Yam and sweet potato curry is a very delicious, simple and easy to make recipe. I used tomatoes as a base for the gravy but legumes can also be substituted for tomatoes.
Yam (cubes, 1/2 cup) Brinjal (cubes, 1/2 cup) Carrots (cubes, 1/2 cup) Tomato (Puree, 1 1/2 cups) Green Chili (chopped, fine, 1) Sweet Potato (cubes, 1/2 cup) Coriander Powder (2 tsp) Turmeric Powder (1/2 tsp) Red Chili Powder (Kashmiri, 1 1/2 tsp) Oil (4 tsp) Ghee (1 tsp) Salt (to taste)
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Category: Lunch \ Dinner
Add oil and jeera to a pressure cooker. Add chopped green chilies, coriander, turmeric and red chili powders. Cook for 5 minutes. Add tomato puree, salt and chopped cilantro and cook for 10-12 minutes. Cook till the oil separated from the gravy and Stir occasionally to prevent from burning. Add cubed yam, carrots, sweet potatoes and brinjal. Add half a cup of water and pressure cook for 4-5 whistles. Garnish with ghee and chopped cilantro. Step by Step Pictures of the recipe:
Add oil, jeera, and chopped green chilies.
Add coriander, chili, turmeric powders.
Add tomato puree.
Add salt and cook for 12 minutes.
Add chopped cilantro.
Add the cubed vegetables.
Add water to the vegetables.
Pressure cook for 4-5 whistles.
Garnish with ghee.
Garnish with chopped cilantro. Notes:
Finely Chopped tomatoes can be substituted for puree. All the spice powders should be sauteed constantly. Burnt spices will spoil the taste. Cinnamon sticks, cardamom pods can be added along with jeera.
Baingan bharta is a dish made of fire roasted eggplant and cooked with onions, tomatoes and other spices. It goes well with rice and all types of breads. In southern part of India smoked eggplants are used to make chutney and in northern part bharta is made out of it. We live in the middle east and here baba ghanoush is very popular and can be compared to our bharta.
Eggplant (200 gms)
salt (to taste) Oil (4 tsp) Ginger (grated, 1 tsp) Carrots (grated, 2 tbs) Onions (chopped, 1/2 cup) Tomatoes (chopped, 1/2 cup) Coriander Leaves (2 tbs) Coriander Powder (1 tsp) Turmeric Powder (1/4 tsp) Cumin Seeds Powder (1 tsp) Garam Masala Powder (1/2 tsp) Red Chili Powder (medium hot, 1 1/2 tsp)
Cook time: 45 minutes
Cuisine: North Indian
Category: Lunch \ Dinner
Baingan Bharta recipe video Method:
Smear eggplant with oil before roasting. Pierce the eggplant with a skewer and place it on the flame. Turn the eggplant till the skin is completely charred and the pulp should be soft. Remove the skin when it’s warm and cut off both the ends. Mash the eggplant using a fork or a spoon until smooth. Heat a deep skillet to medium and add oil. Add chopped onions, tomatoes, grated ginger and salt. Sautee till the oil separates from the mixture. Add turmeric, red chili, coriander, and cumin powder. Mix and stir well. Add the mashed eggplant and garam masala powder. Add required water to adjust the cosistency. Garnish with coriander leaves and grated carrots. Step by step pictures of the recipe:
Apply oil all over and skew the eggplant.
Roast the eggplant directly on the flame. and turn it over every couple of minutes.
Roast till the skin is completely charred.
Peel off the skin when it’s warm and cut off both the ends.
Mash the eggplant with a spoon to a smooth consistency.
Add chopped onions, tomatoes and grated ginger,salt and sautee till the vegetables are soft.
Add turmeric, red chili, coriander and cumin powder.
Add the mashed eggplant and garam masala powder.
Add required water to adjust the consistency.
Garnish with coriander leaves and grated carrots. Notes:
While selecting eggplants select the lightweight ones. Immerse the roasted eggplant in water as soon as it’s removed from fire and Peel off the skin or the skin can be peeled off as mentioned in the video. Eggplant roasted on fire is more tastier than eggplant roasted in oven. Garlic paste can be added if preferred.
a rich, delicious and creamy dish made with indian cottage cheese and spices. It can be eaten with all kinds of bread.
Paneer (cubes, 1 1/4 cups or 200 gms) Butter (3 tsp) Cloves (2) Cardamom (pods, 3) Cashews (soaked, 12) Red chilies (kashmiri, 12) Cooking Cream (3tbs) or Full Fat Milk (6 tbs) Oil (4 tsp) Jeera [Cumin] (seeds, 1 tsp) Ginger (chopped, fine, 2 tsp) Fresh Cream (2-3 tsp) Tomato (chopped, fine, 2 cups) Salt (to taste) Kasuri Methi [Dried Fenugreek Leaves] (2 tsp)
Prep time: 10 minutes
Cook time: 50 minutes
Cuisine: North Indian
Paneer butter masala recipe video
Soak chilies, cashews, cloves and cardamom in three separate bowls in hot water. Let it rest for 30 minutes at least. Heat a deep skillet to medium and add 2 teaspoons of oil. Add chopped ginger and sautee for 2-3 minutes and set aside. Add tomatoes and cook till they turn mushy. Grind red chilies, cashews, ginger, tomatoes to a fine paste. Heat a deep skillet to low and add butter and oil. Add cumin seeds and then add the ground paste. Add the required salt. Cook for about 15-20 minutes. Add the clove-cardamom water extract. Add the cooking cream and then add paneer cubes. Mix gently. Add kasuri methi leaves while adding the leaves crush it with your palms to enhance the flavor. Add the fresh cream. Step by step pictures
Soak chilies in hot water.
2. Soak cashews in hot water.
3. Soak cloves and cardamom in hot water.
4. Add chopped ginger.
5. Add tomatoes and cook for 10- 15 minutes.
6. Cooked tomatoes.
7. Add soaked chilies, ginger and cashews in a grinder bowl.
8. Add cooked tomatoes to the ginger, cashew and chilies.
9. Add jeera in the butter-oil mix.
10. Add the ground paste.
11.Add the filtered cardamom-clove water.
12. Add fresh cream to make the gravy rich and creamy.
13. Add the paneer cubes.
14.Add kasuri methi.
15. Add fresh cream.