Potato Koorma

INGREDIENTS:

1. Potatoes - 2 (Large)
2. Onion - 1 (Small)
3. Green Chillies - 2
4. Gingergarlic paste - 1 tbsp
5. Turmeric powder - 1/4 tbsp
6. Red chilli powder - 1/2 tbsp
7. Milk - 1 1/2 cup
8. Cashew nuts - 1 tbsp
9. Seasoning seeds (Mustard seeds, cumin seeds, urad dal) - 1/4 tbsp each
10. Salt to taste
11. Oil - 1 tbsp

PROCEDURE:

1. Peel and wash potatoes and chop into grape sized cubes and keep them a side. And also chop onions into small pieces. Now take a mixer jar and add cashews in it and make a fine powder and keep that cashew nut powder a side.

2. Take a pan add 1 tbsp of oil, when it is hot enough add mustard seeds, cumin seeds, urad dal and saute till mustard seeds starts spluttering. Then add chopped green chillies and fry for a min.Then add onions, turmeric powder and little salt and fry for 2-3 mins. Salt bring moisture out of onions and helps to cook faster. 

3. Then add ginger-garlic paste and mix well and cook for another 1 min. Then add chopped potatoes and little salt and cover and cook on medium heat for 7-8 mins till potatoes becomes soft and well cooked. 

4.Then remove the lid and add red chilli powder and salt. Mix them all nicely. Now add milk and mix them well and cook till milk reaches boiling point. 

5. When the milk reaches its boiling point add cashew nut powder. Cook the curry till it becomes little thick or reaches your desired consistency.

3. Serve this potato koorma with chapati/ roti or biryani.

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Potato Kurma

INGREDIENTS:

1. Potatoes - 2 Large
2. Onion - 1
3. Tomatoes - 2 (small)
4. Green Chillies - 4
5. Ginger Garlic paste - 1 tbsp
6. Cinnamon stick - 1
7. Cardamom - 1
8. Bay leaves - 2
9. Garam Masala powder - 2 tbsp
10. Black pepper powder - 1/4th tbsp
11. Shredded coconut - 2 tbsp
12. Curd - 1/2 cup
13. Red chilli powder - 1/2 tbsp
14. Salt to taste
15. Seasoning seeds (Mustard seeds, Cumin seeds, Urad dal)
16. Cashew nuts - 1 tbsp

PROCEDURE:

Chop the potatoes into large cubes and half boil them in a microwave or pressure cooker.
Then take a pan add 3 tbsp oil, when the oil is hot enough add mustard seeds, cumin seeds, urad dal and cashew nuts and fry till the cashews turn golden brown. 
Then add ginger garlic paste, cinnamon stick, cardamon, bay leaves, black pepper powder, green chillies and fry for 2 mins.
Then add chopped onions and salt and fry them till the onions turn transparent.
Then add chopped tomatoes, garam masala powder and mix all the ingredients well. Cover and cook till tomatoes are soft.
Once the tomatoes are well cooked add half boiled potatoes, red chilli powder, shredded coconut, salt and curd to it. Cover and cook till the potatoes are fully cooked for about 10 to 15 min on medium heat by stirring occasionally.

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Mixed Vegetable Curry

 INGREDIENTS:

1. Potatoes -2 small
2. Tomatoes - 2 small
3. Brinjal - 1 small
4. Carrot - 1 Big
5. Onion - 1 small
6. Tindora / Dondakai - 6 
7. Cilantro
8. Seasoning seeds - (Cumin seeds, Mustard seeds, Urad dal)
9. Red chilli powder - 1 tbsp
10. Salt to taste

PROCEDURE:

1. Chop all the vegetables into small pieces and keep them a side. Keep the chopped brinjal pieces in water so that they don't become bitter. Now take a pressure cooker and add 1 tbsp oil, when the oil is hot enough add mustard seeds, cumin seeds and urad dal to it. When mustard seeds start spluttering add chopped onions, little salt and fry them for 2-3 mins.

2. Then first add chopped potatoes, carrots and then add tindora, tomatoes and finally on the top add brinjal. Keep potatoes, carrots and tindora in the bottom because they need more heat then tomatoes and brinjal. Now add red chilli powder, salt and cook them by adding 1/2 cup of water for 5 - 6 whistles. Then remove the cooker lid and check for salt and red chilli powder. Then add chopped cilantro and mix the curry well.

3. Serve this mixed vegetable curry with roti or chapati.

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Palak Paneer

INGREDIENTS:

1. Spinach (Palak) - 1 LB
2. Paneer - 2 cups
3. Onions - 1 (small)
4. Tomatoes - 1 (Large)
5. Green chilli - 2
6. Ginger garlic paste - 1 tbsp
7. Coriander powder - 1 tbsp
8. Cumin powder - 1/2 tbsp
9. Red chilli powder - 1/2 tbsp
10. Turmeric powder - 1/4 tbsp
11. Milk - 1 cup
12. Cardamom - 2 
13. Cinnamon - 2 sticks
14. Cloves -2
15. Cumin seeds - 1/2 tbsp
16. Garlic cloves - 2 
17. Fenugreek leaves - 1/4 tbsp
18. Salt
19. Butter / Oil

PROCEDURE:

1. Take the spinach leaves and wash them with water. In a bowl add spinach leaves, 4 cups of water and bring them to boil. Further reduce the heat to medium and cook for another 2-3 mins. Do not cover the spinach to get the nice green color of spinach. 

2. Keep it a side and let it cool. Then transfer the boiled spinach into a mixer along with water. Then make a nice paste of it and  keep it aside. 

3. Now take a non-stick pan add 1 tbsp oil and add paneer and fry them for 2-3 mins and keep them aside.

4. Now take a large non-stick pan add 3tbsp oil or butter and heat it. When the butter is hot enough add cumin seeds, cardamom, cinnamon, cloves and chopped garlic. Fry them for 1-2 mins. Then add the chopped onions and little bit salt and fry them till the onions are brown. Salt helps to cook onions faster. 

5. Then add ginger garlic paste, turmeric powder and fry for 1 more min. Then add the chopped tomatoes and cover and cook them on medium heat till the tomatoes are soft.

6. Remove the lid and add cumin powder, coriander powder, red chilli powder, fenugreek leaves. Mix them and cook for another 1 min. Now add the spinach paste and cook it on medium heat till you see droplets of oil forming on top.

7. When the sauce is ready add the paneer blocks to it and cook for another 2-3 mins. Then add milk to it and cook for 1 min. Then turn off the heat and serve hot with roti/chapati.

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Green Peas Curry

INGREDIENTS:

1. Green Peas - 2 cup
2. Potatoes - 1 Large
3. Tomatoes - 2 Large
4. Onion - 1 Small
5. Red chilli powder - 1 tbsp
6. Salt to taste
7. Cilantro

PROCEDURE:

1. Soak the green peas in water for at least 6 hrs. Chop all the vegetables into small pieces and keep them aside.

2. Now take a pressure cooker add 1 tbsp oil, when the oil is hot enough add mustard seeds, cumin seeds and urad dal. When mustard seeds starts spluttering add chopped onions and fry them for 2 mins. Then add the soaked green peas, chopped potatoes, tomatoes, red chilli powder, salt and 1.5 cup of water and cook for 5 to 6 whistles. 
Then remove the cooker lid and check for salt and red chilli powder and add chopped cilantro and mix the curry well. 

3. Serve the curry with chapati or phulka or pani puri.

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Karamani / Black Eye Beans Curry

INGREDIENTS:

1. Karamani (Black eye beans) - 2 cup
2. Potatoes - 1 Large
3. Tomatoes - 2 Large
4. Onion - 1 Small
5. Red chilli powder - 1 tbsp
6. Salt to taste
7. Cilantro

PROCEDURE:

Soak the black eye beans in water for at least 4 hrs. Chop all the vegetables into small pieces and keep them aside.
Now take a pressure cooker and add 1 tbsp oil, when the oil is hot enough add mustard seeds, cumin seeds and urid dal to it. When mustard seeds start spluttering add chopped onions and fry them for 2-3 mins.
Then add the soaked black eye beans, chopped potatoes, tomatoes, red chilli powder, salt and cook them by adding 1 cup of water for 5 to 6 whistles. 
Then remove the cooker lid and check for salt and red chilli powder and add chopped cilantro and mix the curry well.  Eat it with chapati or phulka.

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Cauliflower and Potato Curry

INGREDIENTS:

1. Cauliflower - 5 cups
2. Potato - 2 cups
3. Green peas - 1/2 cup
4. Red chillies - 6 or 7 nos
5. Mustard seeds - 1/2 tbsp
6. Cumin seeds - 1/2 tbsp
7. Urad dal - 1/2 tbsp
8. Cilantro
9. Salt to taste
10. Oil - 3 tbsp
11. Water - 1 cup

PROCEDURE:

1. Wash the cauliflower and cut it into small florets. Wash, Peel and chop potatoes into small pieces. Take a wide frying pan add oil, when the oil is hot enough add mustard seeds, cumin seeds, urad dal, red chillies(cut them into 2 or 3 pieces) and fry till the red chillies turn to dark red color. Then add the cauliflower florets, potatoes, little salt and 1 cup water and mix them all nicely.

2. Then cover and cook on medium heat till all the vegetables are well cooked and all the water evaporates. Then add frozen peas and cook for another 1 min. Then remove the lid add chopped cilantro and required amount of salt and cook for 1-2 mins.

3. Serve hot with roti or chapati or white rice.

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