Kadai Vegetables

Source: http://mykitchenaroma.blogspot.com/2009/02/kadai-vegetable.html

Ingredients:-

• Capsicum 2 nos
• Carrot 2 nos
• Beans 5 nos
• Cauliflower 6-8 florets
• Potatoes 2 small
• Tomatoes 2 nos
• Panner 10-15 pieces
• Onions 2 nos
• Curry leaves few
• Cashew few
• Ginger garlic paste 1 tbsp
• Bay leaves 2 nos
• Coriander powder 1 tbsp
• Turmeric powder ¼ tsp
• Red chilli powder ½ tbsp
• Kasuri Methi leaves 2 tbsp
• Olive oil 3 tbsp

Method:-

1. Fry half of the onions, add curry leaves,cashew and tomatoes and make a paste of it.


2. Heat oil in a pan and fry capsicum, carrot, beans, cauliflower and potatoes.Keep aside


3. In the same pan add remaining onions and bay leaves. Sauté till onions are fried.Add ginger garlic paste and sauté till ginger garlic paste is cooked.


4. Add the onion paste and cook till the oil comes out.


5. The add salt,chilli powder,turmeric powder and coriander powder.Saute for 2 min. Sprinkle kasuri methi leaves.


6. Add the fried vegetables and panner .Mix thoroughly.Add ¼ cup water and cook till the veggies are soft.


7. Lastly add garam masala ,cook till the gravy is thick.

Pakistani Chana Masala

Ingredients:

cooked chana/garbanzobeans -1 can
onions [big sized] - 1.5
Garlic [peeled and chopped] - 5 pods
Ginger - 1 inch
Garam Masala - 1 teaspoon
Turmeric powder - A pinch
Chilli Powder - 1 teaspoon
Sat to taste
Sugar - a small pinch
Kasturi Methi - for flavor
Tomato Sauce - 2 teasponns [optional & traditional recipe does not include this]
Asafoetida - a pinch
Oil - 2 tablespoons
Mustard seeds and jeera - For seasoning

Preparation:

1. Grind onions into a paste

2. Heat oil in a pan

3. Add Mustard seeds. When it starts crackling add jeera seeds.

4. Add minced garlic and ginger and saute for less than a minute. It should just get cooked and should not change color

5. Add the ground onion paste

6. Saute till the onion paste turns brown in colour. It does take sometime, so remain patient

7. Add garam masala, turmeric powder, asafoetida, chilli powder, salt, tomato sauce and kasturi methi. Cook for 3 minutes

8. Transfer the contents into a Pressure cooker. Add Chana/garbanzo. Add some water. Add pressure cook till 1 sound and then simmer it on low for 10 minutes.

9. Remove from fire and ready to serve with rotis, naan, bread or rice.