nashta- Achari Pyaz - Poori wali Alu sabzi- Ghar pe bna dia to husband mood mein a gae 😂

Poori Parathay wali Alu sabzi
Ingredients
• Boiled potatoes 500 grams
• Oil 1/4 cup or more
• Cumin seeds 1 tsp
• Saunf (Fennel seeds) 1 tsp
• Coriander seeds 1.5 tsp
• Tez paat (bay leaf) 1 big
• Long (cloves) 2
• Kali mirch (Black peppercorns) 4-6
• Kali ilachi (Black cardamom) 1
• Ginger paste 3/4 tsp
• Garlic paste3/4 tsp
• Tomatoes 2 big, chopped
• Green chilies 1-2, sliced
• Salt to taste
• Red chili powder to taste
• Turmeric powder 1/2 tsp
• Coriander powder 1 tsp heaped
• Kasuri Methi (Dried fenugreek) 1 tsp
• Amchur powder (mango powder) 3/4 tsp
• Paprika powder 1 tsp
• Baisan (Gram flour) 1 tbsp
• Water 1 cup
• Garam masala 3/4 tsp
• Fresh coriander for garnishing
• Fresh chilies for garnishing
Preparation
1. Break the boiled potatoes into big pieces using hands. Keep aside.
2. Using a pestle and mortar, coarsely crush the coriander seeds, fennel seeds and cumin seeds.
3. Heat oil in a pot and add crushed seeds, bay leaf, kali ilaichi and kali mirch. Sauté for a minute or less until aromatic.
4. Add ginger and garlic paste, green chilies, tomatoes, salt, red chili powder, turmeric powder coriander powder and kasuri methi. Mix and add ½ cup of water. Cover and allow to cook until tomatoes are well cooked and oil separates from the gravy.
5. Now add amchur powder and paprika powder and mix well.
6. In a small bowl, add gram flour and 1 cup of water and mix well until there are no lumps.
7. Add this slurry to the gravy. Mix, cover and cook for 3-4 minutes until baisan is cooked.
8. Lastly add boiled potatoes, green chilies and garam masala. Add some water to make the gravy.
9. Cover and cook on low flame for just 2-3 minutes until potatoes absorb flavour.
10. Garnish with chopped fresh coriander and serve with puri or paratha.
11. Enjoy!

Instant Pyaz Ka Achaar – Instant Onion Pickle
Ingredients
• Big onions 2-3, sliced
• Amchur powder (mango powder) 1 tsp
• Chat masala 3/4 tsp
• Salt to taste
• Red chili powder to taste
• Paprika powder 1tsp or more (for color- if you are using less red chili powder)
• Turmeric powder 1/2 tsp
• Lemon juice 1-2 tbsp
• Mustard oil 1/4 cup
• Rai (Black mustard seeds) 1 tsp
• Saunf (fennel seeds) 2 tsp
• Green chilies 1-2, sliced
Preparation
1. To the sliced onions, add amchur powder, chat masala, salt, red chili powder, turmeric powder, paprika powder and lemon juice.
2. Mix and taste the onions. Adjust if necessary.
3. In a pan add mustard oil and heat until you see the smoke.
4. Turn the flame off, add rai, saunf and greed chilies.
5. Immediately pour the oil over the onions and mix quickly.
6. Onion pickle is ready.
7. Enjoy with your favourite paratha and curry.