Shorwa – E – Piawa ----- Afghan Potato Soup

 This is a simple soup with potato and I liked it. Usually it is served along with naan bread. We had it as soup, everyone liked this flavorful potato soup.

Requirements :

Potato  - 3 medium

Onion – 2 medium

Oil – 1 tbs

Turmeric powder – ¼ tsp

Salt to taste

Pepper to taste

Fresh coriander leaves

Method :

 Peel and cut the potatoes into one  inch cubes.

Peel and finely chop onion.

Heat oil in a  pan and fry the onion until transparent.

Add the cubed potatoes and sauté till the oil coats on all sides.

Add about four cup of water , turmeric powder , salt and pepper , mix well.

Cook in simmer till the potatoes are cooked.

Serve with fresh naan.

Afghan potato soup is ready to serve.

Shir Berenj - Afghan Rice Pudding

This was the dessert made by cooking rice in milk . this tastes similar to the rice phirni , we make in India.

It is usually served in Afghanistan as cold.

Requirements :

Milk – 2cup

Rice  - 1 cup

Sugar – ¼ cup

Chopped pistachios and almonds

Cardamom – 1 tbsp

Method :

Soak rice in water for 15 – 20 minutes.

Boil milk in a thick bottomed pan.

Add in the soaked rice and cook in medium flame.

When the rice is cooked , add in the sugar and cardamom powder , mix well.

Take off from flame and garnish with chopped nuts.

Shir  Berenj is ready to serve.


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Bolani – Afghan potato stuffed bread

Bread made with potato stuffing , this bread can be have without any sidedish. It is a vegan flatbread from Afghanistan baked or fried  with vegetable filling. It has a thin crust and filled with a variety of ingredients such as potatoes , spinach , lentils , pumpkins or leeks.

    It is served as an appetizer or main dish.I didn’t fry , I cooked in griddle with oil.

Requirements :

For dough :

All purpose flour – 3 cup

Salt  to taste

Water  - 2.5 cup

Instant dry Yeast – 1 tbs ( If baking )

For stuffing :

Onion – 1

Potato – 5 -6

Tomato – 2

Chopped  green chili – 3- 4nos

Spinach chopped – ½ cup

Coriander leaves chopped – 1 cup

Spring onion chopped  – ½ cup

Chopped garlic – 1 tbs

Oil – 1 tbsp

Salt to taste

For cooking :

Oil as needed

Method :

Making of Dough  :

Use warm water to make dough if using yeast.

In a bowl add the flour , salt and water mix well and knead into a soft smooth dough.

Let the dough rest for 15 minutes.

Making of stuffing :

In a pan , heat oil and add onion , sauté till transparent.

Add garlic and green chilli , sauté well.

Add the chopped tomato and sauté till mushy.

Add in chopped spinach and cook them till the water evaporates.

Take off from flame and mix with mashed potato.

Add in coriander leaves , spring onion and salt to taste , mix well.

Making of Bolani :

Take the dough and shape into equal balls.

Flatten each dough ball with the rolling pin into chappati.

Place the filling on one half of the chappati and close with other.

Heat a griddle and  drizzle oil.

Cook  the bolani on both sides with  medium flame.

Bolani is ready to serve.



Sending to Bready Steady Go happening  @  Jen’s Food and Utterly Scrummy Food For Families .

Qorma – E – Lubia - Afghan Bean Curry

      This is easy and quick vegetarian curry made with kidney beans or black eyed pea. It tastes similar to indian curry.

   They usually have this curry with naan bread or with plain rice . we had it with plain rice and chapatti.

Ingredients :

Red kidney bean /  Black eyed pea – 1 cup

Onion – 1

Coriander powder – 1 tbsp

Garlic – 3 cloves

Ground red chilli pepper – ½ tbsp

Cumin powder – 1 tsp

Turmeric powder – ¼ tsp

Dry mint leaves – few

Oil – 2 tbs

Tomato sauce – 2 tbsp

Salt to taste

Preparation :

Soak the beans overnight and discard the water . pressure cook with enough water , retain the  bean cooked water to use in gravy.

 If using fresh red pepper , just ground and use. If using  dry red chilli , Soak  in hot water and grind.

For dry mint leaves , dry the mint leaves in shade , not in direct sunlight.

Chop onion and mince garlic cloves.

Method :

Heat oil in a pan , add the minced garlic and sauté till nice aroma comes out.

 Add the chopped onion and sauté till they are golden brown.

Add the cooked beans , cumin powder , pepper paste , coriander powder , turmeric powder , tomato sauce , retained bean cooked water and mix well.

Let it cook till the raw smell of masala goes off it may take about 15 minutes in medium flame.

Add in the required salt and mix well.

Take off from flame and add the dry mint leaves.

Qorma – E – Lubia is ready to serve.

Serve with steamed rice , naan or chapatti.

Borani Kachalu

     This is a dish in which potato slices are simmered in garlic , ginger infused tomato sauce. A creamy yogurt sauce with dried mint is poured and serve with naan.
     This dish may be have as an appetizer or as sidedish with naan. This tastes similar to our potato roast.

Ingredients :

Oil – 1 – 2 tbsp

Fresh minced garlic – ½ tsp

Fresh minced ginger – ½ tsp

Tomato sauce – ½  cup ( 8 tbsp )

Potatoes  - 1 lb

Turmeric powder – ¼ tsp

Cayenne  pepper – ¼ tsp

Yoghurt – ¾ cup

Dried mint – 1 tsp

Salt to taste

Method :

 Slice potatoes into 1/8 of an inch thick disks.

Heat a large frying pan and add oil.

Add the ginger and garlic , sauté well.

Add in tomato sauce , turmeric , cayenne and salt , mix well for one minute.

Add potato disks and stir for 2 – 3 minutes, ensuring that each disk coated with oil and tomato sauce.

Sprinkle some water on top of potatoes and cover pan with lid.

Allow to cook for 10 minutes.

Take off from flame.

Whip the yogurt  and add mint and salt.

Arrange potato disks in the serving plate and drizzle yogurt on top. Sprinkle dried mint .