Aditi's kitchen: Indian Curries

Showing posts with label Indian Curries. Show all posts

Green Moong Dal

Ingredients

Whole green moong dal - 2 cups
Red onion - 1small - chopped
Garlic - 5-6 cloves - finely chopped(this dish needs a lot of it)
Tomato - 1 chopped
Coriander - chopped(optional)
Turmeric
Red chili powder
Jeera-Dhania powder
Kadi pata - 4-5 leaves
Green chilies -3-4 chopped
Ginger paste - 1 spoon
Mustard seeds - 1/2 spoon
Pinch of hing(optional)

Method

Soak the whole green moong dal for 2-3 hours and then boil it (pressure cooker- 2-3 whistles) to make it soft.
In a pan, pour some oil, once hot, add hing, mustard seeds, ginger paste, garlic.
Once the garlic leaves a nice aroma, add the onions, green chilies, kadi pata, tomatoes. Sauté for 4-5 mins.
Add the powder spices(turmeric, red chili, dhania-jeera powder) and sauté for 3-4 mins.
Now add the boiled green moon dal. Salt taste.
Simmer for 10 mins. Garnish with chopped coriander leaves.
Serve hot with rice or roti or paratha.

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Chana Masala

Ingredients -

Chickpeas (soaked in water for 7-8 hours) - 2 small cups
Jeera Seeds - 1 tbsp
Red Onions - 1 large
Tomatoes - 2
Garlic Paste - 1 tbsp
Ginger Paste - 1 tbsp
Chana/Chole Masala Powder - 4 tbsp
Amchur powder - 1/2 tbsp
Turmeric
Red Chili Powder

Method -

This is a quick recipe, which I make in a cooker when am short of time. Alternatively you can boil the chickpeas and add it to the masala (mentioned below),water to make your desired consistency.
In the cooker, heat some oil and add jeera and onion paste.
Add the ginger and garlic paste and saute for some time till the onion paste is light brown. Then add the chopped tomatoes.
Add the masalas - red chili powder, turmeric, chana masala, amchur, salt and saute it for 7-8 mins.
Add the soaked chickpeas and saute it for another 5 mins.
Add water - level it with the mixture. Add salt to taste.
Put the cooker cover and cook it till 3-4 whistles.
Serve hot with puris/chapatis with red onions and lemon. You can also serve with jeera rice.

Palak Paneer

One of my favorite dishes from childhood...love it even now!!! :-)

Ingredients -

Paneer
Fresh Spinach - 1 bunch
Tomatoes - 1 big
Red Onions - 1 medium
Potato - 1 medium
Ginger - 1 inch
Garlic Powder - 2 tbsp
Bay leaves
Cumin Seeds
Cinnamon powder - 1 tbsp
Fresh cream - 2 tbsp
Green Chili - 1
Turmeric

Method -

Heat water in a bowl and when warm, add fresh spinach leaves. Once soft take it out and add it in a blender jar.
Cut tomatoes into big pieces and add them in the blender. Add a pinch of salt and make a smooth paste.
Add the onions,ginger and green chilies in a chopper and grind it together.
Heat oil in a pan. Cut the paneer into small pieces and saute them in the pan for 1 min. Add a pinch of salt and turmeric. Remove it in a bowl. (Don't saute too much else paneer cubes become hard)
Now cut the potato in same size as that of paneer and saute them until half done and then remove it in a bowl
In the remaining oil, add 2 Bay leaves, add 1 tbsp of cumin seeds. As the seeds crackle, saute the chopped onions.
When they become golden brown, add the spinach paste,garlic powder,salt and pinch of turmeric and mix well. Simmer for 2 mins.
Add fresh cream and simmer for 2-3 mins.
Then add the cinnamon powder and let it simmer for another 2 mins.
Finally add the potatoes and paneer and mix it well and let it stay on low flame for 5-6 mins.
Serve hot with paratha....enjoy!

Veg Jaipuri

Veg Jaipuri - This is one of my mother-in-laws famous recipes. Enjoy!

Ingredients -

1 cups each - carrot, beans, peas(Boil them)
1/2 cup - paneer
1 capsicum
1 onion
1 sp adrak paste
1 sp lasun paste
3 mirchi paste
1/2 cup tomato pulp
2 apricot paste
1/2 cup kaju paste
1/2 cup cream / malai

Dry masala -

3 kashmiri mirchi
2 pepper
2 lavang
2 cardamom
2 elaichi
1 big elaichi
jaifhal(optional)
1/2 sp jeera
1 tejpata(bay leaf)

Method -

Heat oil and ghee - 50:50
Add jeera, cardamom
Add onion, adrak, mirchi. Saute till golden brown.
Add kaju paste. Make sure the gas flame is low else it will burn
Add capsicum and saute for 2-3 mins
Now add the dry masala
Then add the tomato pulp and salt to taste
Cook on low flame till oil starts separating
Add cream
Add the boiled veggies, paneer, apricot paste
Finally add water to adjust consistency, the curry should not be too watery.
Cook on slow flame for 8-10 minutes
Serve it hot with paratha

Ghughni

This is one of the easiest recipes I have ever known. It's a very popular Bengali dish and can be enjoyed as a evening snack or even a full meal.

Ingredients -

1cup - Dry Yellow peas
1 small onion
Coriander
1-2 tbsp Jeera
1-2 Dry red chilli
1 small Tomato
Garam masala
Imli chutney
Turmeric
Chilli powder
Salt to taste
Dry powder

For the dry powder -

Roast Jeera and red chilli on a pan on a low flame. Low flame is necessary else it burns out really quickly.
Once it starts giving a nice aroma, remove it from flame.
Using a grinder, make a fine powder.

Recipe -

Soak the yellow peas for 7-8 hours in water.
Boil it in cooker, most of the times 1-2 whistles is just enough else the peas get really mashed.
Remove a little amount in a bowl and mash it with a spoon. This will be used to thicken the gravy later.
Heat oil in a pan, add jeera , chopped onions. When the onions turn light brown , add a small tomato. Then add the boiled yellow peas, turmeric, pinch of garam masala, chilli powder and salt to taste.
Add water per consistency you would like. At this point you can add the mashed yellow peas mixture into the curry.
Add the dry powder now and let it simmer for 5-10 mins.
When you serve, add chopped red onions, coriander, pinch of the dry powder and imli chutney.
Serve it hot. With parathas it can be a really quick dinner meal.

Enjoy!!!!