Nila's Cuisine: north indian gravy

Showing posts with label north indian gravy. Show all posts

Stuffed Dum Aloo / Stuffed Potato Gravy

Ingredients:

Potatoes - 4 to 5 (medium sized)
Onion - 1 chopped
Tomato - 1 big chopped
Kashmiri red chilly powder - 1 tblsp
Turmeric powder - 1/2 tsp
Roasted Cumin Powder - 1 tsp
Fennel Powder - 1/4 tsp
Dry Ginger Powder - 1/2 tsp
Garam Masala Powder - 1 tsp
Coriander leaves - few
Oil for deep frying

For Stuffing:

Potatoes Scooped from the centre(see the method below)
Grated Paneer - 2 tblsp
Chopped Cashews - 2 tblsp
Raisins - 1 tblsp
Green Chillies -2
Chaat Masala - 1 tsp
Salt - 1/4 tsp

Method:

Wash and peel the skin of the potatoes. Cut it into halves.

Make potato cups by scooping the centre part of the potatoes with the help of a peeler.

Similarly scoop all the potatoes.

Wash the potato cups and deep fry them in hot oil.Keep aside

Pressure cook the scooped centre parts from all the potatoes with little salt.(1 whistle)

Preparing Stuffing:

To the boiled potatoes add grated paneer,chopped cashews,raisins,green chillies and little salt (Note: You have already added sat while boiling potatoes,So be careful while adding salt.)

Place this stuffing in each fried potato cups.

Fry the stuffed potato cups once again until golden brown.Keep aside.

Preparing Gravy:

Heat oil in a pan and add cloves,cardamom and bay leaves and saute until nice aroma comes out.

Add the chopped onions and saute until golden brown.

Then add 1 tblsp ginger-garlic paste to it.

Once the raw smell of ginger-garlic goes off, add the chopped tomatoes.

Now the tomatoes have mashed well. Now add all the powders like cumin,fennel,turmeric,red chilly,dry ginger, garam masala powder and salt.

When the masala oozes out oil, add little water to it and cook for another 15 min.

Add 1 tblsp of yoghurt.

Finally add the coriander leaves.

Serving Stage:

In a serving bowl add the fried and stuffed potatoes. Pour the gravy over the potatoes. Garnish with coriander leaves.

RECEPIE SUMMARY:

Ingredients:

•Potatoes - 4 to 5 (medium sized)

•Onion - 1 chopped

•Tomato - 1 big chopped

•Kashmiri red chilly powder - 1 tblsp

•Turmeric powder - 1/2 tsp

•Roasted Cumin Powder - 1 tsp

•Fennel Powder - 1/4 tsp

•Dry Ginger Powder - 1/2 tsp

•Garam Masala Powder - 1 tsp

•Coriander leaves - few

•Oil for deep frying

For Stuffing:

•Potatoes Scooped from the centre(see the method below)

•Grated Paneer - 2 tblsp

•Chopped Cashews - 2 tblsp

•Raisins - 1 tblsp

•Green Chillies -2

•Chaat Masala - 1 tsp

•Salt - 1/4 tsp

Method:

Wash and peel the skin of the potatoes. Cut it into halves.
Make potato cups by scooping the centre part of the potatoes with the help of a peeler.
Similarly scoop all the potatoes.
Wash the potato cups and deep fry them in hot oil.Keep aside.Pressure cook the scooped centre parts from all the potatoes with little salt.(1 whistle)
Preparing Stuffing:
To the boiled potatoes add grated paneer,chopped cashews,raisins,green chillies and little salt (Note: You have already added sat while boiling potatoes,So be careful while adding salt.)
Place this stuffing in each fried potato cups.Fry the stuffed potato cups once again until golden brown.Keep aside.
Preparing Gravy:
Heat oil in a pan and add cloves,cardamom and bay leaves and saute until nice aroma comes out.
Add the chopped onions and saute until golden brown.
Then add 1 tblsp ginger-garlic paste to it.Once the raw smell of ginger-garlic goes off, add the chopped tomatoes.
Now the tomatoes have mashed well. Now add all the powders like cumin,fennel,turmeric,red chilly,dry ginger, garam masala powder and salt.
When the masala oozes out oil, add little water to it and cook for another 15 min.
Add 1 tblsp of yoghurt.Finally add the coriander leaves.
In a serving bowl add the fried and stuffed potatoes. Pour the gravy over the potatoes. Garnish with coriander leaves.

Kadai Mushroom Gravy

Ingredients:

Onion -1
Tomato -1
Green chillies -2
Mushroom - 1/2 kg
Ginger-garlic paste-1 tblspn
Red chilly powder - 1 tsp
Turmeric powder-1/2 tsp
Coriander powder -1 tblsp
Kadai Masala powder - 2 tsp
Whole garam masalas(cloves,cinnamon,cardamom) -1 tsp
Cloves - 2
Cardamom - 2
Cinnamon - 1/2 stick
Coriander leaves few
Salt - as required
Oil - to cook

For Kadai Masala:

Coriander seeds – 1 tblsp
Red Chilies – 2
Cardamom – 2 no
Cloves – 2 no
Bay leaves – 1
Cinnamon – 1/2 stick
Nutmeg – ½ piece
Cumin seeds – 1/2 Tsp
Black Pepper – 1 Tsp

Method:

Dry Roast all ingredients listed under kadai masala.

Once the color changes lightly, switch off the stove and make a coarse powder of it.

Heat oil in a kadai and add whole garam masalas.

Add onion and saute until golden brown.

Once the onion turns golden brown add ginger-garlic paste to it.

Then add chopped tomatoes and green chillies and saute for a min.

Then add all the masalas and saute for 5 min.

Add little water for the masalas to cook well.

Once the oil oozes out of the gravy add the mushrooms.

Add required amount of water to it.

Add coriander leaves to it.

Finally add the coarse kadai masala to the gravy. Saute for a min and switch off the stove.

Serve the kadai mushroom gravy with roti,naan or paratha...

Aaloo Gobi Mutter Gravy / Potato Peas Cauliflower Gravy

Ingredients:

Chopped onions - 1 medium size,

Tomatoes - 2 medium size,

Chopped cauliflower - 2 cups,

Chopped potatoes - 2 medium size

Fresh green peas - 1 cup

Ginger-Garlic paste: 1 tblsp

Cumin - 1 tsp,

Red chilly powder - 1 tblsp,

Turmeric powder - 1/2 tsp,

Garam masala - 1 tsp,

Coriander powder: 2 tblsp,

Cumin powder: 1 tsp,

Dry fenugreek leaves (kasoori methi): 2 tbsp,

Coriander leaves - 2 tblsp

Oil for cooking,

Salt,

Water - 1 cup

Instructions:
Chop potatoes in small and cauliflower in big pieces.In the hot pan add little oil and put potatoes and cauliflower and salt.

Cover and cook them till they become little soft and nicely roasted.

Then add the fresh green peas and saute for a min.

In a pressure cooker add oil. When oil is hot add cumin seeds.

Now add chopped onions. Cook till onions become soft and change color.

As onions become soft it’s time to add ginger-garlic paste,green chillies,tomatoes and salt.

Add little water and close the cooker and cook for 3-4 whistles.

As the cooker cools down open it and let the mixture cook till oil comes out.

When oil oozes out add turmeric, chilly, coriander,salt and cumin powder.

Sauté and cook for some time so that vegetables get nicely coated in masala.Now add 1 or 2 cups of water to the vegetables according to the consistency you like and boil the gravy till vegetables become tender.

Add dry fenugreek leaves and coriander leaves.

When the vegetables are soft switch of the heat and sprinkle some garam masala.Aloo gobi mutter curry is ready .Serve hot with chapati, paratha or rice.