Aloo Gobi

Aloo Gobi 

Try this scrumptious vegetarian Indian side dish that is great for dinner parties!
 
 
Total Time: 1 hour
Prep: –
Cook: –
 
Ingredients Serves 4
Aloo Gobi
Cauliflower florets, cut and rinsed
400g
Potatoes, sliced wedges or cubed
5-6
Ginger
1.5 inch
Turmeric powder
½ tsp
Chili powder
1 tsp
Garam masala powder
½ tsp
Coriander leaves
3-4 stalks
Oil or ghee
4 tbsp
Salt
4 tbsp
Method
Aloo Gobi

Step 01

Chop, rinse and boil the cauliflower in salted water for 10 minutes.
Step 02
Peel and slice potatoes in wedges or cubes.
Step 03
Drain the cauliflower and keep aside.
Step 04
Add potatoes to oil or ghee in a wok. Stir and sauté them on low heat for 6 minutes, stirring sparingly.
Step 05
Add the cauliflower and sauté it for 3-4 minutes and continue stirring.
Step 06
Add chopped ginger, turmeric powder, chili powder and salt. Make sure all the veggies are well coated.
Step 07
Cover the pan with lid tightly and let it simmer for about 18-20 minutes, on low flame. Do not add water.
Step 08
Once potatoes and cauliflower are cooked, sprinkle the garam masala powder and coriander leaves.

Aloo gobi is best served with bread, prata or even rice.

Chicken Vindaloo

Chicken Vindaloo

Upgrade your culinary skill with this flavoursome, authentic Indian dish!
 
Total Time: 105 minutes
Prep: –
Cook: –
Ingredients Serves 8
Chicken Vindaloo
Medium chicken, cleaned and cut into pieces
1
Large onion, sliced
1
Oil
2 tbsp
Salt
To taste
Vinegar
To taste
Shallots
10
Cumin
1 tbsp
Dried chilies
20
Turmeric
1 small piece
Garlic
6 cloves
Ginger
2.5cm
Mustard seed
tbsp
Curry leaves
2 stalks
Method
Chicken Vindaloo

Step 01

Grind the shallots, cumin, dried chilli, turmeric, garlic, and ginger together.
Step 02
Heat oil in a deep pan and put in mustard seeds.
Step 03
When seeds crackle, add the sliced onions and fry until it turns golden.
Step 04
Add ground spices and fry for a few minutes.
Step 05
Add chicken and curry leaves and stir well, making sure the chicken is well coated with the spices.
Step 06
Reduce heat and simmer until chicken is tender.
Step 07
Add vinegar and salt to taste
Step 08
Cook for a few more minutes over low heat before dishing out.

For more intense taste, mix the chicken with the ground spice and marinate overnight.

Coconut Lentil Curry

Coconut Lentil Curry

A simple and hassle-free vegetarian Indian curry to satisfy your cravings.
 
Total Time: 50 minutes
Prep: –
Cook: –
Ingredients Serves 6
Coconut Lentil Curry
Dried red lentils
1 cup
Water
2 cup
Coconut milk
200ml
Medium onion, chopped
1
Garlic cloves, finely diced
4
Ginger, chopped
1 tbsp
Coconut or vegetable oil
2 tbsp
Turmeric powder
1 tsp
Garam masala
1 tsp
Ground cilantro
1 tsp
Ground cumin
1 tsp
Dried chillies (optional)
3-4
Tomatoes, chopped
1-2
Salt and pepper
To taste
Cilantro, chopped
2 tbsp
Method
Coconut Lentil Curry

Step 01

Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until golden brown.
Step 02
Add ginger, dried chillies, tomatoes and spices to the mixture and continue stirring for about 2-3 minutes.
Step 03
Stir in the lentils, followed by water. Reduce the heat and let it simmer for 15-20 minutes or until the lentils are soft. Be sure to stir constantly to avoid the lentils from sticking to the bottom.
Step 04
Once the lentils are soft, add in the coconut milk and bring it back to a simmer for 2 minutes.
Step 05
Remove the curry from the heat and mix in the cilantro.
Step 06
Serve it hot with a side of basmati rice.

Replace cilantro with some curry leaves to intensify the flavours!