Navratna Kurma - Curry

Ingredients:

Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage,bottle gourd, cluster beans) - 3 cups
Grated paneer - 150 grams
Tomatoes - 3
Grated onions - 2
Ginger paste - 1 to 1/2 tsp.
Garlic paste - 1 to 1/2 tsp.
Salt to taste
Turmeric Powder - 1 tsp.
Red chilli powder - 1 to 1/2 tsp.
Coriander powder - 1 tsp.
Garam Masala Powder - 2 tsp.
Cream - 2 tbsp.
Vegetable oil - 6 tbsp.
Ghee - 1 tbsp.
Milk / water - 1 cup
Dry fruits (cashew nuts, raisins) - 1/4 cup
Coriander leaves for decoration

Method:

• Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
• Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
• Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
• Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
• Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
• Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
• Add paneer to the gravy and stir well.
• Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
  

Serve hot. Decorate with cream and chopped coriander leaves.

Kashmiri Dum Aloo - Curry

Ingredients:

Small potatoes - 1/2 kg
Coriander seeds - 1 tbsp.
Cardamoms (brown) - 4
Cloves - 4 to 5
Black pepper - 7 to 8
Cinnamon - 1 small piece
Caraway seeds - 1/4 tsp.
Cardamom (green) - 2
Asafoetida - a pinch
Bay Leaves - 4 to 5
Ginger garlic paste - 1 tsp.
Turmeric Powder - 1/2 tsp.
Chilli powder - 1 tsp.
Medium size onion (grated) - 1
Fine yogurt (curd) - 2 cup
Milk - 1/2 cup
Ghee/oil - 4 tbsp.
Salt to taste

Method:

• Take coriander seeds, cardamoms, cloves, black pepper, cinnamon, caraway seeds, cardamom green and grind it in a blender to make fine powder.
• Peel off the potatoes and prick it.
• Heat oil in pressure pan for about one minute. Fry the potatoes in oil over medium heat till they change the color from white to light brown. Set aside.
• Add bay leaves, asafoetida, ginger-garlic paste, grated onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil.
• Add the garam masala prepared in step1 to this mixture and heat for 2-3 minutes.
• Add turmeric powder, chilli powder and salt. Fry it about a minute.
• Now add milk to make the gravy. Then add yogurt (fine) and continuously stir it.
• If you find the gravy too thick, you can add some water.
• Finally add pricked fried potaoes to the gravy and pressure cook it. Switch off the gas after 4-5 minutes (before first whistle).
  

Decorate it with green coriander leaves and serve hot.

Dal Makhni - Curry

Ingredients:

Black grams - 1 cup
Bengal grams - 1/2 cup
Kidney beans - 1/4 cup
Ginger - 1 inch
Green chilli - 2 to 3
Butter - 4 tbsp.
Cream - 2 tbsp.
Finely chopped tomatoes - 3
Finely chopped onions - 2
Garlic - 7 to 8 pieces
Cumin seeds - 1 tsp.
Asafoetida - 1 pinch
Red chilli powder - 2 tsp.
Salt to taste

Method:

• Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours .
• Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.
• Heat 2 tbsp. of butter in a pan.
• Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.
• Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
• Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
• Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
• Add the remaining butter and cook for 2 minutes.
  

Dal Makhni is ready to serve. Decorate with cream.