KCAL
304
PROTEIN
6.77g
CARBS
30.1g
FAT
16.77g
FIBRE
14.4g
SUGAR
3.18g
ADDED
SUGAR
0.01g
SODIUM
1,527mg
CALCIUM
98.83mg
IRON
3.68mg
SERVING TIPS:

“Gracefully tuck your Aloo Baingan sabzi into a warm roti, serve it with a chilled yogurt dip, and call it ‘Smoked Aubergine & Spiced Potato Wrap’—because giving it a fancy name makes it taste much better.” 😋

Recipe

❶ Wash and soak the Dal for 10-15 minutes (optional but recommended).
❷ In a pressure cooker, add the soaked Dal and water.
❸ Pressure cook for 2-3 whistles, ensuring the dal remains whole and does not get mashed.
❹ Allow the cooker to cool and open it carefully.
❺ In a small fry pan, heat ghee and add finely chopped green chillies and Magic Mixx. Sauté until aromatic.
❻ Add finely chopped tomatoes and stir well until the ghee leaves the sides of the pan.
❼ Gently mix the aromatic mixture into the cooked dal, being careful not to mash the dal while stirring.
❽ Serve hot in an attractive bowl.

Optional: Add more fresh coriander for garnish.
Tip: Adjust consistency to your liking by adding hot water.

OUR PACK CONTAINS'
  • 6 Mix Test
  • 2 Pouch Magic Mixx
NOT INCLUDED IN PACK
  • Always Biriyani (67 Sachets, use 1 for this Recipe)- 300g paneer
  • - 150g mixed bell peppers (red, yellow, green)
  • - 100g peas
  • - 200g onion
  • - 150g tomato
  • - 50g mint leaves
  • - 50g coriander leaves
  • - 3 tbsp yogurt
  • - 50ml oil
  • - 10g ginger-garlic paste
  • Approx. cost of items based on Indian market ₹350

🕒 Prep Time: 40 min    🍳 Cook Time: 10 min

🍽️ Cuisine: India    📋 Course: main

👥 Serve: 12    ⚖️ Yield: 3000grm

16.77g
Fat
14.4g
Fibre
30.1g
Carbs
6.77g
Protein
304
Calories
3.18g
Sugar
Tasty Meal Kit
Affordable
120.00

Get 4 bonus recipes on purchase

More Recipe

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Actual Time
20 Min
Magic Time
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Actual Price
Rs. 600
Magic Price
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Actual Time
20 Min
Magic Time
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Actual Price
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Magic Price
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Actual Time
20 Min
Magic Time
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Actual Price
Rs. 600
Magic Price
Rs. 400

Actual Time
20 Min
Magic Time
10 min

Actual Price
Rs. 600
Magic Price
Rs. 400

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Mothers Combo Pack

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