Baby potatoes in gravy

Even though I always have baby potatoes on hand, I do not try to cook them this way. But yesterday, I was in a mood to cook something different with the colorful potatoes I had and 'Aloo Dum' came to my mind. But since I did not cook this in 'dum' style, technically this does not fit the name. Whatever the name be, it was well appreciated in my family (Sorry that the photo of finished dish does not do justice to the taste!). Here is my version of this tasty side dish.

Ingredients:

Baby potatoes - 12
Turmeric powder - 1/2 tsp
Red chili powder - 1 tsp
Kitchen king masala - 1 tsp
Garam masala - 1 tsp
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Black pepper crushed - 1/4 tsp
Onion - 1
Cashews - 6
Ginger - 1 inch piece
Garlic - 2 cloves
Canned tomato sauce - 1 small can
Sugar - 1 tsp
Milk - 1 cup
Kasoori methi - 1/4 tsp
Salt - to taste
Oil - 3 tbsp

Method:

- Pressure cook the potatoes and peel them
- In a nonstick pan, heat a tbsp of oil and add the peeled potatoes
- Add cumin powder, crushed pepper powder and salt. Keep stirring for a few minutes till they get medium roasted on all sides
- Remove potatoes from the pan and keep aside
- Now heat a tbsp of oil and fry sliced onion, ginger, garlic and cashews for 5 mins. Grind a fine paste out of this mixture
- Heat 1 tbsp of oil and fry this paste till oil leaves the sides
- Add the tomato sauce and sugar and fry for 5 minutes
- Add the remaining dry masala powders and some more salt. Fry for few more minutes
- Add the milk and water to adjust the consistency. Once it starts boiling, add the potatoes. Add kasoori methi
- Simmer for five minutes. Serve with chapathi or naan

Stuffed eggplant and potato

Ingredients:

Small eggplants - 8
Small red potatoes - 8

For the masala:

Shredded dry coconut - 2 tbsp
Sesame seeds - 1 tbsp
Peanuts - 2 tbsp
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Dry red chilies - 4 (or depending on your preference)
Cloves - 5
Cinnamon stick - 1 inch
Saunf - 1/4 tsp

Amchur powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 3 tbsp
Chopped onion - 1
Coriander leaves (cilantro) - for garnish

Method:

- Clean eggplants and potatoes. Half cook the potatoes in a pressure cooker
- Make 2 slits in all of them without separating them
- Dry roast coconut and sesame. Then roast rest of the ingredients for masala in oil
- Grind the masala into a paste and add turmeric powder, amchur and salt. Mix well
- Stuff the paste into slits made in eggplants and potatoes
- Heat oil and fry chopped onion till translucent
- Add remaining masala if any and stir for a minute
- Add the veggies and mix well. Add some water and cover the pan
- Let it cook with stirring in between
- Garnish with cilantro and serve hot with chapathi

Mixed Vegetables with Gravy

A tasty and quick way to serve various veggies with puri or chapathi

Ingredients:

Green beans - 10 to 15
Carrot - 1
Potato - 1
Cauliflower - few florets
Paneer - 10 to 15 pieces
Green peas - 1/2 cup
Turmeric powder - 1/4 tsp
Red chili powder - 1/4 tsp
Shahi paneer masala - 1 tsp
Kasoori methi - 1/4 tsp
Milk - 1/2 cup
Salt - to taste
Water - to adjust consistency
Cream - optional to finish
Oil

For the masala:
Onion - 1 medium sized
Tomato - 2
Ginger - 1 inch piece
Garlic - 1 clove
Cashew - 8 to 10

Method:

- Microwave cashew with some water for a minute. Drain and keep aside
- Heat oil in a pan and add sliced onion, ginger and garlic. After it turns light brown, add the tomato and cashew. Stir for a few minutes till the tomato gets soft
- Let the above mixture cool little bit. Grind into a fine paste using a blender
- Meanwhile, cut the veggies and steam in a pressure cooker without the whistle for about 5 minutes
- Heat oil in a pan and add the ground paste. Fry for 3-4 minutes
- Add turmeric powder, chili powder and shahi paneer masala. After few minutes, add milk and let it boil
- Crush the kasoori methi between your palms and add it to the gravy
- Now add the steam-cooked veggies, diced paneer pieces and salt
- Mix well and adjust the consistency using water
- Let it boil for couple of minutes. Finish with cream if using it
- Serve this curry with puri or chapathi