This is a mild to medium spicy curry and yet very tasty! Good as a side dish for rice and rotis.
Ingredients:
- Boiled potatoes - 3, medium size
- Onion - 1 big, chopped
- Tomato - 1, finely chopped
- Garlic - 2 crushed or 1 tsp garlic paste
- Dhania- jeera powder - 1 1/2 tsp
- Crushed red pepper - 1 tsp
- Green chillies - 2 slit
- Curry leaves - few
- Cashews - few
- Cumin seeds - 1/2 tsp
- Fennel seeds - 1/2 tsp
- Mustard seeds - 1/2 tsp
- Turmeric powder - a pinch
- Salt - to taste
- Oil- 2 tbsp
How to make it:
Heat oil in a pan, add mustard seeds and when it splutters, add cumin, fennel seeds, cashews, green chillies, curry leaves, and onions and fry until onion becomes translucent. Add garlic paste, red chilli flakes, turmeric powder, dhania-jeera powder and fry for a while. Add tomatoes and cook until it becomes soft. Add potato, salt and cook until nice golden brown. Add a tsp of corn flour, if you need a crispy finish.
I would always call this a Royal dish.. because of the aromatic flavours of spices blended nicely in a rich and creamy gravy. This goes good with any kind of bread or Rice.
Ingredients:
- Paneer (Cottage cheese) - 1 cup cubed
- Onion - 1 big, chopped
- Tomatoes - 2 medium, pureed
- Cashews - 8-10 whole
- Almonds - 5-6 blanched
- Ginger - 1 tbsp, shredded
- Cardamom - 4 nos., crushed
- Cloves - 2 nos., crushed
- Bay leaf - 1
- Fennel seeds - 1 tsp
- Cumin seeds - 1 tsp
- Cinnamon - 1 inch stick
- Red chilli powder - 2 tsp
- Turmeric powder - a pinch
- Corriander powder - 1/2 tsp
- Garam masala - 1/2 tsp (if preferred)
- Cilantro - to garnish
- Butter - about 3 tbsp
- Oil - 2 tbsp
- Salt - as required
How to make it:
Heat little butter in a pan, add the cashews, almonds and onions and fry until onion becomes translucent. Let it cool and then grind into a paste. Fry paneer in oil until golden brown. Set aside. Heat oil and butter in a pan, add bay leaf, cardamom, cloves, fennel seeds, cumin seeds, cinnamon and ginger. Add the garam masala and corriander powder and fry for a while. Add the onion paste and fry until oil separates. Add the red chilli powder, turmeric powder, 1/2 cup water and salt. Add the tomato puree and cook until the oil separates and the gravy is thick. Add the fried paneer and cook not more than a minute. Garnish with cilantro. Serve hot with your choice of bread or rice.
I had about half a cup of left over cooked peas that i did not want to waste. So tossed them into the gravy while cooking. Also, see here for
how to make paneer at home.
