Alu Palak (Potato and Spinach Stirfry)

Ingredients

  • 2 bunches of spinach, chopped, washed and drained
  • 2 tbsp oil
  • 1/2 tsp cumin seeds
  • 3-4 finely chopped garlic cloves
  • 1 medium onion, finely chopped
  • 2 medium potatoes, diced
  • 1 medium tomato, chopped
  • 2 green chillies, chopped
  • Salt to taste
  • 1/2 tsp Kashmiri red chilli powder
  • 1 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1 tsp chilli flakes

Method –

  1. Heat oil in a pan
  2. Add cumin seeds and garlic
  3. Sauté till the garlic turns light golden brown and add the onion
  4. Once the onions are soft, add the diced potatoes
  5. Cover and cook potatoes for 3-5 minutes on low flame
  6. Open lid, after 2 minutes, add tomatoes and green chillies
  7. Add salt to taste
  8. Cover and cook till the potatoes are almost cooked
  9. Once the tomatoes are mushy, add coriander, red chilli, turmeric powders and chilli flakes
  10. Cook till oil releases from the sides
  11. Add chopped spinach, cook covered on medium heat
  12. Open lid and cook till water dries up and oil separates

Paneer Kofta

Ingredients

  • 250 gm paneer
  • 2 tsp ginger paste
  • 1/4 tsp red chilli paste
  • 1/2 tsp turmeric paste
  • 1/2 tsp crushed garam masala
  • 1/2 tsp cumin seeds
  • 2 bay leaves
  • 1.5 tsp sugar
  • Salt to taste
  • 1 tbsp oil

Method –

  1. Mash the paneer, add a little salt and roll into balls
  2. Heat oil and carefully fry the paneer balls till brown
  3. Heat 1 tbsp oil and add the cumin seeds and bay leaves
  4. Add the crushed garam masala
  5. When aromatic, add the pastes and sauté
  6. Sauté till oil leaves the sides and add salt and sugar
  7. Add about 1.5 cups of water and bring to a boil
  8. Add the paneer balls
  9. Lower the heat and simmer for about 10 minutes

Doi Potol (Pointed Gourd in Yogurt Gravy)

Ingredients

  • 500 gm tender Potol
  • 125 gm yogurt
  • 2 tsp ginger paste
  • 1/2 tsp red chilli paste
  • 1/2 tsp turmeric paste
  • 1/2 tsp garam masala paste
  • A little flour
  • Salt to taste
  • 1 tbsp oil
  • 1 tsp ghee

For Tempering

  • A pinch of asafoetida powder
  • 2 bay leaves
  • 1/2 tsp cumin seeds

Method –

  1. Scrape the Potol, trim the ends and wash
  2. Heat oil and fry the Potol till brown
  3. Remove and set aside
  4. Heat fresh oil, add ghee and add asafoetida powder, bay leaves and cumin seeds
  5. Add the ginger, turmeric and red chilli paste and sauté
  6. Add salt
  7. Whisk the yogurt with a little flour to prevent it from curdling
  8. Add to the pan and sauté for a while
  9. Add the Potol and a little sprinkling of water
  10. Cook for 6-7 minutes and add the garam masala paste

Chicken Ghee Roast

Ingredients

  • 500 gm chicken
  • 3-4 tbsp ghee
  • 4-5 shallots sliced
  • 1 sprig of curry leave

To Lightly Roast and Grind –

  • 1 tsp poppy seeds
  • 1 tsp fennel seeds
  • 1 star anise
  • 2 tbsp coriander seeds
  • 1 tbsp red chilli powder
  • 1 heaped tsp ginger paste
  • 1 heaped tsp garlic paste
  • 1” cinnamon
  • 1 tbsp black peppercorns
  • 5 green cardamom
  • 5 cloves
  • 5-7 shallots roasted
  • 1 tbsp thick imli paste

Method –

  1. Heat 1 tbsp oil and roast the above ingredients.
  2. Marinate the chicken with salt and this mixture for 1 hour
  3. Heat ghee
  4. Add curry leaves and shallots
  5. Once they soften, add the marinated chicken
  6. Sear well on high heat for 6-7 minutes
  7. Lower heat, cover tightly and cook for 20-25 minutes or till done

Prawns Sautéed With Ginger, Curry Leaves And Onions

Ingredients

500 gm prawns
1 cup sliced onions
2-3 shallots
4-5 slit green chillies
2 sprigs curry leaves
1 piece ginger
1 pod garlic
1/2 tsp turmeric powder
2 tsp chilli powder
1/2 tsp pepper powder
2 tbsp coconut oil
1/2 tsp lemon juice
Salt to taste

Method –

Clean, wash and devein the shrimps
Drain and set aside
Grind together shallots, ginger, garlic, chilli powder, turmeric, pepper powder and salt
Marinate the shrimps in this mixture for 30 minutes
Keep a tsp of oil aside and heat the rest of the coconut oil
Add curry leaves, green chillies and sliced onion.
Sauté till brown in colour
Add marinated shrimps and sauté till combined and fried well
Sprinkle little water and cook on low flame till it is tender and dries up
Sprinkle lemon juice and coconut oil before removing from flame