Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha

Subzis

Vegetable Korma

Vegetable Korma

Serves: 4 persons

Ingredients:

  • ½ cup fresh coconut
  • ½ tablespoon poppy seeds
  • 2 tablespoon water
  • 1 medium boiled potato
  • 1½ cup chopped mix vegetables of your choice
  • 1 medium onion chopped
  • 1 tablespoon ginger garlic paste
  • 2 small tomatoes chopped finely
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 1 teaspoon kashmiri red chilli powder
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon clove powder
  • ¼ teaspoon cinnamon powder
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • Water
  • Salt to taste
  • 2 tablespoon chopped cilantro
  • 2 tablespoon oil

Method:

  1. Add poppy seeds and 2 tablespoon water in a bowl and keep it aside for 15 minutes.
  2. After 15 minutes, add poppy seeds with water in a blender. Add coconut and make a fine paste. Add water as per your need to make a paste.
  3. Get a saucepan and add all the vegetables except boiled potato. Add enough water and little salt and start boiling. Do not overcook the vegetables. Drain the cooked vegetables and keep it aside. Cut the potatoes into medium chunks.
  4. Add 2 tablespoon oil in a pan. Add cumin seeds and fennel seeds. Let them crackle. Add chopped onion and saute. Add ginger garlic paste and cook for a minute.
  5. Add chopped tomatoes and cook until the raw smell of tomatoes goes away. Add all the boiled vegetables and potato chunks into the pan and mix everything.
  6. Add coconut paste and mix everything. Add all the spices and 1 cup water. Add salt to taste.
  7. Boil the curry for 1-2 minutes on a low-medium heat. Turn off the heat and put the lid on. Keep it for 5 mintes.
  8. Add chopped cilantro and serve hot with roti or plain rice.

Dum Aloo

Dum Aloo

Serves: 4 persons

Indian Thali with Dum Aloo, Rice, Roti, Mango pulp, Pickle, Sliced onions

Ingredients:

  • 15 baby potatoes
  • 1 roughly chopped onion
  • 2 tomatoes chopped roughly
  • 4-5 Cashews
  • 3 tablespoon oil
  • ½ teaspoon fennel seeds
  • ½ teaspoon cumin seeds
  • 1 teaspoon ginger paste
  • ½ teaspoon garlic paste
  • 1 teaspoon kashmiri red chilli powder
  • 1 teaspoon garam masala
  • ¼ teaspoon kasuri methi
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon cardamom powder
  • 1 teaspoon coriander powder
  • ¼ cup yogurt
  • Salt to taste
  • Pinch of sugar
  • Around 1 cup water

Step -by step pictures for the gravy

Dum aloo in making (step-by step)

Method:

  1. Add potatoes in a pressure cooker with enough water. Cook for 1 whistle and turn off the heat. Let the pressure reduce completely. Remove cooked potatoes from the cooker and keep them aside to cool down.
  2. Heat a pan and add 1 tablespoon oil. Add cumin seeds and fennel seeds. Let them sizzle and then add chopped onion. Saute for half a minute and then add cashews and ginger-garlic paste. Mix well and cook for 1 minute.
  3. Add chopped tomatoes and cook everything till the raw smell goes away. Add salt and mix. Turn off the heat and let the mixture cool down completely. Add the cooled mixture into a blender and make a fine paste.
  4. Meanwhile, peel all the potatoes. Heat 2 tablespoon oil in a seperate pan. Add all the potatoes and saute them for 5 minutes on a low heat. Sprinkle red chill powder and salt on top. Keep them aside.
  5. Heat remaining oil in a pan and add red chilli powder and pinch of sugar. Add the paste from the blender and stir. Add turmeric, coriander powder, garam masala, and cardamom powder. As the spices get mixed well, add yogurt. Saute everything for a minute.
  6. Add potatoes and mix everything. Add enough water according to the consistency of gravy you would like to have. Let the curry boil.
  7. Sprinkle kasuri methi on top and turn off the heat.
  8. Serve hot with roti or rice.