Chickpeas with Swiss Chard

Swiss chard is one of my favorite greens apart from spinach. Add chard to chickpeas with a few spices and this ends up being a flavorful gravy that you can serve with rice or roti. The original recipe uses broccoli rabe. You can use any greens you like. Think outside the box and chickpeas can be switched with black eyed peas or cannelini beans. I have also used the organic green trio from Sam's club - baby swiss chard, baby kale and baby spinach. Tastes awesome. Click here for a link to the original recipe.

Ingredients

Boiled chickpeas - 1 cup (or use one can of chickpeas)

Swiss chard - 1 big bunch chopped (I used red swiss chard)

Onion - 1 finely chopped

Green chillies - 1 or 2 depending on taste - chop finely

Ginger garlic paste - 1/2 tsp

Crushed tomato - 1 cup (I used canned)

Cumin seeds - 1 tsp

Turmeric powder - 1/2 tsp

Red chilli powder - to taste

Dhania jeera powder - 1-2 tsp

Salt to taste

Heavy cream - 1-2 tbsp

Oil for seasoning

Method

1. Pour oil in a pan and add cumin seeds. Once they crackle add onions and green chillies and saute until tender.

2. Add the ginger garlic paste and stir till the raw smell is gone.

3. Next add the crushed tomato along with the turmeric powder, red chilli powder and dhania jeera powder. Saute until the oil leaves the sides of the pan.

4. Add the chopped swiss chard and chickpeas with a 1/4 cup of water.

5. Cover and cook until the swiss chard wilts down.

6. Add salt and stir.

7. Stir in the heavy cream and mix until incorporated and bring it to a boil. 

Aloo Pudine ka Saag

I harvested fresh mint from my kitchen garden and tried out this recipe for the RCI Punjab Cuisine event hosted by Richa from 'As Dear As Salt'. I was a bit skeptical when I started making this curry because I felt it might taste very different. But once I made the paste and started sautéing it the whole house was filled with the aroma of fresh mint and it was so good. The curry also tastes yummy. Here is the recipe.

Ingredients
For the gravy
A medium sized bunch of fresh mint (you can reduce the quantity if you find the flavor too strong. I used a handful of leaves because the home grown mint had a very strong flavor)
1/2 cup of crushed tomatoes
1 tsp ginger garlic paste
1 green chilli
1 big onion

Other ingredients
2 medium sized potatoes
1 tsp coriander powder
1/2 tsp amchur powder
1 tsp red chilli powder
A pinch of turmeric powder
1 bay leaf
2 cloves
1 piece of cinnamon
Oil as needed
Salt to taste

Method
1. Make the paste for the gravy and set aside.
2. Either boil the potatoes or simple shallow fry them in oil. I cut the potatoes into cubes and baked them.
3. Pour oil in a pan and add the bay leaf, cloves and cinnamon.
4. Next add the masala paste.
5. Add coriander powder, red chilli powder, amchur and turmeric powder. Mix well and cook till the raw smell disappears. Add water if the gravy becomes thick.
6. Then add the potatoes and salt and bring to a boil.

Goes well with roti or pulao.

Palak Paneer

This is a recipe I tried out from Seema's blog - Recipe Junction. I must say that this is the most delicious palak paneer I ever had. I may never go back to my earlier method of making a spinach puree for palak paneer. This is my contribution to Nupur's 'P' of Indian vegetables. Thanks Seema for this wonderful and delicious recipe.

Ingredients

1 box of frozen chopped spinach
1 big onion - chopped
1 big tomato - chopped
1 tsp ginger-garlic paste
3 or 4 green chillies
1 cup paneer - cubed and sautéed until brown
1 tsp red chilli powder (adjust to taste)
1/2 tsp turmeric powder
1 tsp garam masala powder
1 tsp paprika
1/2 cup half and half

Method

1. Thaw the spinach in the microwave. Pour oil in a pan and sauté until soft. If you are using frozen spinach it's important you use the chopped variety.
2. Fry the onions and tomatoes till tender.
3. Add the red chilli powder, turmeric powder, garam masala powder, paprika, green chillies and ginger garlic paste and sauté until well blended.
4. Cool and make a paste of this sautéed mixture.
5. Add oil in a pan and cook this paste till the raw smell disappears.
6. Transfer the reserved spinach, add salt and half and half and let it boil.
7. You can add water if you feel the gravy is thick.
8. Add the paneer pieces and mix well.
9. Serve with roti or pulao.

'M' is for Mixed Vegetable Chalna

This is an entry for the A-Z of vegetables hosted by Nupur. I adapted this recipe from Mallika Badrinath's Vegetarian Gravies. It tastes almost like vegetable kurma. Here is the recipe.

Mixed Vegetable Chalna
IngredientsMixed veggies - 1 cup
(Use any combination you like. I used carrots, peas, potatoes and beans)
2 or 3 tomatoes chopped finely
2 onions chopped finely
1 piece cinnamon
2 cloves
Salt to taste
Oil as needed

For the paste2 tbps grated coconut
2 onions
1 tsp coriander seeds
1 tsp poppy seeds
8 or 10 cashew nuts
1 tsp ginger garlic paste
4 or 5 green chillies (adjust according to taste)

Method
1. Pour oil in a pan and lightly sauté the vegetables. You can steam them too but I prefer to sauté them as they do no absorb water and make the gravy watery. Set aside.
2. In the same pan add oil and cinnamon and cloves and sauté.
3. Next add the onions and sauté until transparent.
4. Add the ground masala and fry till the raw smell is gone.
5. Add tomatoes and fry till cooked.
6. Transfer the reserved veggies, add salt and water as much as needed for the gravy.
7. Let it boil and thicken.
8. Serve with rotis or rice.

'G' is for Gobi Masala

I adapted this recipe from the Indian Vegetarian Cookbook by Tarla Dalal. This recipe is very easy to make and tastes awesome. The major change I made to the recipe was to oven roast the cauliflower instead of deep frying as mentioned in the original recipe. I also added kasoori methi to give it a hint of the methi flavor. This is my entry for Nupur's A-Z of vegetables. Here is the recipe.

Gobi Masala

Ingredients
1 big cauliflower (use as much as you need as it will shrink once you roast in the oven)
1 cup crushed tomato
1 potato (boiled and cut into cubes)
1/2 cup green peas
1 tsp ginger garlic paste
1 1/2 tsp red chilli powder
1 tsp garam masala powder
1 tsp cumin powder
1 tsp coriander powder
A pinch of turmeric powder
2-3 onions finely chopped
1/2 cup half and half
1/2 tsp kasoori methi
Salt to taste
Cilantro for garnish
Oil as needed

Method
1. Break the cauliflower into big florets and spread on an oven safe tray. Coat with olive oil and bake for 425 degrees for about 60 minutes. Turn the cauliflower every 20 minutes as this ensures that it is evenly baked.

Oven roasted cauliflower

2. Sauté the onions in a pan.
3. Add the ginger garlic paste and the red chilli powder, garam masala powder, cumin powder, coriander powder, turmeric powder and kasoori methi and mix well.
4. Add the green peas and sauté for 1-2 minutes.
5. Next add the crushed tomatoes and cook till the raw smell disappears. Add water to make the gravy thinner.
6. Add the cubed potatoes and oven roasted cauliflower and let it come up to a boil. Season with salt.
7. Add the half and half and mix well.
8. Garnish with cilantro.

Gobi Masala

Recipe adapted from Tarla Dalal’s – The vegetarian cookbook

'F' is for French Beans Stew

This is a recipe from my childhood days back in India. I remember my mom used to make this stew very often and we would eat it with rice and papad. This used to be a Sunday special recipe at my home. I got the recipe from my mom and decided to send in this entry for Nupur's A-Z of vegetables. Once I made the stew I realized that I could eat it as it is, just like a veggie soup. Here is the recipe.

French Beans Stew
Ingredients
1 cup green beans (slit in the center and cut into 2 inch pieces)
1 medium potato (peel skin and cut into thin slices)
3 or 4 green chillies (slit)

A small piece of ginger - crushed
1/2 cup milk
1/2 cup water
2 or 3 tbsp light coconut milk
1 tsp of corn flour/corn starch
Salt to taste
Cilantro for garnish (optional)

Method
1. Pour the water and milk in a pan and add the beans, potatoes, green chillies and ginger and let it simmer for 10-15 minutes or until the veggies are cooked.

French beans and potatoes simmering in milk and water

2. Lower the flame and add the coconut milk and salt.
3. Dissolve the corn starch in water and add to the stew. This will make it slightly thick.
4. Garnish with cilantro.
5. Serve hot.

French beans stew

Veggie patties in spicy gravy ~ Leftover Tuesdays Event

The moment I came across Rachels Bite Leftover Tuesdays Event at Dining Hall I was so excited and immediately decided to send in an entry. It's so true that we can make so many innovative recipes out of leftovers instead of eating them 'as is'. I had some leftover veggie patties from our burger dinner and had frozen them. I made a tasty and spicy gravy for the patties and had them with rotis. I got the gravy recipe idea from Foodie's Hope where Asha had posted a recipe for Malai Kofta. Here is my version.

For the recipe for Veggie Patties click here and here.

Leftover veggie patties ready to be defrosted

Gravy for veggie patties

Ingredients2 big onions
1 tsp ginger garlic paste
2 tsp coriander seeds
1 tsp fennel seeds (saunf)
1/2 tsp red chilli powder
1/2 tsp paprika
3/4 cup tomato sauce
1 tsp garam masala powder
A pinch of turmeric
A pinch of cardamom powder
A pinch of nutmeg
1 tsp of tandoori masala powder
8 to 10 cashews
2 tsps kasoori methi
1/4 cup of milk or half and half
Salt to taste
Oil as needed
Cilantro for garnish

Method1. Chop the onions and sauté in a 1 tsp of oil until transparent and set aside.
2. Dry roast the coriander seeds, fennel seeds and cashews.
3. Grind the roasted spices and cashews along with the onions, ginger garlic paste, red chilli powder, paprika, tomato sauce, garam masala powder, turmeric, cardamom powder, nutmeg and tandoori masala powder to a smooth paste.
4. Pour oil in a pan, add the paste and kasoori methi and fry the paste till the oil comes out.
5. Add the milk and mix well.
6. Add salt, mix and set aside. If you want the gravy to be thin, then simply add some more water or milk and bring to a boil.
7. Defrost the veggie patties and place in a bowl.
8. Pour the gravy on the patties and serve with rice or rotis.
9. Garnish with cilantro.

Leftover veggie patties in spicy gravy

Baby potato~cherry tomato~green peas gravy

This is my contribution to Creative Pooja's veggie of the week - tomato. Infact, I got the idea for this recipe from Pooja's baby potato-cherry tomato curry. So, I made a gravy and added the baby potatoes and cherry tomatoes along with green peas for more texture. The result: a delicious lightly-spiced gravy with the flavor of cherry tomatoes bursting in your mouth.

Ingredients8 or 10 baby potatoes
1/2 pound cherry tomatoes
1/2 cup green peas
1 tsp tomato paste
1 tsp ginger-garlic paste
1 tsp coriander powder
1 tsp red chilli powder
A pinch of turmeric powder
2 tsp kasoori methi (roasted and powdered)
1 tbps sour cream
Salt to taste
Fresh cilantro for garnish
Oil as needed

Make a paste1 medium onion - chopped and sautéed in oil
1 tsp poppy seeds
1 tsp sesame seeds
3 cloves
1 small piece cinnamon

Method
1. Boil the potatoes in a big pot of water. Cool and peel the skin and prick with a fork all over. You can also microwave the potatoes.
2. Pour 2 tsps of oil in a pan and sauté the potatoes until brown on all sides. Set aside on a paper towel.

Baby potatoes browned on all sides

3. Halve the cherry tomatoes and sauté in the same pan.

Halved and sauteed cherry tomatoes

4. Next sauté the peas.

Sauteed peas

5. Add the masala paste to the pan with a little oil. To this paste also add turmeric powder, red chilli powder, coriander powder, ginger-garlic paste and tomato paste and fry till the oil comes out.
6. Then add the sour cream and kasoori methi and mix well.
7. Add the peas, tomatoes and potatoes along with salt and mix till they are well blended in the gravy.
8. Garnish with cilantro.

Baby potato-cherry tomato-green peas gravy

Serve with roti or pulao.

Serving size - 1 cup
Number of servings - 5 or 6

Kadai Mattar

Here is my first food post this year. I made this recipe a few weeks ago. The addition of tandoori masala to the gravy is a delicious twist to this curry.

Ingredients
2 cups green peas
1 medium onion
1/2 cup of crushed tomato
1 tsp red chilli powder
1/2 tsp tandoori masala (any brand)
A pinch of turmeric powder
A pinch of asafoetida
1/2 tsp of cumin seeds
1 tsp of kasoori methi
1 tsp of ginger-garlic paste
2 tsps of lemon juice
Salt to taste
Oil as needed
Coriander leaves finely chopped for garnish

For the paste2 cloves
1 small piece of cinnamon
4-5 cashew nuts
1 tbsp coconut

Method1. Make the paste and set aside.
2. Sauté the green peas until tender and set aside.

3. Heat oil in a pan and add the cumin seeds and asafoetida.

4. Next add chopped onion and ginger garlic paste and sauté.

5. Then add the crushed tomatoes along with the ground paste. Also add the turmeric powder, red chilli powder, tandoori masala and kasoori methi and fry till the oil comes out.
6. Add the reserved green peas and mix well.

7. Finish the curry by adding salt and lemon juice.

8. Garnish with coriander leaves.

Kadai Mattar

Serve hot or warm with roti or pulao.

Serving size - 1/2 cup
Number of servings - 4

Capsicum in spicy curd gravy

This recipe will only take you 15 to 20 minutes to make. You don't need to grind any masala and you can make this curry with just a few ingredients from your pantry. I saved this recipe quite some time ago. Not sure which website I got it from, so not able to give due credits. Here is the recipe. Enjoy!

Ingredients 2 or 3 green bell peppers (use any color you like)
2 medium onions chopped
1/2 cup crushed tomato
3 or 4 green chillies slit into halves
1 cup yogurt (beat with a whisk and set aside)
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder
1/2 tsp garam masala powder
Salt to taste
Oil as needed

Method1. Cube the bell peppers (not more than one inch pieces).
2. Pour oil in a pan, add the onions and cook for a few minutes until transparent.
3. Then add the green chillies and sauté.
4. Next add the bell peppers, coriander powder, cumin powder, garam masala powder and bell peppers and look on medium-low flame under tender.
5. Then add the crushed tomatoes and cook till the raw smell disappears.
6. Add the yogurt and salt and cook till the gravy becomes thick and blends well with the bell peppers.

Spicy capsicum gravy served with rotis

Serve with roti or naan.

Serving size - 1/4 cup
Number of servings - 4 or 5

Bhindi Masala (Okra)

Lightly flavored with spices, this gravy with okra is a treat to your taste buds. This is my contribution to Creative Pooja's vegetable of the week.

Ingredients2 cups of Bhindi/Okra (I used frozen okra. If you are using fresh okra, then cut them lengthwise into 1 1/2 inch pieces.
2 medium sized onions chopped
1/2 cup fresh or canned diced tomatoes
3 green chillies slit
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala powder
1 tsp red chilli powder
2 tbsps yogurt
6 to 8 cashew nuts
2 tsps poppy seeds (khus-khus)
1/2 tsp of saunf (aniseed)
Salt to taste
Oil as needed
Fresh coriander for garnish

Method1. Sauté the onions until transparent and set aside.
2. Roast the poppy seeds and cashew nuts separately and make a paste along with the onions.
3. Pour 1 tbsp oil in a pan and sauté the okra until brown. The original recipe calls for deep frying the okra, so I modified it.

Sauteed okra

4. Remove the okra with a slotted spoon and drain on a paper towel.
5. To the same pan add the green chillies and saunf.
6. Next add the ground paste, red chilli powder, coriander and cumin powder, garam masala powder and sauté till the oil comes out.
7. Add the diced tomatoes and yogurt and cook for 3-4 minutes till incorporated.
8. Then add the reserved okra and salt. At this stage, you can add water to the gravy and boil for a couple of minutes.
9. Garnish with fresh coriander.

Bhindi Masala

Serve with roti or naan.

Serving size - 1/2 cup
Number of servings - 3 or 4
Recipe adapted from Mallika Badrinath's 'Vegetarian Gravies'

Kadai Cauliflower

Looks like I am running a series on Kadai veggies. Earlier, it was Kadai Paneer and now it is Kadai Cauliflower. Could not resist trying out this recipe. It came out really delicious and so I decided to share it through my blog. No complicated procedures - this recipe is very easy to make and tastes equally good.

Ingredients
1 medium cauliflower separated into florets
1 medium green bell pepper chopped lengthwise (you can use any color bell pepper you have on hand)
1 medium onion sliced
1/2 cup crushed tomato
2 green chillies slit
1 tsp ginger garlic paste
1/2 tsp cumin seeds
2-3 tbsp of oil

Salt to taste
1 tsp. coriander leaves for garnish

Chopped veggies

For the masala paste
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala powder
A pinch of turmeric powder
2 tbsp of thick curd
2 tsps of sour cream
A pinch of asafoetida

Method1. Put the ingredients listed under masala paste in a bowl and blend with a whisk or spoon. Add a few drops of water if you find it is too thick. Set aside.

Masala paste

2. Boil a big pot of water and blanch the cauliflower in it for about 4 to 5 minutes. Drain and keep aside.
3. Pour oil in a pan and sauté the green chillies and set aside.
4. In the same pan add the bell peppers and blanched cauliflower and sauté till the veggies become soft. Set aside on a paper towel.
5. Next add the cumin seeds to the pan. Once they splutter add the onion and ginger garlic paste and sauté till the onions become soft.
6. Add the crushed tomato and the masala paste and sauté till the oil comes out.
7. Add salt and transfer the veggies and mix till everything is blended.
8. Garnish with fresh coriander and the reserved green chillies.

Kadai Cauliflower

Serve with roti or pulao.

Serving size - 1/2 cup
Number of servings - 4

Hyderabadi Mirchi ka Salan

This is an authentic recipe for Mirchi ka Salan. I got it from a family friend in Hyderabad many years ago. I had noted it in one of my diaries and came across it recently. So, here is the recipe. Enjoy!

Ingredients8 or 10 medium sized green chillies (I used 4 big green chillies)
1 medium sized onion
1 tsp sesame seeds (white thil)
1/4 cup coconut flakes/desiccated coconut/copra
2 tsps coriander seeds (dhania)
1 tsp cumin seeds (jeera)
1/4 cup peanuts
1 tsp ginger garlic paste
1/2 cup fresh yogurt

1 tsp sour cream
1 tsp tamarind paste/pulp (I use Laxmi brand natural tamarind concentrate)
Salt to taste
Fresh coriander for garnish
Oil for making the curry

Method1. Dry roast the sesame seeds, peanuts, coriander seeds and cumin seeds - one at a time in a pan.
2. Sauté the onion in 1 tsp of oil until transparent.
3. Make a paste of the sesame seeds, peanuts, coriander and cumin seeds along with the sautéed onions and coconut.
4. Slit the green chillies and sauté them in a little oil and set aside. You can remove the seeds from the chillies to reduce the heat. I used big green chillies, so I just chopped them into big pieces.
5. Set the chillies aside and in the same pan add some oil and sauté the ground masala paste along with the ginger garlic paste and tamarind concentrate for about 3-4 minutes.
6. Next add the yogurt, sour cream and salt and mix well till the yogurt is incorporated in the masala.
7. Add water to reach the desired consistency. Make sure you boil the masala well after adding water.
8. Garnish with fresh coriander.

Serve hot or warm with roti, naan or pulao.

Serving size - 1/3 cup
Number of servings - 4 or 5
Recipe courtesy: Sameena's mom

Rajma Masala

Tastes great with roti or naan. I follow an easy method to make Rajma. Instead of grinding the masala I use store bought Rajma masala in the recipe. No one will be able to make out the difference and all you need is just a few ingredients. Here goes the recipe.

Ingredients
1 15 ounce can of kidney beans
1 medium onion
1 cup of crushed tomato
1 tsp of ginger garlic paste
2 tsps of lime juice
1 tsp of red chilli powder
1 tsp of rajma masala (substitute with garam masala powder if you do not have this on hand)
Salt to taste
2-3 tsps of oil
A pat of butter
Fresh coriander for garnish

Method1. Chop the onions finely.
2. Pour the oil in a pan. Add the butter.
3. Sauté the onions and ginger garlic paste.
4. Add the tomatoes and cook till the raw smell disappears.
5. Add the red chilli powder and rajma masala and mix till they blend with the tomatoes.
6. Open the can of red kidney beans, drain the beans and rinse in water.
7. Add to the onion-tomato mix.
8. Add salt. At this stage you can add some water if you think the gravy is too thick.
9. Simmer till it reaches the desired consistency.
10. Switch off the stove and add the lime juice and fresh coriander.

Serving size - 1/2 cup
Number of servings - 4

Methi Mattar Curry

The more the merrier! I made this curry during the weekend and was planning to post the recipe during the week. But I saw Seema's version of Methi Mattar Malai at Recipe Junction and decided to go ahead and post my recipe too. I have adapted this recipe from Tarla Dalal's original recipe published in her book Rotis and Subzis. Of course, as usual I found some shortcuts and came up with an easy-to-make recipe.

Methi is truly a tastemaker. Complement it with any vegetable or gravy and it heightens the flavor in any recipe. The same goes with Kasoori Methi - the dried version of fenugreek or methi leaves. A dash of Kasoori Methi goes a long way in enriching the flavor of any gravy. So, go ahead and treat your taste buds with this wonderful green veggie.

Ingredients
1 cup chopped frozen methi leaves (check the freezer section in the Indian grocery store)
1 medium onion chopped
1 cup crushed tomato
1/2 cup frozen green peas
1/2 tsp of cumin seeds
1/2 cup of half and half
2-3 tbps of oil
Salt to taste

For the paste (wet)
1 medium onion
1 tsp ginger-garlic paste
2 tbps cashew nuts
1 tsp khus-khus (poppy seeds)

For the dry masala
2 small sticks of cinnamon
4 cloves
A pinch of cardamom powder
3-4 peppercorns
1 tsp cumin seeds

Method

1. Put the frozen methi in a microwave safe bowl and microwave for 2-3 minutes or until defrosted.
2. Pour oil in a pan and season with jeera, add the defrosted methi leaves and sauté for 5-6 minutes or until soft and set aside.

3. Make a paste of all the ingredients listed for the wet masala.
4. Slightly roast the ingredients for the dry masala (except the cardamom powder) and make a powder.
5. Fry the onion and once it turns transparent add the peas and sauté until soft.
6. Add the wet masala and sauté for 2-3 minutes or until the raw smell disappears.
7. Next add the tomato puree and dry masala and sauté.

8. Add the methi leaves and half and half.
9. Add salt to taste and mix till everything is blended well.

Serve hot with naan, roti or pulao.

Serving size - 1/2 cup
Number of servings - 3 to 4

Kadai Paneer

This is an easy recipe for Kadai Paneer. Tastes just like the one you get in restaurants. The recipe is adapted from Tarla Dalal's cookbook.

Ingredients1/2 pound of paneer
2 onions chopped lengthwise

1 green bell pepper chopped lengthwise
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder
1 tsp garam masala powder
1 tsp kasuri methi
1 cup crushed tomatoes
1/2 cup of half and half
1 tsp ginger garlic paste
Salt to taste
Oil for frying
Fresh coriander for garnish

Method1. Chop the paneer lengthwise.

2. Sauté in a little oil until browned on all sides.
3. Keep a bowl of warm water ready. Once the paneer pieces are browned drop them in the warm water and leave them for 30 seconds. Remove and drain on a paper towel. This step is to keep the paneer soft as it tends to get tough when sautéed in oil.
4. Pour oil in a pan and add the onions. Fry till the onions become transparent.
5. Add the green bell pepper and sauté. Don't cook it till very soft.
6. Add the crushed tomatoes, coriander-cumin powder, garam masala powder, chilli powder, ginger garlic paste kasuri methi and mix till the raw smell of the masala disappears.
7. Add the paneer, half and half and salt and mix well.
8. Garnish with fresh coriander.

Tastes good with roti, naan or pulao.

Serving size - 1 cup
Number of servings - 6

Baby potatoes in red gravy

Baby potatoes are such a versatile vegetable and you can do wonders with it. Steam it, peel off the skin and add a few seasonings and it tastes great with sambar or rasam. Or just use it in gravy and you can eat it with roti or pulao. I have been looking for a recipe for baby potatoes in gravy for quite some time now. The last time I tried it, it did not taste all that good. The spices were too much in the recipe I followed. The recipe I am posting today is adapted from Tarla Dalal's recipe book. I made a few changes and ended up with the recipe just the way I like it. You can also check out how Indira makes Aloo Dum.

Ingredients
8 or 10 baby potatoes (preferably uniform size)
1/2 onion finely chopped
1/2 cup crushed tomato
1/2 fresh yogurt
3-4 tbps of oil

1/4 tsp of tomato paste
Salt to taste
Fresh coriander for garnish

Make a paste2 cloves
1 stick cinnamon
5 to 6 black peppercorns
1 tsp coriander seeds
1/2 tsp jeera
1 tsp poppy seeds (khus-khus)
1 tsp ginger garlic paste
1 tsp chilli powder (adjust according to taste)
1/2 onion chopped
5-6 cashew nuts

A pinch of cardamom (elaichi powder)

Method1. Cook the baby potatoes in a big pot of water. Use a fork to check whether they are tender. Drain, cool and peel off the skin. (I avoid the pressure cooker as the potatoes become way too soft) 

2. Grind the paste (ingredients mentioned above).
3. Prick the potatoes all over using a fork.
4. Pour oil in a pan and sauté (not deep fry) the potatoes until golden brown.

5. Take out and place on a paper towel to drain off any excess oil.
6. In the same pan, add the chopped onions and sauté till transparent.
7. Next add the ginger garlic paste and crushed tomatoes and mix till they blend with the onions.
8. Add the ground paste, tomato paste and cook till the raw smell disappears and add the yogurt. The tomato paste adds a nice color to the gravy.
9. Let it boil for around 5 minutes and then add the baby potatoes.
10. Mix well and garnish with fresh coriander.

Serving size – 3 or 4 potatoes with some gravy
Number of servings - 2 to 3

Potatoes in red bell pepper gravy

Easy to make and extremely delicious, this potato curry in red bell pepper gravy is truly a crowd pleaser. Try it at your next lunch or dinner party and you are sure get rave reviews from your guests.

Ingredients2 large red bell peppers
1 medium potato
3 large cloves peeled garlic
2 medium hot green chilli peppers
Juice of 1 lemon
2 tbps of coriander/cumin powder
1/4 tsp turmeric powder
1/2 tsp black mustard
1/4 tsp asafoetida
2-3 tbsps vegetable/olive oil
1 tsp sugar (optional)
Salt to taste
Chopped coriander leaves to garnish

Method1. Peel off the skin from the potato and cut into bite-size cubes.
2. Pour oil in a pan and and saute the potates until they turn lightly brown.

3. Chop the red bell pepper into squares.

4. Transfer the bell pepper pieces into a blender; add the chilli peppers, garlic cloves, coriander and cumin powder and turmeric powder.

5. Add 1/4 cup of water and grind to a fine paste.

6. Heat oil in a medium non-stick pan and add the mustard and asafoetida.
7. Once the mustard pops add the bell pepper puree, simmer and cook for 10 minutes.
8. Add lemon juice, sugar and salt.

9. Add the cubed potatoes and mix till they are well blended.
10. Garnish with chopped coriander.

Serving size – ½ cup

Number of servings - 4

Recipe courtesy: Gowri

Bell pepper gravy curry

A delicate gravy made with light spices. The bell peppers taste awesome in this gravy. You can make the gravy and store in the refrigerator. Just add roasted bell peppers, eggplants or tindora (ivy gourd) when you are ready to use the gravy.

Ingredients

2 medium red bell peppers

2 medium green bell peppers

1/2 cup roasted peanuts

1 tsp channa dal (gram dal)

1 tsp dhania (coriander seeds)

1 tsp jeera (cumin seeds)

4-5 dry red chillies

2 medium onions finely chopped

1 medium tomato finely chopped (or 1/2 cup of canned diced tomatoes)

1 tsp ginger garlic paste

1 tsp fresh chopped coriander leaves

Salt to taste

Oil for seasoning

Method

1. Toast the peanuts, channa dal, dhania, jeera and red chillies in a pan. Fry each one separately; do not add oil while frying.

2. Powder the roasted ingredients and keep aside. You can add a little water while grinding.
3. Pour oil in a pan, add the onions and fry until translucent.

4. Add the chopped bell peppers and cook till soft.

5. Add the tomatoes and ginger garlic paste and fry till the tomatoes becomes soft.

6. Add the ground paste, salt and a little water and simmer for a while till the gravy is cooked.

7. Garnish with coriander leaves.

Serve hot with roti or naan.

Serving size - 1/2 cup

Number of servings - 8

Palak Paneer

This is a popular side dish that is served with either roti or pulao. Simple yet elegant, palak paneer is very easy to make and delicious with a light hint of spices in the background.

Ingredients

1 big bunch of fresh spinach (or one 10 oz box chopped frozen spinach)

15 to 20 cubes of paneer

1/2 cup canned diced tomatoes or crushed tomatoes

5 green chillies

1/2 onion (chopped finely)

1/2 tsp of ginger garlic paste

1 tsp of coriander-cumin powder

1/4 cup cashews

1 tbsp chopped fresh coriander leaves

A pinch of turmeric powder

Salt to taste

Method

1. Dry roast the cashews and keep aside.

2. If you are using fresh spinach then wash the spinach, roughly chop them and sauté along with green chillies in one tsp of oil until wilted. Let the mixture cool. Add the cashews and puree the spinach with a pinch of salt and coriander leaves to a smooth paste.

3. If using frozen boxed spinach, sauté only the green chillies in oil. Defrost the spinach in a microwave and blend to a smooth paste along with green chillies, coriander leaves, cashews and salt. Do not add excess water while making the spinach puree.

4.Add 1 tsp of oil in a pan and sauté the onions till translucent.

5.Add the ginger-garlic paste and coriander-cumin powder and sauté for a while.

6.Then add the turmeric powder and tomatoes and mix well till the raw smell of tomato disappears.

7.Add the spinach mixture and let everything boil. If you find the gravy too thick, add 1/4 cup of water.

8.Add the paneer cubes and mix till they are incorporated completely in the gravy.
Optional: You can shallow fry the paneer cubes in oil.

Serve hot with pulao or roti.

Serving size - 1 cup

Number of servings - 5