12:21 pm by Unknown
From : Sify
Making time: 20 minutes
Makes: 3 servings
Shelflife: Best fresh
Ingredients:
1 cup mixed boiled vegetables (carrots, beans, peas, cauliflower, etc.)
1 onion sliced thinly
1 tsp. garlic crushed
1 tsp. ginger grated
1 tomato chopped
1 green chilli
1 tbsp. coriander leaves finely chopped
2 tsp. cream or malai
2 tsp. khova or 2 kaju katlis
1 tsp. chilli powder
1 tsp. coriander seed (dhania) powder
1 tsp. salt
1/4 tsp. turmeric powder
1/4 tsp. garam masala powder
1 tbsp. cheese or paneer grated
1 cup leftover potato vegetable
1 tbsp. oil
Method
Grind together tomato, ginger, garlic, potato vegetable.
Heat oil, add onions, stirfry till soft.
Add ground paste, masalas, stir and cook till oil seperates.
Add 1 cup water, bring to a boil.
Add all other ingredients, except paneer and coriander leaves.
Stir and cook till for 2-3 minutes more.
Pour into serving dish, garnish with coriander leaves and paneer.
Serve hot with roti, parathas, or rice.
12:15 pm by Unknown
From : Sify
Servings : 2-3
Time Taken : 15-30 mins
Ingredients:
1 cup soya chunks soaked in hot water for 2min
1 onion finely chopped
1 tomato finely chopped
1tsp ginger-garlic paste
fresh cream
haldi powder
red chilli powder
garam masala powder as per your taste
salt to taste
oil
for garnish coriander leaves
Method
Heat oil in pan add finely chopped onion saute till golden brown than add ginger garlic paste mix well.
Then add tomatoes, fry till tomatoes are mix properly than add all masala mix well until masla leaves oil, then add soya chunks, add water as per your requirement and add salt to taste.
Cook for 5 mins. than add garam masala powder. Once your gravy is ready add fresh cream to it. Garnish it with coriander leaves.
Serve hot with hot roti.
12:10 pm by Unknown
From : Indianfoodforever
Ingredients:
300 gms Potato (Aloo)
4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water
1 tblsp chopped Ginger (Adrak)
1 tsp chopped Garlic (Lasun)
1/2 tsp Black Cumin Seed (Shah Jeera)
1 Bay Leaf (Tej Patta)
2 chopped Onion (Pyaj)
a pinch of Turmeric (Haldi)
1/4 tsp Garam Masala
2 tblsp chopped Coriander Leaves (Dhania Patta)
1/4 cup beaten Curd (Dahi)
1/4 cup Milk
Oil for frying
How to make shahi kaju aloo:
Wash potatoes and peel and cut them into 1 inch pieces.
Fry the potatoes to a deep golden brown and keep aside.
Grind cashewnuts, ginger and garlic to a paste in a grinder.
Keep this paste aside.
Heat some of the oil in a heavy bottomed pan.
Add black cumin and bay leaf.
Wait for 30 seconds till cumin seeds stop spluttering.
Add onions and cook on low flame till onions turn soft but do not let them turn brown.
Add turmeric and garam masala. Stir to mix well.
Add the paste prepared earlier. Cook for 1 minute.
Add yogurt and stir fry till water evaporates.
Cook till it dries.
Add milk and about 1/2 cup of water to the gravy.
Boil and simmer for 2 -3 minutes.
Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.
Cook on low flame till the gravy thickens and coats all the potatoes.
Serve hot with nan or paranthas.
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