Gobhi-aloo sabji

4 servings

Ingredients

Cauliflower  1 (medium-sized)

Potatoes  4 (medium-sized)

Onion  2 (medium-sized)

Shelled green peas ½ cup (optional)

Tomatoes 2 (big)

Cilantro leaves  1 tbsp (finely cut)

Oil  1 tbsp

Cumin seeds 1 tsp

Spice mix

Turmeric powder  ¼ tsp

Red chilli powder  1 tsp

Coriander powder 1 tsp

Cumin powder 1 tsp

Salt  1 tsp or as per taste

Amchur  ¾  tsp

Method

1. Cut the cauliflower into small florets and wash and drain them. Peel the potatoes and cut into finger-sized pieces.
2. Dice finely the onions and tomatoes.
3. Heat oil in a wok and temper the cumin seeds. As soon as they splutter add the finely diced onions and saute till it changes color and looks translucent.
4. Add finely cut tomatoes and saute till the tomatoes are half-cooked.  Add the spices and salt and if need be a little amount of water to keep the mix moist. Cover with a lid and cook till the spices start giving aroma (about 3 minutes).
5. Add the cauliflower florets, peas, and potatoes and cook on slow flame till done.  Add little water if needed to keep the mix moist.
6. Garnish with cilantro leaves and serve,

Chef’s Note

Peas and onion are optional and the veggie can be made without them too.

Aloo-Mutter-Paneer (6 servings)

Ingredients

Potato ½ kg tsp

Paneer  200 g

Shelled peas 1 cup

Onion  3 (medium-sized)

Tomato 3 (Indian size big)

Ginger-Garlic paste 1 tbsp

Amchur 1 tsp or 2 scales of tamarind (soaked)

Chilli powder 1½ tsp

Cumin powder 1 tsp

Coriander powder 1 tsp

Turmeric powder ½ tsp

Garam masala powder 1 tsp

Salt  1 ¼ tsp or to taste

Oil  2 tbsp

Finely diced coriander leaves  2 or 3 tbsp

Method

• Peel the potatoes and after washing cube them into 1″ pieces.
• Cube paneer also into 1″ pieces.
• Make make a paste of onion in the blender along with tamarind. (In case of preference for amchur skip tamarind and add amchur along with the other spices).
• Puree the tomatoes and set aside.
• Heat oil in a wok and let the cumin seeds splutter. Add the onion paste, ginger-garlic paste and saute till the raw smell is gone. Keeping a low flame add all the spices (except garam masala powder)and salt. Saute for a minute or two and add tomato puree.
• When the mix thickens and starts giving out oil, add potatoes and pressure cook for one whistle.
• When the cooker is ready to be opened, add paneer pieces and shelled peas and cook for minute or two till the peas are done.
• Add garam masala powder and cook for another minute.
• Garnish with coriander leaves and serve hot.

Kashmiri Dum Aloo

Baby potatoes  15 to 20/ Chunks of big potatoes  15 to 20

Tomato puree 1 cup

Curds 1 cup

Cinnamon 3 sticks (½” pieces)

Clove 4 to6

Green cardamom 8

Fennel powder 1/2 tsp

Kashmiri chillies 6

pepper corns 10

Roasted cumin powder 2/3 tsp

Salt 1 tsp

Cashew nuts 10 to 12

Cumin seeds 1 tsp

Sugar ½ tsp or honey 1 tsp

Oil 2 tsp

Peel the potatoes, prick them on the surface with a fork and leave them in a bowl of salted water for about 15 minutes.

In case of baby potatoes, boil them in steam before peeling. Drain the water and dry the potatoes  (If you do not mind more oil, you can deep fry the potatoes instead of microwaving).

In a glass bowl add 1 tbsp oil and add the dried potatoes. Cover the bowl with a lid and cook in the microwave for 8 minutes.

While the potatoes are getting cooked, heat a skillet and dry roast all the condiments one by one on a low flame. Powder the chillis and pepper corn separately and all other ingredients together.

Make a thick paste of cashews and keep aside.

Similarly, add the powdered condiments, cumin powder and fennel powder to the curds and mix them well.

Heat the remaining oil in a wok and add the cumin seeds to it.

When the seeds start spluttering, reduce the flame and add the tomato puree. Let the puree cook for 3 to 4 minutes and add the cashew paste. When the gravy starts boiling add the curds mix, sugar (honey) and also salt.  When the mix starts boiling add the fried pieces of potatoes and let it cook on a low flame for 3 to 5 minutes.

Garnish with cilantro leaves and serve with chapattis.

Aloo-Methi Subzi

Methi leaves 2 bunches

Potatos 1kg

Onion 2 (big)

Tomato 4

Chilli powder 1 1/2 tsp

dhania powder 1/2 tsp

Turmeric powder 1/4 tsp

Salt  1 1/4ts

Cumin seeds 1/2 tsp

Oil to temper 1tbsp

Cut the onions into thin slices and dice the tomatos fine.Peel the potatoes and cut them into 1″ cubes.

Remove the stems from the methi bunch and after rinsing the leaves in running water, cut them fine.

Heat the oil i a frying pan and let the jeera splutter, Add the onion and saute till it changes color. Add the tomatos and saute  on slow fire till soft. Add turmeric powder, chilli powder, dhania powder and salt to the mixture. Add the methi leaves and saute till it starts changing color. Add the potatos and sprinkle a little water to keep t he mix soft. Cover with  lid and cook on slow fire till done