Aloo Gobi
Cut one cauliflower into medium sized florets and boil in a pan of water with a pinch of salt for 2-3 minutes. Drain and keep aside.
Cut 3 potatoes into medium sized cubes and keep aside.
In a large wok, add 1 tbsp cooking oil. Once hot, add 1 tsp cumin seeds. After they splutter, add 1 pinch of asafoetida.
Now add 2 finely chopped green chillies and 1 inch ginger finely chopped. Saute for a minute in medium flame.
Now add the cauliflower and potato to the wok. Put in 1/2 cup of frozen peas (or pre-boiled peas).
Also add 2 tsp each of red chilli powder, coriander powder, garam masala, chaat masala and jeera powder with salt to taste and a pinch of turmeric.
Stir well to coat evenly. Add 2 cups of water and cover with lid.
Cook for 7-8 minutes while stirring in between.
Switch off flame. Garnish with finely chopped coriander leaves and a squeeze of lemon.
Serve hot with parathas!
Cashew Matar Paneer
In a blender, take 4 medium sized tomatoes, 1 cup cashew, 2-3 cloves and blend well to a smooth puree.
In a large wok, add 2 tbsp ghee.
Once hot, add 1 tsp cumin seeds to splutter. Now add a pinch of asafoetida.
Add one bay leaf in the ghee and pour the blended puree in.
Now add salt to taste, pinch of turmeric and 1 cup frozen peas (or pre-boiled peas).
Also add 1 tsp each of red chilli powder, coriander powder, garam masala and amchur powder (dry mango powder). Also add 1/2 tsp sugar.
Mix well. Add 1/2 cup water and simmer for 7-8 minutes. Stir intermittently.
Now add 100g diced paneer (you can also shallow fry the paneer cubes beforehand, for added taste).
Also add 1 tsp crushed kasoori methi and 1 tsp garam masala. Mix well and simmer for 2 minutes.
Serve hot with parathas or pulao!
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