Aloo Gobhi Capsicum

Ingredients:

Potato (finely diced) - 1 cup
Cauliflower (florets) - 1 and 1/2 cup
Green Capsicum/ Paprika (finely diced) - 2 cups
Salt - as per taste
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Oil - 1 and 1/2 tbsp

Procedure:

1. Microwave cauliflowers on high for 10 min. (or) Steam cauliflowers until they are tender. And follow the same with Potato.
2. In skillet heat the oil, Once it is hot add chopped capsicum, and fry for 4 or 5 min.
3. Add potatoes and mix well. Now cover it with lid and let it cook for another 4 min mixing in between.
4. Now add salt, turmeric powder and cauliflower and mix well. Cover again and let it cook for 7-8 min.
5. Finally add redchilli powder, fry for 2 more min and serve with Plain rice or Roti.

Green Beans and Egg plant curry

Ingredients:


Eggplant - 2 Medium
Fresh Green Beans - 1 Cup (finely chopped)
Tomato - 1 can
Ginger garlic paste - 1 and 1/2 tsp
Green Chiles - 2
Red chili Powder - 1/4 tsp
Garam Masala Powder - 1/4 tsp
Salt to Taste

Tempering:
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Urad Dal - 1/4 tsp
Broken Dried Red Chiles - 3 or 4
Asafoetida - Big Pinch
Curry Leaves - 5
Oil - 2 Tbsps

Procedure:

1. Heat oil in a pan, and make tempering. When mustard seeds start spluttering, add garlic and green chiles. Fry briefly.
2. Add the chopped fresh beans and fry for few minutes.
3. Then stir in chopped eggplant and salt. Fry for few more minutes, stir in chopped tomato and salt.
4. Cook till beans are soft, add red chili powder and garam masala powder. Fry a minute or two and remove from heat.
5. Serve curry with roti.

Nariyali Capsicum (Capsicum curry with Coconut Milk)

Ingredients:

Oil - 4 tbsp
Green cardamon - 3
Cinnamon stick - 1 and 1/2 inch piece
Ginger garlic paste - 1 and 1/2 tsp
Onion (cubed into big pieces) - 1
Green chillies - 2 (or as per taste)
Capsicum (green, red and yellow) - 1 each (cubed)
Tomato - 1 medium (cubed)
Salt - as per taste
Red chilli powder - 1 tsp ( or as required)
Turmeric powder - 1/2 tsp
Black pepper powder - 1 tsp
Coconut milk - 1/2 can
Water - 1 and 1/ 2 cups

Procedure:

1. Heat the oil in a big pan. Once it is hot add cardamom and cinnamon stick. Fry for about 1 min.
2. Now add green chillies and onions. Fry them for 3 to 4 min.
3. Add all types of capsicums and let them fry till they become little tender. This may take about 7 to 9 min.
4. Now add Tomatoes along with salt, pepper, chilli powder and turmeric powder. Continue to cook for about 5 min.
5. Add coconut milk along with water and mix well. Check the seasoning and let it cook for about 7 to 9 min. and garnish with cilantro and serve hot with roti or naan.

Dal Makhni

Ingredients:


Black lentils - 1 and 1/2 cup
Tomatoes - 1 can (chopped)
Green chillies - 2 (sliced)
Ginger - 1 inch piece (chopped finely)
Oil - 3 tbsp
Salt - as per taste
Red chilli powder - 1 tbsp (or as per taste)
Cream - 100 gr (or as needed)
Dal makhni masala - 2 tbsp

Procedure:


1. Soak the black lentils over night and boil them with enough quantity of water.
2. Mean while in a pan take oil, once hot add ginger and green chillies. Fry for 1 min or so.
3. Add canned tomatoes along with salt, makhni masala and red chilli powder. On a medium heat cook till oil oozes.
4. Now transfer the boiled black lentils and mix it well and continue to cook for another 10 min or so.
5. Serve hot or cold with Roti or non.

Shahi Paneer

Ingredients:


Paneer - 1 cup (cubes)
Onions - 2 (chopped)
Tomatoes - 2 cups diced or 1 can
Green chillies - 2 (slit length wise)
Oil - 2 tbsp
Ginger garlic paste - 1 and 1/2 tsp
Shahi paneer masala - 1 and 1/2 tbsp
Salt - as per taste
Milk cream - 1/2 cup
Water - 1 cup
Kasoori Methi (dried fenugreek leaves) - 1 tsp

Procedure:


1. In a non-stick pan put oil. Once oil is hot enough add onions and green chillies. Fry till the onions become translucent.
2. Then add ginger garlic paste and mix well. Now add tomatoes and cover the pan and cook till the tomatoes are cooked. It may take around 8 to 10 min.
3. Now simmer the stove and add milk cream, water, crushed fenugreek leaves along with shahi paneer masala and salt. Mix well.
4. Cover the pan and continue to cook for another 5 to 7 min.
5. Finally add the paneer cubes , mix well. Cover and cook for another 5 min on low heat.
6. Garnish with cilantro and serve with roti or paratha.

( You can also grind the onion and tomatoes separately.)