Aloo Gobi Mattar Dry Curry (Potato Cauliflower and Green peas Dry Curry)

 

aloo-gobi-mattar-dry

Aloo Gobi Mattar Dry Curry (Potato Cauliflower and Green peas Dry Curry)

Ingredients:
2 cups cauliflower florets
1 medium potato cut into cubes
¼ – ½ cup green peas
1 small onion chopped
1 tsp ginger garlic paste (or only ginger)
½ tsp cumin seeds
1 tsp Kashmiri chili powder
¼ tsp turmeric powder
½ tsp amchur powder or 1 tsp chat masala
2 pinch kasoori methi (optional)
3-4 tbsp chopped coriander leaves
2 tbsp oil

Method:
Heat oil in a pan and add cumin seeds.
When it splutters add onion and saute till translucent.
Add ginger garlic paste or only ginger and saute for few mins.
Add all powders and salt and mix well.
Add all vegetables and ½ cup hot water and cook covered till vegetables are cooked and all water evaporates.
Add coriander leaves (and kasoori methi if using) and mix.
Stir on high heat for few mins so the curry becomes dry and vegetables are roasted.
Serve with chapathi/roti.

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Yam/Chena Vindaloo

chena-vindaloo

Yam/Chena Vindaloo

Ingredients:
2 cups yam/chana cut into small cubes
1 small onion finely chopped
2 tsp ginger garlic paste
1 small tomato finely chopped
Few curry leaves
2 tbsp oil
Salt to taste

Make a paste:
1 tsp Kashmiri chili powder
¼ tsp turmeric powder
½ tsp cumin powder
½ tsp fennel powder
½ tsp garam masala
½ tsp whole mustard
½ tsp coriander powder
½ tsp black pepper powder
1 tbsp vinegar

Method:
Add all ‘make a paste’ ingredients in a small bowl and mix and keep aside. Add a tsp or two of water if required
Heat oil in a pan and add onions and saute till almost brown.
Add ginger garlic paste and curry leaves and saute till raw smell goes away.
Add the paste and saute for few mins.
Add yam, tomato, salt, ½ cup hot water and mix well.
Cook covered on low simmer till yam is cooked and soft. Check seasoning.
Serve with rice or chapathi.

Aloo Gobi Curry (Potato and Cauliflower)

aloo-gobi

Aloo Gobi Curry (Potato and Cauliflower) –No onion & garlic

Ingredients:
2 cups cauliflower florets
1 medium potato cut into cubes or wedges
1 large tomato chopped
1-2 slit green chilis
1 tsp chopped ginger
2 pinch asfoetida
1 tsp Kashmiri chili powder
¼ tsp turmeric powder
4-5 tbsp chopped coriander leaves
Salt to taste
2 tbsp oil

Method:
Soak cauliflower florets in water mixed with salt and turmeric for 10 mins. Drain and wash well.
Heat 2 tbsp oil in a pan.
Add chopped ginger and green chilis and stir for few seconds.
Add asfoetida and mix well.
Add chopped tomato and mix. Stir once in a while till tomatoes become mushy.
Now add chili powder, turmeric powder and salt and mix well.
Add cauliflower and potato and 4-5 tbsp of warm water.
Cook covered till vegetables are cooked.
Add coriander leaves and mix well.
Keep on high heat and stir gently for few more mins till curry becomes dry.
Serve hot with chapathis.

Vendakka Curry that taste like Meen Curry (Okra Curry that taste like Fish Curry)

vendakka-curry

Vendakka Curry that taste like Meen Curry (Okra Curry that taste like Fish Curry)
Recipe source: Curryworld

Ingredients:
15-20 vendakka /Okra
4 pearl onions sliced
1 tsp ginger slices
Few curry leaves
1 piece of kokum (kodumpuli)
2 tsp Kashmiri chili powder
¼ tsp turmeric powder
¾ cup coconut milk
¾ cup water
Salt to taste
2 tbsp oil

To temper:
1 tsp oil
½ tsp mustard seeds
1 pearl onion sliced
Few curry leaves

Method:
Wash and wipe the okras dry. Trim both ends and cut into medium pieces.
Heat a pan and add 2 tbsp oil.
Saute the okras for a while till they start to become light brown and not slimy.
Add ginger, onion, curry leaves, chili powder, turmeric powder, kudampuli, salt and water and mix well.
Cook till water almost evaporates.
Add coconut milk and mix well.
When gravy starts to simmer take off fire.
Add tempering to the curry and close the lid.
Mix after 1 min. Serve with rice.

To Temper:
Heat oil and add mustard seeds.
When mustard starts to splutter, add onion and curry leaves. Saute till onions start to brown.
Take off fire and add to curry.

Mushroom Peralan

mushroom-peralan

Mushroom Peralan

Ingredients:
250 gms mushrooms
1 large onion slices
3 cloves garlic thinly sliced
1 tbsp ginger thinly sliced
1-2 green chili slit
Few curry leaves
½ tsp chili powder
¼ tsp turmeric powder
¼ tsp fennel powder
½ tsp coriander powder
¼ cup coconut milk (2 tbsp coconut milk powder +water)
2 tbsp oil
½ tsp mustard seeds

Method:
Clean and cut mushroom to big pieces.
Heat oil in a pan and add mustard seeds.
When mustard splutters, add onion, ginger, garlic, green chilis and curry leaves.
Saute till onions become almost golden brown.
Add all spice powders and salt to taste and stir well. Add mushrooms and mix well.
Cook covered on medium flame and stir once in a while.
When mushrooms are cooked, add coconut milk and stir well.
Take off fire and serve with chapathi or preferably rice.

Paneer Makhani /Butter Paneer

Paneer Makhani

Paneer Makhani –Just like Restaurant

Ingredients
200-250 gms paneer
1 medium onion chopped
5 cloves garlic chopped
2 large ripe tomatoes chopped
8-10 cashewnuts
1 bay leaf
2 green cardamoms
1 small piece of cinnamon
½ tsp cumin seeds
1 tsp Kashmiri chili powder
½ tsp kasuri methi (dry fenugreek leaves)
Salt to taste
3 tbsp oil or butter
3 tbsp cream
1 cup water

Method:
Cut paneer into small cubes. You can either fry it in 2 tbsp oil or use without frying. (If using frozen paneer, soak in warm water for 10 mins and drain the water)
Heat oil in a pan and add bay leaf, cinnamon, cardamom and cumin seeds.
When spices crackle, add garlic, cashews and onions and saute till onions are translucent. Add chili powder and stir.
Add chopped tomatoes and kasuri methi. Stir for a min and take off fire.
Remove bay leaf and grind to a smooth paste. Add few tbsp water if required.
Heat 1 tbsp oil in the same pan and add the tomato mixture.
Stir for some time on medium flame till oil starts to release from the side.
Add 1 cup hot water and check salt.
Let the gravy simmer for few minutes.
Add paneer cubes and mix well. Let it simmer till you get the required consistency.
Add cream and stir and take off fire.
Serve hot.

Whole Green Moong Dal Curry

Whole Moong Dal -North Indian

Whole Green Moong Dal Curry –North Indian
Recipe source: Vegrecipesofindia

Ingredients:
½ cup whole moong dal
1 medium onion chopped
1 medium tomato chopped
1 tsp ginger/garlic paste
1 bay leaf
½ tsp cumin seeds
½ tsp coriander powder
½ tsp garam masala
¼ tsp turmeric powder
½ -1 tsp chili powder
3-4 tbsp chopped coriander leaves
2 tbsp oil
Salt

To Temper:
2 tsp oil
½ tsp cumin seeds
2 pinch asfoetida

Method:
Wash moong dal and keep aside. Presoak overnight if you remember otherwise ok too.
Heat oil in a pressure cooker and add bay leaf and cumin seeds.
When cumin starts to splutter, add onions and saute till golden.
Add ginger garlic paste and saute for few mins.
Add tomatoes, turmeric powder, chili powder, coriander powder and garam masala.
Saute till tomatoes become mushy and oil starts to separate.
Add drained moong dal and 2 and half cups of hot water. Cook till beans are soft. Leave aside till pressure releases.
Add more water if the mixture is dry. Beans should be cooked very soft.
Simmer for few minutes and add coriander leaves and salt. Switch off fire.
For tempering: heat oil in a small pan and cumin seeds. When they crackle, switch off fire and add asfoetida. Pour into cooked dal and mix.
Serve with chapathis.

Potato Roast

Potao Roast

Crispy Potato Roast
Recipe source: Sanjeev Kapoor

Ingredients:
2 large potatoes boiled and cubed
1 tbsp rice flour
1 tsp chili powder
1 tsp coriander powder
¼ tsp turmeric powder
¼ tsp cumin powder
¼ tsp fennel powder
2 pinch asfoetida
2 tbsp chopped coriander leaves
2 tbsp oil
2 dry whole red chili
Salt

Method:
Boil whole potatoes and cut into cubes and sprinkle rice flour and salt and keep aside.
(OR cut potatoes into cubes and cook in microwave along with a handful of water for 7-8 mins. Drain excess water and sprinkle rice flour and salt)
Keep all spice powders ready in a small bowl.
Heat oil in a pan.
Add curry leaves and whole chilis and stir for few seconds.
Add spice powder and mix. (don’t let it burn)
Quickly tip in potatoes and mix well.
Saute on medium flame till the potatoes crisp up.
Serve warm.

Ulli Puli (Tangy Onion dish)

Ulli Puli

Ulli Puli (Tangy Onion dish)
Recipe Source: yummyoyummy

Ingredients:
1 cup pearl onions (kochulli)
2 tbsp oil (coconut oil preferred)
2 tbsp tamarind dissolved in ¾ cup water
A pinch of fenugreek powder
1 ½ tsp red chili powder
¼ tsp turmeric powder
Few curry leaves
½ tsp mustard seeds
1 tbsp fresh coconut pieces (thenga kothu)
Salt to taste

Method:
Wash and slice onions. Keep small ones whole.
Heat oil in a pan and add onions. Saute till they become almost brown.
Add chili powder, fenugreek powder and salt and saute till raw smell goes.
Add tamarind water and simmer till you get thick gravy.
Take a small pan add 1 tsp oil. Add mustard seeds.
When it splutters add coconut pieces and curry leaves.
When coconut pieces become golden brown, add to onion mixture and stir well.
Serve with hot rice.

Cabbage and Green Peas Stir Fry

Cabbage and Green peas

Cabbage and Green Peas Stir Fry
Recipe source: vegrecipesofindia

Ingredients:
2 cups grated or thinly sliced cabbage
½ cup green peas
1 medium onion chopped onion
1 medium tomato chopped
½ tsp ginger garlic paste
¼ tsp turmeric powder
½ tsp chili powder
½ tsp coriander powder
½ tsp cumin seeds
½ tsp garam masala
2 tbsp coriander leaves for garnish
Salt to taste
1-2 tbsp oil

Method:
Add oil in a pan and add cumin seeds.
When it splutters add onions and saute till translucent.
Add ginger garlic paste and saute for few minutes.
Add tomatoes, turmeric powder, chili powder and coriander powder.
Saute nicely for few minutes and add cabbage, green peas and salt.
Stir well and cook covered on low flame. No need to add water. Stir once in a while.
Add garam masala, coriander leaves and mix well. Take off fire.
Serve with chapathis.