Dal Makhani

Serves 6 to 7

Ingredients

1 cup whole black lentil (urad dal)

1/4 cup red kidney beans (rajma)
1 1/2 cup water

1/2 tsp turmeric powder

salt to taste

1 tbsp ginger garlic paste

2 medium tomatoe's pureed

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp red chili powder

1 tsp garam masala powder

1 tsp dry kasoori methi  (optional)

1 tbsp butter or almond yogurt (for vegans)

For Tempering
1 tbsp ghee
1/2 tsp cumin seeds

1 bay leaves

2 green cardamoms

2 cloves

1-2 green chili slit in half
1/4 tsp asafoetida (heeng)

Directions
1. Soak urad dal and rajma for an hour.
2. In a pressure cooker or instapot, add urad dal, rajma water, turmeric powder, and salt. Cook for a few whistles until daal is tender. 

3. Heat ghee in a pan, add cumin seeds, green chili, heeng, bay leaves, cardamoms, and cloves. Let it splutter.

4. Add ginger garlic paste and saute for a minute. 

5. Add coriander powder, red chili powder, garam masala powder, cumin powder and kasoori methi. Add 1-2 tbsp of water so the spices don't burn. 

6. Now add tomato puree. Cook on medium flame until the oil separates from spices.
7. Add the cooked dal and rajma. Add 1 cup of warm water and bring to boil. Let it simmer for 8-10 minutes on low flame. 

8. Add butter if you like or almond yogurt can be added if you are vegan. 

9. Serve with roti or naan. 

Paneer Capsicum

Serves 4 to 5

Ingredients
1 and 1/2 cup paneer
1 and 1/2 sliced onion
1/2 capsisum thinly sliced
2 medium tomato thinly sliced
1 tbsp ginger grated
1 tbsp garlic grated
1 tsp cumin seeds
1 tsp turmeric powder
1 tbsp coriander powder (freshly ground)
1 and 1/2 tsp red chilli powder
1 tsp garam masala powder
1 tsp roasted cumin powder
2 tbsp cashew powder
1/4 cup tomato paste
1/2 cup water
1 tbsp sugar
Salt to taste
Oil

Directions
1. Heat oil, add cumin seeds, and green chillies. Wait till the seeds crackle.
2. Add onions, saute until translucent.
3. Add capsicum, saute for 2 minutes.
4. Add garlic and ginger and saute for a few seconds.
5. Add tomato and cook on medium flame for 2 minutes.
6. Add turmeric, coriander powder, red chilli powder, garam masala powder, roasted cumin powder, and cashew powder. Saute till it leaves oil.
7. Add tomato paste, saute it for a few seconds.
8. Add water and sugar, bring to boil for a minute. Then add  sliced paneer.
9. Turn off the heat and garnish with coriander leaves.
10. Serve with pulao, roti, or naan.

Lauki Chana

Serves 4 to 5

Ingredients
2 cups of chopped lauki (bottlegourd)
1 cup chana daal (split bengal gram)
2 green cardamoms
2 cloves
3-4 black pepper corns
2 bay leaves
2 cups water
1/2 tsp turmeric powder
1-2 tbsp ghee (clarified butter)
1 tsp cumin seeds
2 slit green chili
1 tbsp ginger grated
1/4 tsp heeng (asafoetida)
1 tbsp coriander powder
1/2 tsp red chilli powder
1 tsp amchur (dried mango powder)
1/2 tsp garam masala powder or Madras Curry Powder
1 medium tomato chopped
1/4 cup cilantro leaves
1 tbsp sugar
Salt to taste

Directions
1. Soak chana daal in warm water for 40 minutes to an hour.
2. Heat ghee in the instant pot. Add cumin seeds, asafoetida, green cardamom, cloves, black peppercorn, bay leaves and green chilies. Wait till the whole spices start to crackle.
3. Add ginger and saute until golden brown.
4. Mix the turmeric powder, coriander powder, red chili powder, amchur powder, and garam masala powder in a little water (about 3 tbsp) to make a paste. Add it to the pan and saute for 1-2 minutes.
5. Add chopped tomato, cover and cook until it is soft.
6. Add chana daal, lauki, and water to the pot. Let it cook for about 13-15 minutes.
7. When the pressure releases on its own, add sugar and cook for a minute.
8. Garnish with cilantro leaves.
9. Serve with rice.

Bhindi Masala

Serves 4

Ingredients
1 pound fresh bhindi (okra)
1 tsp cumin seeds
2 slit green chilli
2 medium onions
1 tsp turmeric powder
1/2 tsp red chilli powder
1 tbsp coriander powder
1 tsp dried mango powder (amchur powder)
1 tbsp water
Salt to taste
Oil

Directions
1) Wash bhindi thoroughly in cold water. Wipe bhindi with paper towel so it is completely dry. Remove the ends and slit in half.
2. Thinly slice the onions.
3. Mix the spices together - turmeric powder, coriander powder, red chilli powder, and amchur powder in 1 tbsp of water.
4. Add the spices to bhindi and mix it well.
5. Heat oil, add cumin seeds and green chilli. Wait till the seeds crackle.
6. Add onions and fry till it is translucent.
7. Add bhindi, cover and cook on high flame. Make sure to uncover every minute, and saute it.
8. When the bhindi is partially cooked but not overcooked, take the lid off, and add salt.
9. Fry on high flame until crisp.
10. Serve with roti or paratha.

Tips

• At steps 7, make sure to wipe the water from the lid used to cover bhindi.
• Do not add salt until bhindi is cooked, otherwise bhindi may leave water.

Matar Paneer

Serves 6

Ingredients:

1 and 1/2 cup paneer

2 cups frozen peas

2 green chilies chopped

1 tsp cumin seeds

1 and 1/2 chopped onions

1 tbsp ginger grated

3 cloves garlic grated

1 and 1/2 tsp turmeric powder

1 and 1/2 tbsp coriander powder

1 and 1/2 tsp red chilli powder

1 tsp garam masala powder

2 medium tomatoes chopped

1 cup water

Oil

Salt to taste

Directions:

Heat oil, add cumin seeds and green chilli.When the seeds start to crackle, add onions. Saute till the onions are golden brown. Mix turmeric, red chilli powder, coriander powder, and garam masala powder. Add a little water to make a paste. Add the paste to the pan and fry the spices till it leaves oil. Add green peas and cook till it is soft. Add tomato, cover and cook until it is soft. Add salt and water, and boil for a few minutes. Then add paneer, boil for another 2 minutes, then turn off the heat. Serve with paratha or rice.

Aloo Do Pyaja



 



Serves 6

Ingredients:

4 large potatoes sliced

1 large onions thinly sliced

1 tsp cumin seeds

1 and 1/2 medium tomatoes chopped

1 tbsp ginger grated

4 cloves garlic grated

1 tsp turmeric powder

2 tbsp coriander powder

1 and 1/2 tsp red chilli powder

1 and 1/2 tsp roasted cumin powder

1 tsp garam masala powder

2 tbsp Maggi hot and sweet sauce (found in Indian grocery store)

Oil 

Salt to taste

Directions:

Heat oil, add cumin seeds. Add onion and saute it until golden brown. Add potato, cover and cook until it is cooked. Make sure to stir the potato so it doesn't stick to the pan. Add ginger, garlic and salt, then saute it for a minute. Add turmeric powder, red chilli powder, coriander powder, garam masala powder, and cumin powder. Mix the spices properly. Add the hot and sweet sauce, mix it well. Serve with paratha.

Vegetable Jalfrezi

Serves 6

Ingredients:

1 cup green beans cut lengthwise
1 cup carrots cut lengthwise
1 cup capsicum cut lengthwise
1/2 cup paneer thinly sliced
1 cup onions sliced
1 tsp cumin seeds
1/2 cup tomato sliced
1 tbsp ginger grated
2 tbsp cashew powder
1 and 1/2 tbsp coriander powder
1 and 1/2 tsp red chilli powder
1 tsp turmeric powder
1 tsp roasted cumin powder
1 tsp garam masala powder
1/4 cup water
Oil
Salt to taste

Directions:

Heat oil, add cumin seeds. Add onions, saute it for a minute, then add green beans, carrots, and capsicum. Saute until it is cooked, but not overcooked. Add ginger and saute it. Then add turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder, and cashew powder. Add water and saute it for two minutes. Turn off the heat. Serve with paratha or naan.