Dum aloo

Dum Aloo (Potatoes made in Punjabi Gravy)

Potatoe is a vegetable generally loved by all and goes with all other vegetables too. If you think of potato as a person you will fall in love immediately seeing its versatility.

Well, leaving the knowledge part this sabzi can be relished with Parathas, roti, rice or even eaten solely. Its so tasty that I generally make excess to eat two three times.

So here comes my take on delicious lip smacking dum aloo.

Ingredients

Whole spices – 2 black cardamom, 2 cinnamon sticks, 1 bay leave, 2-3 dried kashmiri red chilly cumin seeds 1 tsp

Small baby potatoes – 15

Onion grated 3 pieces

Tomatoes grinded 3 pieces

Green chillies slit 3 piece

Curd 1/2 cup

Ginger garlic paste 1 tbsp

Coriander Leaves 1/4 cup

Spices –

Coriander powder 1 tbsp

Red chilly powder 1.5 tbsp

Kashmiri red chilly powder 1 tsp

Turmeric powder 1/2 tsp

Kitchen King masala 1 tbsp

Salt as per taste

Rock salt 1/2 tbsp

Method

1. Boil potatoes in pressure cooker only 90%.

2. Heat a pan put oil. I use mustard oil. It gives a nice aroma and taste to dum aloo. Add whole spices and saute till you can smell the heavenly aroma from it. I don’t add cumin seeds here in dum aloo gravy. Add all spices except kitchen king masala and Kashmiri red chilly powder.

3. Add grated onions ginger garlic paste and saute well. Cook till its browned well. The colour will vary as all spices are added.

4. Add pureed tomatoes and add salt as this point and cover with lid n let it cook till it leaves oil.

Make curd mixture – add kitchen king masala and kashmiri red chilly powder in curd n mix well.

5. In the mean time unpeel your potatoes and pick them using fork so that flavors of gravy are absorbed well. In another pan add 1 tbsp Ghee and put all pricked potatoes and saute well till slightly brown. Add Salt for potatoes part.

6. Once it’s cooked well add curd mixture and keep stirring well so that the curd doesn’t curdle and spoil our gravy.

7. Add coriander leaves and slit green chillies. Add cooked potatoes mix well and let it cook for 10 mins.

8. Add water after 10 mins garam masala powder mix and cover again and cook for 10 more minutes. Mash one of the potatoes to make gravy thicker. Its entirely Optional.

9. Dum aloo is ready.

Stuffed tomato sabzi

For tomatoes

6 hard tomatoes

To make stuffing:

Onion Finely chopped 1/4 cup

Capsicum Finely chopped 1/4 cup

Carrots and beans Finely chopped 1/4cup

Green peas 1/4 cup

2 boiled potatoes grated

Grated paneer

Salt as per taste

Red chilly powder, chaat masala 1 tbsp each

Bread crumbs 1/4 cup

For the gravy

3 onions

3 medium sized tomatoes grated

4-5 pieces cashew nuts

1/4 cup magaj dana(muskmelon seeds)

5-6 cloves garlic, 1/2 inch ginger, 1/2 cup curd

2 tbsp oil/ghee

1/4 cup cream

1 tsp crushed Kasturi methi

Method:

1. Soak cashews and muskmelon seeds in hot water for 30 minutes or more.

2. After 30 minutes make a paste of onions, cashews, muskmelon seeds, garlic and ginger with the help of curd. The paste should be very fine. Grind the tomatoes separately.

3. In a pan, add oil/ghee, add the onion paste and let it cook till its browned well.

4. Add all spices– coriander leaves powder, red chilly powder, turmeric powder, salt, kitchen king masala. Immediately pour tomato gravy on top and mix well. Let it cook till oil separates.

5. Add cream and mix well. Now add 1 to 2 cups water and let it simmer.

6. While you are preparing gravy simultaneously you can prepare stuffing, so in a pan add lil oil onions, capsicum, boiled green peas and all other vegetables except paneer and cook them well till they can be mashed. Switch off the flame. Add salt, red chilly powder, chaat masala, grated paneer and lil bread crumbs for the binding. Your stuffing is ready.

7. Scoop out the inside portion of tomatoes and fill in the stuffing.

8. Saute these tomatoes in a pan till the peel becomes soft. Tomatoes should not be hard else they will not easily break when taking a bite.

9. Once the tomatoes are done and the gravy is simmered well,add tomatoes in gravy just before serving. Cook for 5 minutes so that tomatoes too are coated with gravy flavour and serve.

Happy cooking!!

Happy eating!!

Potato n cauliflower sabzi(ghar ka khana)

This is my favourite vegetable. I can eat this even right now. By the way its 12.30 am here in India. I can smell the beautiful spices that this sabzi emits and how much I relish it.

It’s so simple to make with least chopping this in itself is a meal for me.

Simple basic desi gobi aloo sabzi is here

Ingredients

1 onion Finely chopped

1 cauliflower chopped into medium florets

2 potatoes chopped into squares of medium size

Salt as per taste

2 tbsp Mustard oil

1 tsp cumin seeds

1/2 tsp asafoetida (hing)

1 tsp ginger n green chilli paste

1 tsp red chilly powder

Pinch of turmeric powder (haldi)

1 tbsp garam masala

1 tbsp coriander seeds powder

1 tsp kitchen king masala

1/4 cup coriander leaves Finely chopped

Method:

1. Heat a pan with mustard seeds oil. Add cumin seeds, asafoetida, coriander seeds powder, turmeric powder and mix well.

2. Add in the onions ginger green chilies paste and saute for 2-3 minutes till they become slightly translucent.

3. Add in chopped potatoes first and let them cook for sometime. Potatoes take longer than cauliflower to cook and we don’t want them undercooked.

4. Now add in cauliflower after around 5 minutes. Saute well so that all masala is coated well on all vegetables. Cover with lid.

6. Cook with covered lid for around 10 minutes on low flame sauting them intermittently so they don’t stick to pan.

7. Once the vegetables are 70% done, uncover the pan and let it cook without the lid.

8. Add in salt at this stage and cook.

9. Once the vegetables are 90% done, add in all spices and cook for another 5-10 minutes or until they are done. Cook in medium to low flame.

10. Garnish with coriander leaves.

Happy cooking

Happy eating

Baigan ka bharta(Eggplant/Aubergine veggie)

Ingredients :
1 large Aubergine
4-5 Finely chopped garlic cloves or if season permits use green garlic
3 Finely chopped onions
3 Finely chopped tomatoes
2 Finely chopped green chillies
Chopped coriander
Few sprigs of chopped spring onions
3 tbsp Mustard oil for best taste
Salt as per taste
1 tsp Red chilly powder

Method:
1. Put the Aubergine directly on flame to roast well from all sides. Keep the flame high to medium. Keep rotating so that all sides are cooked. The top portion of vegetable should be cooked very well. When you see the vegetable has shrunk completely its done. It will take around 15 mins.

2. Remove it from the flame and allow it to cool. After its completely cooled remove the skin of Baigan and you will get inside white portion with seeds. This is what we want. Mash it with a fork and it’s ready to be cooked.

3. Take a regular pan/kadai, add mustard oil.

4.  After oil is heated, add onions and garlic(If using green garlic don’t add here) . Saute till they are brown. Add lil salt to help browning quicker.

5.  Now add tomatoes remaining salt, red chilly powder and around 50 ml water just enough to make it slightly runny.  The mixture should not turn gravy. Water will help tomato cook better.

6. After around 10 mins, check if tomatoes are done. The rawness should be gone. Best judge is its smell. Once you are satisfied your tomatoes are cooked add mashed Augerbine in it n mix well. Add little more water if you feel the need.

6. Add green chillies, green garlic and coriander leaves . Mix well. And you are done.

7. Garnish with spring onions.

Relish with Parathas or even jeera rice

Happy eating!!