KADAI VEGETABLE / MIXED VEGETABLE KADAI CURRY / PUNJABI KADAI VEGETABLE

Kadai Vegetable is a combination mixed vegetables cooked with freshly ground spices which gives a nice aroma to the recipe. This is a perfect side dish for roti, naan and pulao. 

Recently, my sister made this 👆👆(Pic courtesy : My sister) and got appreciations from the family. As I do not eat onions, I just clicked the picture. 

My version of 'Kadai vegetable' 👇👇. Here's the recipe of 'Veg Kadai' sans onion and garlic. No onion no garlic? 😮 So what? Do try it 😊

INGREDIENTS:

Cubed mixed vegetables - 2 cups
(Cauliflower, french beans, carrot, capsicum, fresh green peas)
Paneer (cubed) - 1/2 cup
Tomatoes  - 2

Green chilli - 2 

Ginger - 1" piece

Turmeric powder - 1/4 tsp.
Coriander powder - 1 tablespoon
Chilli powder - 1/2 tsp.
Cumin powder - 1/4 tsp.
Punjabi garam masala - 1 tsp.
Crushed kasuri methi - 1/2 tsp.
Salt - to taste
Oil - 3 tablespoons
Butter - 1 tablespoon
Finely chopped coriander leaves - 2 tablespoons

Kadai masala:

Coriander seeds - 1 tablespoon

Dried red chillies - 2
Cloves - 2

Cardamom - 1

METHOD:

Cut capsicum and tomato into cubes, separate cauliflower into florets, cut beans and carrrot to finger long pieces. Cube paneer and immerse in hot water until use.

Dry roast and coarsely powder the items given in 'Kadai masala'. Grind ginger and green chillies coarsely without adding water. 

Heat  a teaspoon of oil in a kadai, sauté capsicum with a pinch of salt in high flame for 2 minutes, remove from pan and keep aside. (If you use onions, you can add 1 sliced onion alongwith capsicum).

Heat butter and oil in the same kadai, and add ginger-green chilli paste, and sauté until raw smell diffuses, add veggies and saute in medium heat. Add salt, turmeric, coriander, cumin and red chilli powder. Cook covered until half done. Sprinkle little water if necessary. Add cubed tomatoes and 'kadai masala', mix well and cook covered until done. Now add already sauteed capsicum, cubed paneer, punjabi garam masala, mix well. Cover the pan and cook for 2 more minutes. Add kasuri methi, chopped coriander leaves, mix and serve hot with any Indian flat bread or pulao. 

NOTE: You can add more of any spices to suit your tastebuds.  

RASEDAR ALOO TAMATAR / RASEDAR ALOO (NO ONION NO GARLIC)

'Rasedar' means a juicy, thinner consistency of a gravy / subzi.  'Rasedar aloo tamatar' / 'Rasedar aloo', is a famous dish all over North India, the making differs in all cities though. When we went to 'Puri', I had this as a side dish for bhatura. Though I have tasted this in many cities, I would say the one which we get in "Puri, Orissa" is the best. It is an easy to make, simple gravy with potatoes and tomatoes, with flavourful, basic spices and without onion and garlic. Its a 'farali' gravy/subzi. ('farali' means food suitable for fasting).

INGREDIENTS:

Potatoes - 4 (medium-sized)
Tomatoes - 2
Green chilli - 1 or 2
Cumin seeds -1/2 tsp.
Turmeric powder - 1/4 tsp.
Red chilli powder - 1/2 tsp.
Amchoor powder - a generous pinch

Garam masala - 1/2 tsp.
Hing - a generous pinch
Finely chopped coriander leaves - few
Salt - to taste
Oil - 2 tablespoons

METHOD:

Wash, peel and cut potatoes to cubes. Slit green chillies. Puree one tomato. Finely chop the other tomato. 

Heat oil in a pressure pan, add slit green chillies and cumin seeds. When cumin seeds crackle, add pureed tomato, chopped tomato, turmeric powder, chilli powder and hing. Mix well and saute for 3-4 minutes in medium flame. Now, add cubed potatoes, salt and a cup of water. Pressure cook for 2 whistles. When cool, open the lid, add water if necessary to get the thinner consistency (rasa). Add garam masala, mix well and cook in low flame for a minute. Switch off the stove, add amchoor powder and garnish with coriander leaves. Serve hot with rice or pulao, but it pairs best with poori.

BAGHARA BAINGAN / HYDERABADI BAGHARA BAINGAN / BAGARA BAINGAN (NO ONION NO GARLIC)

Brinjal / Eggplant is a versatile vegetable used in all the cuisines worldwide. Bagara baingan is a popular Indian cuisine with eggplant/brinjal. Hyderabadi Baghara baingan was developed in Medieval India during the Mughal Empire with some ingredients like shahjeera, kalonji and cashews to make the dish rich and flavourful. 'Baghaar' means tempering. Tempering is a cooking technique in which spices are fried in oil or ghee to enhance the flavours, done at the beginning of cooking a dish, or added to a dish at the end of cooking. So you can name it as 'Bagara baingan' or say it as 'Hyderabadi Bhagara baingan' according to the ingredients used for the 'Baghaar'. I cooked it the 'NO ONION NO GARLIC' way. Keep an eye on the notes if using onions and garlic.

INGREDIENTS:

Small brinjals - 12
Tamarind - a keylime size OR Tamarind paste - 1.5 tablespoons
Ginger paste - 1 tsp.
Turmeric powder - 1/4 tsp.
Chilli powder - 1/2 tsp.
Grated jaggery - 1 tsp.
Hing - a generous pinch
Finely chopped coriander leaves - few
Oil - 4 tablespoons

Ghee - 1 teaspoon
Salt - to taste

To temper:
Mustard seeds -1/4 tsp.

Cumin seeds - 1/4 tsp.
Curry leaves - 2 sprigs

To dry roast and grind to a paste:
Coriander seeds - 3 tablespoons
Dry red chillies - 3
Peanuts(deskinned) - 2 tablespoons
White sesame - 1 tablespoon
Poppy seeds - 1/2 tsp.

Fenugreek seeds - 1/2 tsp.

Dry coconut (kopparai) or dessicated coconut - 3 tablespoons
Cinnamon - 1" stick (optional)
Shahjeera - 1 tsp.

Kalonji - 1/2 tsp.
Cashews - 4

METHOD:

Soak tamarind in a cup of warm water, extract juice, strain and keep aside.

(NOTE: If using onions, fry onions in a spoon of oil, add a pinch of salt and saute until it becomes translucent. When cool grind it to a paste and keep aside.)

Dry roast the ingredients given in 'To dry roast and grind to a paste' separately one by one and when cool grind to a paste. NOTE: Kalonji and Shahjeera can be used in tempering as well. If using for tempering, skip it here.

Slit brinjals criss-cross with stem intact, rub little salt and stuff a spoon of the above ground paste and keep ready. Reserve the remaining paste.

Heat 2 tablespoons of oil, add the slit and stuffed brinjals with little turmeric powder and little salt and fry until the brinjals change its colour. Cook it covered in low flame for 3 minutes. Turn it to all sides in between. Remove the brinjals carefully, without breaking and keep aside.

In the same pan, heat the remaining oil and ghee, temper with the given ingredients, and add the ginger paste. (NOTE: To those who use onion/garlic, add onion paste and ginger-garlic paste now and saute well). Add tamarind extract, chilli powder, salt, jaggery, hing and allow it to boil until the raw smell is diffused. Now add the ground paste and cook for 5 minutes in medium flame until it thickens. Stir frequently. Now add the shallow-fried brinjals, simmer the stove and cook until oil leaves the sides and everything is mixed well. You can add water to get the desired consistency. Garnish with coriander leaves. Serve hot with rice topped with ghee, roti or jeera pulao.

PANEER BUTTER MASALA (DHABA STYLE) (JAIN)

This is a creamy punjabi gravy with a perfect combination of spices apt for parties and get- togethers. And what is special about dhaba style? In dhaba they serve this dish with a lot of paneer pieces in a thick curry , while  in restaurants the gravy will be more with few paneer pieces.  

INGREDIENTS:

Paneer - 200 gm

Tomato - 3
Butter - 2 tablespoons
Fresh cream - 2 tablespoons
Oil - 1 tablespoon
Salt - to taste
Kashmiri chilli powder - 2 tablespoons
Punjabi garam masala - 11/2 tsp.
Sugar - a pinch
Kasoori methi - 1 tsp.
Coriander leaves finely chopped - 1 tablespoon ( for garnishing)

To fry & grind to a paste:
Cumin Seeds - 1 tsp.
Cloves - 2
Black Cardamom - 1
Green Cardamom - 1
Cashews - 6
Yellow pumpkin - 1 cup (finely chopped)
Green chillies - 1 or 2 (slit)
Ginger - 1/2" piece
Oil - 2 tsp.

METHOD:

Wash and dice paneer to cubes.

Heat oil in a pan and add one by one in order, the items given in "To fry & grind to a paste". Saute well and when cool grind to a fine paste. Keep aside.

Blanch, peel and puree tomatoes.

In a pan, heat a tablespoon of oil and butter, add tomato puree and saute well until oil leaves the sides. Add kashmiri chilli powder, ground paste and salt. Saute well. Now add cubed paneer and mix well. Add fresh cream, kasoori methi, sugar and punjabi garam masala, mix well and cook in low flame until oil leaves the sides and thick.

Garnish with coriander leaves and serve hot with rotis, naan, kulcha or phulka.

NOTE : You can add water to get the desired consistency. I have replaced pumpkin for onions.

BATATA NU SHAAK / RASAVALU BATATA NU SHAAK (GUJARATI STYLE)

This is a Gujarati style curry(shaak) / gravy(rasavalu) with potato(batata). It has a distinct flavour, despite its simplicity.

INGREDIENTS:

Potato - 3

Tomato - 2

Mustard seeds - 1/4 tsp. 

Cumin seeds - 1/2 tsp.

Turmeric powder - 1/8 tsp.

Chilli powder  - 3/4 tsp.

Coriander & cumin seeds powder - 1 tsp.

Garam masala powder - 1 tsp.

Asafoetida - a pinch

Oil - 4 tsp.

Salt - to taste

For garnishing: 

Coriander leaves - few

METHOD:

Peel and cut potato into cubes. Chop tomatoes.  In a pressure pan, heat oil. Add mustard seeds, when they crackle add cumin seeds, turmeric powder and  tomatoes. Sauté for a minute. Now add all other ingredients and mix well. Add a cup of water. Pressure cook in high flame for 2 whistles. Garnish with coriander leaves. Serve hot  with phulkas and pooris. Goes well with hot rice.

SPICY MUTTER PANEER / JAIN SPICY MUTTER PANEER / MATAR PANEER (JAIN)

INGREDIENTS:

Paneer - 200 gms (cut into cubes)
Mutter - 1/2 cup (shelled or frozen peas)
Tomatoes - 2
Jeera - 1/2 tsp
Cinnamon - 1” stick
Cloves - 3 pieces
Cashewnuts - 5 whole
Garam masala powder - 1 tsp
Chilli powder - 1/2 tsp
Turmeric powder - 1/8 tsp
Coriander powder - 1 tsp
Curd - 1 tablespoon (optional)
Oil - 3 tbsp
Coriander leaves - few
Salt - to taste

METHOD:

Cut paneer into cubes. Boil mutter in water until cooked , drain and keep aside.

Soak  jeera, cinnamon, clove and cashewnuts in hot water for 10 to 15 mins and grind to a fine paste. Blanch and puree the tomatoes separately and keep aside.

Heat oil in a kadai. Add the tomato puree. Saute well. Add the ground paste and saute for a few minutes. Add chilli powder, turmeric powder and coriander powder and saute until oil leaves the sides.

Add curd while continuously stirring. Add the paneer cubes, boiled peas(matar), salt and allow it to cook for a few minutes. Garnish with coriander leaves and serve hot with  any Indian flat bread.

BAINGAN BHARTHA

This is a tasty and unique north-indian gravy with chargrilled brinjals. This can be done with or without green peas. 

INGREDIENTS:

Brinjal ( Big variety) - 2
Green peas  - 1/4 cup 
Cumin seeds - 1/4 tsp.
Onion - 1 big
Tomato - 2
Ginger- garlic paste - 1/2 tsp.
Green chillies - 2  finely chopped
Turmeric powder - 1/4 tsp.
Coriander powder - 1 teaspoon
Chilli powder - 1/2 tsp.
Garam masala - 2 tsp.
Coriander leaves - few
Salt - as per taste
Oil - 3 tablespoons
Ghee  - 1 tsp.



METHOD:

Slit the brinjals into half with stems intact. Brush it with oil and heat on direct, medium flame. Turn it on all sides by holding the stems till the outer skin turns black. When cool, peel the skin and gently rub under running water to remove the small black parts. Mash well and keep aside.

Shell the peas, boil it in water with salt for 3 minutes, drain the water and keep aside. Finely chop tomatoes, onions and green chillies.

Heat oil in a heavy bottomed pan. Add cumin seeds, when they sizzle, add onions and sauté till translucent alongwith a pinch of salt, add ginger garlic paste,chopped green chillies and sauté well until the raw smell is diffused. Now add the chopped tomatoes and the powders (except garam masala) and sauté till oil leaves the sides. Add cooked peas, mashed brinjal, garam masala and salt. Mix well. Cook for 2 more minutes. Transfer to a serving bowl. Top with ghee. Garnish with coriander leaves. Serve hot with phulkas, pooris or chapathis.

BASIC JAIN GRAVY

This is the basic jain gravy for subzis and side dishes without onion and garlic. This type of gravy can be used during fasting (vrat ) days, the days in which we do not use onion and garlic. Any side dish or gravies can be done using this without changing the creamy consistency of the gravies. 

NOTE: This is only the basic puree or paste substitute, for any side dish and this by itself is not a gravy. 

INGREDIENTS:

Yellow pumpkin - 1 cup (diced)
Tomato - 1 Big
Green chillies - 1 or 2
Cashews - 4
Salt - to taste
Oil - 1 tsp.

METHOD:

Peel the pumpkin and chop roughly.

Soak cashews in lukewarn water for 15 minutes. Drain the water.

Heat oil in a pan, and saute the pumpkin, tomato and green chillies till done. Grind in a mixie alongwith cashews and salt to a fine paste and use in any side dish / subzis of your choice.

METHI DHAL / METHIWALI DAL / METHI DAL

This is a simple and healthy dhal with the aroma of methi leaves and good for diabetes, and controls blood sugar.

INGREDIENTS:

Masoor dhal OR Toor dhal - 1/2 cup
Methi leaves - 1 bunch
Cumin seeds - 1 tsp.
Dry red chilly - 1
Green chillies -1

Tomato - 1
Grated ginger - 1/2 tsp.
Fresh peas  - 2 tablespoons (optional)

Turmeric powder - 1/4 tsp.
Jeera powder - 1/4 tsp.
Chilli powder - 1/4 tsp.
Garam Masala - 1/2 tsp. (optional)
Hing - a pinch
Butter / Oil - 2 tablespoons
Salt - as per taste

METHOD:

Pressure cook dhal with turmeric powder. Mash well. Keep aside.

Chop tomatoes into small pieces. Chop methi leaves roughly. Chop green chillies. Grate ginger.

In a pan, melt butter. When hot, add cumin seeds. When it sizzles, add the red chillies, and hing. Add in the chopped green chillies, ginger and tomatoes. Saute for 2 minutes. Now add the chopped methi leaves and peas alongwith salt. When the leaves wilt, add all the powders. Saute for 1 minute and add the pressure cooked dhal. Pour in 1/2 cup of water and allow it to boil till the masala flavours are infused in the dhal. Mix well and serve hot with rotis or parathas.

It can also be mixed with hot cooked rice and ghee.

SURAN KI SABZI

INGREDIENTS :

Suran (Elephant yam) - 1/2 kg.
Fresh curd - 1/4 cup
Cumin seeds - 1/4 tsp.
Chilli powder - 1/4 tsp.
Turmeric powder - 1/2 tsp.
Coriander powder - 1 tsp.
Garam masala - 1 tsp.
Green chilli - 1
Cashews - 8
Hing - a pinch
Salt - as per taste
Oil - 3 tsp.
Coriander leaves ( for garnishing)

METHOD:

Peel and chop yam into finger long pieces. Boil yam alongwith turmeric powder and salt till soft. Drain water completely. Also take a fistful of boiled yam and mash it coarsely. Keep aside.

Soak cashews in warm water for 10 minutes, grind alongwith green chillies to a fine paste.

Whisk the curd smoothly.

Heat oil, add cumin seeds, when they sizzle add boiled yam, mashed yam, chilli powder and coriander powder. Mix well and saute for a minute. Check for salt. Add half a cup of water and the ground paste. Add in the whisked curd and garam masala.  Simmer the stove and allow it to boil till it reaches a gravy consistency. Garnish with coriander leaves. Serve hot with rotis.

PEAS MASALA

INGREDIENTS:

Dry green peas - 2 cups

Onions - 2

Punjabi garam masala - 1 tsp.

Turmeric powder - 1 tsp.

Salt - as per taste

Oil - 2 tablespoons

Lime - 1

To grind to a paste:

Cinnamon sticks - 2

Cloves - 3

Ginger - 1" piece

Garlic - 2 pods

A fistful of cooked peas

Green chillies - 4

For garnishing:

Coriander leaves - few

Onion rings and Tomato rings

METHOD:

Soak peas overnight. Pressure cook soaked peas alongwith turmeric powder and salt for 2 whistles and enough water. Drain the water and keep aside.

Chop onions finely.

Grind the items in "To grind to a paste".

In a pan, heat oil and fry the onions till translucent. add the ground paste and saute till oil leaves the sides, add the boiled peas and cook till thick. Squeeze a lime. Garnish with the items "For garnishing".

Goes well with toasted bread. Can also have it with phulkas and chappathis, pooris ,kulcha and naan.

VEGETABLE KADAPPA (JAIN)

I just tried this as we make kumbakonam kadappa(link here) sans onion and garlic. It was so colourful and comfortable with mild spices & tasted great with phulka and pooris.

INGREDIENTS:

Moong dhal - 1 tablespoon
Mixed vegetables - Cauliflower, baby corn, beans, carrot,peas - 2 cups
Potato - 1 (medium-sized)
Green chillies - 3
Aniseed (sombu, saunf) - 1 tsp.
Pottukadalai(Roasted gram) - 1 tablespoon
Coconut scraped - 1/4 cup
Cinnamon - 1" piece - 1
Cloves - 3
Bay leaf - 1
Salt - as per taste
Oil - 3 tablespoons
Coriander leaves - few

METHOD:

Pressure cook moong dhal or cook moong dhal in water till soft and mash it well.

Boil potato and mash it roughly.

Dice vegetables.

Grind pottukadalai, sombu, green chillies, and grated coconut to a fine paste.

Heat oil in a pan, and temper with the whole spices. Add the diced vegetables, saute well, sprinkle some water and cook covered till 3/4th done. Now add the roughly mashed potatoes, moong dhal and salt. When it starts boiling add the ground paste. Check for salt and allow it to boil till the raw smell is diffused.

Garnish with coriander leaves. Serve hot with dosas. Best with phulkas, chappathis and pooris.

BABY CORN PEAS MASALA

INGREDIENTS:

Baby corn - 10
Shelled peas - 1/4 cup
Cumin seeds - 1/4 tsp.
Turmeric powder - 1/4 tsp.
Garam masala - 1 tsp.
Salt - as per taste
Oil - 2 tablespoons
Cashews - 6
Scraped coconut - 2 tablespoons
Onion - 1
Tomato -1
Green chilli - 2
Coriander leaves - few

METHOD:

Cut baby corn into finger long pieces. Boil baby corn in water alongwith turmeric powder and salt, till done but crunchy.

Boil peas with salt separately. Keep aside.

Soak cashews in lukewarm water for 10 minutes.

Heat a spoon of oil in a pan, and saute onion, tomatoes and green chilli till the raw smell diffuses and oil leaves the sides. Grind to a fine paste alongwith cashews and scraped coconut.

In the same pan, heat the remaining oil, temper with cumin seeds and add the ground paste. Saute well. Now add half a cup of water. When it starts boiling, add the cooked peas and baby corn. Cover and cook for 3 more minutes. Take out the lid and add garam masala. Mix well and cook for a minute. Garnish with coriander leaves. Serve hot with any Indian flat bread.

MALAI PARWAL (JAIN)

Kovakkai in Tamil, parwal/ tindora in Hindi, dondekaya in kannada, is a vegetable which has a lot of health benefits. Studies say it reduces blood sugar levels and is highly beneficial for diabetic patients and it is rich in beta carotene.

INGREDIENTS :
Kovakkai (Parwal) - 1/4 kg.
Tomato - 1
Turmeric powder - a pinch
Coriander powder - 1/2 tsp.
Garam masala powder - 1 tsp.
Salt - as per taste
Milk - 1/4 cup
Fresh cream - 1 tablespoon

Tempering:

Oil - 2 tablespoons
Cumin seeds - 1/4 tsp.
Cinnamon - 1" stick
Cloves - 2
Cardamom - 1

To grind to a paste :

Cashews : 5 or 6
Coconut scraped - 1 tablespoon
Red chillies - 2

METHOD:

Chop tomatoes. Wash and cut parwal into thin, long pieces.

In a pressure pan, heat oil, temper with the given ingredients, and add the tomatoes. Saute well. Now, add parwal, turmeric powder, coriander powder , required amount of salt and mix well. Saute for 2 minutes. Add a cup of water and pressure cook for a whistle.

Meanwhile, grind the cashews, coconut, and red chillies to a fine paste. Keep aside.

When the pressure is released from the pan, take out the lid and add the ground paste and garam masala. Add milk and cook in low heat till thick. Finally add the fresh cream and mix well.

Serve hot with any Indian flat bread of your choice.

KADAPPA / KUMBAKONAM KADAPPA (TANJORE STYLE)

This is a popular side-dish for idlis and dosas in Tanjore region. Brahmins from that region also prepare this side dish without onions. This is also a speciality dish in South-Arcot district. I made this as a side dish for chappathi and it tasted awesome. However, if using as a side dish for idlis and dosas, it can be diluted with little water.

INGREDIENTS:

Moong dhal - 2 tablespoons
Potatoes - 3 (medium sized)
Onion - 1
Green chillies - 3
Aniseed (sombu, saunf) - 1 tsp.
Pottukadalai - 1 tablespoon
Coconut scraped - 1/4 cup
Cinnamon - 1" piece - 1
Cloves - 3
Bay leaf - 1
Salt - as per taste
Oil - 3 tablespoons
Coriander leaves - few

METHOD:

Pressure cook moong dhal or cook moong dhal in water till soft and mash it well.

Boil potatoes and mash it roughly. Chop onions.

Grind pottukadalai, sombu, green chillies, and grated coconut to a fine paste.

Heat oil in a pan, and temper with the whole spices. Add chopped onions and saute well. Now add the roughly mashed potatoes, moong dhal and salt. When it starts boiling add the groung paste. Check for salt and allow it to boil till the raw smell is diffused.

Garnish with coriander leaves. Serve hot with idli and dosas.

METHIWALE KABULI CHOLE (Rajasthani style)

INGREDIENTS:

Kabul channa - 1 cup
Methi leaves - 2 cups (tightly packed)
Green chillies - 2
Tomato - 1
Grated ginger - 1 tsp.
Coriander leaves (chopped) - 2 tablespoons
Besan flour - 2 tbsp.
Turmeric powder - 1/4 tsp.
Jeera powder - 1/4 tsp.
Chilli powder - 1/2 tsp.
Garam Masala - 1/2 tsp.
Amchur powder - 1/4 tsp. OR tamarind paste - 1/4 tsp.
Cashew paste - 1 tablespoon
Hing - a pinch
Cumin seeds - 1 tsp.
Cloves - 2 or 3
Cinnamon - 1" stick
Cardamom - 1
Butter - 2 tablespoons
Salt - as per taste

METHOD:

Soak chenna overnight. Drain out the soaked water. Fill fresh water upto an inch above the chenna. Pressure cook it with salt for 3 whistles. When the pressure releases, take out and drain the water completely and keep aside. Mash a ladle of channa separately.

Chop tomatoes into small pieces. Chop methi leaves and coriander leaves roughly. Chop green chillies. Grate ginger.

Heat a pan and dry roast besan flour till the raw smell is diffused. Take out, mix in water and make a slightly thick paste. Keep aside.

In the same pan, melt butter. When hot, add cumin seeds. When it splutters, add the whole spices, hing and turmeric powder. Add in the chopped green chillies, ginger and tomatoes. Saute for 2 minutes. Now add the chopped methi leaves alongwith salt. When the leaves are cooked add all the powders(except amchur powder). Saute for 1 minute and add the pressure cooked kabul channa and mashed channa. (If using tamarind paste add it at this stage). Pour in 1/2 cup of water and cook it covered for a while till the masala flavours are infused in the channa. When done, take out the lid and add the cashew paste & also the besan solution. Allow it to boil. Now add amchur powder and coriander leaves. Mix well and serve hot with rotis or parathas.

It can also be mixed with hot cooked rice and ghee.

NOTE: The original recipe can be found here. It was quite interesting without onion and garlic. But I changed certain ways to suit our family's tastes. The original recipe had a raw version of besan solution. But I dry roasted the besan flour and made a solution as I felt the besan flour will have a nice aroma when dry roasted. It was awesome.

KASHMIRI DUM ALOO / ALOO DUM

I learnt this from vahchef's site. I made some slight variations to suit our family's tastes. Cute baby potatoes with rich spices and flavoured gravy. This can be done with regular potatoes, but I prefer to do with baby potatoes as the dish will have a cute look.

INGREDIENTS:

Baby potatoes - 15
Turmeric powder - 1/4 tsp.
Fresh curds - 1 cup
Cashew paste - 1 tsp.
Tomato - 1
Coriander leaves(chopped) - 2 tablespoons
Cumin seeds - 1/2 tsp.
Garam masala - 1 tsp.
Bay leaves - 2
Cloves - 4
Cinnamon - 1" stick - 1
Cardamom - 2 or 3
Salt - as per taste
Oil - 1 tablespoon
Ghee - 1 tsp.

To mix in 1/2 cup of water:

Coriander powder - 1 tablespoon
Sukku powder (Dry ginger powder ) - 1/4 tsp.
Chilli powder - 1/4 tsp.
Kashmiri chilli powder - 1/4 tsp.
Fennel powder - 1 tsp.

METHOD:

Boil baby potatoes and peel them. Keep it aside.

Puree one tomato.

Whisk the curd to a smooth paste.

Soak cashews in hot water and grind it to a fine paste.

Slightly roast the garam masala till hot and keep it aside.

Heat oil & ghee in a pan, add whole spices. When they splutter add cumin seeds, turmeric and the items given in "To mix in water". Add the tomato puree. When oil leaves the sides add whisked curd and cashew paste. Mix well . When the mixture is thick, add in the boiled baby potatoes and salt. Add a cup of water. Cover and cook for 10 - 15 minutes. Stir in between. Garnish with roasted garam masala and coriander leaves.

DAL MAKHNI / DHAL MAKHANI

INGREDIENTS:

Sabut urad dal (Whole black gram) - 3/4 cup
Rajma - 1/2 cup
Onion - 2 (medium - sized)
Grated ginger - 1 tsp.
Grated garlic - 1/2 tsp.
Green chillies - 2 ( finely chopped)
Tomatoes - 2 large
Salt - as per taste
Butter - 3 tablespoons
Cumin seeds - 1 tsp.
Garam masala - 1 tsp.
Red chilli powder - 1 teaspoon
Fresh cream - 1/4 cup
Chopped coriander leaves - 2 tablespoons
Ginger juliennes - few

NOTE: Dry ginger powder (sukku powder, soonth) - 1/4 teaspoon can be substituted for fresh ginger. If adding soonth (sukku powder) add it when you add garam masala. However, fresh ginger gives a better aroma than sukku powder.

METHOD:

Soak sabut urad dhal and rajma together overnight. Wash well and pressure cook for four to five whistles and simmer for 10 minutes. The dhals should be completely cooked and soft. When the pressure has reduced take out, and slightly mash the dhals with the back of a ladle.

Puree the tomatoes. Chop the onions finely.

Whisk fresh cream. Keep aside.

Heat butter in a heavy-bottomed pan and add cumin seeds. When they sizzle add green chillies, grated ginger and garlic. Add chopped onions and tomato puree and saute on medium heat till the oil begins to separate from the masala. Now add red chilli powder. Saute for a minute. Add the dhal mixture, salt and garam masala. Mix well. Simmer for ten minutes or till the required consistency is reached. Add fresh cream(reserve a little for topping) and mix well. Garnish with coriander leaves, ginger juliennes and top with the remaining cream. Serve hot. Goes well with parathas, rotis, naan, kulchas and rice.

PALAK PANEER - 2 VERSIONS

I made the jain gravy version some days back and while tasting this nobody at home could make it out. It was like regular palak paneer.
NOTE: If health conscious, fresh cream can be substituted with milk. Adding milk gives a creamy texture to the gravy. I would prefer to have this gravy without using ginger .

INGREDIENTS:

Palak - 2 bunches
Paneer - 200 gms
Crushed Kasuri methi - 1/2 tsp. (optional)
Cumin seeds - 1/2 tsp.
Salt - as per taste
Butter or Oil - 2 tablespoons
Fresh cream - 2 tablespoons OR boiled milk - 1/4 cup
Garam masala - 1 tsp.
Coriander powder - 1 teaspoon

VERSION - 1
FOR THE JAIN GRAVY:

Grated Pumpkin (yellow) - 1 cup
Green chillies - 3 or 4
Grated ginger - 1/4 tsp.(optional)

VERSION - 2
FOR THE REGULAR GRAVY :

Onion - 1
Garlic - 3 pods
Green chillies - 3 or 4
Grated ginger - 1/4 tsp.(optional)


METHOD:

Clean the palak and take out the leaves. Discard the stem. Blanch(Put in hot boiling water for 2 minutes, drain completely and run under cold water) the palak and grind it to a puree.

Grind the items given for the gravy (JAIN OR REGULAR) to a fine paste. Heat butter, and temper with cumin seeds add the ground paste and saute till the raw smell is diffused. Now add the palak puree, coriander powder, garam masala and salt. Mix well and saute for 2 or 3 minutes.

Wash the paneer and dice them into medium-sized cubes. Soak it in boiling water for 2 minutes, drain completely and add it to the palak. Saute in low flame for 5 minutes. Add crushed kasuri methi. Pour in fresh cream or boiled milk and give it JUST ONE BOIL. Serve hot with any Indian flat bread.

VEGGIES AND PANEER MASALA

INGREDIENTS:

Mixed vegetables - 2 cups (beans, carrot, capsicum,peas and cauliflower)
Crumbled paneer - 3/4 cup
Cumin seeds - 1 teaspoon
Green chillies - 1
Onion - 2
Tomato - 2
Ginger garlic paste - 1 tsp.
Garam masala - 2 tsp.
Coriander powder - 2 tsp.
Kasoori methi (crushed) - 2 tsp.
Cumin powder - 1/4 tsp.
Chilli powder - 1/2 tsp.
Oil or butter - 3 tablespoons
Salt - as per taste
Coriander leaves - few

METHOD:

Grind one onion, one tomato and chillies to a fine paste. Saute in a tablespoon of oil till oil leaves the sides. Keep aside.

Crumble paneer. Dice all veggies to small cubes. Chop one onion and one tomato to fine pieces.

Heat oil, add cumin seeds. While they sizzle add chopped onions. When they turn translucent, add the capsicum, tomatoes and g.g.paste, saute for 3 minutes and then the diced vegetables. Pour in 1/4 cup of water alongwith salt and cook covered till 3/4th done. Add the crumbled paneer, ground and fried paste, garam masala, coriander powder, chilli powder and cumin powder. Allow it to boil for 5 minutes. Stir in between. Crush kasuri methi with your palms and add to the masala. Mix well and transfer it to a bowl. Garnish with coriander leaves. Serve hot with phulkas, kulchas,naan and rotis.