ALOO GOBI MASALA/POTAOTO AND CAULIFLOWER MASALA

(Serves 4)

Ingredients

• Potatoes: 2 large, diced
• Cauliflower: 2 cups, florets
• Oil: 2 tablespoons plus extra for frying
• Cumin seeds: 1 teaspoon
• Green cardamoms: 3
• Bay leaves: 1
• Green chillies: 2 slit
• Ginger paste: 1 teaspoon
• Tomatoes: 2 medium, chopped
• Coriander powder: 1 teaspoon
• Turmeric powder: ½ teaspoon
• Red chilli powder: ½ teaspoon
• Sugar: ½ teaspoon
• Salt: to taste
• Garam masala powder: ½ teaspoon
• Ghee (Clarified butter): 1 tablespoon
• Cilantro: for garnishing

Preparation

Fry the potatoes and cauliflower separately and drain excess oil on an absorbent paper.

Method

Heat oil in a pan and add cumin seeds, bay leaf, cardamoms, green chillies and ginger paste. Stir for about thirty seconds and add the tomatoes. Cook over high heat, stirring continuously till the tomatoes are tender. Add all the powdered spices and sugar, and sauté for two minutes. Add the fried potatoes and cauliflower and 1 cup of water. Bring the pot to a boil. Reduce heat and let it simmer for five minutes. Turn off heat, sprinkle garam masala and ghee. Give it a stir before garnishing with cilantro. Serve with steamed rice or parantha. 

MATAR PANEER/COTTAGE CHEESE WITH PEAS

(Serves 2-3)


To keep paneer soft dissolve half teaspoon of turmeric powder in one cup of water and soak the fried paneer pieces in the liquid for ten minutes.

Ingredients

• Green peas: 1 cup, boiled
• Paneer: 200 grams, cubed
• Oil: 2 tablespoons 
• Cinnamon: 1 inch stick 
• Cloves: 4
• Cardamoms: 4
• Cumin seeds: 1 teaspoon
• Bay leaves: 1
• Onions: 1 large, finely chopped
• Green chillies: 2, chopped
• Ginger paste: 1/2 inch, finely chopped
• Garlic paste: 4 cloves, finely chopped
• Red chilli powder: 1 teaspoon 
• Coriander powder: 1 teaspoon
• Cumin powder: 1 teaspoon
• Turmeric powder: ½ teaspoon
• Tomatoes:  2 medium, roughly chopped
• Heavy cream: ¼ cup
• Garam masala powder: 1 teaspoon
• Salt: to taste
• Cilantro leaves: chopped for garnishing

Method

Heat oil in a griddle and fry the paneer cubes tossing lightly. Remove from heat as soon as they turn a very light golden and drop in turmeric water. In the same oil add cumin seeds, cinnamon, cardamoms, cloves and bay leaf. After thirty seconds, add the chopped onions and sauté till golden brown. Now add the green chillies, ginger and garlic and sauté for a minute. Add red chilli powder, cumin powder, coriander powder and give it a stir.  Reduce heat; add the chopped tomatoes and sauté till the tomatoes melt.  Pour the paneer with the turmeric water into the sauce, add boiled peas and give it a stir. Let it simmer till the gravy thickens and releases oil. Reduce heat; add cream and garam masala powder. Adjust salt. Turn off heat and garnish with cilantro. Serve with roti or naan. 

DUM PANEER/OVEN COOKED COTTAGE CHEESE

(Serves 2-3)


Ingredients

• Paneer: 200 grams, cubed
• Oil: 2 tablespoons 
• Cinnamon: 1 inch stick 
• Cloves: 4
• Cardamoms: 4
• Cumin seeds: 2 teaspoons
• Coriander seeds: 1 teaspoon
• Black pepper corns: 8-10
• Bay leaves: 1
• Onions: 2 medium, finely chopped
• Ginger paste: 1 teaspoon
• Garlic paste: 1 tablespoon
• green chillies: 2, chopped
• Red chilli powder: 1 teaspoon 
• Turmeric powder: ½ teaspoon
• Tomatoes:  2 medium, pureed
• Heavy cream: ½ cup
• Garam masala powder: 1 teaspoon
• Rose water: 1 teaspoon
• Salt: to taste
• Cilantro leaves: chopped for garnishing

Preparation


Preheat oven to 325 degrees Fahrenheit. 
Dry roast cinnamon, cardamoms, cumin seeds, coriander seeds, black peppercorns and cloves and grind into a powder.

Method

Heat oil in a pan and add bay leaf. Add the chopped onions and fry till golden brown. Add ginger paste, garlic paste, green chillies and give it a stir. Wait till the garlic gives off a nice fragrance and then add the red chilli powder, turmeric powder and the ground spices to the pan and sauté over high heat for two minutes. Pour in the tomato puree and sauté over medium heat, stirring continuously till the sauce thickens. Add paneer and give it a light stir to coat the paneer pieces with the gravy. Stir in cream and rose water and adjust salt. Turn off heat and sprinkle garam masala powder. Transfer to a baking tray and cover with an aluminium foil. Place baking tray inside the preheated oven and bake for ten minutes. Remove from oven, garnish with cilantro and serve with pulao or naan. 

DUM ALOO/SLOW COOKED POTATO

(Serves 4)


Ingredients

• Potatoes: 4 large, peeled and cut into 4 pieces
• Oil: 2 tablespoons, extra for frying
• Onions: 2 medium, chopped
• Garlic paste: 1 tablespoon
• Green chillies: 2 slit
• Ginger paste: 1 teaspoon
• Cumin powder: 1 teaspoon
• Coriander powder 1 teaspoon
• Turmeric powder: ½ teaspoon
• Red chilli powder: ½ teaspoon
• Tomatoes: 2 medium, chopped
• Salt: to taste
• Yogurt: ½ cup
• Cilantro: for garnishing

Preparation


Fry the potatoes over medium heat till light brown and thoroughly cooked. Remove and drain on absorbent paper.
Whisk the yogurt with salt and half a cup of water.

Method

In a pan heat oil and add garlic and chillies. Stir and immediately add the chopped onions. Sauté the onions till golden brown and add ginger paste and garlic paste. Sauté for a minute and add cumin powder, red chilli powder, coriander powder and turmeric powder. Give the masala a stir, add chopped tomatoes and cook over medium heat till the tomatoes are soft. Add the fried potatoes and lightly stir to coat them with the masala. Pour the yogurt over the potatoes. Cover and cook over low heat, stirring occasionally till oil separates, for about ten minutes. Remove lid, adjust salt and garnish with chopped cilantro. 

MASALA OKRA

(Serves 3-4)


Ingredients

• Okra: 500 grams
• Oil: 2 tablespoons plus extra for frying
• Onions: 2 large, sliced
• Garlic: 4 cloves, chopped
• Tomatoes: 2 medium, chopped
• Green chillies: 2 chopped
• Turmeric powder: ½ teaspoon
• Chilli powder: 1 teaspoon
• Cumin powder: 1 teaspoon
• Chaat masala: 1 teaspoon
• Mustard powder: ½ teaspoon
• Salt: to taste
• Lime: 1/2 juiced

Preparation


Wash and dry the okras, cut both ends and then cut into two inch long slices. Sprinkle the okras with some salt and turmeric powder and fry in a skillet till tender. Remove from heat and drain excess oil on an absorbent paper.

Method

Heat two tablespoons oil and add chopped garlic and green chillies. Stir and immediately add the sliced onions. Sauté till golden brown, then add turmeric powder, chilli powder, cumin powder and mustard powder. Add chopped tomatoes and cook till tender. Add the fried okras to the masala, adjust salt and sprinkle some chaat masala and lime juice. Serve hot with steamed rice and lentils. 


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KASHMIRI DUM ALOO/SLOW COOKED POTATO IN KASHMIRI YOGURT GRAVY

(Serves 4-6)

Asafoetida has an overpowering smell so do not use more than a pinch. If you do, it will turn your gravy bitter. Be especially careful when you are dealing with onion paste. Onion paste leaves a bitter taste when not cooked well enough. Be sure to sauté your onion paste over medium heat till it turns a nice brown and starts releasing oil. If you cannot find kashmiri red chilli powder use ordinary red chilli powder, but use only half the amount specified for Kashmiri red chilli powder. Kashmiri red chilli powder is used more for its colour and flavour than for its heat. It is always ok to use vegetable oil instead of mustard oil. However, do not use olive oil as it has a lower heating point and is not ideal for Indian cooking which needs a lot of sautéing. 

Ingredients

• Potatoes: 10-12 small, peeled
• Oil: for deep frying
• Onions: 1 large
• Kashmiri red chilli powder: 2 teaspoons
• Yogurt: 2 cups
• Green cardamoms: 5-6
• Ginger paste: 1 teaspoon
• Fennel seeds: 1 teaspoon
• Asafoetida: a pinch
• Cloves: 6
• Whole dry red chillies: 2
• Mustard oil: 2 tablespoons
• Cumin seeds: 1 teaspoon
• Poppy seeds: 1/2 cup, made into a paste
• Salt: to taste
• Cilantro: for garnishing

Preparation

Prick the potatoes with a fork and soak in salt water for 10 minutes. Remove from water and pat dry with a kitchen towel. 
Blanch the onion and make a smooth paste in a food processor. 
Dry roast cumin seeds, green cardamoms, whole dry red chillies, cloves and fennel seeds and grind into a powder. 
Whisk the yogurt with salt, kashmiri red chilli powder and 1/2 cup of water. 
Deep fry the potatoes in a skillet till golden brown. Remove and drain excess oil on an absorbent paper.


Method


Heat mustard oil in a pan. When smoking hot add asafoetida and immediately add the onion paste. Sauté till oil separates, stirring continuously. Add poppy seeds and the ground spices and stir. Pour the yogurt into the skillet and bring the gravy to a boil. Add fried potatoes and adjust salt, cover with a lid and cook over medium heat till you see oil on top, for about ten minutes. Garnish with chopped cilantro. 

PALAK PANEER/COTTAGE CHEESE IN SPINACH GRAVY

(Serves 3-4)


Palak paneer is best served with Indian bread. So use water only sparingly in the gravy for a rich consistency. The spinach paste can stick to the bottom of the pan if not cooked over medium heat and stirred continuously. So please do not leave your palak panner unattended when cooking. If it still sticks to the pan add some extra oil. You don’t actually need onion for this recipe, but I use it because it gives the gravy a better texture. For best results cut the onion into four pieces and soak them in boiling water for two minutes, make a paste and then sauté it. But, for me chopped white onions work out just fine. For that extra flavour garnish your palak panner with a big dollop of butter.

Ingredients

• Spinach: 2 bunches
• Cottage cheese: 200 grams, diced
• Onions: 1 medium, finely chopped
• Oil: 3 tablespoons
• Garlic: 10 cloves, chopped
• Green chillies: 2 chopped
• Cumin seeds: 1 teaspoon
• Whole dry red chillies: 2, broken
• Salt: to tatse
• Fresh cream: 4 tablespoons

Preparation

Wash the spinach thoroughly in running water, cut the stems and blanch in salted boiling water for two minutes.  Refresh in cold water and make a smooth paste in a food processor. 


Method


Heat oil in a pan and add the whole dry red chillies, garlic and cumin seeds. Give it a stir and after about thirty seconds add the onions and green chillies and sauté over medium heat till the onions turn translucent. Add the spinach paste and adjust salt. If required add some water. Cook over medium heat till oil separates, about eight to ten minutes. Add the diced cottage cheese, cover and cook for about two minutes. Turn off heat and stir in fresh cream. Serve hot with naan. 

ALOO POSTO/ POTATO AND POPPY SEEDS

(Serves 2)


To make a fine paste soak the poppy seeds in half a cup of water for ten minutes before grinding. To turn this paste into a famous Bengali recipe named Posto Bata (poppy seed paste) add one tablespoon mustard oil, two green chillies and half teaspoon salt to the paste. Serve this with steamed rice. But don’t eat a whole lot of it if you want to stay awake, because this induces serious sleep. One tablespoon should be more than enough for  half cup boiled rice.

Ingredients

• Potatoes: 2 large, peeled and diced
• Poppy seed paste: ½ cup
• Mustard oil: 2 tablespoons
• Green chillies: 3, slit
• Salt: to taste

Method

Heat mustard oil to smoking hot and add potatoes and green chillies. Reduce heat to medium and cook for two to three minutes or till the potatoes turn slightly golden. Add one cup of water and salt to taste. Cover and cook over medium heat till the potatoes are done. Keep checking from time to time and add extra water if required. When done add the poppy seed paste and give it a stir. Turn off heat immediately. Serve with lentils and steamed rice. 

ALOO FULKOPI POSTO/POTATO AND CAULIFLOWER IN POPPY SEED GRAVY

(Serves 2)


You can fry the cauliflower florets for this recipe if you like. But I prefer boiling them to minimize the use of oil. Though its much tastier if you fry them.


Ingredients

• Potatoes: 1 large, peeled and diced
• Cauliflower florets: 1 cup
• Yogurt: ¼ cup
• Red chilli powder: ½ teaspoon
• Poppy seed paste: ½ cup
• Mustard oil: 2 tablespoons
• Green chillies: 4 slit
• Salt: to taste

Preparation

Boil the cauliflower florets in salted water till just done. Be careful not to overcook. Remove from heat when done and drain excess water. 

Whisk yogurt with a pinch of salt, two tablespoons water and red chilli powder.

Method

Heat the mustard oil to smoking hot and add potatoes and green chillies. Reduce heat to medium and cook for two to three minutes or till the potatoes turn slightly golden. Add one cup of water and salt to taste. Cover and cook over medium heat till the potatoes are done. Add the boiled cauliflowers and stir. Add poppy seed paste and yogurt and mix properly. Cook till oil separates, adjust salt and turn off heat immediately. Serve with steamed rice. 

PANEER BUTTER MASALA

(Serves 2-3)

Ingredients

• Paneer: 200 grams cut into triangles
• Butter: 4 tablespoons
• Bay leaves: 1
• Cloves: 4
• Cinnamon: 1 inch stick
• Green cardamom: 3
• Whole dry red chillies: 4
• Cumin seeds: 1 teaspoon
• Onions: 1 medium sliced
• Ginger paste: 1 teaspoon
• Garlic paste: 1 teaspoon
• Cumin powder: 1 teaspoon
• Coriander powder: ½ teaspoon
• Red chilli powder: 1 teaspoon
• Tomato puree: 1 cup
• Kasoori methi (dried fenugreek leaves): 1 tablespoon
• Salt: to taste
• Fresh cream: 2 tablespoons

Method

Heat three tablespoons butter in a skillet. Add bay leaf, cloves, cinnamon, cardamom, cumin seeds and dry red chillies. When the oil is fragrant add onions. When the onions turn translucent add ginger paste and garlic paste. Cook for one more minute, and then add coriander powder, red chilli powder, cumin powder and sauté for a few more seconds. Add tomato puree and cook over medium heat till oil separates. Add paneer pieces, salt and half a cup of water. Cook covered over low heat till the gravy thickens, for about eight to ten  minutes. Sprinkle kasoori methi and stir lightly. Remove from heat and combine the cream. Garnish with the rest of the butter and serve hot.

SORSE BEGUN/EGG PLANT IN MUSTARD GRAVY

(Serves 4)


 Ingredients

• Egg plant: 1 medium, cut lengthwise into 6-7 slices
• Turmeric powder: ½ teaspoon
• Oil: enough for frying
• Mustard oil: 2 tablespoons
• Onion seeds: ½ teaspoon
• Garlic: 4 cloves, chopped
• Green chillies: 2 slit
• Mustard paste: 2 tablespoons
• Red chilli powder, 1 teaspoon
• Salt: to taste 

Preparation

Sprinkle the eggplant slices with some turmeric powder and salt and fry on a skillet till soft. Remove and drain excess oil on an absorbent paper.

Method

Heat the mustard oil in a pan. Add onion seeds, green chillies and garlic and sauté for about half a minute. Add the fried eggplant and mustard paste. Add red chilli powder and sauté for one minute. Add half a cup of water and salt. Remove from heat when the gravy comes to a boil. Serve with steamed rice. 

BHARWAN ALOO MASALA/STUFFED POTATO MASALA

(Serves 4)

I have written this recipe in two stages because the potato shells can be served separately as starters too with a mint or tamarind chutney. For making the shells you can fry the potatoes first and then scoop out the centres, but that can result in crumbling. So even though it seems difficult, it is best to scoop the potatoes raw to form firm shells. Pricking the potatoes helps in cooking them uniformly. Just two to three pricks per piece should do the trick.

For potato shells

Ingredients

• Potatoes: 4 medium, peeled
• Cottage cheese: ½ cup, crumbled 
• Green chillies: 2, chopped 
• Salt: to taste 
• Sugar: ½ teaspoon 
• Raisins: a handful 
• Red chilli powder: ½ teaspoon 
• Cumin powder: ½ teaspoon 
• Ginger: ½ inch, very finely chopped 
• Grated cheese: 3 tablespoons 
• Oil: for deep frying

Preparation

Halve the potatoes length wise and scoop out the centre to make room for the stuffing. Prick the potatoes with a fork and soak them in salted water for ten minutes. Remove from water and pat dry with a kitchen towel. Heat enough oil in a thick bottomed skillet and deep fry the potato shells till golden brown. Remove and let cool.

Now fry the scooped out parts and reserve for the stuffing.

Preheat oven to 325 degrees Fahrenheit.

Method

In a bowl mix paneer, green chillies, salt, sugar, red chilli powder, cumin powder, ginger, raisins and cheese. Add the extra fried potatoes and mix properly so that there are no lumps. Stuff the potato shells with the mixture and bake in the preheated oven for ten minutes.

For the gravy

Ingredients

• Oil: 2 tablespoons
• Asafoetida: a pinch 
• Fennel seeds: ½ teaspoon, crushed 
• Cumin seeds: ½ teaspoon, crushed 
• Onions: 1 large, grated 
• Ginger paste: 1 teaspoon 
• Turmeric powder: ½ teaspoon 
• Chilli powder: 1 teaspoon 
• Tomato puree: 2cups
• Salt: to taste 
• Sugar: a pinch 
• Coriander leaves: 2 tablespoons
• Cream: 4 tablespoons

Method

Heat oil in a pan, add asafoetida, cumin seeds and fennel seeds and sauté till fragrant. Add onions and sauté over medium heat. When the onions turn golden brown add ginger, turmeric powder, chilli powder and sauté for a minute. Add tomato puree and sauté till oil separates, about six to eight minutes. Add salt and sugar and about half a cup of water. Bring the gravy to a boil and add the baked potato shells. Turn off heat and add cream. Garnish with coriander leaves and serve hot.

DAL PALAK/LENTILS WITH SPINACH

(Serves 4-5)

You can vary the consistency of the dal by varying the amount of water used  to boil the lentils. If after cooking you think that your dal is too thin then keep boiling it over medium heat till you derive the right consistency. Likewise to thin the dal add extra water. But either way add the spinach only two to three minutes before turning off heat.

Ingredients

• Lentils: 1 cup
• Oil:1 tablespoon
• Garlic: 4 cloves
• Green chillies: 2 slit
• Onions: 1 medium, chopped
• Tomatoes: 1 medium, chopped
• Turmeric powder: 1 teaspoon
• Spinach: 2 cups, only the leaves
• Salt: to taste

Preparation

Wash the lentils thoroughly in cold running water.

Wash the spinach thoroughly in running water.

In a stock pot add two and a half cups of water, half teaspoon turmeric and one teaspoon salt. Add the washed lentils and cook over high heat till the lentils almost melt. 

Method

In another pan heat oil and add garlic and green chillies. When they start spluttering drop in the chopped onions and sauté till translucent. Add tomatoes and turmeric powder and sauté for two to three minutes. Pour in the boiled lentils and combine the spinach. Cook over medium heat for two minutes. Adjust salt and serve hot with steamed rice. 

KADAI PANEER/ STIR FRIED COTTAGE CHEESE

(Serves 2)


Ingredients

• Paneer: 200 grams cut into small triangular pieces
• Oil: 2 tablespoons
• Cloves: 4
• Coriander seeds: 1 teaspoon, crushed
• Cumin seeds: 1 teaspoon
• Whole dry red chillies: 2, broken
• Bay leaves: 2
• Onions: 1 medium, chopped
• Ginger paste: 1 teaspoon
• Garlic paste: 1 teaspoon
• Red chilli powder: ½ teaspoon
• Coriander powder: 1 teaspoon
• Cumin powder: 1 teaspoon
• Tomatoes: 2 medium, chopped
• Salt to taste
• Dried fenugreek leaves: 1 teaspoon
• Coriander leaves: a handful, chopped

Method

Heat oil in a pan and add cloves, coriander seeds, cumin seeds, whole dry red chillies and bay leaves. Sauté for half a minute and add the chopped onions. When the onions turn golden brown add ginger and garlic paste and sauté for a minute. Add coriander powder, cumin powder and red chilli powder and give the masala a quick stir. Toss in the chopped tomatoes and stir fry till the tomatoes are soft. Add the paneer pieces and lightly stir. Add half cup of water and cook over high heat till the gravy thickens. Sprinkle some  dried fenugreek leaves just one minute before turning off heat. Garnish with coriander leaves and serve with roti or naan.