Jimikand Matar ki Sabzi

jimikand matar ki sabzi

Jimikand matar ki sabzi is quite a tasty dish and very easy to make. In the recipe given below, I haven't deep fried jimikand like many people do because there is no need. Jimikand is also known as suran or yam.
Recipe of jimikand matar ki sabzi
250 gm jimikand (yam/suran)
1 cup shelled matar (green peas)
2 cups water
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/4 tsp garam masala powder
2 tomatoes- pureed
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1 1/2 tbsp oil

jimikand chopped with matar

How to make jimikand matar ki sabzi
1. Peel and wash jimikand. Chop it into medium size pieces.
2. Heat oil in a pressure cooker and add cumin seeds. When they turn darker, add hing.
3. Add pureed tomato and all the spices except garam masala. Saute till oil begins to separate from the masala.
4. Add jimikand, matar, water and salt. Pressure cook for 5 minutes on high heat. Turn off the heat and open the lid of the cooker when pressure drops down naturally.
5. Add garam masala and cook for 1 more minute. Take out in a serving bowl and garnish with chopped coriander leaves. Serve hot jimikand matar ki sabzi with roti or paratha.

Aloo Matar Mangodi ki Sabzi

aloo matar mangodi ki sabzi

Aloo matar mangodi ki sabzi is a Rajasthani dish and is popular among Marwari community. They cook mangodi or moong dal wadis in many different ways. Here is my take on this sabzi.
Recipe of aloo matar mangodi ki sabzi
1/2 cup mangodi (moong dal wadi)
2 medium (aloo) potatoes- peeled and cubed
1/2 cup matar (green peas)
Salt to taste
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp garam masala
1 tomato- pureed
1/2 cup curd (yogurt)- beaten
1 1/2 tbsp oil
How to cook aloo matar mangodi ki sabzi
1. Heat 1/2 tbsp oil in a pressure cooker and add mangodi. Fry mangodi till reddish brown.
2. Turn off the heat and add 1 cup water to the pressure cooker. Close the lid of the cooker without turning on the heat.
3. After 15 minutes, open the lid and add cubed aloo and matar. Add 1 cup water, salt and all the spices except garam masala. Close the lid and pressure cook to 3-4 whistles. Turn off the heat.
4. Heat 1 tbsp oil in a tadka pan and add cumin seeds. When they turn darker, add tomato puree and saute till oil begins to separate.
5. When pressure drops down naturally in the cooker, open the lid and add tadka (tempering). Add garam masala and cook for 1 minute.
6. Turn off the heat and add beaten curd. Take out aloo, matar, mangodi ki sabzi in a serving bowl and serve hot with roti or paratha.

Shahi Paneer

shahi paneer

Shahi paneer belongs to Mughlai cuisine which is especially popular in North India. Shahi paneer literally means royal cottage cheese. It is truly a royal dish. Indian cottage cheese in rich cashew nut gravy makes it a delectable dish. It features on menu cards of most North Indian restaurants and hotels.

Recipe of shahi paneer

250 grams paneer (cottage cheese)

1 cup milk

2 tbsp cashew nuts- broken

2 tsp kasoori methi (dried fenugreek leaves) - crushed

1 tsp cumin powder

1/2 tsp coriander powder

1 tbsp tomato sauce

2 tomatoes

A small piece of ginger

3 green chillies

1/2 tsp garam masala powder

Salt to taste

1 tbsp oil

How to make shahi paneer

1. Soak cashew pieces in milk for about 15 minutes. Grind together tomatoes, ginger and green chillies.

2. Cut paneer into 1 1/2 inch wide triangular pieces.

3. Heat oil in a pan or a kadhai. Add tomato puree and tomato sauce. Add all the spices including kasoori methi and salt. Fry till it leaves oil. In the mean time grind cashews with milk.

4. Add the cashew paste and paneer and simmer on low heat for 3-4 minutes. Serve hot shahi paneer with naan or paratha.

Soya Chaap Curry Recipe

soya chaap curry

Soya chaap curry is a delicious gravy based dish which is not just tasty but also healthy. Soya chaap is made from soybean which is full of proteins. It looks like a non-vegetarian item but it's totally vegetarian.

Recipe of soya chaap curry

250 gms soybean chaap

2 big tomatoes

2 onions

4-5 cloves garlic

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/2 tsp garam masala

1 tbsp cashew nuts

1 cup milk

2 tbsp oil

soya chaap sticks

How to make soya chaap curry

1. Boil soya chaap in an open pan for 5 minutes. Drain and squeeze out excess water.

2. Remove pop sticks from chaap and chop soya chaap into pieces.

3. Soak cashews in milk.

4. Puree tomato, onion and garlic in a blender.

5. Heat oil in a pan or a kadhai. Add tomato- onion puree in it.

6. Add salt and all the spices (except garam masala). Fry the masala till oil begins to separate.

7. Blend cashews and milk in a blender. Add it to the fried onion- tomato masala.

8. Add chopped soya chaap pieces and garam masala. Turn the heat to low and cook covered for  5 minutes. Serve hot soya chaap curry with roti, paratha or naan.

Kathal ke Kofte (Jackfruit Kofta Curry)

Kathal ke kofte is not something made commonly in Indian households but they taste good and worth giving a try. They are a nice change from regular vegetable dishes.

Recipe of kathal ke kofte

Kofte (dumplings)

300 gm kathal (jackfruit)

2 medium sized potatoes- boiled, peeled and mashed

2 tbsp besan (chickpea flour/gram flour)

Salt to taste

Chopped coriander leaves (cilantro)

2 green chillies- chopped

Oil to deep fry

Gravy

3 tomatoes

2 onions

4-5 garlic cloves

A small piece of ginger

1/2 tsp red chilli powder

1/2 tsp coriander powder

Salt to taste

1/2 tsp turmeric powder

1/2 tsp garam masala powder

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1 tbsp oil

How to make kathal ke kofte

1. Smear oil on your palms and remove outer hard covering of kathal. Chop kathal into small pieces.

2. Put kathal pieces and little water in the pressure cooker and cook to 1 whistle.

3. Drain out excess water and mash kathal with your hands. Remove seeds.

4. In a bowl, mix mashed kathal, potatoes and ingredients listed under 'kofte' except oil.

5. Make small balls from the mixture.

6. Heat oil in a kadhai (heavy bottomed vessel) on a medium heat and deep fry these balls till golden. Drain out on an absorbent paper. Also fry in batches. These are now called kofte or fried dumplings.

7. For the gravy, blend tomatoes, onions and garlic in a blender.

8. Heat oil in a kadhai or a pan and add cumin seeds. When they turn dark, add hing.

9. Add onion, tomato mixture in the oil and all the spices (except garam masala) and salt. Fry till masala begins to leave oil from sides.

10. Add 300 ml of water to the masala and let it come to a boil.

11. Add kofte to it and turn the heat to low. Cook covered for 7-8 minutes. Add garam masala and after 1 minute, turn off the heat. Garnish with coriander leaves. Serve kathal ke kofte hot with roti, paratha or puri.

Dahi Wali Arbi (Colocasia in Yogurt Gravy)

dahi wali arbi

In this recipe of dahi arbi, I have added dahi later because if you are not used to cooking with yogurt and you add it in the beginning, you may end up getting lumps. I cook dahi wali arbi separately as well as combine it with potatoes to make dahi aloo arbi.

Recipe of dahi wali arbi

250 gms arbi (arvi/colocasia/taro root) - boiled, peeled and cut into roundels

1 cup dahi (curd/yogurt) - beaten

1/2 tsp turmeric powder

3 green chillies- chopped

1/2 tsp rai (small mustard seeds)

Salt to taste

1/2 tsp coriander powder

1/2 tsp garam masala

Chopped coriander leaves- for garnish

A pinch of hing (asafoetida)

1 tbsp oil

1. Heat oil in a kadhai or a pan. Add rai and let it splutter.

2. Add hing and after 2 seconds add green chillies.

3. After 1 minute, add arbi and 1 cup water. Add salt and all the spices except garam masala.

4. Cook till gravy thickens. Add dahi and cook, stirring, on a low heat for 2 minutes. Add garam masala and cook on a low heat for 1 minute.

5. Turn off the heat and garnish dahi wali arbi with coriander leaves.

Gujarati Kadhi

gujarati kadhi

Guarati kadhi is little different from other kadhis like Punjabi kadhi because of the addition of sweetness to it. Gujrati kadhi is sweet sour in taste since jaggery or sugar is added to the kadhi. This kadhi is part of Gujarati thali and is very popular in Gujarat.

Recipe of gujarati kadhi

2 cups curd (yogurt/dahi)

1/4 cup besan (gram flour/chickpea flour)

1/2 tsp cumin seeds

2 dried red chillies

1 inch piece cinnamon (dalchini)

3 cloves (laung)

Few curry leaves

A pinch of hing (asafoetida)

Salt to taste

1 green chilli- chopped

1 lemon sized piece of jaggery (gur) - grated

1 tbsp oil

1. Whisk together curd and besan till smooth and lump free. Add 4 cups of water and mix.

2. Add jaggery and green chilli to curd-besan mixture.

3. Take a kadhai/wok or a pan and pour the above mixture in it. Cook stirring, till 1 boil comes.

4. Turn the heat to low and cook stirring occasionally for about 20-25 minutes. Add salt to kadhi. Turn off the heat.

5. In a separate small pan, heat oil. Add cumin seeds, red chillies, cloves, asafoetida, cinnamon and curry leaves.

6. When they splutter and cumin seeds begin to change color, pour this tempering or tadka over kadhi and mix. Serve gujarati kadhi hot.

Microwave Palak Paneer (Spinach and Cottage Cheese Curry)

microwave palak paneer

It never fails to amaze me how quick and hassle free microwave cooking is and palak paneer in microwave is no exception. I also cook palak paneer on a stovetop. When I tried it in microwave, I found it to be equally tasty and easier.

Recipe of microwave palak paneer

400 gms palak (spinach)

150 gms paneer (cottage cheese)

3 green chilles - washed and caps removed

2 onions

3 medium tomatoes

1 inch piece ginger

Salt to taste

1/2 tsp cumin powder

1/2 tsp coriander powder

1/2 tsp garam masala powder

1 tbsp oil

1/4 cup malai (cream of milk)

palak before microwaving

1. Remove stems of palak and retain the leaves. Wash palak leaves thoroughly under running water, drain. Chop them coarsely.

2. Grind together onions, tomatoes, ginger and green chillies to a smooth paste. Cut paneer into cubes. Set aside.

3. In a microwave safe bowl, place chopped palak leaves and cook covered for 2 minutes on a High. Take out and puree the cooked palak leaves.

4. In the same microwave safe bowl, place oil and add onion-tomato paste and all the spices and salt. Cook uncovered on a High for 3 minutes.

5. Add palak puree and mix. Cook uncovered for 5 minutes.

6. Add paneer cubes, malai and cook uncovered for 1 minute. Serve hot palak paneer with naan, paratha or rice.

Roti ki Sabzi

roti ki sabzi

If you have some leftover rotis from last night’s supper, then you can put them to good use by making roti ki sabzi.

Recipe of roti ki sabzi

5 sookhi (dry) roti

1/2 tsp cumin seeds

A pinch of asafoetida (hing)

1/2 tsp red chilli powder

1 tsp coriander powder

1/4 tsp turmeric powder

1 tbsp oil

Salt to taste

2 tomatoes- chopped

1. Heat oil in a pan and add cumin seeds. When they change color, add hing.

2. Add tomatoes and all the spice powders and salt. Cook till tomatoes get mushy.

3. Break sookhi rotis into small pieces and add to the pan. Cook till rotis become soft. Serve roti ki sabzi hot.

Kairi ki Sabzi (Raw Mango Curry)

kairi ki sabzi

Kairi ki sabzi is a delicious accompaniment to meals. It stays fresh for 2-3 days in fridge. This is my mom's recipe of using unripe mangoes. So, instead of kairi, you can also use mango which is not ripe enough to consume.

Recipe of kairi ki sabzi/ raw mango curry

2-3 kairi (raw mango/kachcha aam)

1/4 tsp turmeric powder

1/2 tsp cumin seeds

1/2 tsp red chilli powder (cayenne pepper)

Salt to taste

1/2 tsp saunf (fennel) powder

1 tbsp gur (jaggery)

1 tbsp oil

1/2 tsp garam masala

1. Peel and cube kairi.

2. Heat oil in a pan and add cumin seeds. When they change color, add kairi pieces.

3. Add salt and all the spices except garam masala. Add 1 cup water and let it come to boil.

4. Add jaggery and lower heat. Cook covered till kairi softens, stirring occasionally.

4. Add garam masala and cook for 1 more minute. Turn off the heat and kairi ki sabzi is ready to have as an accompaniment to your meals.

Aloo Parwal (Potato with Pointed Gourd)

aloo parwal curry

Aloo parwal ki sabzi is also known as aloo potol in Orissa. Parwal is one of the lesser known vegetables of India but we cook it regularly. I had an earlier blog post of bharwa parwal or stuffed parwal. Parwal is both delicious as well as nutritious being green vegetable.

Recipe of aloo parwal ki sabzi

200 gms parwal (pointed gourd/parval/parmal/potol)

2 big potatoes (aloo) - peeled and cubed

2 tomatoes

1 onion

1 inch piece ginger

3-4 cloves garlic (optional)

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

3/4 tsp coriander powder

1/4 tsp garam masala powder

1 tbsp oil

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

scraped parwal

chopped aloo parwal

1. Scrape parwal using a knife (not peel), removing tips and tail. Wash and slit vertically from 1 side so as to remove any hard seeds. If there are no hard seeds, then chop the whole parval.

2. Grind onion, tomatoes, ginger, and garlic to a paste.

3. Heat oil in a pressure cooker and add cumin seeds. When they change color, add hing. Add onion-tomato paste and all the spices and salt.

4. Cook till oil begins to separate from the masala. Add aloo parwal and 2 cups of water.

5. Cook to 4 whistles. Open the lid of cooker when pressure drops down naturally. Take out aloo parwal ki sabzi in a serving bowl and serve hot as a side with any Indian bread.

Palak Kadhi (Spinach Kadhi)

palak kadhi

Palak kadhi is a healthier type of kadhi since we are adding palak instead of fried pakoras (fritters) as in kadhi pakora. Palak kadhi or spinach kadhi is made both in Rajasthan and Punjab. Spinach in yogurt and chickpea flour sauce makes for a satisfying meal with plain boiled rice.

Recipe of palak kadhi/ spinach kadhi

2 cups sour curd (dahi/ yogurt)

4 cups of water

1/2 cup besan (gram flour/ chickpea flour)

Salt to taste

A pinch of hing (asafoetida)

1/4 tsp methi dana (fenugreek seeds)

1/4 tsp cumin seeds

1/2 tsp red chilli powder

3/4 tsp turmeric powder

1 tbsp oil

A very small bunch of palak (spinach) - stems removed, washed and finely chopped

1. Mix together curds, besan, salt, red chilli powder, turmeric powder and water. Mix well using a blender.

2. Heat oil in a kadhai/ wok. Add cumin seeds and methi dana. When they change color, add hing.

3. Add curd besan mixture. Cook stirring till it comes to boil.

4. Lower heat and add chopped palak. Simmer on a medium-low heat, uncovered for about 25 minutes. Stir occasionally.

5. If it is too thick, add 1 cup of water and boil again. Serve hot palak kadhi with roti or rice.

Kamal Kakdi aur Aloo ki Sabzi (Lotus Stem with Potato Curry)

kamal kakdi aur aloo ki sabzi

Kamal kakdi aur aloo ki sabzi is more of a Punjabi delight. It’s made more often in Punjabi households. They call it bhein. Kamal kakdi adds a variety to routine vegetables.

Recipe of kamal kakdi (bhein) aur aloo ki sabzi

2 medium kamal kakdi (bhein/ lotus stems)

2 medium potatoes (aloo) - peeled and cubed

2 onions

3 tomatoes- pureed

1 inch piece ginger

3-4 cloves garlic (optional)

1/2 tsp turmeric powder

1/2 tsp red chilli powder (cayenne pepper)

1 tsp coriander powder

1/2 tsp garam masala powder

Salt to taste

1 tbsp oil

1/2 tsp cumin seeds

1. Peel, wash and chop kamal kakdi into 1/2 inch pieces. Grind onions, garlic and ginger into a paste.

2. Place kamal kakdi along with water and salt in a pressure cooker and cook to 2 whistles. Drain the excess water.

3. In the same pressure cooker, heat oil. Add cumin seeds and let them change color. Add onion paste and sauté till light brown.

4. Add all the spices and salt and sauté for 1 minute. Add tomato puree and fry till oil begins to separate from the masala.

5. Add kamal kakdi and potatoes. Add 2 cups of water and close the lid of the cooker. Pressure cook to 4 whistles. Serve hot kamal kakdi aur aloo ki subzi garnished with coriander leaves with roti or paratha.

kamal kakdi aloo curry

Kala Chana Masala (Black Chickpeas Curry)

kala chana masala

I still remember when my mother used to make kala chana masala on Ashtami. She did not use onion and garlic as I have done since kala chana was for prasad along with puri. Kala channa curry or black chickpeas curry is a very nutritious and tasty dish. Kala chana is a rich source of protein and fiber. It's my favorite legume and I make it in curried or dry form that is sookhe kale chane whenever I get a chance.

Recipe of kala chana masala/ curry

1 cup kala chana (black chickpeas) - soaked overnight

3 tomatoes

1 onion

1 inch piece ginger

3-4 green chillies

2-3 cloves garlic

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp garam masala powder

1 tsp coriander powder

1 tsp chana masala powder

Salt to taste

A pinch of hing (asafoetida)

1 tbsp oil or ghee (clarified butter)

1. Place kala chana with enough water and salt in a pressure cooker and cook for 30 minutes or till chana is soft. Mash a handful of chana with your hands.

2. Grind together onion, ginger, garlic and green chillies to a paste. Puree the tomatoes.

3. Heat oil or ghee in a kadhai/ wok and add cumin seeds. When they turn darker in color, add hing.

4. Add onion paste and sauté till brown.

5. Add pureed tomatoes and all the spices. Fry till oil begins to separate from the masala.

6. Add kale chane along with the cooking liquid and mashed kala chana. Adjust the water level according to the consistency of the gravy that you want. Cook covered on a medium heat for 7-8 minutes. Serve kala chana curry with rice, roti or puri.

kala chana curry

Aloo Matar ki Sabzi (Potato with Peas Curry) 2

aloo matar ki sabzi

This is my simplest recipe of aloo matar which works out well for me. Earlier also I blogged about aloo matar ki sabzi but this one is easier. Even a beginner can try this curry. This sabzi contains no onion garlic.

Recipe of aloo matar ki sabzi

2 medium aloo (potatoes) - boiled, peeled and cubed

1/2 cup matar (green peas) - fresh or frozen

2 tomatoes- diced

Salt to taste

1/2 tsp red chilli powder

1/2 tsp coriander powder

1/4 tsp garam masala powder

1/2 tsp turmeric powder

Few coriander leaves (cilantro) - chopped

1 tbsp oil

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1. Heat oil in a pan or kadhai/ wok. Add cumin seeds and when they crackle, add hing.

2. Add aloo and matar. Add all the spices and salt and mix. Add 1 cup water.

3. Add diced tomatoes and turn the heat to medium. Cook covered till matar turn tender.

4. Cook till you get the desired gravy consistency. Garnish with coriander leaves. Serve aloo matar hot as a side.

Matar Mushroom (Mushroom and Green Peas Curry)

matar mushroom

This is a simple recipe of matar mushroom, not like that of restaurants but the way it is cooked at home. I try to blog about recipes which we can prepare and eat on an everyday basis with not much fuss.

Recipe of matar mushroom

200 gm button mushroom (khumb)

1 cup shelled peas (matar)

2 tomatoes- pureed

1 onion

2-3 cloves garlic (optional)

1 inch piece ginger

1 tbsp oil

1/2 tsp cumin seeds

3/4 tsp coriander powder

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/4 tsp garam masala powder

2 bay leaves (tej patta)

1. Mince together onion, ginger and garlic. Clean, wash and cut each mushroom into 4 pieces.

2. Heat oil in a pan and add cumin seeds and bay leaves. When they change color, add onion paste. Sauté till light brown.

3. Add tomato puree and all the spices and salt. Fry till oil start to leave the masala.

4. Add matar and mushroom. Add 1 cup water; cover the lid of the pan and lower heat. Cook for 10-12 minutes till mushrooms and matar are tender and you get the desired consistency of the gravy. Serve hot matar mushroom with roti or rice.

kadhi pakora

kadhi pakora

My mom makes the best kadhi pakora  have tasted and I still ask her to prepare it for me whenever I visit her place. I try to replicate her method and get good comments when I make kadhi. It’s simple and always yields satisfying results.

Recipe of kadhi pakora

Kadhi

2 cups sour curds (yogurt)

1/2 cup besan (gram flour)

1/4 tsp methi dana (fenugreek seeds)

1/4 tsp cumin seeds

A pinch of asafoetida

Salt to taste

3/4 tsp turmeric powder

1/2 tsp red chilli powder

1/2 inch piece ginger- grated

1 tbsp oil

Pakora

1 cup besan

1/4 tsp ajwain (carom seeds)

Salt to taste

1/4 tsp red chilli powder

Oil to deep fry

besan pakora for kadhi

1. For pakora, take besan in a shallow bowl and add ajwain by crushing between your palms. (This way carom seeds release their entire flavor). Add salt and red chilli powder.

2. Add water little by little, mixing, so that no lumps are formed. Add only that much amount of water so that the batter can be easily dropped by hand or a spoon. Beat it well till besan becomes lighter in color. Beating well is important to get light pakora otherwise they will be hard.

3. Heat sufficient oil in a karahi (heavy bottomed vessel). Drop small amounts of batter by your hand or a spoon. Fry on medium heat till they turn reddish brown. Drain on an absorbent paper.

4. For kadhi, mix together curd, besan, salt, turmeric powder, red chilli powder and 4 cups water. Beat well. You can also mix it with a hand blender or any other blender or food processor.

5. Heat oil in a karahi, add methi dana and cumin seeds. When they change color, add hing. Add ginger and fry for 1 minute.

6. Add curd mixture. Keep stirring till it comes to boil. Lower heat and simmer for about 25 minutes. If it is too thick, add 1 cup water and boil.

7. Add pakoras, give 1 boil and simmer on low heat for 4-5 minutes. Serve hot kadhi pakora with boiled rice.

Chole/ Chana Masala (Chickpea Curry)

chana masala

Besides other dishes like matar paneer, aloo ki puri, I made chana masala or chole for holi lunch. I
like eating chana with rice but today we ate it with puri. Here is my recipe of chana masala.
Recipe of chana masala
1 1/2 cups kabuli chana (chole/ chickpeas/garbanzo beans)
2 medium tomatoes
2 medium onions
2 small potatoes- boiled, peeled and cubed
5-6 cloves garlic
1 inch piece ginger
1/2 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin seeds (jeera)
2 bay leaves (tej patta)
3 black peppercorns (kali mirch)
3-4 cloves (laung)
2 black cardamoms (moti elaichi)
1 tsp amla powder (dried Indian gooseberries powder)
1 tsp chana masala powder
Salt to taste
A pinch of asafoetida (hing)
1 1/2 tbsp oil

chana masala

1. Soak kabuli chana overnight. Drain and put them in a pressure cooker with enough water and salt. Let
1 whistle come, then turn the heat to medium. Boil the chole for about 1/2 an hour in total.
2. Add dried amla powder and potatoes to the boiled chana and mix.
3. Mince onion, garlic and ginger to form a paste. Puree the tomatoes.
4. Heat oil in a karahi (heavy bottomed vessel) and add cumin seeds, bay leaves, cloves, black
peppercorns. Fry for 1 minute and then add hing.
5. Add onion paste and saute till brown. Add coriander powder, red chilli powder and chana masala
powder. Saute for 1 minute.
6. Add tomato puree and saute till oil begins to separate.
7. Add boiled chana along with the cooking liquid. Let it come to boil. Lower heat and simmer till much
of the water evaporates and you get thick gravy while stirring in between.

Note- Dried amla powder is added to get the blackish color. I add it to the boiled channa and not before
boiling since this is a sour powder and hinders with the boiling of chickpeas. If amla powder is not
available, you can add 2 tea bags and boil them along with chana. Discard them after boiling.
Since we are using 3 sour things i.e. amla powder, tomatoes and chana masala powder, take care not to
add any of these items in excess Otherwise chole will be too sour to taste.

Dahi Wale Aloo (Potatoes in Spicy Yogurt)

dahi wale aloo

Dahi wale aloo are popular among Marwaris. They call it dahi aloo shak. Traditionally onion is not used in this dish but I think onion enhances the flavor of this sabzi. Also in the traditional recipe yogurt is added first, then aloo are added but in the given recipe I have added curd later. This is an easier way because if you are not used to cooking with curd, it might curdle and you may end up getting lumps.

Recipe of dahi wale aloo

3-4 aloo (potatoes) - boiled and peeled

1 onion- chopped (optional)

1 cup dahi (curd) - whipped

1/2 tsp turmeric powder

1/2 tsp rai (small mustard seeds)

A pinch of hing (asafoetida)

Salt to taste

1 tbsp oil

2 green chillies- chopped

1/2 inch piece ginger- chopped

1/4 tsp garam masala

1. Break aloo by hand to get unevenly broken pieces.

2. Heat oil in a pan and add rai. When they splutter, add hing and onion. Saute for 1 minute.

3. Add ginger and green chillies. Fry for 1 minute.

4. Add potatoes with 1 cup water and salt. Let it come to boil. Lower heat and simmer for few minutes.

5. Add beaten dahi and simmer for 1-2 minutes stirring. Add garam masala.

6. Turn off heat and serve dahi wale aloo hot with roti, paratha or poori.

Aloo Mangodi Sabzi

aloo mangodi sabzi

This potato and wadis made of split green gram dish is popular among Marwaris. They also make the wadis alone as a curry besides aloo mangodi sabzi.  Women in Marwari community make these moong dal wadis or mangodi at home by soaking, grinding the dal and sun drying it. Wadis or badis are sun dried ground lentil dumplings. Readymade wadis are available at grocery stores. This is a healthy dish since you get vegetable and lentil in the same curry.

Recipe of aloo mangodi sabzi

1/2 cup mangodi (moong dal wadis)

2 potatoes- peeled and cubed

2 tomatoes- pureed

1 onion

1 inch piece ginger

3-4 cloves garlic (optional)

1/2 tsp cumin seeds

A pinch of hing (asafoetida)

1/2 tsp turmeric powder

1/2 tsp coriander powder

½ tsp red chilli powder

Salt to taste

1 ½ tbsp ghee (clarified butter)

1. Heat 1 tsp ghee in a pressure cooker and fry mangodi till reddish brown. Take them out.

2. Mince together onion, ginger and garlic in a blender.

3. Heat rest of the ghee in the same pressure cooker and add cumin seeds. When they change color, add hing. Add onion paste and sauté till brown. Add turmeric powder, coriander powder and red chilli powder. Fry for few seconds.

4. Add tomato puree and fry till oil begins to separate.

5. Add mangodi, aloo and salt. Add enough water and close the lid of the cooker.

6. Let 1 whistle come, then turn the heat to medium and let it cook for 25 minutes.

7. When the pressure drops, open the lid of the cooker. Transfer aloo mangodi ki sabzi to serving bowl and garnish with coriander leaves. Enjoy hot with rotis or parathas.

aloo mangodi ki sabzi