Shahi Dum Aloo

Ingredients:

• 8-10 baby potatoes
• 3 tbsp tomato paste
• 1 mid-size onion
• 4 tbsp yogurt
• 2 tsp tamarind paste
• 1/2 tsp sugar
• 1 tbsp ginger-garlic paste
• 3 tbsps almond-cashewnut paste, soak the nuts in water, then remove skin and blend to a paste
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp kasuri methi (dry fenugreek leaves)
• 2 tsp garam masala powder
• 1/4 tsp fennel powder
• 1/4 tsp cardamom powder
• 1/4 tsp dry ginger powder
• 1 bay leaf
• 2 cloves
• salt and lemon juice - to taste
• 2 tbsp oil
• 3 tbsp fresh cream
• fresh coriander - chopped for garnish

Method:

• Skin the onions and blanch them in hot water for 3 mins, then puree them to form a paste. Make a paste from the blanched almonds and cashews and keep aside.
• Take 2 tbsp yogurt, add the tamarind paste, fennel powder, red-chilli powder, ginger powder, cardamom powder and sugar to it, and beat it well to form a smooth blend. Keep aside.
• Boil the potatoes in a microwave or a pressure-cooker, taking care not to over-cook them. Just microwave till tender, but not mashable. Take a toothpick, and poke some holes into the baby potatoes, then keep aside.
• Heat 2 tbsp of oil in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add all the dry spices (masalas) and roast for anther 2 mins. Finally add the almond-cashew paste and roast for another 5 mins.
• Add the tomato puree, the yogurt-tamaring blend, crushed kasuri methi, and salt. Stir and let it simmer for some time. Then cover with a lid, and let it cook on medium flame for another 10 mins, till the curry becomes think and everything blends well to form a smooth texture.
• Add the baby potatoes, lower the flame, and and simmer for 4-5 minutes. Add 2 tbsp milk or whipping cream, and allow the potatoes to be cooked entirely. They will also suck up some of the flavor from the curry and spices, thanks to the holes you poked them with!
• Garnish with coriander leaves and fresh cream if you like
• Eat with Roti

Spicy Tomato Rice

Ingredients:

• 2 cups Rice or 6-8 cups Cooked Rice
• 1 medium Onion, finely chopped
• ¾-1 cup Green Peas
• 1-2 tbsp Tomato Paste
• 3-5 large Tomatoes, finely chopped
• 3-4 Green Chillies, finely chopped
• 1 inch cube Ginger, peeled and finely chopped or grated
• 2-3 tbsp Mint Leaves, finely chopped
• Salt to taste
• 1 inch Cinnamon Stick
• 3 Cloves
• ½-1 tsp Garam Masala
• ½-1 tsp Red Chilli Powder
• ½ tsp Turmeric Powder

Tempering:

• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tbsp Channa Dal
• 1 tbsp Urad Dal
• 1-2 Dry Red Chillies, cut into 1 inch pieces
• 1-2 springs of Curry Leaves
• ¼ tsp Hing
• 2-3 tbsp Cashew Nuts
• 1 tbsp Ghee
• 1 tbsp Oil

Method:

• Cook rice in the method that is best suited for you.
• While rice is getting cooked, Take a large pan and add ghee to it. Add the broken cashew nuts and fry them on medium flame till they turn golden brown. Drain and keep them aside till needed.
• In a same pan add oil and heat it on medium flame. Add mustard seeds, once mustard seeds start to pop and splutter, add channa dal, urad dal, cumin seeds, cinnamon stick, cloves and broken red chillies. Sauté for a minute or two till lentils turn golden brown in colour.
• Next add hing and curry leaves and sauté for few seconds. Add in chopped onions, green chillies and ginger until onions turn translucent.
• Add the tomatoes, turmeric powder, and red chilli powder and give it a good stir. Cook these tomatoes for about 5-7 minutes, on medium flame.
• Mix in tomato paste, green peas, garam masala and salt to taste. Simmer and let it cook for another 3-5 minutes.
• Turn off the gas and mix in cooled rice, finely chopped mint leaves and fried cashews and mix them well so that each rice grain is coated with spicy tomato base and every grain is heated through.
• Enjoy with curd or raita.

Channa

Ingredients:

• 2 cups of Chickpeas soaked and boiled.
  
• 1 large chopped tomatoes
  
• 1 large onion chopped into long thin strips
  
• 3 medium potatoes, peeled and chopped into bite-sized chunks
  
• 1 tbs Ginger Garlic paste
• 4 chillies
• 2 tbsp each of Turmeric (halidi), Garam Masala, Ground Coriander, Salt
  
• 1 tbsp Cumin (Jeera) seeds.
  
• A large large pot in which to pour 2 or 3 tablespoons of vegetable oil

Direction:

Heat the oil in the pot until hot. Add the cumin seeds and let it them pop for around 20 seconds. Then add the chopped onions and fry until they are lightly browned. Add the ginger and garlic and then add the chillie. Stir fry on medium heat.

Then add the chopped tomato and stir-fry for about 5 mins on medium-to-high heat until the oil starts to separate from the onion/tomato mixture - and then add the spices.

Stir it all thoroughly on medium flame.

Then add the chunks of potato - stir until well coated in spices. Then add around 3 small glasses of water into the pot - and put the lid on and bring to boil. Let it simmer on a very low flame for around 20 mins with the lid on. This will soften the potato.Add the channa n cook for another 10 mins.

After about a further 15 mins of simmering - add some fresh chopped coriander leaf and stir it all in. Keep it simmering for about 10 mins more. Turn the heat off - put the lid on tight - and let it it stand for around 15 mins.

Eat with Rice or Chapathi