This potato curry is specially for fasting. This is a quick recipe with very few ingredients. The taste of this curry is very nice and I am sure that you also like this recipe very much. So lets start this recipe….
Potatoes – 4 medium size
Tomato – 1 big
Charmagaj (melon seeds) – 4 tbsp
Ginger – ½ inch
Green chilli – 2
Kashmiri Red chilli powder – 1 tsp
Turmeric powder – ½ tsp
Kasoori methi – ½ tsp
Salt to taste
Oil – 4 tsp
For preparing this recipe first we have to wash the potatoes very well then peel the potatoes and cut them into pieces. Now we have to boil the potatoes. Now take a blender jar add chopped tomato, charmagaj (melon seeds), ginger, green chilli and make a fine paste of all these ingredients.
After that switch on the gas then heat a pan, keep the gas on low flame, add oil (don’t let the oil become too heat), now add red chilli powder and immediately add the masala paste, fry the masala for 2 minutes on medium flame, now add turmeric powder and fry the masala for another 2 minutes.
After 2 minutes the masala is well cooked at this time add kasoori methi, boiled potatoes, salt, 2 cup of water (you can adjust water according to your taste) and mix them well. Let the potato curry cook for 1-2 minutes. Here the quick potato curry for fasting is ready. Garnish with coriander leaves and serve with rice, paratha or roti. This recipe is very very easy and it takes only 10-15 minutes. Once you cook this at your home you are going to love this recipe.
** If you don’t have kasoori methi then add coriander leaf. You can also use cashew nut in place of charmagaj. But by changing these ingredients the curry tastes a little different, but both are tastes nice.
This chilli paneer recipe takes a little more time but it tastes very nice. Ingredients which I have used in this recipe are easily available in the market and also at our kitchen. So without wasting so much time lets start this recipe.
Paneer – 500 gm ( cut into pieces)
Onion – 4 large ( cut into cube size )
Capsicum – 1 large ( cut into cube size )
( Take same amount of onion & capsicum ex-1 cup large size chopped onion and 1 cup same size chopped capsicum)
Tomato – 1 no. (cut into small pieces without
Cinnamon stick – a small piece
Tomato sauce – 4 tsp
Chilli sauce – 1 tsp
Soya sauce – 1 tsp
Salt to taste
Oil -4 tsp
Black paper powder – 1/2 tsp
Corn flour – 3 tsp ( 1 tsp for gravy and 2 tsp
for fry the paneer)
Red chilli powder – 1 tsp
Chilli paneer masala – 2 tsp
First we take a bowl, add paneer to it then add red chilli powder, cornflour and salt according to taste. Now mix all the ingredients by tossing them and immediately deep fry the paneer. The fried paneer should be light brown colour, don’t fry this very dark colour or hard. Now heat a pan add oil to it. After oil becomes heat add cinnamon stick, chopped onion and capsicum after that fry them very well. Here we keep the gas on medium flame. After that fry onion and capsicum till it becomes a little soft. When it becomes a little bit soft add soya sauce to it and mix very well. Adding soya sauce at this time gives a nice flavor.
After frying this for 2 minutes add tomato and salt ( remember that we add salt to the paneer while frying it ). Again fry this for 2-3 minutes or till the tomato becomes soft. Here we add tomato sauce and chilli sauce to it and mix all the ingredients very well. After that add fried paneer and mix well.
Now take a bowl add chilli paneer masala 2 tsp, cornflour 1 tsp and 1 cup water and mix very well. After that add this to the paneer and fry all these for 1-2 minutes. After it was completely done or the paneer becomes dry switch off the gas most importantly we add black paper powder at last and mix all the ingredients very well. Finally our chilli paneer is ready to serve. Serve this recipe with roti and paratha.
Chicken Pakoda is a very tasty evening snacks item. I am trying to make this pakoda in a different style. I hope you all love this tasty pakoda with tomato sauce, tomato chutney or any type of chutney you like.
Chicken – 1/2 kg cut into small cubes
Corn flour – 2 tbsp
Gram flour – 2 tbsp
Kashmiri red chilli powder – 1 tbsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Turmeric – 1/2 tsp
Yogurt – 1 tbsp
Chicken masala – 2 tsp
Garam masala – 1/2 tsp
Ginger garlic paste – 2 tsp
Salt to taste
Curry leaves and coriander leaves – 1 tbsp finely chopped
Crushed green chilli – 2
Crushed black paper – 1 tsp
Take a bowl add corn flour, gram flour, red chilli powder, coriander powder, cumin powder, turmeric, yogurt, chicken masala, garam masala, ginger garlic paste, salt to taste, curry leaves and coriander leaves, crushed green chilli and crushed black paper now mix all the ingredients, gradually add water and make a thick batter like marination.
Now add chicken and mix all the masala with chicken, keep this for 1 hour. After one hour deep fry all the pakodas in 3-4 baches in low to medium flame. Fry the chicken pakoda till it becomes golden brown in colour. Remove the pakoda from oil. Serve hot with tomato sauce and chilli sauce.