Aloo Paneer - No onion garlic recipe

Preparation time : 10 mins

Cooking time         : 30 mins

Serves                      : 4

Ingredients:

• Paneer                          - 300 grams
• Potato                           - 2 medium
• Tomato                         - 1 large, cut into cubes
• Green chilli                  - 3-4, sliced into halves
• Cilantro                        - a handful, chopped
• Ginger paste                - 3/4 tsp
• Turmeric powder       - 3/4 tsp
• Red Chilli powder      - 1 tsp(Adjust as per your level)
• Cumin powder            - 1 and 1/2 tsp
• Garam masala             - 1/2 tsp
• Salt                                - to taste
• Oil                                 - 1 Tbsp
• Ghee                             - 2 tsp
• Bay leaf                        - 2
• Whole cumin              - 1 and 1/2 tsp

Method:

1. Cut paneer into 3/4 inch cubes

2. Peel potatoes and cut into cubes of 3/4 inch.

3. Sprinkle salt and turmeric powder on panner and potatoes, separately. 
4. Heat oil in a pan. Add paneer and fry on low heat till paneer turns golden brown. Remove from oil and keep aside.
5. In the same oil add potatoes. Fry till golden brown. Remove from oil and keep aside.

6. In a small bowl take remaining turmeric powder, red chilli powder, cumin powder and ginger paste. Add 1 Tbsp water in it and make a smooth paste. Keep aside.
7. In the same oil(if less add a bit) add whole cumin and bay leaves. 
8. When cumin starts to crackle add the masala paste and fry for about a minute in medium heat. 
9. Add the tomato and green chilli and mix well. Cook for around a minute. 

10. Add the fried paneer and potato. Mix well making sure paneer and potato is coated well with masala.
11. Add 1/2 cup water. Add salt. Give a good stir. Cover with a lid and cook for 6-8 minutes.
12. Remove lid, add garam masala. Cook for another few minutes until gravy thickens a bit. 

13. Garnish with chopped cilantro. Serve hot with roti or rice.

Mushroom Spinach Rice - Instant Pot

Preparation time : 20 mins

Cooking time         : 6 mins+Pressure release time - around 20 minutes.

Serves                      : 3-4

Ingredients:

• Basmati rice                 - 1 cup
• Button mushroom      - half a pound
• Spinach                         - 2 cups roughly chopped
• Onion                            - 1 small, finely chopped
• Tomato                         - 1 medium, roughly chopped
• Green chilli                  - 2-3, finely chopped
• Ginger                           - 1/2 inch, grated
• Garlic                            - 3 cloves, grated
• Turmeric powder       - 1/2 tsp
• Red chilli powder       - 1/2 tsp(optional, skip or adjust as per your level)
• Cumin powder            - 1 tsp
• Garam masala             - 1/2 tsp
• Salt                                - to taste
• Ghee                              - 1 Tbsp
• Lime juice                    - 1/2 tsp

Tempering:

• Bay leaves                - 2
• Cinnamon stick       - 1 inch
• Green cardamom    - 3
• Black peppercorns  - 6-8
• Cloves                        - 4-5
• Red chilli                   - 2

Method:

1. Wash the rice and soak in water for 20 minutes.

2. Cut the mushrooms lengthwise, bigger ones into 3 pieces and smaller just halves. Wash properly. Add lime juice and a pinch of salt. Mix well and keep aside for 15 minutes.

3. Put the IP on Saute mode. Add ghee. When ghee turns hot add the whole spices mentioned under Tempering and saute until whole spices release aroma. 

4. Add chopped onion and green chilli. Saute until onion turns translucent. 

5. Add tomato, mushroom and spinach. Saute for few minutes until moisture released is evaporated.

6. Add rice. Sprinkle garam masala and salt. Mix well. Saute for a minute or so till rice gets coated well with masala. 

7. Add 1.25 cups of water. Give a good stir. Close the lid. Place vent to sealing. Pressure cook on manual for 6 minutes.

8. Cancel when pressure cooking is done. Unplug IP.

9. NPR 10 minutes. QPR. Open lid. 

10. Serve hot mushroom and spinach rice with raita of your choice.

Karela Gajar

The bitter gourd is offcourse bitter in taste as the name suggests. But a lot of folks (including the author of this blog) do not like it for its bitterness and want it to taste different. I mean cummon! Really? 

This recipe is an attempt of mine towards making this vegetable a little more interesting. 

Preparation time : 15 mins

Cooking time         : 45 mins

Serves                        : 4-5

Ingredients:

• Bitter Gourd(Karela)  - 3 medium sized
• Carrot(Gajar)               - 2 medium sized
• Onion                            - 1 medium, chopped
• Tomato                          - 1 big, chopped
• Green chilli                   - 3-4, chopped
• Coriander chopped     - 2 Tbsp
• Coriander powder       - 1/2 tsp
• Turmeric powder        - 1/2 tsp
• Red chilli powder        - 1 tsp
• Cumin powder             - 1/2 tsp
• Fennel powder             - 1/2 tsp
• Whole Cumin               - 1/2 tsp
• Amchur powder           - 1 tsp
• Salt                                 - As per taste
• Oil                                  - 1 Tbsp + 2 tsp
• Asafoetida(Hing)        - A pinch

Method:
1. Cut the karela into halves. Clean and remove the seeds. Then cut them into thin slices in a semi circular shape. Soak them in salted water for 15 minutes. 
2. Peel the carrots. Cut into halves. Then cut into slices of semicircular shape.

3. Heat 1 Tbsp oil in a pan. Add karela. Sprinkle turmeric powder and salt and mix. Fry the karela till they are cooked. Remove from oil and keep aside.

4. Heat the remaining oil in pan. Temper with whole cumin and hing. Add chopped onion and green chilli. Cook till onions turn translucent.
5. Add chopped tomato. Cook till tomato turns mushy.

6. Add carrot slices and mix well. Cover and cook till carrots are bit tender.
7. Add the fried karela. Add all powder spices(turmeric, red chilli, coriander, cumin, fennel) and mix well. Cook for another minute.
8. Add 3 Tbsp water and salt and give a good stir. Cover and cook till everything is cooked and blended well. 
9. Sprinkle the amchur powder. Mix well and remove from stove.

10. Serve hot with roti or rice.

Baingan Bharta

Preparation time : 1 hour

Cooking time         : 30 mins

Serves                        : 3

Ingredients:

• Eggplant                       - 1 big
• Onion                            - 1 medium sized, chopped(around 1/2 cup)
• Tomato                          - 2 medium sized, chopped(around 2/3 cup)
• Green chilli                   - 2-3, chopped
• Coriander chopped      - 2 Tbsp
• Ginger paste                 - 1/2 tsp   
• Garlic paste                  - 1/2 tsp
• Coriander powder       - 1/2 tsp
• Turmeric powder        - 1/3 tsp
• Red chilli powder        - 1/2 tsp
• Cumin powder             - 1/2 tsp
• Whole Cumin               - 1/2 tsp
• Whole Red Chilli         - 2
• Salt                                 - As per taste
• Oil                                  - 1 Tbsp

Method:

1. Wash the eggplant and dry it using kitchen towel. Prick with a sharp knife and make few incisions. Apply 1/2 tsp oil on it. 

2. Grill or bake the eggplant. In an authentic way it would be put in burning charcoal and cooked. You can also do it in a gas stove burner. In my case I baked it in oven at 400F for an hour. I forgot to broil it but I think broiling for few minutes would give the smoky texture and flavor.

3. Once eggplant cools down, peel the skin off. Chop it into small pieces.

4. Heat the remaining oil in a pan. Temper with whole cumin and red chilli.
5. Saute for 10 seconds in medium heat and then add the chopped onions and green chilli. Cook till onions turn translucent.
6. Add the chopped tomato. Cook till tomato turns mushy and is cooked.

7. Add coriander, turmeric, red chilli and cumin powder. Add ginger and garlic paste. Mix well and saute till masala is cooked and starts releasing oil.
8. Add the eggplant pieces. Add salt. Give it a good stir. Cook for another 10 minutes until everything blends well.
9. Add chopped green coriander and mix well.

10. Serve hot baingan bharta with roti or plain paratha.

Echor er Daalna - Green Jackfruit curry

Preparation           : 15 minutes

Cooking time         : 45 mins

Serves                      : 4-5

Ingredients:

• Echor(Green jackfruit)   - 500 grams
• Potato                                 - 1 large, peeled and cut in big sized cubes
• Onion                                 - 1 medium, chopped
• Tomato                              - 1 medium, chopped 
• Green Chilli                      - 3 - 4
• Cumin seeds                     - 1 tsp
• Bay leaf                              - 1
• Turmeric powder            - 1 tsp
• Red chilli powder            - 1/2 tsp
• Cumin powder                 - 1 and 1/2 tsp
• Coriander powder           - 1 tsp 
• Ginger paste                     - 1 tsp
• Garlic paste                       - 1/2 tsp
• Oil                                       - 2 Tbsp
• Salt                                      - As per taste
• Bengali garam masala    - 1/3rd tsp

Method:
1. Cut the jackfruit in medium sized cubes. I used frozen ones. So all I needed was to thaw them. 
2. Steam the jackfruit for 5 minutes. Strain the extra water.
3. Heat 1 Tbsp oil in a pan. When hot add the potato, sprinkle a little salt and turmeric powder. Fry the potato till golden brown. Remove from pan and keep aside.
4. In the same oil add the steamed jackfruit, sprinkle with salt and turmeric powder and fry them until tender and golden brown. Remove from pan and keep aside.
5. Add the remaining oil in pan. Temper with whole cumin seeds and bay leaf.
6. Add the chopped onions and green chillies. Cook until onions turn translucent.
7. Add the tomato and cook until tomatoes are cooked and turn mushy.
8. In a small bowl add ginger paste, garlic paste, turmeric, red chilli, cumin and coriander powder. Add 1 Tbsp water and mix well to make a smooth paste.
9. Add the masala paste and cook for few minutes until masala releases oil.
10. Add the fried jackfruit, potato. Add 1/2 cup water. Add salt. Give a good stir. Cover with a lid and cook on medium flame until everything blends well.
11. Sprinkle garam masala. Mix well and cook uncovered for another few minutes until gravy thickens.
12. Serve with rice or roti.

Aloo potoler dalna

Preparation           : 10 minutes

Cooking time         : 45 mins

Serves                      : 4-5

Ingredients:

• Potol(pointed gourd)      - 7-8
• Potato                                 - 1 large, peeled and cut in cubes
• Onion                                 - 1 small, chopped
• Tomato                              - 1 small, chopped 
• Green Chilli                      - 3 - 4
• Cumin seeds                     - 1 tsp
• Turmeric powder            - 1 tsp
• Red chilli powder            - 1/2 tsp
• Cumin powder                 - 1 and 1/2 tsp
• Coriander powder           - 1 tsp 
• Ginger paste                     - 1 tsp
• Garlic paste                       - 1/2 tsp
• Yogurt                                - 1 Tbsp
• Oil                                       - 2 Tbsp
• Salt                                      - As per taste
• Bengali garam masala    - 1/3rd tsp

Method:
1. Peel the potol lengthwise keeping alternate gaps. This way they retain their shape and do not completely break down.

2. Heat 1 Tbsp oil in a pan. Add the potatoes. Sprinkle a little salt and turmeric powder and fry them till golden brown. Remove from pan and keep aside.
3. In the same pan add potol, fry them and keep them aside when done.

4. Add the remaining oil in the pan.
5. When hot add cumin seeds and allow to splutter.
6. Add onion and green chilli and cook till onions turn translucent.
7. Add tomatoes and cook till tomatoes turn mushy and cooked.
8. In a small bowl add remaining turmeric powder, red chilli powder, cumin powder, coriander powder, ginger paste, garlic paste and yogurt. Add this spice mix in the pan and mix well and cook for few minutes until oil starts separating.

9. Add 1 cup water and cook on high heat and bring it to boil.
10. Add the fried potato and potol. Add salt. Cover with a lid and cook on medium heat for 10 minutes. Check the consistency of the gravy, if too runny remove the lid and cook on high heat until gravy reducees..

11. Sprinkle garam masala. Mix well. Remove from stove. 

12. Serve hot with roti or rice.

Lau Diye Moong Daal

Preparation time :  10 mins

Cooking time         :  40 mins

Serves                         : 4

Ingredients:

• Bottle gourd(Lau/Lauki)  - 1 medium sized
• Moong daal                          - 3/4 cup
• Tomato                                 - 1 medium, chopped
• Green chilli                          - 2, finely chopped
• Grated Ginger                     - 1 tsp
• Paanch phoron                   - 2 tsp
• Dry red chilli                       - 3
• Bay leaves                            - 2
• Turmeric powder               - 1/2 tsp
• Cumin powder                    - 1 tsp
• Coriander leaves                 - a handful
• Oil                                          - 2 tsp
• Salt                                        - to taste
• Ghee                                      - 1 tsp

Method:

1. Peel and chop the bottle gourd into small thin pieces. Wash and keep aside.

2. Dry roast the moong daal on low flame till it turns little brownish and releases nutty aroma. Be careful of not over roasting them. 

3. Boil the roasted daal  with a little salt till almost cooked and still intact(not mushy). 

(I used pressure cooker for 2 whistles)

4. In a pan add oil and temper with dry red chilli, paanch phoron and bay leaf.

5. When paanch phoron starts spluttering add grated ginger and saute for 30 seconds.

6. Add chopped tomatoes and green chilli. Saute till tomato is cooked.

7. Add turmeric powder, cumin powder. Mix well and cook till masala is cooked well..

8. Add chopped bottle gourd. Sprinkle salt. Give a good stir and mix everything well. 

9. Cover and cook with intermittent stirs in between till bottle gourd is tender and cooked. 

(If it releases a lot of water cook on high flame to get rid of it)

10. Add the cooked moong daal. Mix everything well. 

11. Garnish with chopped coriander and a tsp of ghee.

12. Serve hot with rice and any bhaja.

Chhole Masala - Kabuli Chana masala

Preparation time :  10 mins

Cooking time         :  60 mins

Serves                         : 5

Ingredients:

• Chhole(chickpea)     - 1 and 1/2 cups
• Onion                          - 1 cup, chopped
• Tomato                       - 1 large, chopped
• Green chilli                - 3, chopped
• Ginger paste              - 3/4 tsp
• Garlic paste               - 1 tsp
• Turmeric powder     - 1/2 tsp
• Red chilli powder     - 1 tsp
• Cumin powder          - 1/2 tsp
• Coriander powder    - 1 tsp
• Chhole masala          - 1 tsp
• Bay leaf                      - 2
• Cloves                         - 5/6
• Cinnamon stick        - 2 inch
• Green cardamom     - 3
• Black pepper corns  - 8/10
• Oil                               - 2 tsp
• Salt                              - to taste

Method:

1. Soak the chickpeas overnight totally immersed in water.

2. In a pressure cooker add chickpeas and salt. Add water. Cook for 3-4 whistles. Let the pressure go away of its own. Drain the excess water and keep for later use.

(You can also boil the chickpeas in a deep vessel if not using pressure cooker. Boil till chickpeas are cooked and tender).

3. Heat oil in a pan/kadai.

4. Temper with whole spices(bay leaves, cloves, cinnamon, green cardamom, black pepper corns).

5. When spices release aroma add chopped onions. Cook till onions turn translucent.

6. Add chopped tomato and green chilli. Cook till tomato turns mushy and is cooked.

7. Add ginger and garlic paste and saute for a minute.

8. Add turmeric powder, red chilli powder, cumin powder, coriander powder. Cook for some more time till masala is cooked and releases oil.

9. Add the boiled chickpeas and fry with the masala for a minute.

10. Add the drained excess water used for boiling the chickpeas. 

11. Add salt, chhole masala. Mix well. Cover and cook on high flame and bring the gravy to boil. 

Adjust the cooking time as per the consistency of gravy you need.
12. Serve hot chhole masala with jeera rice or roti.

Mulor Daal

Preparation time :  10 mins

Cooking time         :  40 mins

Serves                        : 4

Ingredients:

• Radish                          - 1 big one, around 400 grams.
• Masoor daal                - 2/3 cup
• Green chilli                 - 3, chopped
• Coriander                    - a handful, chopped
• Kaloo jeera(kalonji)  - 1 tsp
• Red chilli                     - 4
• Bay leaves                   - 2
• Turmeric powder      - 2 tsp
• Salt                               - to taste
• Mustard oil                 - 1 Tbsp

Method:

1. Wash the masoor daal. Add in a pressure cooker (or any vessel) with two cups of water. Add salt and half the turmeric powder. Cook daal till it is cooked. If using pressure cooker cook for 2 whistles. 

2. Peel and cut the radish into circular or semi circular little thick slices.

3. Heat oil in a pan. Temper with kalo jeera, red chillies and bay leaves.

4. Add  the radish slices. Add turmeric powder and salt. Saute till radish is almost cooked.

5. Add the green chilli and cook for another minute.
6. Add the cooked daal and mix well. Cover with a lid and bring the daal to boil. Cook till radish is cooked and tender.
Add a little more water if the daal is too thick.

7. Garnish with chopped coriander.
8. Serve hot with plain rice.

Kacha Kolar kofta curry

Preparation time :  30 mins

Cooking time         :  30 mins

Serves                      : 4

Ingredients:

For the kofta - 

• Kacha kola(plantain)     - 1 big
• Potato                                  - 2 medium
• Onion                                   - 1 small, finely chopped
• Green chili                         - 3, finely chopped
• Ginger                                  - 1/2 inch, finely chopped or grated
• Egg                                        - 1 (optional)
• Gram flour(besan)          - 1 tsp
• Salt                                       - to taste
• Oil                                         - for shallow frying

For the gravy - 

• Onion                          - 1 medium, finely chopped
• Tomato                       - 2 medium, chopped
• Green chilli               - 3 finely chopped
• Ginger paste             - 1 tsp
• Garlic paste               - 1 tsp
• Cumin powder         - 1 tsp
• Coriander powder   - 1 tsp
• Turmeric powder    - 1/2 tsp
• Red chilli powder    - 1 tsp
• Salt                               - to taste
• Oil                                 - 1 Tbsp
• Chopped coriander - 1 Tbsp, for garnishing

For tempering - 

• Cumin seeds           - 1 tsp
• Bay leaf                     - 2 
• Green Cardamom - 2 
• Cinnamon                - 2 inch stick
• Cloves                        - 3

Method:
1. Cut the plantain into 2-3 pieces without peeling. Boil it in water till it is cooked fully. Allow it to cool. 
2. Boil the potatoes. Allow to cool.
3. Peel the boiled plantain and add in a mixing bowl. Add the peeled boiled potato. Add salt, chopped onion, green chilli, ginger and besan. Break in the egg. Mix all the items to a nice smooth dough. 
(Egg is optional. But with egg the koftas become soft and fluffy. If the mix becomes too thin add little more besan)

4. Heat oil in a pan. Scoop in the mix into the hot oil using a spoon. Keep the flame medium.

5. Fry from both sides till golden brown. 

6. Remove from oil and place in kitchen towel.

You can serve these koftas as starters. They taste awesome! If we still have some of them left then lets proceed towards making the gravy. 
7. Heat oil in a pan. Temper with the items specified for tempering.
8. When cumin starts spluttering add chopped onions and green chilli. Cook till onions turn translucent.
9. Add chopped tomatoes. Cook till tomatoes turn mushy and are cooked.
10. In an small bowl add turmeric powder, red chilli powder, cumin powder, coriander powder and 1 Tbsp water. Mix well to make a smooth paste.
11. Add the paste along with ginger and garlic paste to the onions. Mix well and cook till masala is cooked and releases oil.

12. Add 2 cups of water. Put the heat to high and bring the gravy to boil. Cook for few minutes for the gravy to thicken a bit.

13. Add salt and mix well. 

14. Add the prepared koftas. Give a gentle stir and ensure the koftas dunked in gravy.

15. Cover and cook on low for another few minutes.

16. Garnish with chopped coriander and serve with roti or rice.