Showing posts with label North Indian. Show all posts
Showing posts with label North Indian. Show all posts

Tuesday, November 1, 2016

Restaurant style aloo gobi / Dhaba style aloo gobi / aloo gobi (dry version)

Aloo gobi/ Potato cauliflower sabzi (dry curry) is a very popular North Indian dish.This dish is made with potatoes, cauliflower, ground tomato paste and ground fresh masala powder.

Restaurant style aloo gobi / Potato cauliflower sabzi


Cauliflower - 1/2 kg
Potatoes - 3 nos
Cumin seeds/ Jeera - 1 tsp
Asafoetida - a pinch
Ginger, chopped - 2 tsp
Green chilli  chopped -1 no
Coriander powder - 3 tsp

Chilli powder- 1 tsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/4 tsp
Dried fenugreek leaves / Kasuri Methi - 2 tbsp
Coriander leaves, chopped - 1/2 cup
Salt as needed

To grind

Tomatoes - 3 nos
Green chilli - 3 nos
Ginger, chopped - 1 inch piece

Grind to powder

Peppercorns - 1/2 tsp
Black cardamom- 3 nos
Cinnamon - 2 (1 inch piece)
Cloves - 6 nos

Remove stalk of cauliflower. Wash and cut into pieces. Peel potatoes and cut into long pieces. 
Grind tomatoes, green chilli and ginger into a smooth paste. Keep aside.
Grind peppercorns, black cardamom, cinnamon and cloves into a coarse powder. Keep it aside.
Heat oil in a pan. Fry potato pieces in oil till they turn light brown in colour. Transfer to a plate and keep this aside. 
Now fry cauliflower in the remaining oil till they turn light
brown in colour. 
Heat oil in a pan. Add cumin seeds, asafoetida, green chili and ginger. Saute well. Now lower the flame and add chili powder, coriander powder, turmeric powder, ground coarse powder, and kasuri methi. Saute for a second. Add ground tomato-green chili-ginger paste to this. On medium flame, cook till the oil starts to float on surface. It will take about 10 minutes. Add 1/2 cup of water to this. Allow it to boil. Now add fried potato pieces, cauliflower pieces, coriander leaves. Close the lid. Cook for 2 minutes. Switch off the stove. Serve along with roti or naan. 

To  grind 
Grind to powder

Ground coarse powder

Friday, March 11, 2016

Mint chutney/Pudina chutney

Mint chutney is a dip made from mint leaves. It goes well with appetizers like samosa, kebabs. cutlets, etc. It can be used as a spread on sandwiches and top it on chaat for spiciness.


Mint leaves - 2 cups
Coriander leaves - 1 cup
Ginger - 1 small piece
Garlic - 2
Onion, sliced - 1 cup
Green chilli - 2 nos
Lime juice - as per taste
Sugar- 1 tsp


Wash and clean mint leaves and coriander leaves. In a blender, blend all the ingredients from above except lime juice. Grind in to a smooth paste. Add lime juice and mix well. Refrigerate.

Tuesday, February 23, 2016

Palak paneer/Cottage cheese in spinach gravy

Let's see how to cook palak paneer, one of the most popular North Indian dish. It's a spinach tomato gravy with some cottage cheese thrown and topped with cream.


Palak, chopped - 10 cups
Paneer/Cottage cheese, cut into cubes - 2 cups
Onion, chopped - 1 cup
Tomato puree - 2 medium tomatoes
Garlic, chopped - 1 tbsp
Ginger, chopped - 1 tbsp
Green chilli, chopped - 3 nos
Garam masala powder -1 tsp
Fresh cream - 2 tbsp


Wash and clean palak in several changes of water,

Heat water in a pan. Add palak and blanch them. It will take around 2-3 minutes. Immediately transfer this to ice cold water. Let it sit for sometime. Now in a blender, grind blanched palak to a smooth paste. Keep this aside.

 Heat oil in a kadai. Add onion and saute on medium heat till they turn translucent. Add garlic, ginger, green chilli and turmeric powder. Saute on a medium flame for 2 minutes. Add tomato puree and stir continuously till the mixture leaves oil. Add palak paste and 1/4 cup of water. Mix well and cook for 2 minutes. Add salt, garam masala and fresh cream and mix well. Add paneer. Mix gently and cook on a low flame for another 2 minutes. Switch off the stove. Serve hot with chapatis.

Saturday, February 20, 2016

Paneer Paratha/ Cottage cheese stuffed Indian whole wheat bread

A tasty and filling protein rich paratha recipe stuffed with crumbled paneer and spices. Paneer parathas make a perfect lunch box recipe for the kids and adults alike. These parathas go well with curds, lime pickleamla pickle.


Wheat flour - 2 cups
Oil- 2 tbsp
Water as needed

Paneer grated- 250 gms
Cumin seeds - 1/2 tsp
Onion, chopped- 1 no
chilli powder-1/2 tsp
Turmeric powder- a pinch
Garam masala- 1/2 tsp
Coriander leaves, chopped - 2 tbsp
Oil -2 tsp
Salt as needed

Method for preparing dough

Combine 2 cups of wheat flour, 2 tbsp oil and salt in a large bowl. Add enough water in small quantities  and knead softly under you get a smooth dough like chapathi dough. Add 1 tsp of oil on the surface of the prepared dough. Cover the dough with a wet muslin cloth. Keep aside for 15 to 30 minutes.

Method for making filling

Crumble paneer well with your hands. Heat 2 tsp of  oil in a pan. Splutter cumin seeds, then add chopped onions and saute well . When the onion turns pink in colour, add chilli powder, turmeric powder and garam masala, Add crumbled paneer, coriander leaves and salt. Mix well. Now switch off the stove.

Method of making Paratha

Divide the dough into 10 equal parts. Roll it out into small balls. Now add 1 tbsp of filling in the center and close it from all sides. Now dust wheat flour and roll it out gently with the stuffing. Heat a tawa and place the rolled parathas on it. When the surface of paratha starts to fluff up a bit, apply 1 tsp of oil or ghee on top and flip it on other side. Cook till it is done. Similarly cook all the parathas. Serve hot.

Sunday, February 14, 2016

Lauki Kofta/Bottlegourd Kofta curry/Churakka ball curry

Lauki is grated and mixed with chickpeas and spices to make lauki koftas. These lauki balls are deep fried till golden brown and placed in a thick onion tomato gravy. It is absolutely yummy to go with chapathis and rice.

Love lauki for the health benefits - Try following recipes

Tangy bottlegourd/Lauki tamatardar

Bottlegourd and red cowpeas curry/Lauki Chowli curry

Bottlegourd Prawns theeyal/churakka chemmeen theeyal

Lauki juice/Bottlegourd juice


Bottlegourd, grated - 2 1/2 cup
Tomato, chopped - 3 nos
Chickpeas powder- 1/2 cup
Ginger, finely chopped- 1 tsp
Green chilli, finelychopped-1 tsp
Coriander leaves, chopped- 1 tbsp
Oil as needed
Cumin seeds - 1/2 tsp
Onion, finely chopped - 2 medium
Ginger garlic paste -2 tsp
Green chillies - 2 no.
Coriander leaves - 2 tbsp
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp


Grate lauki and sprinkle some salt on top. Keep this aside for 10 minutes. Now squeeze out the water from lauki. Set this water (juice of lauki) aside (don't throw this away).

Keep the grated lauki aside in a bowl. Now add chickpea powder, ginger, green chillies, and coriander leaves. Mix this well and make balls (Koftas) out of this mixture.

Heat oil in a pan. Deep fry these lauki koftas until golden brown in colour.

Heat oil in another pan. Splutter cumin seeds. Add onion and saute well. When onion turns golden brown, add ginger garlic paste, green chilli, turmeric powder, coriander powder, cumin powder and chilli powder. Saute for a minute. To this, add tomato. When tomatoes are cooked and looks all mashed up, add salt and juice of lauki, which has been squeezed out and set aside. Let this boil. Once boiled, add garam masala, fried koftas and coriander leaves. Again cook for a minute. Switch off the stove and serve hot with rice or chapathis.


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