Learn Indian Cooking is an effort to motivate people to try their hand on Indian food. We encourage people to perfect the art of making curry. Dal Roti is India's staple food signifying lentil curry & Indian bread. It is known thorough the length & breadth of the country. Through this blog we want to share simple Indian homemade recipes.
In a bowl Mash the potatoes and mix it with cottage cheese, green chilly, almonds, salt and cornflour. Make it into small oval shape as seen in the picture.
Heat the oil in a pan, once the oil is hot deep fry these koftas on medium heat till golden brown and take them out on an absorbent paper.
Roughly chop the onions and tomatoes. In a cooker add the chopped onion, tomatoes, green Chilly, ginger, garlic and cardamom and half cup of water.
Pressure cook for 10 minutes, then open the cooker and blend all the ingredients to a puree. Then strain this gravy through a sieve.
In another pan add butter and this gravy bring to a boil, simmer and add red chilly powder, coriander powder, saunf powder, garam masala, sugar and salt. After 5 minutes add 2 tablespoons of Cream or Milk and simmer and cook for another 5 minutes. Your curry is ready now.
Add the koftas just before serving and heat for 2 -3 minutes. Serve hot with Roti, Naan or Lachha Paratha.
TIP : You can make the same gravy and just add cottage cheese for a quick recipe of Shahi Paneer.
Potatoes 2(medium size)
Peas 100 gms
Tomato 1 (Grind it to a paste)
Onion 1 (Grind it to a paste)
Green Chilly 1 Chopped
Cumin Seeds 1 tsp
Ginger Grated 1 tsp
Garlic Chopped 1 tsp
Coriander Powder 1/2 tsp
Turmeric Powder 1/2 tsp
Red Chilly Powder 1/2 tsp
Garam Masala 1/2 tsp
Oil / Ghee 1 tsp
Water 1 Cup
Salt to taste
Fresh Corriander For Garnish
Peel the skin of the potatoes and dice them. In a pan add the oil, when it is heated add Cumin, let it crackle. Then add the paste of 1 onion, ginger, garlic and green chilly, saute it for 3 mins.
Now add the tomato paste and saute for another 3 to 4 mins.Turn the heat to the minimum and add red chilly turmeric and coriander powder saute it and add the potatoes and peas.
After a minute add the water, salt and garam masala, increase the heat to full flame and close the pressure cooker.
Allow 1 whistle and then simmer for 5 minutes. Close the heat and allow the steam to release. Garnish and Serve it hot with Chapati, Poori or Boiled Rice.
The following recipe is very popular in India and a good substitute for choley. The white chickpeas called Matar can be sourced from any Indian / Asian store.
Preparation Time 35 to 40 mins
Matar (white chickpeas) 1 cup
Water 4 cups
Bay leaf 1
Salt 1 tsp
Black Salt 1/2 tsp
Roasted Cumin (Jeera) Powder 1/2 tsp
Red Chilly Powder 1/2 tsp
Coriander Powder 1/2 tsp
Chaat Masala (I used Shan) 1 tsp
Lemon Juice 1 tbsp
Imli Powder 1 tsp (Optional )
FOR THE GARNISH:
Chopped Onion 1 (medium size)
Chopped Tomato 1 (medium size)
Green Chilly 1 (Finely Chopped)
Chopped Coriander 1 tbsp
Grated or Julienne Ginger 1tbsp
Roasted Cumin Seeds a pinch
Green Chutney 2 tbsp (Optional )
Soak the white chickpeas overnight or at least for 6 hours. Wash thoroughly and drain the water. In a pressure cooker, Add the chickpeas, Salt and Bay leaf. Close the lid and Leave it on full flame for 5 minutes, then simmer for another 15 - 20 minutes.
Let it stand for 15 minutes for the steam to escape, check if the matar is soft , remove the bay leaf and slow cook till the water is evaporated. Now close the gas and add the rest of the ingredients and mix well.
Add all the ingredients for garnishing and eat hot with Kulche or Naan.
This is the most popular North Indian Snack. The following recipe will make 20 to 25 Samosas.
FOR THE DOUGH
All purpose Flour (Also called Maida): 400gms
Oil : 100 ml
Oil for frying (Can use refined or Olive oil)
Salt : 1 tsp
Carom seeds(Ajwain): 1tsp (Optional)
Lukewarm Water (Pani) : 1/4 cup
FOR THE FILLING
Boiled Potatoes : 3 or 4
Boiled Peas: 1/2 cup
Green Chilly : 1 chopped
Cumin(Jeera) : 1 tbsp
Asafoetida(Hing): 1 pinch
Dry Mango powder(Amchoor) : 1tbsp
Red chilly powder(Laal Mirch) : 1/2 tsp
Coriander Powder (Dhaniya powder) : 1 tbsp
Cottage Cheese diced in small cubes : 50 gms (optional)
Combine all the ingredients for the dough except water. When you see the oil has been properly mixed with flour then start adding little water and knead. Remember to add little water at a time as we want the dough to be firm. Once it is done cover it with a wet muslin cloth and put aside.
Now add oil in a sauce pan or Kadahi, When hot add cumin seeds, asafoetida, peas, green chilly and potatoes. Mix it for a minute simmer the gas and add red chilly powder, Dry mango powder, Coriander powder, Salt and mix. Cook for about 2 mins. Add the Cottage cheese and cover the mixture with the lid for 5 to 7 mins till it gets a nice light brown color and the spices are properly coated on the potatoes.
Divide the dough in about 8 to 10 balls. Spread each ball with the help of a rolling pin and then cut it in the centre through its diameter. You would have two semi circles, now spread a little water on the edge pick it up and fold it in a conical shape between your thumb and first finger. Stuff it with the potato filling and the close it overlapping the layer on the top. It would look like a triangle. Repeat till all the dough is finished.
Put Oil in a pan for frying let it heat for about 10 to 12 mins and then lower the gas and put the samosa and fry at medium heat till golden brown. Take them out in an absorbent paper so that the extra oil is soaked. Serve them hot with mint chutney or saunth. Alternatively you can also bake them for a healthier option.
1.Soak White Chickpeas overnight. Wash thoroughly and drain the water. 2.Take a pressure cooker add the chickpeas, salt, bay leaves, black cardamom and 6 to 8 cups of water. 3.Leave it on full flame for 10 mins and then slower the flame and cook for another 20 mins. 4.Do not open the cooker right away leave it for sometime to let off the steam. 5.After 15 mins open the cooker and check if the chickpeas are properly boiled. You should be able to crush it placing between your fingers. 6.Prepare the tadka as given in the recipe below and mix it with the boiled chickpeas, add dried mango powder and garam masala and simmer for 20 minutes for the flavours to get mixed properly. 7.Take out the cinnamon stick, bay leaves and Black cardamom and garnish with freshly chopped coriander. 8.Serve hot with Indian Flat bread (Kulche), Bhatoore or boiled rice.
For the TADKA
1.Make a paste of onion, ginger and garlic. 2.Take a small pan add 2 tbsp of cooking oil, add cinnamon stick and cumin seeds let it crackle then add the onion paste. 3.Let the onion change its color to golden brown then add the slit green chillies. 4.Make a paste of the tomatoes and add it to this mixture. 5.Let it cook for 2 mins, then add red chilly powder, coriander powder, choley masala, cumin powder and dried fenugreek leaves and mix till the oil separates from this mixture. Make sure the mixture doesnt stick to the pan add a little water if needed.