ONION POTATO WITH CHICKPEA GRAVY AND GINGER CHUTNEY

ONION  POTATOES IN CHICKPEA FLOUR  GRAVY

1. 1 cup chopped onion 
2. 1 cup chopped potatoes
3. 1/2 cup chickpea flour
4. 3/4 tsp red chili  powder
5. 1/2 tsp turmeric powder
6. 1 tsp coriander, cumin powder
7. 1 tsp ginger garlic paste
8. 2 green chilies
9. 1/2 tsp garam masala
10. 4 tbsp oil
11. few curry leaves and 1/2 tsp mustard/rai seeds
12. pinch of asafoetida

METHOD

• heat oil in a pan add rai,curry leaves and asafoetida
• add ginger garlic paste, green chili and turmeric .
• add onion potatoes and all the dry masala  with salt, fry this for 7-8 minutes or till potatoes are tender.
• dissolve chickpea flour in water make a thin paste
• add the paste in the pot keep stirring cook it for 5 minutes
• garnish with chopped coriander leaves
• serve with paratha/dosa/poori/roti

GINGER CHUTNEY

1. 1 onion chopped
2. 2'' ginger chopped
3. 2 red soaked  chilies
4. 2 tbsp oil 
5. 1/2 tsp rai
6. 1/2 tsp cumin seeds
7. pinch of asafoetida

heat oil and fry onion and ginger light golden brown cool it.

grind it with red chilies salt and sugar or gur of your taste.
for tempering....
heat   2 tsp oil add rai,cumin seeds and asafoetida. add this in chutney.

ZAFRANI KOFTA CURRY

ZAFRANI  KOFTA  CURRY


 FOR KOFTAS

1. 250g chicken/mutton  mince meat
2. 1 small onion paste
3. 1 tsp garlic paste
4. 1 tsp ginger paste
5. 4 green chilli paste
6. 1 big tbsp kabob masala
7. 1 tsp dry mint leaves or fresh coriander leaves
8. 1/2 tsp garam masala
9. 2 tbsp roasted chick pea powder(basan)
10. 1 tsp salt

FOR KOFTA GRAVY

1. 1 large onion fried paste
2. 1 tbsp whole garam masala
3. 1 tbsp garlic paste
4. 1 tbsp ginger paste
5. 1 tsp red chilli powder
6. 1 tbsp coriander powder
7. 1/2 tsp turmeric powder
8. 1 tbsp korma masala
9. 2 tomatoes puree
10. 3 tbsp oil
11. salt to taste
12. 4 cups water
13. 1 tsp zafrani kewra water

METHOD

heat oil in cooker. add whole garam masala(bay leaf, black pepper,black cardamom,cloves,cumin)

• add ginger garlic paste and fry it few minutes then add onion paste and all the ingredients.
• fry/bhuno till oil separates from masala.
• add 1 cup of water to the masala and boil it
• in the mean time mix all the kofta ingredients in mince meat and make meat balls
• drop one by one meat ball in boiling gravy don't use spoon just carefully rotate the pot in circular manner
• when oil starts separating from masala  and meat balls add 2 cups of boiling water,cover the pot
• cook it on slow fire for 20 minutes,check the seasoning.
• add zafrani  kewara water 
• garnish with chopped coriander leaves
• serve with nan,roti or zeera rice.

TASTY TOMATO CHUTNEY

TASTY TOMATO CHUTNEY

1. 8  tomatoes chopped
2. 2 onions chopped
3. 4 green chillies chopped
4. 1'' ginger chopped
5. 1 tsp anardana
6. 1 tsp sugar
7. salt to taste
8. 1 tbsp of lemon juice/vinegar

METHOD

• grind all the ingredients.
• add salt ,sugar and lemon juice or vinegar

FRESH GREEN CHICKPEAS CURRY

1.  FRESH GREEN CHICKPEAS CURRY

1. 250 g fresh green chick peas(haray Chaney)
2. 1 onion
3. 2 tomatoes
4. 4-5 cloves of garlic
5. 1'' ginger
6. 2-3 green chillies
7. 1/4tsp turmeric powder
8. 1/4 tsp red chili powder
9. 1tsp coriander powder
10. 1/2 tsp cumin seeds
11. pinch of hing
12. salt to taste
13. 2tbsp oil

METHOD

• grind onion,ginger ,garlic,tomatoes and green chillies to a paste.
• heat oil in cooker add cumin seeds and hing when when stop splattering add ground masala paste
• keep stirring  then add dry masala along with 2-3 tsp of water, keep frying masala until nice aroma comes out and oil starts separating
• add chick peas if you like add one cubed potato keep stirring for few minutes then add water for gravy.
• put the lid on ,cook it on high heat for 5 minutes or up to 2 whistle.remove the cooker from heat and let it cool it self.
• check the seasoning ,garnish with chopped coriander leaves.
• serve with boiled rice,roti or paratha

CHOLEY (chickpeas)

CHOLEY

1. 200 g kabli Channa
2. 2 onions paste
3. 2 tomatoes chopped fine
4. 2tbsp garlic paste
5. 1tbsp poppy seed paste
6. 1tbsp cashew nut paste
7. 2 tbsp yogurt
8. 4tbsp oil
9. 1/2 tsp cumin seeds
10. 2 bay leaves
11. 1/2tsp garam masala

METHOD

• soak chick peas over night, boil them with salt till they are soft.
• heat oil, add bay leaves and cumin seeds then add onion paste and fry it golden brown.
• add garlic paste fry it also,add kaju and poppy seed paste keep stirring
• add chopped tomatoes and green chilli paste with yogurt fry it for 2-3 minutes
• add boiled Channa with its water  and garam masala and salt.boil it for few minutes
• check the seasoning and gravy 
• garnish with chopped coriander leaves and chopped ginger
• serve with nan or paratha

OKRA with ONION VEGETABLE

OKRA WITH ONION VEGETABLE

INGREDIENTS

1. 250 grams okra (bhindi)
2. 2 large onions
3. 2 red chillies whole
4. 1 tsp cumin seeds
5. pinch of asafoetida
6. 2 tbsp yogurt
7. 3 tbsp oil
8. 2 green chillies
9. coriander leaves for garnishing

METHOD

• cut okra in small pieces,sliced onion
• heat wok or kadhi add oil ,when oil is hot add cumin seeds,asafoetida and red chillies
• add onion slices ,fry them light golden brown.
• add okra and salt stir well on medium high heat,
• add beaten yogurt stir well .cover the wok and cook on slow heat for 10-15 minutes,stir once or twice.
• garnish with chopped green chillies and coriander leaves.
• serve with roti or paratha

GOBHI ALOO KI TARKARI

INGREDIENTS

1. 250 gm cauliflower cubed
2. 2  medium size potatoes cubed
3. 5 Cloves of Garlic(coarsely minced)
4. 1 inch ginger
5. 1 tsp red chili powder
6. 1 tsp turmeric powder
7. 1 tsp coriander powder
8. 1 tsp fennel seed powder
9. 1 1/2 tsp cummin powder
10. 1 chopped green chili
11. 2 chopped tomatoes
12. Salt to taste
13. 1/6 tsp asatoefieda(Heeng)
14. 3 tbsp oil
15. Coriander(Cilantro) Leaves for garnishing
16. Optional - 1 tsp Amchoor Powder

METHOD:

• Heat oil in a wok. Add asatoefieda and chopped garlic. When garlic turns golden brown, add cumin seeds and all powdered spices. Add 1 tbsp of water and fry spices for two minutes at low heat.
• Add tomatoes, green chillies and ginger
• When tomatoes wilt, add potatoes and cauliflower(gobhi). Stir it for 1 minute at high heat.
• Lower the heat and cover the wok
• Let it cook until potatoes are tender. Add Amchoor powder for tangy taste and mix well
• Garnish with coriander
• Serve with Indian Bread(e.g. Roti/Parantha)

Thank you Iram for sharing this delicious recipe!!