Aloo Tikka Masala

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Grilled potatoes well combined with rich and yummy gravy, Delicious in every bite!!!

Ingredients:

For marinating:

1 cup baby potatoes, cooked and skin peeled

4 tbsp hung curd

1/2 tbsp ginger garlic paste

1/4 tsp roasted cumin powder

1 tsp kashmiri chili powder

1/4 tsp turmeric powder

1/4 tsp garam masala

Salt to taste

For the Gravy:

1 medium onion, roughly chopped

3 small tomatoes, pureed

6 cashews and 1 tbsp melon seeds, soaked in hot water for 15 minutes

1 tsp ginger garlic paste

1/4 tsp turmeric powder

1 tsp coriander powder

1 tsp red chili powder

1 tsp garam masala

Few kasuri methi leaves

1/4 cup milk

1/4 tsp sugar

Salt to taste

2 tbsp oil or butter

1 tbsp coriander leaves, finely chopped

Method:

• Mix all the above ingredients together well and add all the potatoes and marinate them for 1 hour.
• Grill them in an oven at 180C for 20 minutes turning all the sides till golden brown or fry them on griddle with very little oil. Keep aside.
• Sauté the roughly chopped onions in a tsp of oil until the onions become translucent. Cool and puree with soaked cashews and melon seeds.
• Now heat a pan add oil and ginger garlic paste and sauté.
• Add onion-cashew paste and turmeric powder, red chili powder, and coriander powder. Cook till fat separates.
• Add pureed tomatoes. Add salt to taste and reqd. amount of water, cook on low flame until the mixture thickens.
• Now add the milk and let them cook for 1-2 minutes.
• Finally add the cooked potatoes along with garam masala, kasuri methi and sugar.
• Mix well and cook covered for few seconds. 
• Garnish with chopped coriander leaves and Serve hot!!!

Paneer Lajawab

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Paneer and matar simmered in luscious gravy…. A must try recipe!!!

Ingredients:

200 gm Cottage cheese

50 gm Peas (optional)

2 cardamom pods

1 cinnamon stick

2-3 cloves

1 bay leaf

1 tsp red chilli powder

¼ tsp turmeric powder

½ tsp coriander powder

¼ tsp garam masala

2 tbsp oil

1/2 tsp sugar 

Salt to taste

Hot water, as required

Coriander leaves

Ground to paste

1 large onion

2 large tomatoes

7-8 cashews

1-inch ginger

4-5 cloves garlic

1 green chilli

Method:

• Heat oil in pan; add cinnamon, cardamoms, cloves and bay leaf.
• Add grounded paste and all spices and cook about 7-8 min or till oil separates.
• Add peas and little hot water and cook till peas turn soft.
• Fry cottage cheese cubes in a non-stick pan with little oil or butter.
• Now add cottage cheese cubes to the gravy and cook covered for a min.
• Adjust consistency by adding hot water.
• Garnish with coriander leaves and serve hot.

Achari Paneer Masala

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Soft Paneer cubes simmered in spicy and tangy gravy…. Perfect for weekend menu.

Ingredients:

200 gm cottage cheese (paneer), chopped in cubes

1/2 red capsicum, chopped

1/2 green capsicum, chopped

1/2 tbsp ginger-garlic paste

1/4 tsp mustard seeds

1/2 tsp onion seeds

1/2 tsp fennel seeds

2 dry red chillies

2 bay leaves

3 tbsp oil

3 large tomatoes, pureed

1 medium onion, chopped

1 tsp red chilli powder or to taste

1/2 tsp coriander powder

1/4 tsp cumin powder

1 tsp garam masala powder

Salt to taste

Coriander leaves, finely chopped

Method:

• Heat oil; add chillies and bay leaves. Add mustard, onion and fennel seeds.
• When seeds start crackle, add ginger-garlic paste and saute well.
• Add chopped onions, when they turn pink; add chopped capsicums.
• Cook on low flame till capsicums turn soft and tender.
• Add tomato puree and dry masalas. Stir and cook for 4-5 min or till oil separates.
• Add 1/2 cup hot water and salt and cook until gravy looks thick.
• Mix in the paneer cubes and cook covered for few minutes.
• Garnish with chopped coriander leaves and serve hot with naan or rice.

Matar Malai

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Rich and aromatic curry prepared by cooking Peas with cream and freshly grounded spices…

Ingredients:

1 cup peas, boiled in salted water

1 onion, roughly chopped

2 tbsp cashew nuts

½” stick cinnamon

1 big cardamom

3 cloves

1 bay leaf

2 tbsp dry fenugreek leaves

1/4 tsp pepper powder

1/4 cup fresh cream

1/2 tsp red chilli powder

1/3 cup milk (appox.)

2 tbsp oil

Salt to taste

Method:

• Crush cinnamon, cloves and seeds of cardamom using mortar & pestle and keep aside.
• Grind onion and cashews with little water to a smooth paste.
• Heat oil, add bay leaf, onion paste and cook till oil separates.
• Add freshly grounded powder, red chilli and pepper powder. Cook for few seconds.
• Add kasoori methi and cream, cook on low heat till cream dries up.
• Add boiled peas, salt and mix well, cook for few seconds.
• Add enough milk to get thick gravy. Cook for few more seconds and turn off.
• Serve hot with naan or chapati.

Matar Paneer

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Lip smacking preparation of matar and paneer into rich and delicious gravy….

Ingredients:

150 gm paneer, chopped
3/4 cup peas
4 tomatoes, roughly chopped
3 onions, sliced
3-4 garlic cloves, crushed
1” piece ginger, chopped
4 tsp melon seeds (magaz)
2 tsp poppy seeds (khus khus)
1 tsp red chilli powder
1 tsp garam masala powder
2 cloves
½ cup milk
2 tbsp oil + 1/2 tbsp butter
Salt to taste
Oil for frying onions & paneer

Method:

• Shallow fry paneer cubes to a golden colour on all sides and keep aside.
• Soak melon & poppy seeds in 1/4 cup water for 10 minutes.
• Deep fry sliced onions to a golden brown colour.
• Cool and grind with soaked melon and poppy seeds to a fine paste with very little water.
• Boil tomatoes, cloves & garlic- ginger with 1 cup water. Keep covered on low flame till the tomatoes turn soft. Cool and grind to a puree.
• Heat oil + butter, add onion and melon paste. Cook till oil separates.
• Add red chilli powder and tomato puree. Cook for 5-7min till oil separates.
• Add milk gradually, stirring continuously for 2 min on low flame.
• Add peas, garam masala and salt and fry for 2-3 min.
• Add enough hot water to get thick gravy, cook covered till peas are done.
• Add the fried paneer cubes. Simmer on low flame for 2-3 min till paneer turn soft.
• Serve hot with naan or chapati.

Paneer in Almond Gravy

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Fresh Paneer cubes indulge in rich and delicious Almond based gravy…..

Ingredients:

1 cup paneer, cut into cubes

1/4 cup tomato puree

1 tsp ginger-garlic paste

1/2 tsp chilli powder

1/4 tsp garam masala

1/4 tsp cumin powder

1/4 tsp coriander powder

1 bay leaf

1 black cardamom

1 tbsp fresh cream

3 tbsp oil

Salt to taste

1/2 tbsp chopped coriander

15 almonds, soaked in warm water

2 whole dry red chillies, soaked

1 medium onion, roughly chopped

Method:

• Remove skin of almonds and grind with red chillies and onions to a smooth paste.
• Heat oil in a pan; add bay leaf and black cardamom.
• Add almond paste, ginger-garlic paste and cook till oil separates.
• Mix in tomato puree, dry spices and cook covered for 4-5 min. (cook with some hot water, if gravy turn dry)
• Add paneer cubes, cream and stir well. Cook for another 1 min.
• Serve hot garnished with chopped coriander leaves.

Curry in Hurry

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Delicious and easy to prepare curry recipe with Cottage Cheese....

Ingredients:

150 gm Paneer (Cottage Cheese), cubed

For basic curry:

2 onions, chopped roughly

3 ripe tomatoes, chopped roughly

1 tsp red chilli powder

1/2 tsp garam masala powder

1/2 tsp dry fenugreek

4-5 cashewnuts  

1 bay leaf

1' piece cinnamon  

3-4 cloves

2 cardamoms

Water as required

2 tbsp oil +ghee

Salt to taste

Method:

• Grind together tomatoes, onions, cashewnuts, cinnamon, cloves and cardamoms to a fine paste and keep aside.
• Heat oil +ghee in a pressure cooker, add bay leaf and grounded paste.
• Stir and cook for 1-2 min. Add all the dry spices and salt. 
• Add about 1/2 cup water and pressure cook till two whistles.
• Then add paneer, chopped coriander leaves and serve hot with chapatti or rice.

Notes:

You can make same curry with potatoes and mix vegetables.

Paneer Lababdar

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Fresh and soft Paneer cubes in rich creamy gravy, topped with butter…

Ingredients:

150 gm cottage cheese (Paneer)

1/2 tsp cumin seeds (jeera)

2 medium onions, chopped

2 large tomato, chopped

1 cup tomato puree

1 tsp chilli powder

1/2 tsp garam masala

1/2 tsp cumin powder

1/4 tsp kasoori methi

3 tbsp gm white butter

2 tbsp oil

50 gm fresh cream

Salt to taste

Method:

• Heat oil + 2 tbsp butter in a pan, saute jeera and chopped onion in the pan until brown. 
• Add chopped tomatoes and stir well. Cook covered till oil separated.
• Pour tomato puree and cook over low flame for 5-10 min. 
• Add the jeera powder, red chilli powder, garam masala, salt and kasoori methi. 
• Add paneer cubes and mix well with the masalas. Let it cook over a low flame for 5 -10 min. 
• Remove from flame. Finally mix in cream and pour the remaining butter. (add less salt if using yellow butter)
• Garnish Paneer Lababdar with chopped coriander and serve hot.

Palak Pakora Kadhi

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Traditional Kadhi recipe with deep fried spinach pakoras, enjoy with roti/rice.

Ingredients:

  

For Kadhi:

1 cup Light sour curd

4 tsp Chickpeas flour ( Besan)

¼ tsp turmeric powder

1  tsp red chili powder

1 tsp coriander powder

3 cups Water

2 tbsp oil

1/4 tsp mustard seeds

1 dry red chilli

A pinch of asafoetida

Salt to taste

For pakoras:

1 cup Chickpeas flour ( Besan)
1/2  cup spinach, roughly chopped

1/2 tsp red chilli powder
a pinch Baking powder

Salt to taste
Water as required
Oil for frying

Method:

• For Kadhi, first beat the sour cream with water and add Besan and whisk it hard so there are no lumps.
• Now add salt, turmeric powder and red chilli powder. Boil on a medium flame for 20 min.
• Meanwhile, heat the oil in a small pan and add the cumin seeds.
• When the seeds crackle, add the asafoetida, dry red chilli and saute for 3 seconds.
• Pour this tempering in the kadhi and mix well.
• For Pakoras, mix Besan, spinach, red chilli powder, salt, baking powder in enough quantity of water to make a thick paste. (Do not add more water.)
• Heat oil in a deep pan. Now with help of spoon, pour 1 tbsp batter in oil and deep fry till lightly golden. 

• Add them to kadhi before serving and let them soak in Kadhi for couple of minutes. Serve hot.

Rajasthani Chane

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Savor the taste Bengal gram cooked in exotic spices, served best with Missi Roti..

Ingredients:

1 cup bengal gram, black (kale chane)

1 medium sized onion

1 ½ cup yogurt

4 tsp bengal gram flour (besan)

3 - 4 green chillies chopped

1/4 tsp asafoetida

1 tsp garam masala powder

2 tsp coriander powder

1 tsp red chilli powder

1 tsp turmeric powder

1 tsp cumin seeds

5 - 6 cloves

2 -3 black cardamoms

2 inch cinnamon

1 tbsp coriander leaves chopped

2 tbsp pure ghee

2 tbsp oil

Salt to taste

Method:

• Heat up ghee and oil, mix in cumin seeds, when they crackle mix in the whole spices, fry for 1-2 minutes.
• Add asafoetida and chopped green chillies, saute.
• Mix together yogurt, gram flour, 1 cup water and dry spices and add to the pan.
• Keep stirring till it boils. Mix in the slightly mashed grams and cook for a min.
• Add 2 cups of boiled water cover and simmer (boil slowly at low temperature) for 8-10 minutes.
• Sprinkle chopped coriander leaves and serve hot with Missi Roti..

Sending to:Jan13-Cloves-SYF-HWS-Series ~ Hema's Adugemane

Baby Potato Masala Curry

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Baby potatoes cooked in spicy masala, enjoy this tempting dish with any Indian bread.

Ingredients:

12 Baby Potatoes, boiled with some salt

4 tomatoes, chopped

1/4 tsp cumin Seeds

1/4 tsp mustard seeds

4 -5 garlic cloves, finely chopped

1 green chilli, finely chopped (optional)

1 large onion, finely chopped

1 cinnamon stick

1 dry red chilli

1 tsp red chilli powder

1 tsp coriander powder

1/2 tsp garam masala powder

Salt to taste

2 tbsp cooking Oil

2 tbsp coriander leaves, chopped

Method:

• Shallow fry boiled potatoes until they turn light brown. Drain and keep them aside. (You can skip this step, if you want)
• Heat oil in a deep pan; add cumin seeds, mustard seeds, dry chilli and cinnamon.
• When seeds crackle, add finely chopped onion, garlic and green chilli. Cook till onions turn light brown.
• Add chopped tomatoes followed by salt, garam masala, coriander powder and red chilli powder, mix well. 
• Cook over medium heat until oil starts to separate or for 4-5 min. Stir in between occasionally. (If required, add little water)
• Add shallow fried potatoes and half of coriander leaves, mix and cook for 2-3 min.
• Add 1 ½ cup water. Cook covered over low heat for 5-6 minutes. Stir in between occasionally.
• When gravy turns thick, turn off the heat and transfer it to a serving plate.
• Serve hot garnished with remaining chopped coriander.

Rangeen Kofta Curry

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Make delicious kofta with colourful vegetables filling, cooked in rich tomato gravy.

Ingredients:

  

For Kofta covering

2 potatoes, boiled & mashed

2 bread slices, squeezed out of water

1/4 tsp pepper

1 tsp tomato ketchup

Salt to taste

For Kofta filling

1/2 capsicum, shredded

1/2 carrot, shredded

2 tbsp cabbage, shredded

2 tbsp cheese, grated

Salt and pepper to taste

For the gravy

4 tablespoon oil

1 brown cardamom

1” cinnamon stick

1 tsp ginger, finely grated

2 large tomatoes

1 large onion

1/4 cup milk

1/2 tbsp tomato ketchup

1 tsp coriander powder

1 tsp red chilli powder

1 tsp garam masala

Salt to taste

Method:

• For the covering, mix all the ingredients for covering till well blended. 
• Divide into equal balls. Keep aside.
• For the filling, mix all vegetables and cheese in a bowl, sprinkle salt and pepper to taste.
• Flatten each potato ball, place filling in the center.
• Lift the sides to cover the filling and form small balls.
• Deep fry koftas carefully to a golden brown color.

• For gravy, grind onions, tomatoes and ginger together.
• Heat oil, add cardamom, cinnamon and cook for 20 sec.
• Add onion-tomato paste and cook on low heat till well dried.
• Add red chilli powder and coriander powder. Mix and fry till oil separates.
• Add milk gradually, 2-3 tbsp at a time, stirring continuously till all the milk is used.
• Cook on low flame for 5 min.  Add enough water to get thick gravy. 
• Add salt, garam masala, and tomato ketchup and cook covered for 5 - 7 minutes after the first boil. Keep aside.
• Just before serving, pour gravy in serving dish, arrange half cut koftas over gravy,  and microwave for few sec. Enjoy with naan/ roti.

Royal Paneer Curry

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Special Paneer (cottage cheese) curry, flavored with rich tomato gravy, spices and dried fruits.

Ingredients:

250 gm cottage cheese (Paneer)

1/2 cup oil

1/4 cup cashew nuts

1/4 cup raisins

2 medium onions, sliced very thin

1/2 tsp cumin seeds

1 tsp ginger - garlic paste

1/2 tsp turmeric powder

1/2 red chilli powder

1/2 tsp coriander powder

1/2 tsp mace powder

1/2 tsp garam masala powder

1 bay leaf

2 cinnamon sticks

1 cup fresh tomato puree

2 tbsp thick cream

1/2 tsp sugar

Salt to taste

Method:

• Heat oil in a pan, fry nuts for 2 min and then add raisins fry for a min.
• Using a slotted spoon, remove the dried fruits from the oil on absorbent paper.
• Cut cottage cheese into 1” cubes and fry in same oil until golden brown and drain.
• (I skipped this step for not consuming more oilJ)
• Now add the bay leaf, cinnamon, onions and ginger garlic paste and cook for 5-7 min till oil separates.
• Add all dry masalas, covered and cook with little water for 4 -5 min.
• Add tomato puree along with sugar and salt into onion and spice mixture, mix well and cook till raw smell goes.
• Add cottage cheese and ¾ th of dried fruits and mix well.
• Stir in 1 tbsp of the cream into the gravy, dish out into serving bowl.
• Garnish with the reserved dried fruits and the remaining tablespoon of cream.
• Enjoy hot with Naan/Mughlai paranthas.

Kashmiri Dum Aloo

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Try one of the best known delicacies of North Indian Cuisine: Kashmiri Dum Aloo

Ingredients:

500gm Aloo (Potatoes)

4 tbsp ghee

1 large Onion, grated

4 tbsp tomato puree

1 cup curd

1 tsp ginger garlic paste

1tsp garam masala powder

1 tsp turmeric powder

1 tsp red chilli powder

Salt to Taste

2 bay leaves

A pinch asafoetida

Oil for deep-frying

Spices to roast

2 Cardamoms

7-8 Black Peppers

4-5 Cloves

1 Small piece of Cinnamon

1 tsp poppy seeds

1 tbsp coriander seeds

1 tsp cumin seeds

2 dry red chilies

Method:

• Scrape the aloo (potatoes), prick all over with a fork and parboil with little salt. 
• Drain and dry potatoes with towel.
• Deep fry the potatoes until golden brown. Keep aside.
• Roast whole spices in a small pan for 1 -2 minute and grind to a fine masala powder.
• Heat ghee in another pan and add bay leaves.
• Add grated onion, asafoetida and ginger-garlic paste.
• Add the grounded masala, turmeric, chilli powder, salt and heat for about 2 to 3 minutes.
• Stir in the tomato puree and curd.  Keep stirring continuously, add hot water if the gravy appears too thick.
• Add the aloo (potatoes) and stir over a low heat for 5 minutes.
• Sprinkle the dum aloo with garam masala and cook for few minutes.
• Serve hot with Naan/roti

Rajasthani Masala Aloo (Potatoes in Red chilli paste gravy)

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A rajasthani aloo recipe made with whole spices and red chilies paste.

Ingredients:

4 small Potatoes

2 large tomatoes, pureed

1 onion, chopped

1 bay leaf

2 -3 cardamoms

2 cinnamon sticks

2-3 cloves

1/4 tsp cumin seeds

1 tsp coriander powder

1/4 tsp turmeric powder

1 tsp ginger-garlic paste

Oil

Salt to taste

4-5 whole red chilies, soaked in water

Method:

• Wash and peel potatoes. Deep fry them to golden brown colour.
• Grind red chilies to a thick paste by adding little water. (Use chilli paste as per taste).
• Heat oil in a heavy bottomed pan; add cumin seeds and other whole spices.
• When seeds splutter, add onion and sauté for a minute.
• Add ginger garlic paste, red chilli paste and mix well.
• Now add turmeric powder, coriander powder, salt and cook for 4 -5 minutes.
• Add tomato puree and cook till oil separates.
• Add about 1/2 cup of water to the gravy. Boil and simmer for 3 -5 minutes.
• Add the fried potatoes to the gravy and simmer on low flame for few minutes.
• Serve hot with Nan / Roti.

Potato Dumplings in Yogurt Gravy

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A very popular Aloo pakora/ Aloo vada/ Potato Dumplings in thick, rich and delectable yogurt gravy.

Ingredients:

For Potato Dumplings (Aloo Pakoras)

2 cups potatoes boiled and mashed coarsely.

½ cup chopped onion

1 teaspoon chopped green chillies

½ cup chopped coriander leaves

½ teaspoon turmeric powder

Salt to taste

1 cup besan/gram flour

Oil for deep frying

Water

For Yoghurt gravy

3 medium onions, ground into a paste

3 tbsp garlic paste

2 inch stick of cinnamon

1/2 tsp black peppercorn

8-10 cloves

1 tsp coriander powder

1 tsp turmeric powder

Salt

1 tsp Red chili powder

3 full cups thick yogurt

3/4 cup oil

Fresh coriander leaves, chopped – for garnish

Method:

For Potato Dumplings (Aloo Pakoras)

• Mix besan, water and to form a dip thick enough to thickly coat back of a spoon. Keep aside.
• Mix other ingredients except oil and divide the mixture into 8 portions, shape into round balls and keep aside.
• Heat oil in a wok for deep frying
• Coat each of the potato balls in the gram flour batter and deep fry until golden brown in color.
• Drain on absorbent paper and keep aside.

For Yoghurt Gravy

• Heat up oil in a pan. Add the cinnamon, black peppercorn and clove; when they sizzle add the onion paste and fry it at medium heat for about 10 – 15 mins or till oil separates.
• Add the garlic paste, coriander powder, turmeric, salt and red chili powder and about a cup of water.
• Fry till dry and the oil separates, for about 12-15 minutes.
• Blend the yogurt smooth in a blender. Switch of the heat of the pan, and add the blended yogurt to pan.
• Add about 2 cups of water and switch on the heat and simmer for about 5 minutes.
• Switch off the heat.
• Just before serving, add the Aloo pakoras to the pan and simmer with the Aloo pakoras for about 5-8 minutes at medium heat.
• Garnish with fresh coriander and serve with rice/pulav or naan.

Paneer Makhani

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Exotic punjabi cuisine- Paneer cubes in tomato gravy thickened with groung cashews!

Ingredients:

250 gms paneer (cottage cheese)

3 tbsp butter and 2 tbsp oil

3 large tomatoes

1 ½ tsp ginger – garlic paste

1 tsp red chilli powder (use deghi mirch)

1 tsp garam masala powder

1 tsp cumin-coriander powder

1/4 cup cashew paste

1 tsp tomato ketchup

1/2 cup milk

1 tbsp dry fenugreek leaves (kasoori methi)

1/4 cup heavy cream (optional)

Salt to taste

Method:

• Boil roughly chopped tomatoes in 1/2 cup water for 4- 5 minutes until soft.
• Remove from fire and cool. Grind tomatoes along with water to puree.
• In a skillet, add butter and oil and then add ginger – garlic paste.
• When paste starts to change color add the tomato puree and all the spices. Stir well and cook until the raw smell of the puree disappears.
• Add Kasoori methi and tomato ketchup Add cashew paste. Mix well for 2 minutes
• Add water, boil and simmer for 4 -5 minutes.
• Drop in the paneer gently and give it a toss. Cook for another 2-3 minutes for the paneer to absorb the flavors.
• Lower the heat to a simmer. Then add the enough milk to get thick curry, mix gently.
• Mix well.
• Heat on low flame, stirring continuously till just about to boil.
• Add cream, keeping the heat low and stirring continuously. Remove from fire and serve with naan/ Missi Roti

Shahi Aloo Curry

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Tempt your taste buds with this delightful Mughlai preparation of potatoes with cashew nut gravy.

Ingredients:

           

4 Potatoes

2 chopped Onions

4 tblsp Cashews soaked in 1/4 cup water

4 -5 flakes Garlic

1" piece Ginger

1/2 tsp Black Cumin Seed (Shah Jeera)

1 Bay Leaf

1/4 tsp Garam Masala

a pinch of Turmeric

1/4 cup beaten Curd

1/4 cup Milk

Oil for frying and 4 tbsp oil

2 tbsp Chopped coriander

Method:

• Wash potatoes and peel and cut them into 1 inch pieces.
• Fry the potatoes to a deep golden brown and keep aside.
• Grind cashews, ginger and garlic to a paste in a grinder. Keep this paste aside.
• Heat 4tbsp oil in a heavy bottomed pan. Add black cumin and bay leaf.
• Wait for 30 seconds till cumin seeds stop spluttering.
• Add onions and cook on low flame till onions turn soft but do not let them turn brown.
• Add turmeric and garam masala. Stir to mix well.
• Add the paste prepared earlier. Cook for 1 minute.
• Add yogurt and stir fry till water evaporates. Cook till it dries.
• Add milk and about 1/2 cup of water to the gravy. Boil and simmer for 3 -5 minutes.
• Add the fried potatoes and chopped coriander to the gravy and simmer on low flame.
• Serve hot with nan or paranthas.

My Special Palak Paneer

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Palak Paneer is a very popular dish in India, and most of the people might have their own recipe, and this is my special way…

Preparation Time: 15-20 minutes

Cooking Time: 15-20 minutes

Servings: 4

Ingredients:

2 big bunch chopped spinach (palak)

200 gm paneer (cottagte cheese) /tofu

2 tbsp oil

2 green chillies, finely chopped

1 medium onion

1/2 tsp ginger garlic paste

2 medium tomatoes

1/4 tsp red chilli powder

1/2 tsp turmeric powder (haldi)

1/4 tsp garam masala

Salt to taste

Oil/Ghee for shallow-frying

Method:

• In a pan, take oil/ghee, and add the paneer/tofu cubes and sauté till golden brown.
• Blanch the spinach, drain, wash with cold water and blend in a mixer to a smooth purée. Keep aside
• Grind together sliced onion, ginger- garlic paste and tomato to a smooth paste.
• Heat little oil in a pan; add the grounded paste and salt, and cook till oil separates.
• Mix in red chilly powder, turmeric powder and garam masala, saute them again for few minutes.
• Now stir in pureed spinach Add little water if needed and simmer for 5 minutes
• Add fried paneer cubes together with the left over ghee to the prepared palak.
• You can also add paneer cubes without frying.
• Mix it well and transfer to a serving bowl. Garnish and serve hot with  naan/chapati.

Masala Arbi curry

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Preparation Time: 10 minutes

Cooking Time: 10 - 15  minutes

Servings: 4

Ingredients:

250 gms Arbi / taro root, boiled

1 cup onion puree

1 cup tomato puree

½ tsp ajwain/carom seeds

2 green chilies

½ inch stick cinnamon

1 clove

1 bay leaf

1 tsp mustard seeds

1 tsp coriander powder

¼ tsp red chili powder

A pinch turmeric powder

½ tsp garam masala

½ cup fresh cream

Salt to taste

Oil

½ tbsp Lemon juice

Coriander leaves

For Marinating:

1/4 cup Besan (gram flour)

Salt to taste

Soda bicarbonate a pinch

Little water (to make a paste)

Method:

• Peel arbi and cut them into small pieces, then for marinating, mix all above ingredients to make a paste. Then deep fry these marinated arbi till golden brown and keep aside.
• For gravy, heat oil in kadai add whole spices, musterd seeds, ajwain and green chillies, sauté for few seconds.
• Add onion puree, ginger-garlic paste, tomato puree and powdered spices, cook for 5-8 min till oil separates.
• Then add fresh cream and stir, add deep fried arbi and sprinkle lemon juice, coriander leaves, stir and serve hot with naan/rice.