Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, simple dinner. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Simple Dinner is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Simple Dinner is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have simple dinner using 26 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Simple Dinner:

1. Take For aloo matar, cabbage aloo and baigan tamatar
2. Get 1 boiled and roughly mashed potato
3. Get 1/4 cup boiled green peas
4. Make ready 1 cup chopped cabbage
5. Prepare 1 chopped potato
6. Make ready 1 medium sized chopped baigan
7. Prepare 2 grated tomatoes
8. Prepare 2 tbsp ginger green chillies paste
9. Take 3 tbsp oil
10. Make ready 2 tsp jeera
11. Make ready 1/4 tsp rai
12. Get 1/4 tsp methidana
13. Get 1/2 tsp heeng
14. Prepare 3 tsp red chilli powder
15. Take 3 tsp dhaniya powder
16. Get 3/4 tsp haldi powder
17. Make ready to taste Salt
18. Prepare For Methi Paratha
19. Take 1 cup ataa
20. Take 2 tbsp cooked methi leaves
21. Take Pinch haldi powder
22. Take 1 tsp ginger green chillies paste
23. Prepare 1 tbsp malai
24. Take to taste Salt
25. Get as required Water
26. Take 1 tbsp oil for roasting the parantha

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Instructions to make Simple Dinner:

1. For aloo matar, heat 1 tbsp oil in a pan and add heeng and jeera, let it splutter, then add ginger green chillies paste, saute for few seconds, then add red chilli, dhaniya and haldi powder, mix well, then add half of grated tomato, cook on low heat, until all the moisture evaporates and oil comes out, then add matar and potato, mix well and add water and salt, simmer for 5 - 7 minutes, sabji is ready.
2. For baigan tamatar, heat 1 tbsp oil in a pan and add rai, jeera, methidana and heeng, let them slputter, then add baigan, salt and haldi, mix well. Cover and cook on low heat, until becomes soft. Then add tomatoes and ginger green chillies paste, mix well. Again cover and cook on low heat for 5 - 7 minutes, sabji is ready.
3. For Cabbage and aloo, heat oil in a kadai and add jeera and heeng, let it splutter, then add haldi, cabbage, potatoes and salt, mix well. Cover and cook on low heat, until the potatoes becomes soft. Then add red chilli and dhaniya powders, mix well and roast on high heat for 3 minutes.
4. For Methi Parantha, in a mixing bowl combine together atta, haldi, cooked methi, malai, and salt, mix well with your fingers. Then by adding water, little by little, knead a smooth dough. Make medium sized balls from the dough, now roll the balls into a roti. Cook on medium heat, on a tawa, by applying some ghee or oil, until it becomes light brown and crispy. Make other paranthas also like this.

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