Palak Tofu

Ingredients

Tofu – 8 oz

Spinah/Palak – 1 bunch

Onion – 1cup, finely chopped

Tomato – 1, chopped

Green Chilly – 2, finely chopped

Cumin Seeds – ½ tsp

Ginger – 1 tsp, finely chopped

Garlic – 1 tsp, finely chopped

Coriander Powder – 1 ½ tsp

Red Chilly Powder – ½ tsp or to taste

Turmeric Powder – ¼ tsp

Kasoori Methi Leaves/Dried Fenugreek Leaves – ½ tsp

Garam Masala – ½ tps

Vegetable Stock/Water – 1 cup

Salt – to taste

Oil – 2 tbsp

Preparation

Saute palak in a hot pan until it is softened. After it cools down grind in to a fine paste and keep aside.

Heat a skillet with oil in a medium high flame. When the oil is hot add cumin seeds. After it splutters add onions and cook until it is soft and golden. Add green chilies, ginger, garlic paste and cook for another minute. Add tomatoes and cook it until it breaks down. Add turmeric powder, coriander powder, red chili powder and fry them all for another minute. Add 1 cup of vegetable stock/water and salt. When it boils add tofu and palak paste. Finally mix well and add kasoori methi leaves (make it in a powder form with your finger tips) and garam masala powder. Now cover the lid and cook for 10 – 15 minutes until the gravy thickens. This is one of the tastiest palak receipe which goes well with roti, naan and parathas.

Gobi Palak

 Ingredients

Cauliflower Florets – 3 cup

Spinah/Palak – 1 bunch

Onion – 1 ¼ cup, chopped

Green Chilly -2, finely chopped

Tomato – 1, chopped

Cumin Seeds – ½ tsp

Ginger-Garlic Paste – 1 tbsp

Coriander Powder – 1 ½ tsp

Red Chilly Powder – ½ tsp or to taste

Turmeric Powder – ¼ tsp

Kasoori Methi Leaves/Dried Fenugreek Leaves – ½ tsp

Vegetable Stock/Water – 1 cup

Salt – to taste

Oil – 2 tbsp

Preparation

Boil cauliflower florets in a salted water. Add turmeric powder to it and cook till florets are done well. Remove and drain well. Keep aside.

In a heated pan, add palak and sauté till it gets softened. When cools down, grind to fine paste and keep aside.

In a skillet, heat oil. Add cumin seeds, when pops up, add onion and sauté till soft. Add tomatoes and sauté well. Add masalas: coriander powder, red chilly powder and fry for a minute. Turnoff flame let it cools down and grind to fine paste. In the same skillet, add grinded masala paste. Add green chilly and ginger-garlic paste. Add kasoori methi leaves to it. Pour 1 cup of vegetable stock/water and combine well. Add cooked cauliflower florets and palak paste and mix well. Close lid and cook for 10-15 minutes or until gravy thickens under medium heat.

Paneer Tikka Masala

Ingredients

Paneer or Cottage Cheese – 1 ½ cup, cut into cubes

Oil – for shallow frying

To Marinate

Red Chili Powder – 1 tsp

Coriander Powder – 1 tsp

Yogurt – ¼ cup

Lemon Juice – ½ tsp

Dry Mint Leaves – ¼ tsp

Garam Masala – ¼ tsp

Salt – to taste

For Gravy

Onion – 1, chopped

Cumin Seeds – ½ tsp

Ginger – 1 tsp, finely chopped

Garlic – 1 tsp, finely chopped

Green Chilly – 1 tsp or to taste, chopped

Red Chili Powder – 1 ½ tsp or to taste

Coriander Powder – 1 tsp

Cumin Powder – ½ tsp

Turmeric Powder – ¼ tsp

Tomato – 2, pureed

Cilantro – handful, chopped

Salt – to taste

Preparation

Marinate Paneer for at least half an hour. Then shallow fry in oil and keep it aside. Use the same oil, add cumin seeds. When splutters, add ginger and garlic. Fry for 30 seconds. Add onion, green chilly and sauté till onion gets soft. Add masalas: Turmeric powder, Red Chili powder, Coriander Powder & Cumin Powder. Fry for a minute. Add tomato puree. Cook with lid on top for 5 minutes in medium heat. Add fried paneer and cook in low heat for 10-15 minutes. Garnish with cilantro.

Chana Masala

Ingredients

Chick Peas – 1 cup

Cinnamon – 2, half inch stick

Cardamom -3

Cloves – 4

Bay leaf – 1

Star Anise - 2

Onion -2, chopped

Mustard Seeds – ¼ tsp

Green Chilly - 2, chopped

Ginger -2 tsp, chopped

Garlic – 2 tsp, chopped

Tomato – 1, chopped

Red Chili Powder – 2 tsp

Coriander Powder – 2 tsp

Turmeric Powder – ¼ tsp

Curry Powder – ½ tsp

Tomato Paste – 1 tsp

Garam Masala – ¼ tsp

Cilantro – to garnish

Salt – to taste

Oil – 2 tbsp

Preparation

Soak chick peas in water overnight. In a pressure cooker, add chick peas, a cup of water and salt and pressure cook till 3-4 whistles. Reserve the chick peas stock.

Meantime, heat oil in a skillet and add mustard seeds. When splutters, add cinnamon, cloves, bay leaves, cardamom and star anise. Fry for 30 secs. Add onion and green chilly and sauté till onion gets good brown color. Add tomato and sauté till it gets soft. Add masalas: red chili powder, coriander powder, turmeric powder and curry powder. Fry for a minute and tomato sauce. Add chick peas stock, when boils add cooked chick peas and mix well. Cover with a lid and cook till gravy becomes thickens. Add garam masala. Garnish with cilantro and serve with batura, roti or rice.

Egg Curry

Ingredients

Egg – 4, hard boiled

Onion – 2, sliced

Mustard Seeds – ½ tsp

Ginger – 1 tsp, grated

Red Chili Powder – 1 tsp

Coriander Powder – 1½ tbsp

Turmeric Powder – ¼ tsp

Pepper – ½ tsp, ground

Garam Masala – ¼ tsp

Tomato Sauce – 1 tbsp

Mint Leaves –1 tsp, finely chopped

Curry Leaves – few

Preparation

Remove the shell of boiled eggs and keep it aside. Heat oil in a pan, add mustard seeds. When it splutters, add sliced onion and sauté well. Add turmeric powder, ginger, curry leaves and fry for 30 seconds. Add chili powder, coriander powder, pepper and garam masala. Fry for 30 seconds. Add tomato sauce and mix well. Pour a cup of water and when it boils, add eggs. Cook for 10 minutes. Switch off the flame, add mint leaves and mix well.

Grated Potato Curry

Ingredients

Potato – 2, medium boiled & grated

Mustard Seeds – ½ tsp

Red Chilly – 2, whole

Onion – 1 cup, chopped

Ginger-Garlic Paste – 1 tsp

Turmeric Powder – ½ tsp

Green Chilly – 1 tsp, chopped or to taste

Coconut – ¼ cup, grated

Cashew Nuts – 4, whole

Curry Leaves

Salt – to taste

Oil – 2 tbsp

Preparation

Grind coconut and cashew nuts into a fine paste. Keep aside.

Heat oil in a pan, add mustard seeds. When it crackles, add red chilly and curry leaves. Fry for 30 seconds. Add turmeric powder, green chilly and onion. Sauté till onion turns soft. Add ginger-garlic paste. Fry for 30 seconds. Add grated potato, coconut paste, salt and mix well. Cook for 10 minutes. Serve with Italian bread, poori, roti or rice.

Vegetable Kurma

Ingredients

Onion – 1, sliced

Green Chilly – 2, slit

Cardamom – 2

Cloves – 3

Cinnamon – 1, ½ inch piece

Beans – ½ cup

Carrot – ½ cup

Cauliflower Florets – 1 cup

Potato – 1 cup, cut into cubes

Green Peas – ½ cup

Salt – to taste

Oil – 2 tbsp

For Grinding

Coconut – ¾ cup

Cashew – 10

Fennel Seeds – ¼ tsp

Cumin Seeds – ¼ tsp

Poppy Seeds – ¼ tsp

Garlic – 1 pod

Ginger – ½ inch

Preparation

Pour oil in a heated skillet. Add cinnamon, cloves, cardamom and fry for 20 seconds. Add Onion, green chilly and turmeric powder. Sauté till onion gets soft. Add vegetables, salt and a cup of water. Cook till vegetables are done. Meanwhile grind coconut with listed ingredients and ¾ cup of water to make a fine paste. Mix it with vegetables. Add salt if needed. Cook for 10 more minutes. Garnish with Cilantro and serve.

Gobi Manchurian

Ingredients

Cauliflower Florets – 5 cup

Oil – for frying

For Batter

All- Purpose Flour – ½ cup

Rice Flour – 1 tbsp

Red Chili Powder – ½ tsp

Ginger-Garlic Paste – 1 tsp

Salt – 1 tsp

For Sauce

Onion – 1 ½ cup, diced

Red & Green Pepper – 1 cup, diced

Red Chili Powder – 1 tsp

Ginger – 1 tsp, finely chopped

Garlic – 1 tsp, finely chopped

Green Chilly – 1 tsp, finely chopped

Tomato Sauce/Ketchup – 2tsp

Tomato Paste – 1 tsp

Soy Sauce – 3 Tbsp

Corn Flour – 1 tsp

Salt – to taste

Oil – 2 tbsp

Preparation

Combine all-purpose flour, rice flour and water to make a thick batter. Add red chili powder, ginger-garlic paste and salt. Dip florets in batter and fry till it turns golden brown. Keep it aside.

Heat oil in a pan and add ginger, garlic and green chilly. Fry for 30 seconds and add onion, red and green peppers. Sauté for 2 minutes. Add tomato paste, tomato sauce and soy sauce. Add chili powder and salt. Mix well. Add corn flour in one cup of water and mix with sauce. When gravy becomes thickens, switch off the flame and add fried florets and mix well.

Note

Don’t cook fried florets in sauce, since it gets soft.

Chilli Paneer

Ingredients

Paneer – 2 cups, cubed

Sesame Seeds – ½ tsp, white

Onion – 1, diced

Green Chilly – 2, slit

Ginger – ½ inch, grated

Garlic – 1 pod, grated

Green Pepper - ½ cup, diced

Red Pepper - ½ cup, diced

Red Chili Powder – 1tsp

Soy Sauce – 1 tsp

Tomato Paste – 1½ tsp

Tomato Ketchup – 1tsp

Vegetable Stock/Water – ½ cup

Curry Leaves

Salt – to taste

Oil – 1tbsp

To Marinate

All-Purpose Flour – 2 tsp

Corn Flour – ½ tsp

Rice Flour – ½ tsp

Red Chili Powder – ½ tsp

Salt – to taste

Water- 2 tbsp

Preparation

Marinate paneer and keep it aside for 5-10 minutes. Then fry till it turns golden brown.  Heat oil in a skillet, add sesame seeds and grated ginger-garlic, onion, green chilly, green and red peppers. Fry for about 2 minutes. Add red chilly powder, tomato paste, soy sauce, and ketchup. Add vegetable stock and salt. When it boils add fried paneer and mix gently.Add curry leaves and when gravy starts thickening turn off the flame.

Soya Chunks Curry

Ingredients

Soya Chunks – 2 cups

Onion – 1, diced

Green Chilly -1 tsp,chopped

Ginger-Garlic Paste – 1tsp

Red Chilly Powder –1 ½ tsp

Coriander Powder – 1 tsp

Turmeric Powder – ¼ tsp

Chicken Masala – 1 tsp,optional

Garam Masala – ½ tsp
Tomato Juice -  ¼ cup

Salt – to taste

Oil – 1tbsp

Preparation

Soya chunks cooked in boiled water for 10 minutes and squeeze out excess water .Heat oil in a pan and add onion and sauté till soft. Add turmeric powder, green chilly and ginger-garlic paste. Add spice masalas:red chili powder, coriander powder, chicken masala and garam masala and fry for 1 minute.Add tomato juice, soya chunks and mix well. Add enough water and cook for 10-15 minutes. Garnish with spring onion and grated carrot.

Mushroom in Cream Sauce

Ingredients

Mushroom – 8 oz

Onion – ½ cup, sliced

Ginger-Garlic Paste – 1 tsp

Green Chilly – 1, slit

Pepper – 1tsp, ground

Cinnamon – ½ inch stick
Cloves – 3
Cardamom – 2

Bay Leaf - 1

Coconut Milk – ½ cup

Water – ½ cup

Ricotta Cheese – 2tbsp

Cilantro – 2tsp,chopped

Salt – to taste

Oil – 1 tbsp

Preparation

Heat oil in a pan and add cinnamon,cloves,cardamom,bay leaves, fry for 30 seconds. Add sliced onion and sauté till it turns soft. Then add green chilly and ginger-garlic paste. Add mushroom and fry for a minute. Pour coconut milk and half a cup of water into the mushroom and mix well. Close lid and let it cook till mushroom is done. Turn off the flame and add ricotta cheese and mix well. Sprinkle cilantro and serve.

Red Egg Curry

Ingredients

Egg – 3, hard boiled

Onion – 2,medium finely sliced

Tomato – 1,sliced

Mustard Seeds – 1tsp

Ginger – ½ inch,chopped

Green Chilly – 1, slit

Red Chili Powder – 1 tbsp

Curry Leaves

Water – 1 cup

Salt- to taste

Oil – 1tbsp

Preparation

Remove the shell of boiled eggs and cut into halves.Heat oil in a pan,add mustard seeds.When it splutters, add sliced onion and sauté till it turns golden brown.Then add ginger,greenchilly and tomato and sauté well.Add red chili powder and fry for 30 seconds.Pour a cup of water and add salt.When it comes to boil add eggs.Cook for 10 minutes in medium heat.Garnish with curry leaves.  

Note

To get a good red color gravy,add kashmiri chili powder or tomato paste.

Peas Subji

Ingredients

Black-Eyed Peas – 1 cup

Onion-1,finely chopped

Tomato-1,chopped

Green Chilly - 2,finely chopped

Ginger-Garlic Paste-1tsp

Cumin Seeds-1/2tsp

Chili Powder-1tsp

Coriander Powder- 1tsp

Turmeric-1/4tsp

Cumin Powder-1/2tsp

Garam Masala-1/4tsp

Cilantro-2tsp, chopped

Salt-to taste

Oil-1tbsp

Preparation

Soak peas in water  for 6-8 hours and drained. Pour oil in a pan,add cumin seeds.When it gets splutter add onion and sauté well.Add ginger-garlic paste and fry for 30 seconds.Then add tomatoes and sauté well.Add masalas:chilly powder,coriander powder,cumin powder and garam masala and fry for 1minute.Add peas and ½ cup of  water.Cook till peas is done.Garnish with cilantro.

Mixed Vegetable Curry

Ingredients

Cauliflower florets-1/2 cup

Carrots diced-1/2 cup

Beans -1/2 cup,cut into 1 inch

Green Peas-1/2 cup

Onion-1,sliced

Tomato -1,chopped

Coconut-1/2 cup

Chili Powder-1/2tbsp

Coriander Powder-1/2tsp

Turmeric-1/4tsp

Garam Masala-1/4tsp

Ginger-Garlic paste-1tsp

Tamarind Juice-1tbsp

Salt-to taste

Oil-1tbsp

Preparation

Heat oil in a pan,add jeera.Fry for 30 seconds, add onion and sauté till it is soft.Add vegetables, half a cup of water or vegetable stock ,salt and let it cook for 5-7mins in a closed lid. Meanwhile grind coconut with masalas:chili powder,coriander powder,turmeric,tamarind juice,ginger-garlic paste.When the vegetables are done,add coconut mix Close lid again,keep in medium flame for 5 more minutes.

Serve with Rice or Roti.

Palak Potato

Ingredients

Palak or Spinach-1 cup,fresh or frozen
Potato -1 1/2 cup,diced
Cumin Seeds – 1/2 tsp
Mustard Seeds - 1/2 tsp
Onion-1/2 cup,diced
Turmeric Powder-1/4 tsp
Chili Powder-1 tsp
Cumin Powder-1/2 tsp
Garam Masala-1/4 tsp
Salt - to taste
Oil-1 tbsp

Preparation

Pour oil in a pan and add cumin and mustard seeds.When it splutters,add onion and turmeric, sauté well.Add masalas: chili powder, cumin powder and garam masala.Add potatoes and ¾ cup of water and cook with closed lid.When potatoes are done,add palak
and cook for 2 minutes with lid open.