Pindi Chole recipe

Pindi Chole recipe

Ingredients:

• Chick peas (Kabuli chana) - 1 cup
• Oil - 4 tbsp
• Onion - 1 big
• Tomato - 1 big
• Jeera - 1/2 tsp
• Musturd seeds - 1/2 tsp
• Red chilli - 2
• Ginger-garlic paste - 1 tsp
• Jeera powder - 1/2 tsp
• Red chilli powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Coriander leaves - 1/2 bunch
• Curry leaves - few
• Salt - to taste

Method:

1. Soak chick peas (kabuli chana) in water whole night.
2. Boil the kabuli chana with enough water in a pressure cooker for about 20 minutes.
3. Heat oil in a kadai. Add jeera, musturd seeds, red chillies, curry leaves & chopped onions. Sauté for 5 minutes.
4. Add ginger-garlic paste,jeera powder, garam masala powder, chilli powder & chopped tomatoes to the onions. sauté over low heat until the oil separates.
5. Add chick peas (kabuli chana), salt and half of the coriander leaves to the mixture. Mix well & simmer until it is done.
6. Garnish with the remaining coriander leaves. Serve it hot with Parathas.

Delicious Kadai Paneer

Delicious Kadai Paneer

Ingredients:

• Paneer - 500 grams
• Capsicum - 3 (cut into square pieces)
• Onion - 1 cup
• Dania powder -1tsp
• Cumin powder - 1/2 tsp
• Chilli powder -1tsp
• Turmeric powder - 1/2 tsp
• Green chillies - 4 (chopped finely)
• Ginger-garlic paste - 2 tsp
• Tomatoes - 2 Big (chopped finely)
• Coriander seeds - 1 tsp
• Bay leaves - 2
• Cloves - 3
• Dalchini - 1 inch piece
• Salt - to taste
• Ghee - 3 tbsp
• Oil - 2 tbsp

Method:

1. Cut the paneer and capsicum into square pieces.
2. Heat ghee & oil in a kadai. Add bay leaves, coriander seeds, cloves, dalchini, red chillies broken into pieces fry well for 5 mins.
3. Add onions, ginger-garlic paste and sauté until the onions are tender.
4. Add the tomatoes, turmeric powder, cumin powder, dhania powder, red chilli powder and saute until the water from the tomatoes have evaporated and become a thick paste.
5. Add paneer and capsicum pieces and cook on a slow flame for 1minute.
6. When the capsicum are done put off the flame. Take off from the fire and serve hot.
7. Serve with nan or parathas.

Jodhpuri Aloo (a spicy indian curry)

Jodhpuri Aloo

Ingredients:
Baby potatoes - 10
Grated coconut - 1/4 cup
Curd - 1 cup
Onions - 1 cup finely chopped
Chilli powder - 1 tsp
Jeera powder - 1/2 tsp
Garam masala powder - pinch
Salt - to taste
Coriander powder - 1/2 tsp
Jeera - 1/2 tsp

Method:
1. Boil the potatoes & keep them aside.
2. Heat oil in a kadai.
3. When it is heated add jeera, chopped onions, grated coconut & fry them.
4. Add curd, garam masala powder, jeera powder, chilli powder, salt & coriander powder. Mix well.
5. Add the boiled potatoes to the ingredients & fry them for 5-10 minutes.
6. Take off from the heat & serve Jodhpuri Aloo in a plate.

Aloo mater Curry

Aloo mater Curry

Ingredients:

1. potatoes - 3
2. onion chopped - 1 large
3. tomatoes chopped - 2
4. peas - ½ cup
5. curd - ¼ cup
6. fresh ginger - 1 inch
7. red chilli powder - ½ teaspoon
8. coriander powder -1 teaspoon
9. turmeric - ½ teaspoon
10. cumin seeds - ½ teaspoon
11. salt - to taste.

Method:
1. Boil potatoes in lightly salted water and cut into big pieces.
2. Heat oil in a pan and sauté chopped onions, green chillies and ginger.
3. Take off heat and cool the mixture.
4. Grind the mixture to a fine paste with very little water.
5. Heat a teaspoon of oil and splutter cumin seeds and add the onion paste.
6. After frying for 2 minutes, add the tomato pieces, turmeric, chilli powder, coriander powder and salt.
7. When the gravy becomes dry, add yogurt and peas. Serve hot.

Aloo Kurma / Potato Kurma

Aloo Kurma / Potato Kurma

Ingredients:
aloo (potato) - 5 big size
tomatoes - 2 medium size
green chillies - 4
onion - 1 small chopped
curry leaves
mustard seeds - 1 tsp
cumin seeds - half tsp
red chilli powder - 1 tsp
curd/yogurt - 3 tbsp
salt to taste
corriander - for garnishing
oil - 3 or 4 tbsp

Masala:
dry grated coconut - 4 tsp
poppy seeds powdered - 2 tsp
cumin powder - half tsp
garam masala powder - half tsp
coriander (cilantro) - chopped
onion - 1 chopped
corriander powder - 1/2 tsp
ginger-garlic paste - 1 tsp
grind all these ingredients into a smooth paste.

Method:

1. Cut the onion lengthwise. Cut tomato into small pieces.
2. Boil the potatoes and cut into 1" cubes. If you have patience then just use the raw potatoes instead of these pre-cooked ones.
3. Heat oil in a pan. Add curry leaves, mustard and cumin for the seasoning. Add onion pieces to it and fry for 2mins.
4. Add ginger garlic paste to it. Fry till onions turn light brown.
5. Slit green chillies and then the wet masala and fry till it leaves oil.
6. Add tomatoes, and turmeric and mix well.
7. Add the pre-cooked potato pieces, salt, garam masala, dhaniya powder, chilli powder.
8. Mix everything together.
9. Add 2 cups water and cover it. Keep mixing it for every 5mins.
10. When the potato is cooked and the curry has reached the required consistency.
11. Add curd (yogurt) and mix. Garnish with chopped cilantro. After a minute remove from heat and garnish with chopped cilantro.

Serve it hot.

This dish goes well with pooris, biryani and pulao.