Aloo Gobi

This is a really simple recipe which I had been ignoring for ages. Recently, I decided to prepare it.I loved its taste and simplicity so much that I keep preparing it regularly now.

For any new recipe, I generally check it out with Sanjeev Kapoor’s site or at tarla dalal’s site. Then the other food bloggers. And, this one is picked for Sanjeev kapoor’s site. Tweaked only a wee bit to get this yummy dish!
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Ingredients

1 medium cauliflower, cut into florets
2 medium sized potatoes, cut into fingers
2 inch ginger, cut into strips
1 tsp jeera / cumin seeds
1/2 tsp turmeric powder
1 tsp red chilli powder or to taste
2 tbsp curds
1 tomato, chopped
1 tbsp chopped coriander leaves
1 tbsp oil
Salt to taste

Let’s get started…

Heat oil in a pan or kadai. Add jeera and wait for it to splutter. Add the ginger and fry them for a few seconds.

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Now, add potatoes and cauliflower. Sprinkle salt. Cook them closed till potatoes and cauliflower are soft ( not soggy)
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Once cooked, add turmeric powder and chilli powder. Mix them well. Then add curds, give it a good toss and cook it closed for another min. There is no watery residue of curds left.
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Now, the final showdown. Add the tomatoes and close the lid for about 30 sec. Add the coriander leaves and take it off the heat.
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Enjoy your Aloo gobi with hot chapatis.
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P.S. If you have any leftovers, they make a great filling for sandwiches as well.

Palak paneer

The classic Punjabi side dish. This is one of the easiest dish that I learnt, to impress my husband. He loves it.
Mom used to frequently prepare this dish and serve it with chappatis.
Here it is…. Palak paneer.

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Ingredients
4 small bunches of tender palak leaves, washed.
1/2 tsp jeera
1/2 tsp peppercorn
1 green chilli, slit
1 onion, finely chopped
2 tomatoes, finely chopped
100 gm paneer, cut into cubes
1 tsp + 2 tsp oil

And then…
Chop the washed palak leaves.

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Heat 1 tsp oil in a pan. Once heated, add jeera.Wait till jeera splutters, then add pepper.Once the pepper is fried, add the green chilli. Fry for a minute.

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Then, add the palak and cook it with closed lid.

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While cooking, palak leaves water. Cook until the water is completely evaporated. Once evaporated, remove off the heat and wait for it to cool.

In the meanwhile, heat oil in a pan. Once oil is ready in goes chopped onion. Fry it till its pinkish. Then, add the tomatoes. Fry till the tomatoes are soft.

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While the tomatoes are getting done, grind the palak into a smooth paste without water.
Once the tomatoes are done, add the palak puree.

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Mix it. Add about 1/2 cup water. Close the pan, let the mixture boil for 2-3 min.
Then, add the cubed paneer and continue boiling for a min.
Note: Paneer can be added fresh or after lightly frying it in ghee.

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Add some butter if you wish. I skipped this. And lo! Palak paneer is ready!!

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Enjoy it with chappati, roti or rice.

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Karela Fry

Karela or bitter gourd is not a vegetable that most of them like. But the benefits of this gourd are many.
So, today I present to you a bitter-less way of enjoying the bitter gourd or karela fry. My dad prepared this the best. I miss his cooking, and everything else. I dedicate this post to him, with love.

Ingredients

6 tender bitter gourds

1 tsp turmeric powder

1 tsp Dry tamarind powder/ dry mango powder

1 tsp turmeric powder

Salt to taste

For Filling –

1 tsp Jeera/Cumin seeds

2 tsp Coriander seeds

1/2 tsp Fenugreek seeds

1 tbsp Urad dal

1 tbsp Channa dal

1/4 cup Peanuts

Handful of curry leaves

3-4 red chillies, broken

1 tbsp grated dry coconut/kobri

This how we will proceed…

Slit open the bitter gourds. Remove the seeds. Brush it with turmeric and salt. Keep it aside for an hour. This will make the bitter gourd leave water. Squeeze gentle and remove the water.

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For masala – Roast jeera, coriander seeds, fenugreek seeds, urad dal, channa dal, peanuts, curry leaves, red chillies and finally the grated dry coconut. Cool it.

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Once cooled, grind it to smooth powder.To the powder, add salt, tamarind powder and turmeric powder. Turmeric powder shown in the pic is made at home from our garden-grown turmeric!

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Mix it well. Now, take the halves of the bitter gourds and fill in the masala liberally. Close the bitter gourds and tie each pair with thread.

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In a pan, heat oil and place the bittergourd beside each other. Shallow fry the gourds till they turn brown on low flame. If there is very little masala left add it to the dish. If there is lots, you can store them( in airtight container) for as long as you want and use it for other dishes.

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Once the gourds are cooked. Enjoy them with hot rice! I love to eat them as is!

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Aloo – matar- paneer

Today I present something other than salads 🙂
Aloo – matar – paneer is an authentic Punjabi dish. But my recipe here is not so authentic. It is twisted a little to suit my family’s taste buds. It taste great with chapatti or roti.

Ingredients
2 medium sized potatoes
1 cup peas
100gm paneer, cut into cubes
1 tsp jeera / cumin seeds
1 onion, cubed
1 tomato, cubed
2-inch long ginger
1/2 tsp poppy seeds
6 cashews
1/4 tsp chilli powder, can be varied as per taste
1/4 tsp turmeric powder
1/2 tsp garam masala powder
1 tbsp coriander leaves, finely chopped
A pinch of hing
2-3 tsp oil

And then….
Pressure cook the potatoes with the skin till soft. Once cooked, remove the skin and cut the potatoes into cubes.
At the same time, cook the peas. You can microwave it or blanch them in hot water for 5 min. Do add a little salt while cooking potatoes and peas.
Grind ginger, tomato and onion into a smooth paste. Don’t add water while grinding it.
Soak cashews and poppy seeds in water for 10-15 min. Then grind it along water to make it a paste.

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Next, show time. Heat the pan. Add oil. Once the oil heats, add jeera. Once the jeera turns lightly brown, add hing. Fry for few seconds.
Add the tomato paste and fry till oil separates. Then add the cashew paste. Mix it well.
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To this add turmeric powder and red chilli powder. Add little water, if the content turns out to be too thick. Once all the content are heated, add potatoes, peas and paneer. Stir well.
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Close the pan and cook for 2-3 mins.
Garnish with coriander leaves. Enjoy it with hot chappatis / rotis 🙂