Adlak's recipe of Peanuts in Masala Gravy

As the name suggests, I got the recipe from Adlak's blog (Hema). It's the same excuse I've too :), no veggies at home & lazy enough to go out in this hot & humid weather. Thanks dear for the wonderful creation. It was great!

Ingredients: -
1 cup Peanuts, soaked for 5 hours & pressured cooked with little salt
1 medium sized onion, finely chopped
2 medium sized tomatoes, chopped
1 tsp jeera
1 tsp ginger-garlic paste
1 tsp amchur (I'm into eating lot of spicy & sour food these days)
1 tsp garam masala
1 tsp red chili powder
1/4 tsp turmeric
2-3 green chilies, slit lengthwise
Salt

Oil

Method: -

1. Prepare the regular Punjabi masala, using the onion & tomatoes along with the masala ingredients. Grind it to a fine paste.

2. Bring the gravy to boil by adding enough water. Now add the peanuts & let it cook till the oil starts to leave.

3. Garnish with coriander & serve with rotis or rice :).

Paneer Makhanwala

I was looking for new recipes online which use Paneer. I found a huge list of yummy dishes here. I decided to try Paneer Makhanwala. I found a few variations of the masala by different bloggers. I made it in my own style. It tasted yum finally :)

Ingredients: -

Paneer made out of 1 lt milk, diced
200 g cream
2 tbsp butter
1 big onion, finely chopped
3-4 medium sized tomatoes, cut into pieces or use tomato puree
2-3 green chilies, slit lengthwise
1 tsp ginger-garlic paste
1 tsp cumin
1 clove
1” cinnamon stick
2 black pepper corns
2 tsp garam masala
½ tsp turmeric powder
4-5 cashew nuts
1 tbsp Kasoori methi
Salt
Coriander leaves & onion rings to garnish

Method: -
1. In a pan, roast Paneer cubes to golden brown by adding 2 tbsp of butter. Remove & soak them in Luke warm water.
2. In the same pan (medium flame), add another tbsp of butter & add cumin seeds. When they start to splutter, add cinnamon, pepper corns & fry for few seconds.
3. Add onion pieces along with very little salt & turmeric powder.
4. When they begin to sweat, add cream, garam masala, cashew nuts, kasoori methi & tomato pieces. Give it a good stir. Allow the tomatoes to cook well & become tender. Remove from flame & cool.
5. Grind the above cooled mixture to a fine paste. Don’t add water.
6. In the pan, now add the roasted Paneer cubes along with the paste. Add little water if the consistency is too thick & bring it to boil. Add salt.
7. Allow the Paneer pieces to absorb the masala well. This should take around 5 – 10 minutes.
8. Remove from flame, garnish with coriander & onion rings. Serve hot with any Indian bread or rice.

This was our dinner yesterday; Honeydew milk shake, Paneer Makhanwala with Naans.

Lauki Kofta curry

Usually this vegetable was not brought home in my childhood. After I came here because of the less options we've, AmAr generally bought Lauki quite often. I ended up making the regular palya or sabji. He likes it very much. I don't like it so much & always find a reason not to cook it :) This time, I really wanted to try something new & not serve the same old boring palya. I looked for the options I'd. Kofta curry was shown on youtube by Anuja & Hetal. Their recipe impressed me because they din't fry the koftas the usual way, but let them cook in the gravy. I'll post later if this really was a good idea or not.

Ok, we did like it. Next time I would try frying the Koftas. Then probably I've have a comparison.

Another entry for Easy Craft's Side dish event.

Ingredients: -

Lauki, peeled & grated (They say 4 cups, mine came upto around 1 cup after removing water)

3/4 cup besan

1 big onion, finely chopped (1/2 of it used for the gravy & the other 1/2 for the koftas)

2-3 tomatoes, finely chopped

2-3 green chilies, finely chopped

1 tsp ginger-garlic paste

1/2 tsp turmeric powder

1 tsp jeera powder

1 tsp dhania powder

1 tsp garam masala

1 tsp amchur

1 tsp red chili powder

1/4 cup curds

coriander leaves, finely chopped

Salt

Method:-

1. To the grated lauki, sprinkle little salt & keep aside. Set aside till the gravy is ready.

2. In a heavy bottomed pan add 2 tbsp of oil & heat.

3. Prepare the gravy by adding onions. Saute them for a minute or two, till they start sweating. Add little salt to fasten the process as they say.

4. Add in ginger-garlic paste & mix well.

5. Add all the dry powders (turmeric powder, garam masala, jeera powder, amchur, red chili powder, dhania powder) & give the mixture a good stir.

6. Add the tomatoes & let it cook till they become tender on medium flame. Close the pan.

7. Add water & check the consistency. Allow the gravy to boil on low flame. They say boiling is important else the koftas will break when they cook in them later.

8. Prepare the koftas in the meanwhile. Squeeze well to remove water from the grated lauki.

9. Add besan to it accordingly. Besan acts as the binding agent.

10. Add onions, green chilies, red chili powder, amchur, garam masala, jeera powder, dhania powder & coriander leaves & mix well.

11. Add salt at the end, just before adding the lauki into the gravy.

12. Check to see if the gravy is boiling. Make balls/koftas out of the lauki & masala mixture & drop them into the gravy. Make sure they immerse well.

13. Cook on medium flame for about 5-10 minutes till the koftas are soft.

14. Garnish with coriander & serve hot with any bread or rice.

Kala Chana masala

I got the idea to make this dish after seeing it on Asha's blog. Chickpeas in Chole substituted with black chana would make kala chana masala. I used tinned kala chana.

Ingredients: -

1 tin Kala Chana

1 big onion, finely chopped

2 big tomatoes, finely chopped (Use 1 cup tomato puree instead)

2-3 green chilies, slit length wise

1 tbsp besan

1 tsp jeera

1 big bay leaf

1" long cinnamon stick

1/4 tsp turmeric

1 badi elaichi (Black cardamom)

1 tsp ginger garlic paste

1 tsp cumin powder

1 tsp dhania powder

1 tsp amchur (1 tsp fresh lemon juice or 1 tsp sour curds)

1/4 tsp garam masala

1-2 tsp red chili powder

Salt

Oil

few Onion rings & strands of coriander for garnishing

Method: -

1. Wash the tinned chana well.

2. In a heavy bottom pan, add around 3 tbsp oil & heat.

3. Add green chilies, jeera, bay leaf, cinnamon stick, badi elaichi & besan & fry for a minute or so till the besan changes its color to light brown.

4. Next add onion pieces along with turmeric & saute till the onion starts to sweat. Now add ginger garlic paste & mix well.

5. When the raw smell of the onion disappears, add all the masala powders (jeera powder, dhania powder, garam masala & red chili powder) & mix well.

6. Add the tomato pieces along with salt & close the pan with a lid. The tomato pieces become tender & leave water. Mash them to check if they need to be cooked for few more minutes.

7. You can make a paste out of the above mixture or use it as it is.

8. Add the chana now along with little water. Cook for around 10 minutes by closing the pan with the lid.

9. Check for the consistency & add water if necessary. Add amchur, mix well & remove from flame.

10. Garnish with onion & tomato rings & coriander. Serve hot with rice or any kind of bread.

Kadhai Paneer

After a long Easter holiday, we are back home. I'm wanted to have spicy home made food so badly. Paneer was on the menu. I made fresh Paneer in the morning & refrigerated it. I tried making Kulchas for the first time.

I got the recipe from a video posted by the Tamarind restaurant head chef Alfred Prasad. I was surprised to find that he had not used onions to make the gravy, which is not what I found on many recipes online. So I tried his recipe by using onion.

Another entry to Easy Craft's Side dish event.

Ingredients: -
2 green capsicums (Bell peppers), diced
1 medium sized onion, finely chopped
4 medium sized tomatoes, finely chopped (I felt 6 was too much)
250g Paneer, diced
2 red chilies
5 tsp dhania seeds
2 tsp ginger garlic paste
1 tsp red chili powder
1 tsp turmeric powder
1 tsp kasoori methi
Few coriander leaves, finely chopped
Oil

Method: -
1. In a pan, dry roast the red chilies & 3 tsp coriander seeds for 2-3 minutes.
2. In a blender, make a coarse mixture of the dry roasted ingredients.
3. Put 3 tbsp of oil in a heavy bottom pan on low heat & add the onion pieces.
4. Saute for about 2-3 minutes till the onion starts to sweat.
5. Now add ginger garlic paste & mix well.
6. Put the coarsely ground mixture & fry for about 2-3 minutes.
5. Add the tomato pieces & stir well.
6. Add red chili & turmeric powder & mix well.
7. Cook on medium flame till the tomato pieces become tender. Place the lid over the pan to ensure uniform cooking. Chef says it requires 20 minutes for it to cook well.
8. Heat about 1.5 tbsp of oil in another pan to fry paneer & capsicum pieces.
9. Add 2 tsp dhania seeds. When the seeds start to crack, drop the paneer pieces & fry till golden brown.
10. Now add the chopped capsicum pieces & stir for about a minute or two.
11. Add the tomato sauce / puree prepared to the fried panner & capsicum. Mix well so that the gravy coats each veggie & paneer piece.
12. Add karoori methi & garnish with coriander leaves.
13. Serve hot with parathas, rotis or rice.

Kashmiri Dum Aloo

Its one of the popular Kashmiri dishes. Potatoes are cooked under pressure in the gravy. Hence the name. This is the first time I am trying to make Dum Aloo. Thanks for Neeru for the recipe.

Ingredients: -

5-6 small potatoes, skin peeled

2 cloves

1 tsp jeera

1" cinnamon stick

2 bay leaves

pinch hing

1 tsp Ginger powder

1 tsp Jeera powder

1 tsp Kashmiri chili powder

1 tsp Garam Masala

1 tsp Dhania powder

3-4 heaps of Fennel (saunf) powder

Salt

Oil

Method: -

1. Pressure cook potatoes with 1 tsp salt & little turmeric. Potatoes should not be cut/chopped.

2. Once pressure cooked & cooled, poke the potatoes with the help of a fork all around. This is done so that the masala Gravy gets deep into the potatoes.

3. Deep fry the potatoes on medium flame till they turn brown. This should take around 15-20 minutes.

4. Remove from oil when done & sprinkle little water on all potatoes. Let them cool down.

5. In a pan, add little oil & put hing, fry cloves, cinnamon, jeera & bay leaves.

6. In a mixing bowl, add Kashmiri chili powder, ginger powder, garam masala, dhania powder & fennel powder.

7. Mix all the masala ingredients & add water. Mix well.

8. In a pan, add 2 tbsp of oil along with potatoes & pour the masala mixture.

9. Close the pan with a lid & cook on medium flame till oil separates from the gravy.

Aloo Mattar

Potatoes & green peas cooked in spicy onion & tomato gravy.

Ingredients: -
1 medium sized onion finely chopped
3-4 medium sized potatoes, chopped into cubes & dip in cold water

1 small tin Tomato puree or 3-4 fresh ripe tomatoes

100g green peas

2" cinnamon stick
1tsp ginger garlic paste

1/2 tsp jeera

1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp dhania powder

1/2 tsp pepper powder

1/2 tsp garam masala

Coriander & kasoori methi

4-5 tablespoons Oil
Salt

Oil

Method: -

1.Heat oil in a heavy bottomed pan.

2. Add jeera, onions, cinnamon & ginger-garlic paste. Fry for 4-5 minutes.

3. When then onion starts to sweat, add turmeric, garam masala, chili powder, pepper powder, dhania & salt & stir well so that the masalas mix well with the onion.

4. Add tomatoes or tomato puree. If tomatoes are added, cook on medium flame till the tomatoes become soft & can be mashed easily.

5. Remove from fire & let the gravy cool.

6. Grind the gravy in a mixer.

7. Heat oil & add potatoes & green peas.

8. Add salt & fry for a minute or two. (You can also boil the potatoes, cut each potato into 4 pieces & then shallow fry)

9. When the edges of the potatoes start turning light brown, pour the gravy into the pan over the potatoes & peas.

10. Stir the gravy so that the vegetables blend well in it. Add water if required.

11. Cover the pan & cook over medium flame for about 5-10 minutes till the potatoes & peas become tender. (if not using boiled potatoes)

12. Garnish with coriander or kasoori methi.

13. Serve with hot with rotis, parathas, chapatis, naans or rice.

Rajma

Rajma & jeera rice would be an ideal meal during the lazy Sunday afternoon. But couldn't wait till Sunday to make rajma. We'd it with chapati instead of jeera rice for brunch today.

Ingredients: -

2 cups boiled rajma
1 large onion chopped finely
2 medium sized potatoes

2 green chillies, cut lengthwise
1 small tin tomato paste or tomato puree
1 tsp ginger-garlic paste
1/2 tsp of turmeric
1/2 tsp rajma masala
1 tsp garam masala
one small cinnamon stick
2-3 cloves
Salt
Butter

Method: -

1. Microwave the potatoes with the skin & cut it into pieces after they are cooked.

2. Heat 1 tbsp of butter in a pan & to this add onions, cinnamon stick, cloves & chilies.
3. Saute till the you get a pleasant aroma.
4. Add ginger-garlic paste & saute for 3-5 minutes to remove the raw smell of the onions.

5. Add all the masalas & fry for a minute.
6. Add tomato puree & salt. Add little water to get the required consistency.

7. Grind the mixture in a mixer.

8. Pour the masala paste into the pan & cook on low flame.

9. Add rajma & potatoes & mix well. Add fresh cream or thick curds to increase the thickness of the gravy.
10. Garnish with raw onions, coriander & if required fresh lime juice.

Palak Paneer

It was a long time since I made anything with Palak other than the usual sambar. So made fresh Paneer & so Palak Paneer


Ingredients: -
1 cup Palak
250g Paneer
2 medium sized tomatoes / one small tin of tomato paste
1 big onion, finely chopped
1 tsp garam masala
1 tsp chili powder
2 pepper balls
1-2 cloves depending on the taste
1/4 tsp cinnamon
1 tsp ginger-garlic paste
1 tsp jeera
1/2 turmeric
2 tsp curds
Cashew nuts, for garnishing. Roasted in little butter
Salt
Oil



Method: -
Pre-preparation of the paneer: -
1. In a heated pan, add 1 tsp of ghee. Saute the paneer cubes till they turn golden brown.
2. Remove it into a cup & pour a cup of hot water on to the fried paneer cubes.
3. Let them remain in hot water for 10-15 minutes, then drain the water & keep aside. This makes the paneer really soft & removes excess ghee sticking to its surface.


Preparation of the Gravy: -
1. In a pan, heat oil & add jeera, cloves, pepper, Cinnamon & turmeric. (medium flame)
2. Add onions & fry until they sweat.
3. Add ginger-garlic paste & saute for a minute.
4. Add palak & fry for 3-5 minutes.
5. Add chili powder, garam masala & salt.
6. Mix well & then add tomatoes along with curds.
7. Cook till the tomatoes melt/get cooked well in the pan.
8. Let the mixture in the pan cool down completely.
9. Grind the mixture to a thick fine paste.
10. Put the mixture back into the pan & cook on medium flame.
11. Add little water.
12. Cook for 5 minutes. Add Paneer cubes & cook for 2 more minutes.
13. Remove from fire & garnish with roasted cashew nuts.

Paneer Jalfrezi

Jalfrezi is a type of Indian curry in which pieces of vegetables are fried in oil and spices to produce a dry, thick sauce. It is cooked with green chillies, with the result that a jalfrezi can range in heat from a medium dish to a very hot one. Other main ingredients include peppers, onion and tomato. The jalfrezi dates from the times of the British Raj. The name comes indirectly from Bengali jhāl, spicy food, and Urdu parhezī, suitable for a diet.

Ingredients: -

1 cup Paneer, preferably diced

1 big Onion, diced

1 big tomato, cut into pieces or use tomato puree

1 big Capsicum, diced

2 tbsp Oil

1 tsp Jeera
1 tbsp Ginger Garlic paste

1/2 tsp red chili powder
1/2 tsp turmeric
3/4 tsp dhania powder
1 tsp Lemon juice

Salt

Method: -

1. Heat oil in a pan & add Jeera, Ginger-garlic paste & onion

2. When the onion edges begin to turn golden brown, add capsicum & salt.
3. Cook for sometime & then add red chili powder, turmeric & dhania powder.
4. Add tomato pieces after 5 minutes. Tomato puree can also be added.

5. When the gravy thickens a little, add the paneer pieces.
6. Cook till the masala binds with the paneer.
7. Add 1 tsp lime juice before removing from flame.

8. Garnish with fried Almond or kasoori methi or coriander.

Shahi Paneer

Time to try something new with Paneer. We were out for deepavali celebration with friends. So had time to experiment only on Saturday nite after we came back home. Shahi paneer is one of my favorite paneer delicacies which I order often when I'm in an Indian restaurant. After having read many blogs & recipes in the books I've, I prepared it by following the method below.

Ingredients: -

250 gm Paneer, cut into cubes

2 tbsp butter

1 big onion, finely chopped

1" piece ginger, finely chopped

2 green chillies or according to taste, finely chopped

2 medium sized tomatoes, finely chopped

2 tsp tomato puree for extra richness

2 tsp cardamom powder

1/2 tsp turmeric

1/4 cup beaten curd

1/2 cup milk
1/2 tsp red chili powder

1/2 tsp garam masala

Almonds, blanched, sliced & fried

Coriander

Salt

Method: -

1. Heat little butter in a pan.

2. Add the paneer cubes & fry very carefully by turning the cubes once in every 20 seconds. If needed add extra butter to prevent the cubes from becoming hard.

3. When the edges of the cubes start turning golden yellow, remove the cubes from the pan & transfer them to a cup containing little warm water. This is done to retain the softness of the paneer.
4. After 5 minutes drain the water.

5. In the same pan heat the remaining butter.

6. Add onion, ginger, green chili, turmeric & cardamom.

7. Saute till the onion starts to sweat.

8. Add chili powder & garam masala.

9. Add tomatoes & cook for 7-8 minutes, by covering the pan with a lid.

10. Then add curds & cook for another 5 minutes.

11. Add 1/2 cup water & remove from fire.

12. Let the mixture cool down completely.

13. Grind it to get a smooth gravy.

14. Transfer the gravy into the pan & bring it to boil to get the desired thickness.

15. Add milk & fried paneer cubes. Mix well.

16. Garnish with chopped coriander & almonds.

Paneer Butter Masala

Paneer butter masala, a Punjabi cuisine is one of my favorite dishes which I order when I'm in India in a restaurant. Here we usually don't get to see it on the menu so have to explicitly ask & order it. I tried it out for the first time with lot of apprehensions. Never knew onion & tomato paste would be so good to the taste buds. The dish gets its richness also from the cashew nut paste that is mixed in the curry.

Ingredients: -

250g Paneer

2 tbsp butter

2 tbsp fresh cream

1 tsp curd

1 big onion

2 big tomatoes or a small tin of tomato puree

100g cashew nuts or a fist full

1 tbsp ginger garlic paste

1 tsp red chili powder

1/2 tsp dhania

1/2 tsp methi & mustard powder (optional. I used it as I'd it at home)

1/2 tsp turmeric

1/2 tsp Kasoori methi

1 tsp garam masala

Coriander

Salt

Method: -

Preparation of the cashew nut paste: -

1. Soak the cashew nuts in Luke warm water for about 10-15 minutes.

2. With very little water or no water dry grind the cashew nuts into a smooth paste.

Pre-preparation of the paneer: -

1. In a heated pan, add 1 tsp of ghee. Saute the paneer cubes till they turn golden brown.

2. Remove it into a cup & pour a cup of hot water on to the fried paneer cubes.

3. Let them remain in hot water for 10-15 minutes, then drain the water & keep aside. This makes the paneer really soft & removes excess ghee sticking to its surface.

Preparation of the onion-tomato paste: -

1. Heat a pan & add 2 tsp of butter.

2. Add the finely chopped onion & saute for a minute.

3. Add turmeric powder & mix well so that all the onion pieces turn yellow.

4. Add tomatoes & mix well. Close the pan with a lid & let the tomatoes cook for 2 minutes.

5. Remove from fire & let the mixture cool.

6. Grind the mixture into a fine paste.

Preparation of the curry: -

1. Heat the pan & add 2 tsp of butter.

2. Add ginger garlic paste & fry till the raw smell of the garlic vanishes.

3. Add the nut paste & fry for a minute or so.

4. Now add the onion-tomato paste & saute well.

5. Add salt, chili powder, dhania powder, methi-mustard powder & garam masala.

6. Add fried paneer cubes & cook on a low flame for 4-5 minutes.

7. Add a little water & let it cook for another 10 minutes or till the desired curry consistency is got.

8. Remove from fire, add fresh cream & curds.

9. Garnish with Kasoori methi & coriander leaves.

10. Serve hot with rice or rotis.

Poori Chole

After a long time I made Pooris for brunch. Chole came out really good. I was actually surprised to taste something so nice :) prepared by me.

Ingredients:-

For Pooris:-

3 cups of whole wheat flour

Water as required

Salt per taste

Oil for deep frying

Method: -
1. Knead Wheat flour, salt & water into a soft dough.
2. Make small even sized balls out of the dough.

3. Use a belan & roll out the balls one by one.

4. Deep fry each poori in oil till they pop out fully. Remove them from the frying pan.
5. Using paper towels, gently wipe the extra oil off the poories.

6. Serve hot with Chole.

For Chole: -

Ingredients:-

2 cups chickpeas

2 onions chopped finely,

2 green chillies, cut lengthwise

1 small tin tomato paste or tomato puree

1 tsp ginger-garlic paste

1/2 tsp of turmeric

1/2 tsp chole masala powder

1 tsp garam masala powder

one small cinnamon stick

2-3 cloves

Salt

Butter

Method: -
1. Microwave the potatoes with the skin & cut it into pieces after they are cooked.
2. Heat 1 tbsp of butter in a pan & to this add onions, cinnamon stick, cloves & chilies.

3. Saute till the you get a pleasant aroma.

4. Add ginger-garlic paste & saute for 3-5 minutes to remove the raw smell of the onions.
5. Add all the masala powders & fry for a minute.

6. Add tomato puree & salt. Add little water to get the required consistency.
7. Add chickpeas & mix well.

8. Garnish with raw onions, coriander & if required fresh lime juice.

Aloo Palak

Well, it turned out to be an "Aloo weeken" :) Had wonderful palak freezed & stored for few days now. So, decided to make Aloo palak.

Ingredients: -

Palak

3 medium sized potatoes

2 medium sized tomatoes / one small tin of tomato paste
1 big onion, finely chopped

1 tsp garam masala

1 tsp chili powder

2 pepper balls

1-2 cloves depending on the taste

1/4 tsp cinnamon

1 tsp ginger-garlic paste

1 tsp jeera

1/2 tsp turmeric

2 tsp curds

Salt

Oil

Method: -

Cooking the potatoes: -

I follow either of the two methods below.

I Microwave: -

1. Poke potatoes with a knife/fork & make tiny holes on them. Sprinkle salt over it.

2. Microwave them for about 5 minutes.

3. Peel the potatoes later & cut them into the desired shape.

II Fry them & cook them along with palak.

Preparing the gravy: -

1. In a pan, heat oil & add jeera, cloves, pepper, Cinnamon & turmeric. (medium flame)

2. Add onions & fry until they sweat.

3. Add ginger-garlic paste & saute for a minute.

4. Add palak & fry for 3-5 minutes.

5. Add chili powder, garam masala & salt.

6. Mix well & then add tomatoes along with curds.

7. Cook till the tomatoes melt/get cooked well in the pan.

8. Let the mixture in the pan cool down completely.

9. Grind the mixture to a thick fine paste.

10. Put the mixture back into the pan & cook on medium flame.

11. Add the potato pieces & water. (Addition of water depends on how the potatoes are to be cooked. If they were microwaved, add little water else a little more)

12. Cook for 5 minutes & remove from fire.

Aloo Gobi

Both of us like any form of Gobi, let it be fried, roasted, baked, except raw! Hee hee :)

So here goes how I made Aloo gobi.

Ingredients: -

1 medium sized cauliflower

3 medium sized potatoes

1 medium sized onion, finely chopped

1 medium sized tomato

1 tsp ginger-garlic paste

2 green chillies, slit vertically

2 pepper balls

1-2 cloves, depending upon the taste

1/4 tsp Cinnamon powder

1/4 tsp turmeric

1 tsp garam masala

1/2 tsp dhania-methi powder

1/2 tsp jeera

coriander finely chopped

Salt

Oil

Method: -

1. Separate the florets & immerse them in Luke warm water along with little turmeric. I used to do this in India as cauliflowers are not that clean. Helps in removing worms & soil.

2. In a pan, heat oil & add jeera & green chillies.

3. When the jeera cracks, add onions along with cloves, pepper, Cinnamon & turmeric.

4. When the onions sweat, add ginger-garlic paste & saute for a minute or so.

5. Add potatoes & the florets. Fry with enough oil for 2-3 minutes.

6. Add garam masala & dhania-methi powder along with salt.

7. Close the pan with a lid & let the vegetables cook for a while on medium flame.

8. After 10 minutes, check if the potatoes have become soft. Add the tomatoes.

9. Close the pan with the lid & again let the vegetables cook, until the water content in the tomatoes is gone. I din't add water any where, because frying the vegetables gives a different taste. Learnt it from AmAr.

10. Mix well & garnish with coriander.

Bagara Baingan

Bagara Baingan is stuffed Brinjals/Eggplants, a delicacy from Hyderabad. Brinjals are stuffed with grounded peanut-coconut mixture & cooked in a rich & creamy paste.

Learnt it from my husband, an expert in cooking & my teacher! :)

Ingredients:-
5 medium sized round brinjals/eggplants
1 medium sized onion
1 tbsp Ginger-Garlic paste
4 tbsp groundnuts (if possible peeled)
2 tbsp grated coconut
1/2 tsp Tamarind paste
Coriander, mint/pudhina & Kasoori methi leaves.
1 tbsp sesame/yellu/til seeds
1 tbsp of dania (seeds)
1 tsp cumin/jeera seeds
1 clove (optional)
1/2 tsp cinnamon powder or a small cinnamon stick
3-4 green chillies or depending upon the taste
2 tsp turmeric/haldi
Salt & Oil

Preparation of the Masala: -
1. Heat a pan & put little oil in it. Add cumin seeds.
2. When the seeds begin to splatter, add ground nuts, dhania, clove & Cinnamon. Fry on medium flame till the ground nuts turn slightly brown.
3. Remove from fire & wait till the mixture cools down.
4. Grind the mixture into powder without adding any water.

Pre-cooking of Brinjals: -
1. When the masala mixture is cooling down, the brinjals can be pre-cooked.
2. Slit the brinjals midway in a way they don't break. Add little salt in each of them.
3. Arrange them on the microwave plate in a way that the stalks are pointing outwards.
4. Microwave for 4 minutes or depending on the softness you wish to acquire.
5. After cooking, remove them from the microwave & cool them.

Preparation of the Gravy: -
1. Heat the pan, add little oil & put mustard & jeera seeds.
2. When the mustard begins to splatter, add the chilies & fry for few seconds.
3. Add the onion & turmeric.
4. Fry till the onion becomes transparent & starts leaving water.
5. To this add ginger-garlic paste, pudhina/mint leaves & mix well. Allow it to cool.
6. Add coconut to this mixture & grind them into a smooth paste. Add water if necessary.
7. To this smooth paste add the powder which was prepared earlier & grind together to prepare the gravy.

Stuffing of the Brinjals: -
1. Heat the pan & put little oil in it. Add the cooked brinjals & fry it on all sides.
2. Take each brinjal & pour some amount of gravy into it & put it back in the pan. Repeat the same for all the brinjals. Care should be taken while stuffing. Brinjals shouldn't break.
3. Pour the extra gravy over all the brinjals. Add tamarind paste.
4. Add salt if necessary & mix well.
5. Add very little water & close the pan with a lid. Allow it to cook on medium flame for 4-5 minutes.
6. Add kasoori methi & coriander leaves.
7. Serve with chapatis or with rice.