PEPPER CORN MASALA

Ingredients 

Sweet corn(boiled): ½ cup
Bell pepper/Capsicum: ½ cup (cut into small pieces)
Onion: ½ cup (cut into small pieces)
Tomatoes: 2 nos (cut in small pieces)
Oil: 1 tbsp
Cumin seeds/Jeera: ½ tsp
Ginger: 1 tsp

Spices :
Coriander powder: 1 tsp
Chilli powder: ½ tsp
Turmeric powder: ¼ tsp
Pepper powder: ¼ tsp

Salt: as required
Coriander leaves: 2 tbsp(for garnishing)
Chat Masala: ½ tsp (optional)
Paneer cubes: 10 nos. (optional)

Preparation 

• Take a pan add oil, once oil becomes hot add cumin seeds.
• Now add onion, ginger and saute for a minute or two. Add all spices, mix and add tomatoes. Cook the tomatoes by adding water till it becomes tender and doesn't stick the pan.
• Add bell pepper, salt and mix. After a minute add sweet corn and mix.
• Cover and cook for a minute.
• Now add paneer cubes, chat masala, mix and switch off the flame.
• Garnish with coriander leaves and serve hot with roti, chapati or puri.

Note

• No need to boil if frozen sweet corn is taken. It can be directly added.

PANEER BHURJI [GRAVY]

Yields: Enough for 4 people
Time required: 20 minutes

Ingredients

Paneer: 1 cup(grated)
Onion: ½  cup or 1 big size
Tomato: 1 cup or 3 nos
Ginger: ½ tsp(chopped)
Coriander leaves: 2 tbsp (chopped)
Turmeric powder: ½ tsp
Chilli powder: 1 tsp
Salt: as required
Oil: 1 tsp
Ghee: ½ tsp

Preparation

1. Take a pan add oil, ghee, ginger and saute for a minute. 
2. Add onion, turmeric powder and cook for 5 minutes.
3. Add tomato and cook for 2-3 minutes or till tomato becomes soft.
4. Then add chilli powder, salt and mix.
5. Now add panner and mix. As per required consistency add water and cook for 2 minutes. 
6. Enjoy with roti, chapati, poori, kulcha or naan.
7. A very quick and easy to make recipe.

POTATO SABJI/POTATO GRAVY/POTATO CURRY

Yields: 3-4 servings 

Ingredients 

Potato: 3 nos (large, boiled and skin removed)
Tomato: 1 no (large, cut into pieces)
Green chilli: 2 nos(cut into pieces)
Ginger: 1 tsp  (chopped)
Curry leaves: 6 leaves
Coriander leaves: 2 tbsp(chopped)
Lemon juice: 1 tsp
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Hing powder: 1/4 tsp
Turmeric powder: 1/4 tsp

Preparation 

1. Cut potatoes into desired size and shape. I prefer cutting it to about ¾ inch cubes.
2. Take a pan add oil, mustard seeds after mustard seeds crackles add green chilli, ginger, curry leaves, hing powder, turmeric powder and tomato.
3. Cook for 5-6 minutes till tomato becomes soft. 
4. Add cut potatoes leaving 5-6 pieces aside. Add half glass of water and bring it to boil.
5. Mash the left over 5-6 pieces of potatoes and add to the boiling potato gravy. Adding the mashed potatoes will thicken the otherwise watery gravy.
6. Cook for 5 minutes in low flame or till you get a desired consistency.
7. Switch off the stove and add lemon juice, mix it.
8. Garnish with coriander leaves.
9. Relish with chapati, poori or dosa.

Notes:

1. This recipe is very mild in spice/heat. However those who prefer their sides to be spicy can add desired quantity of red chilli powder while cooking.

CHOLE

Yeields: 4 servings

Ingredients:

Kabuli Chana: 1 cup (soaked overnight)
Potato: 1 no. (medium sized)
Onion: 1 no. (big sized)
Tomato: 2 nos.(medium sized)
Jeera: 1/2 tspn
Garam masala: 1/2 tspn
Coriander powder: 1 tspn
Jeera powder: 1/2 tspn
Khas khas: 1/4 tspn
Turmeric powder: 1/2 tspn
Chilli powder: 1 tspn
Tej patta (bay leaves): 2 nos.
Salt: as required
Oil: 3 tbspn
Coriander leaves: 2 tbspn (chopped)
Lemon juice: 1 tspn
Cream: 1 tbspn

Preparation

1. Pressure cook kabuli chana(add little turmeric and salt) and potato.
2. Grind onion, tomato, khas khas into a paste.
3. Take a pan add oil. When oil heats up add jeera, tej patta stir and add the ground mixture.
4. Stir for 5 minutes and add turmeric powder, chilli powder, coriander powder, jeera powder, garam masala and little salt. Keep stirring till the paste does not stick to the pan and oil starts leaving the pan.
5. Add boiled kabuli chana and mashed potato, add water if needed. Simmer and  cook for 5 to 7 minutes.
6. Once it becomes thick add cream and switch off the stove.
7. Add lemon juice and garnish with coriander leaves.
8. Serve hot with roti, paratha, naan or kulcha.

PANEER CAPSICUM MASALA

Ingredients

Capsicum, large: 1 no.
Tomatoes, medium: 3 nos.
Onion, medium: 2 nos.
Paneer: 10 cubes
Cumin seeds: 1 tsp
Ginger: 1/2 tspn
Coriander powder: 1 tbspn
Turmeric powder: 1/4 tsp
Chilli powder: 1.5 tsp
Garam masala: 1/2 tsp
Salt: As required
Oil: 1 tbsp
Ghee: 1 tsp
Cream: 1 tbsp
Coriander leaves: 2 tbspn chopped

Preparation

1. Cut all vegetables and keep aside.
2. Grind onion, tomatoes along with Coriander powder, turmeric powder, chilli powder and garam masala.
3. Take a pan, add oil n ghee. When cumin seeds splutters add the ground paste, cook it till oil leaves the pan and the mix doesn't stick to the pan.
4. Now add capsicum,salt and little water, cover and cook for 5-7 minutes till capsicum becomes little soft.
5. Add paneer and cream, mix well. 
6. Garnish with coriander leaves.
7. Serve with Rotis, Chappatis, Poori, Kulcha or Naan.