Methi wale Raseele Aloo

Ingredients

300 gms potatoes peeled and cut into cubes

1” ginger finely chopped

1/2 cup tomato puree

2 green chilies finely chopped

½ teaspoon of red chilli powder

½ teaspoon turmeric power

½ teaspoon garam masala

½ teaspoon coriander powder

½ teaspoon jeera power (cumin)

2 teaspoon kasuri methi (dried fenugreek leaves)(Making Kasuri Methi (dried fenugreek) at home)

Salt to taste

1 tablespoon Oil

Method

Heat oil in a pan.

Add chopped ginger  to it. Stir it.

Add chopped green chilies and keep stirring.

Now add the tomato puree to it and cook it till the oil separates.

Add garam masala, coriander powder, turmeric powder, red chilli powder, cumin powder,  and salt to taste, and stir it well.

Now add potato cube to it and keep stirring. Cook it for 2 minutes

Now add 2 cups of water in a pan and stir it .

Cover the pan and cook in slow flame till potato cubes become soft.

Now add kasuri methi to it and cook for 2-3 minute.

pour it in a serving dish.

Serve it with hot paranthas.

Mix Vegetable

Ingredients

50 gm French bean cut into 1” long pieces (Partially boiled)

50 gm carrot cut into 1” long pieces (Partially boiled)

50 gm cauliflower cut into small floret (Partially boiled)

50 gm shelled green pea (Partially boiled)

25 gm corn kernels

½ capsicum cut into long pieces

½ teaspoon garlic

1 teaspoon ginger paste

2 green chilies finely chopped

2 Medium sized onions (make paste)

2 table spoon chopped c

1cup tomato puree

½ teaspoon sugar

1 table spoon butter

½ teaspoon of red chilli powder

½ teaspoon turmeric power

½ teaspoon garam masala

½ teaspoon coriander powder

½ teaspoon jeera power (cumin)

Salt to taste

1 tablespoon Oil

Method

Heat oil in a pan. 

Add ginger & garlic paste to it. Stir it.

Add onion paste.  Cook it till the paste become golden.

Add chopped green chilies  and keep stirring.

Now add the tomato puree  to it and cook it till the oil separates.

Add  garam masala, coriander powder, turmeric powder, red chilli powder, cumin powder, sugar and salt to taste, and stir it well.

Now add all vegetables in this pan. Stir it.

Now add ½ cup water to it Stir it and cover it. Cook it over slow flame for 7-8 minutes till all vegetables cooked.

Mix butter to it pour it in a serving dish.

Garnish it with chopped coriander leave

 Serve it with hot paranthas or Nan

Arbi Masaledar

Ingredients


300 gm Arbi (colocasia roots) (boiled& peeled)
½ teaspoon ajwain (thymol seed)
½ teaspoon of red chilli powder
½ teaspoon turmeric power
½ teaspoon garam masala
½ teaspoon coriander powder
½ teaspoon jeera power (cumin)
½ teaspoon chat masala
Juice of 01 lemon
Salt to taste
2 tablespoon oil


Method


Press all the arbi a little with the help of palm.
In a dish mix red chilli powder, turmeric powder, garam masala, coriander powder,  jeera powder,  chat masala,  lemon juice and salt to the arbi and  marinate it for 15-20 minutes.
Heat oil in a Kadhai.
Add ajwain to it.
Put the marinated arbi in Kadhai and cook in very slow flame and keep turning them so that they all become little crispy and golden brown.
Serve it with hot paranthas.

Dum Aloo

  

     (with gravy ^)                                                                                       (without gravy ^)

Ingredients


300 gm baby potatoes
2 Medium sized onions (make paste)
½ cup tomato puree
2 tablespoon curd
1 teaspoon ginger paste
1 teaspoon garlic paste
2-3 green chilies (paste)
½ teaspoon of red chilli powder
½ teaspoon turmeric power
½ teaspoon garam masala
½ teaspoon coriander powder
½ teaspoon jeera power (cumin)
1 cardamom
2 leaves of tejpatta (Bay leaf)
A small piece of cinnamon
Chopped coriander leaves
2 cloves
Salt to taste
2 tablespoon Oil


Method


Peel all the potatoes.
Pierce them with a fork
Take water in a pan, add a little salt and potatoes and boil it till the potatoes are a little soft (Not fully boiled).
Now remove them from water.
Take little oil in a pan and shallow fry all potatoes till they are golden
Heat oil in a pan. Add ginger & garlic paste to it. Stir it.
Add onion paste. Cook it till the paste become golden.
Add green chilli paste and keep stirring.
Now add the tomato puree and curd to it and cook it till the oil separates.
Add bay leaves, cloves, cinnamon, cardamom, garam masala, coriander powder, turmeric powder, red chilli powder, cumin powder, and salt to taste, and stir it well.
Add potatoes to this pan and keep stirring for 2-3 minute.
Now add a cup water to it and mix well and cover the lid of pan and seal it with dough from all sides.
Cook it for 15-20 minute on very slow flame.
Pour it in a serving dish and garnish with chopped coriander leaves.
Serve it with hot paranthas or Nan


Note: If you want to serve it dry (without gravy) then cook for a little longer, so that the water evaporates.