Okra cooked in Yoghurt

DAHI BHINDI
OKRA COOKED IN YOGHURT
Prep time: 10 min | Cooking time: 20 min | Serves: 2

15-20 fresh okra, diced into 1/2-inch slices
1 medium onion, thinly sliced
1/2 cup plain yoghurt, beaten
1 tsp cumin seeds
1/2 tsp red chilli powder
1/4 tsp turmeric powder
a pinch dried ginger powder
1/4 tsp garam masala powder
2 tbsp light cooking oil
salt, to taste

HEAT oil in a non-stick pan and saute cumin seeds till they begin to sizzle. Add onions and fry for 2-3 minutes on medium-high heat till transparent. Add in okra and cover cook for a few minutes till done, tossing occasionally.

ADD red chilli powder, turmeric, ginger powder and salt, and stir-fry for a few minutes. Slowly stir in beaten curd forming a smooth gravy base.

SPRINKLE garam masala and cook covered for another minute or two. Serve warm with a side of Dal and Rotis.

Curried Cabbage with Peas

Curried Cabbage with Peas
Ingredients:
2 cups sliced cabbage
1 cup frozen peas
1 small onion, thinly sliced
1 tomato, chopped
1/4 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp garam masala
1 tbsp cumin seeds
salt, to taste
1 tbsp cooking oil

Method:
Heat oil in a non-stick pan and saute cumin seeds till it starts to sizzle.
Add onions and fry for a few minutes till it turns transparent. Add cabbage and fry for a few minutes till it tenderizes and gives out water.
Add salt, red chili powder, turmeric powder, coriander powder and garam masala and fry for a few minutes till spices all blend in.
Add chopped tomatoes and cover cook for 5-6 minutes. Stir in peas and let cook for another couple of minutes.
Serve hot with warm rotis, or over a bed of rice with some Dal.

Potato Curry

Alu Bhaaji (Potato Curry)

Ingredients:
3-4 mid-size potatoes, boiled and broken into bite-size pieces (Don’t cut the potatoes, instead break them by hand to get a more rustic look)
1 onion, thinly sliced
2 tomatoes, roughly chopped
2-3 green chillies, chopped
1 tsp mustard seeds
1 tsp tomato paste
1/4 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
salt, to taste
2 tbsp cooking oil
water as needed
fresh coriander leaves, chopped for garnish

Add mustard seeds to hot oil in a deep pan. Once it begins to sizzle, add in sliced onions and green chillies.

Let onions tenderize and brown slightly, and then add tomatoes. Cook till tomatoes pulp and form a saucy texture.

Add salt, turmeric, chili powder, coriander powder, and tomato paste, and cook for a minute to blend in spices. Add about a cup of water and allow it to come to a boil. Throw in potato chunks, check curry consistency, adding more water if desired; and cover cook for 5-6 minutes.

Garnish with fresh coriander leaves and serve warm with hot, fluffy puris and a side of mango pickle!

Lamb with Green Peppers

LAMB WITH GREEN PEPPERS
Prep time: 10 min | Cooking time: 45 min | Serves: 4

2 lbs boneless lamb, cut into 1-inch cubes
1 large onion, finely sliced
1 green pepper, chopped
1 cup plain yogurt
1 tbsp ginger-garlic paste
1 tbsp tomato paste
1 tsp red chili powder
1 tbsp coriander powder
1 tsp garam masala powder
1 tsp nigella seeds
1 tsp cumin seeds
2 tbsp cooking oil
fresh coriander leaves, chopped for garnish
water, as needed
salt, to taste

MARINATE lamb for at least an hour in a blend of yogurt and ginger-garlic paste.

HEAT oil in a deep pan and add nigella and cumin seeds. Once they start to sizzle, add in sliced onions and fry till lightly browned.

STIR in spices and tomato paste, and add in the marinated lamb along with the yogurt.

COOK covered on low heat for 35-40 minutes till lamb is tender, adding water in between if it starts to dry up and stick to the pan. Season with salt and add in chopped peppers, letting it cook for another 5-10 minutes.

GARNISH with chopped coriander leaves and serve warm.

Mango Chicken with Red Peppers

MANGO CHICKEN WITH RED PEPPERS
Prep time: 10 min | Cooking time: 20 min | Serves: 4

2 large boneless chicken breasts, cut into bite-sized pieces
2 large mangoes, diced into cubes
1 red bell pepper, sliced
1 medium-sized onion, sliced
1-2 red chillies, finely chopped
1 tsp ginger-garlic paste
1/4 cup chicken stock/water
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
2 tbsp light cooking oil
salt, to taste
fresh coriander leaves, chopped for garnish

HEAT oil in a large non-stick wok and saute chopped chillies, ginger-garlic paste and onions till lightly browned.

ADD in chicken pieces, peppers and spices, and stir-fry till chicken is cooked through. Stir in chicken stock and mango, and allow to simmer for a few minutes.

SEASON with salt, and garnish with fresh coriander leaves.

Chicken Simmered in a Yoghurt Gravy

DAHIWALI CHICKEN CURRY
CHICKEN SIMMERED IN A YOGHURT GRAVY
Prep time: 15 min | Cooking time: 30 min | Serves: 2 as a main, 4 as a side

2 large boneless chicken breasts, diced into 1-inch cubes
1 large onion, finely chopped
2 medium-sized tomatoes, finely chopped
2-3 green chillies, finely chopped
1 tbsp ginger-garlic paste
1/2 cup plain yoghurt, beaten
1 cinnamon stick
3-4 cardamom pods, bruised
3-4 whole cloves
1-2 dried bay leaves
4-5 whole black peppercorns
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/4 tsp cumin powder
1/4 tspgaram masala powder
2 tbsplight cooking oil
a handful fresh coriander leaves, chopped for garnish
salt, to taste

HEAT oil in a thick-bottomed pan and saute cardamom, peppercorns, bay leaves, cinnamon stick and cloves, till they begin to sizzle. Add onions and green chillies, and fry for 3-5 minutes on medium-high heat till onions turn pink and tender. Add ginger-garlic paste and saute for another minute or two till it gives out oil.

ADD red chilli powder, cumin powder, turmeric, coriander powder and garam masala, and fry for a minute. Mix in chopped tomamtoes and salt, and cook for a few minutes till tomatoes pulp and releases oil around the sides of the pan. Slowly stir in beaten yoghurt forming a smooth gravy base.

ADD chicken pieces, water if necessary, and allow to cook covered for 10-15 minutes on medium-low heat till done. Garnish with fresh chopped coriander leaves and serve piping hot with a side of rotis or rice, and a salad.

Curry Noodle Bowl

CURRY NOODLE BOWL
Prep time: 15 min | Cooking time: 15 min | Serves: 4

1 lb noodles of choice
1 cup boneless cubed chicken/cubed tofu
1 small onion, thinly sliced
2 cups chopped bok choy
1 cup sliced mushrooms
1 tbsp crushed garlic
1 tbsp curry paste (red or yellow)
1 stalk lemon grass, bruised and cut into 2-inch pieces
1 cup coconut milk
3 cups chicken/vegetable stock
1 tbsp light cooking oil
salt & pepper, to taste
fresh coriander leaves, chopped chillies and lemon wedges, for garnish

HEAT oil in a deep pan, and saute garlic and curry paste till fragrant. Add in onions and chicken/tofu, and saute till lightly brown.

ADD in coconut milk, stock and lemon grass, and let it come to a boil on low heat. Add in musrooms and noodles, and cook covered till noodles are tender and done. Stir in bok choy, and cover cook for 5 minutes.

SEASON with salt and pepper, add garnish with coriander leaves, chillies and a dash of lemon juice. Ladle in large bowls and serve piping hot.