Shahi Pulao

I have been wanting to try this pulao for a long and was waiting for a right occasion to make it. I had invited my sis -in law and her husband for a lunch after a very long time. So I really wanted to make something special and surprise them. I was thinking hard as to what to make for rice as my husband doesn't like briyani much.As far pulao, I wanted to make sure this should be something unique and different. So this has been inspired from various recipes like mughlai pulao, jaipuri pulao and finally I devised this recipe of "Shahi Pulao".

This is highly rich in flavor,ingredients and aroma. This does not taste sweet and is a mildly spiced pulao which is made using fresh cream,Ghee,saffron milk and cashews and is truly a Royal Delight.:) The color to this pulao which you see in the picture is purely from saffron milk and I have not added any extra color.Everyone just loved this and this is sure to make your guests fall for your cooking:)

I have skipped adding paneer to it as I had already made Paneer Kurchan as one of the side dish separately on that day of lunch. 

Let's look at the preparation.

serves:3

Ingredients:

1. Basmati Rice - 1.5 cups
2. Paneer/cottage cheese-1/2 cup cubed
3. Ghee - 3 tbsp
4. Pepper powder-2 tsp
5. Garam Masala powder-1 tsp
6. Coriander powder-1 tsp
7. Saffron strands -4
8. Warm milk-1/4 cup
9. cashews and raisins -2 tbsp each
10. Coriander leaves - for garnishing
11. Salt to taste

To Grind-Shahi Paste

1. Fresh Cream - 1/4 cup
2. Green Chilies-2 (slit lengthwise)
3. Ginger - 1.5 inch with skin peeled
4. Garlic Pods-5

Masala Ingredients

1. Star anise(anaachi poo) - 2-3 
2. Cinnamon stick - 1 inch
3. Cloves - 3
4. Green Cardamom - 2
5. Black Cardamom - 2
6. Fennel seeds - 1 tsp
7. Shahi Jeera - 2 tsp
8. Bay Leaf-1 big crushed
9. Mace/Japathri -2

Vegetables Used (Can be anything of your choice)

• Beans - 6-7
• Carrot – 1
• Onions -1 medium sized
• Cauliflower florets-5-6 
• Potato-1 small

Method:

1. Rinse basmathi rice well and soak it in lukewarm water for 20-30 mins.

2. Soak the saffron strands overnight in warm milk.

3. Grind all the ingredients under "Grind" to a smooth paste and keep it ready.

4. Boil cauliflower with a pinch of salt and turmeric separately for 2 mins and then strain them. This is to get rid off worms present in the cauliflower.

5. Fry the raisins, cashews and paneer in a tbsp of ghee, gently on low flame until they turn golden brown .Keep them separately.

6. In a pan, heat ghee and add all the masala ingredients and saute for 2 mins on low-medium flame until the jeera and fennel seeds crackle completely.

7. Now, add onions and saute until the onions become transparent.

8. Now, add the shahi paste and saute until the raw flavor of ginger and garlic goes off.


9. Next, add all other vegetables(including cauliflower) to the pan and mix gently.

10. Strain the soaked basmathi rice completely and add it to the pan.

11. Add garam masala,coriander powder and pepper powder and mix evenly and gently in low flame till the rice is fully covered with masala mixture and evenly coated.

12. Now transfer the content of the pan to a vessel for pressure/electric cooking.

13. Add salt and soaked saffron milk to rice and cook the rice as mentioned here.

14.  Add the fried cashews,raisins,paneer and mix gently.

15. Garnish with tender chopped coriander leaves and some cashew-raisins.

16. Shahi Pulao is now ready to be served hot with papads or raitha.

Notes,Tips & Add-On's

1. Use good quality saffron to get the bright golden color and aroma.
2. Adding paneer definitely adds richness to the pulao. So do not skip it:)

Walnut Brownie with Vanilla Ice Cream

Highly delicate,soft and crunchy brownie delight topped with chocolate ganache and served with vanilla ice cream. It came out really well with perfect texture inside and out. I made this as a dessert for a family dinner. This dessert is sure to make you drool over.

Authentic Greek Salad - Horiatiki Salad

Greek Salad is a popular salad recipe across globe. Its origin is from Greece. However, the ones you find in other regions of the world are not really an authentic version but rather an enhanced or substituted versions of Greek Salad which uses leafy greens,potatoes and other dressings. An authentic Greek Salad or Horiatiki salad (means from village) uses main limited ingredients which are Fresh Organic Ripe Tomatoes, Fresh Cucumbers,Green Bell Pepper,Red Onions,Kalamata Olives, some Extra Virgin Olive Oil,Solid Greek Feta Cheese and Dried Oregano.

This salad is very similar to Bulgarian Shopska Salad . Both have Tomatoes,cucumbers and Onions in common. Major difference is the feta cheese that is used for dressing. Bulgarian feta cheese is produced using sheep's or goat's milk with a special yogurt culture or bacteria that was found in Bulgaria. However, Greek Feta Cheese is produced in the Greek regions and claims to be different from Bulgarian white cheese,Sirene. I am not really sure how both vary with respect to texture and taste. I am yet to taste a Greek feta cheese to understand the difference.However, in this recipe I have used Bulgarian feta cheese and not Greek feta cheese. Another difference is the use of Kalamata Olives in Greek salad which is not used in Bulgarian Shopska Salad .

Kalamata Olives are the ones that are dark purple or black in color.They are native to Greece and is used in whole form for this salad. However, I could not get hold of them and hence I have used pitted green olives. If you are able to get canned or fresh Kalamata whole black olives, you are proceeding very authentically:)

Let's look into the preparation of this popular authentic salad.

Serves:3

Ingredients

1. Bangalore Tomatoes - 3 Medium sized 
2. Red Onion - 1 Big
3. Green Capsicum/Bell Pepper - 1 medium
4. Cucumber - 1 big or 2 small
5. Kalamata Olives / any available Olives - 8 - 10 (whole ones)
6. Feta Cheese - A big slice / 100gms
7. Extra Virgin Olive Oil - 5 tbsp
8. Dried Oregano - 2 tsp or more as per taste
9. Red Wine Vinegar - 1 tbsp
10. Needed salt

Method

1. Wash and chop all the vegetables mentioned. You can cut them into desired shape, either disc shaped or cubes. Whichever way you like it to be.

2. Mix all the vegetables and toss it gently with oregano,needed salt,vinegar and olive oil.

3. Place a big slice of feta cheese and drizzle some Olive oil on top.

4. Season with some oregano and serve fresh with breads or buns :):)

Notes,Tips & Add-on's

1. A very important thing for this salad is, the ingredients and vegetables that are used should be really fresh, preferably organic as that gives the right taste and color to this salad.
2. Ensure the cucumber and Olives do not taste bitter, else it might spoil the taste of the salad.
3. I have used crumbled sirene(Bulgarian feta cheese here), however to ensure authenticity, use a big slice of Greek feta cheese and not the crumbled ones.
4. Original recipe uses whole black Kalamata olives. I have substituted with green pitted olives as I was not able to get hold of Kalamata olives from nearby shop.

Tarator (Таратор)

Tarator - Bulgarian Cold cucumber soup is a traditional and popular recipe from the Balkan regions. It is mainly prepared during summer with cucumber and yogurt as the main ingredient. The consistency can vary depending on how thick or thin you want. This is generally served cold and served in traditional Bulgarian Clay Pot, Gyuveche. Let's look into this preparation.

Serves:2-3

Ingredients

1. Cucumber - 2 small sized or 1 big
2. Whisked thick curd/yogurt - 1 cup
3. Water as needed depending on consistency 
4. Garlic cloves - 3-4 (crushed or chopped finely)
5. Walnuts - 2 tbsp (chopped finely) 
6. Olive Oil/Sunflower oil - 2 tbsp
7. Salt as needed 
8. Fresh coriander leaves/dill/parsley for garnishing as needed 

Method

1. Peel and chop the the cucumbers into fine small cubes.

2. Mix garlic, yogurt and cucumber with needed salt.

3. Add water if you require a thin consistency. Adjust the water depending on how thick or thin you want the soup.

4. Drizzle some olive/sunflower oil and mix gently.

5. Garnish with fresh coriander leaves/dill,chopped walnuts and serve the soup chilled.

Notes,Tips & Add-On's

1. Original recipe uses dill. I have substituted with fresh coriander leaves as I don't get dill here.
2. You can either refrigerate the soup overnight or add ice cubes to serve them chilled. Either way it tastes great.

Shopska Salata (Шопска салата)

My husband had to visit bulgaria for an official purpose and that's when I tried googling about Bulgaria, its tradition, culture and cuisine. I was surprised to know that Bulgarian food culture holds strong roots to ancient cooking using fresh vegetables. Their traditional recipes are highly healthy and vegetarian. I thought I must try them right away and hence asked my husband to purchase the signature items of bulgaria to try the bulgarian cuisine right here at home.

Shopska Salata or Shopska salad is a traditional summer salad which is popular among the balkan regions like Bulgaria,Macedonia and Serbia. The main ingredients are Tomatoes,Cucumbers and Bulgarian White Feta Cheese. These colors Red,Green and white represent the bulgarian national flag. Interesting ins't it:)

The Bulgarian white feta cheese, also known as sirene is very famous and native to bulgaria made from sheep's milk and a special bacteria that is found exclusively in bulgaria. The texture is very soft and crumbles easily when touched. It is not hard as the processed cheese that we get here in India. It is slightly salty and has a fresh creamy aroma.I loved eating it plain and it tasted too good and yummy :):)!!!! It is very similar to greek feta cheese. Bulgarians use it as an accompaniment to almost all their dishes and also have it in fried form.

The salad is served in a special Bulgarian clay pot called ,Gyuveche. Yes, I asked my husband to get these from Bulgaria. This is a must buy souvenir if you are visiting Bulgaria. :):)

Bulgarians use Sunflower oil in their cooking and as for the vinegar, it is Grape Vinegar. Since, I could not get hold of grape vinegar, I have used Balsamic Vinegar which is close enough substitute in my opinion because both Balsamic and Grape Vinegar use Grape Must as their major ingredient. However, the difference between traditional balsamic vinegar and Grape Vinegar is the way the grape must is prepared.

Let's see how to prepare this easy refreshing salad.

Serves: 2

Ingredients

1. Banglore Tomato - 1 big (chopped finely)
2. Cucumber - 1 (peeled and chopped)
3.  Bulgarian white feta cheese - 1/4 cup
4. Onion(Red/White) - 1 big or 2 small 
5. Red/Green/Yellow Bell pepper - 1 small or 1/2 big ( chopped)
6. Olive Oil/Sunflower oil - 3 tbsp
7. Red Wine Vinegar/Balsamic Vinegar/White Vinegar - 1 tbsp
8. Fresh Parsley/Cilantro - for garnishing
9. Salt and pepper as needed

Method

1. Mix tomato, cucumber, onions and chopped bell peppers in a large mixing bowl.

2. Add needed salt and pepper,Oil and balsamic vinegar and gently toss the salad.

3. Top it with freshly crimbled bulgarian white feta cheese.

4. Garnish with cilantro/parsley and the summer refreshing salad is ready:):)!!!!

Notes,Tips & Add-on's

1. I have used extra virgin olive oil for this recipe as I like to use it personally for raw salad.However, if you want to maintain authenticity for the recipe, use sunflower oil.
2. You can add any vegetables to make this salad, but main ingredients are tomatoes,cucumbers and cheese.
3. Use any fresh cheese if Bulgarian white feta cheese is not available.
4. You can also substitute lemon juice instead of vinegar and it tastes great equally.
5. I have used cilantro as I didn't get fresh parsley here. Originally, Parsley is used for this recipe.

Pasta Primavera

Pasta Primavera, is probably one of the most healthiest version of Pasta.There is no separate sauce required for making this pasta.It is a combination of fresh vegetables sauteed with minced garlic and Olive Oil.It is very simple and easy to make.Traditionally, Parmesan cheese is added to it as a final topping. I have skipped adding cheese as I wanted to keep it vegan and healthy. Also, I have added balsamic vinegar for additional flavor and taste. 

The taste and flavor to this pasta comes from the fusion of fresh roasted vegetables in herbed olive oil and garlic with balsamic vinegar .

Indulge in this sin free healthilicious Italian Treat.

Serves : 2-3

Ingredients

1. Extra Virgin Olive Oil/ normal edible Olive Oil - 1/4 cup
2. Durum Wheat Pasta - 1.5 cups  
3. Balsamic Vinegar - 1 tbsp 
4. Mixed Italian seasoning - 2 tsp or more depending on taste
5. Garlic - 4 pods (minced finely)
6. Salt and Pepper to taste

Vegetables

• Broccoli - 6-7 florets
• Red Bell Pepper - 1 small (cut into julienne)
• Yellow Bell Pepper - 1 small (cut into julienne)
• Baby corn - 4 (slit length wise)
• Onion - 1 small (cut lengthwise)
• Tomato - 1 large or 2 small (chopped finely)
• American sweet corn- 2 tbsp

Method

1. Boil broccoli and baby corn for about 2 mins with tsp of salt. Strain them and keep it aside. Cook Pasta till Al Dente and keep aside.

2. Take a pan, add olive oil. Add some minced garlic and onion and saute till nice aroma and onions turn translucent on a medium flame.

3. Add all the veggies (other than broccoli and baby corn) and saute for 2 mins with some salt, pepper and mixed herb seasoning. Ensure the flame low-medium and not high.

4. Now add broccoli and baby corn and cook for 5 more mins. Ensure that all the veggies are nicely cooked and covered in herb flavored Olive oil and garlic.

5. Now add the cooked pasta and saute well. Drizzle the balsamic vinegar and toss well so that the pasta is covered uniformly blended well with the aromatic flavored vegetables.

6. Drizzle some more olive oil and serve it piping hot with slice of bread or Soups.

Notes,Tips & Add-on's

1. You can add any veggies of your choice and any number of vegetables. Absolutely left to your convenience.
2. You can add some grated Parmesan or any other cheese on top before serving.

All about Balsamic Vinegar of Modena

It was a lazy Sunday noon and I was flipping through all the TV channels. That is when I bumped into a food channel - guess FOOD Network if am not wrong. I love to watch any channel related to travel and food. It is very interesting to see how the cuisines from across the globe is being prepared, the culture,food habits and their lifestyle. Anyways, coming to the post, this was one particular episode on exclusive coverage about Balsamic Vinegar :):). Yeah, right from how it is being prepared and how it is used in Italian cooking and everything about it. I was so much fascinated and was so keen to buy and try it !!! Below is the product that I could get hold of from near by 'Nuts' n 'Spices' :)

For the very first time when I tried it, I found that it had a strong aroma which I really didn't like much :\ . The taste was bit sweet. I was confused if I did the right thing by purchasing this. But believe me, it is worth every penny if you use it and eat it the right way:):) 

What is Balsamic Vinegar and where is it Originated?

Let's see what wikipedia has to say about Balsamic Vinegar.

Balsamic vinegar (Italian: aceto balsamico) is a very dark, concentrated, and intensely flavored vinegar made wholly or partially from grape must, originating in Italy.

Traditionally, it is made in Modena, Italy. 

Benefits

You can see the health benefits of Blasamic Vinegar listed here.

How can you use it :)

Personally, I have tried to use it in chinese cooking like Gobi Manchurian, Fried Rice and Noodles. Check out here. This will add some strong flavor along with soy sauce. Just drizzle some balsamic vinegar along with soy sauce to your cooking and you can taste the magic.

Also, it tastes best with fresh strawberries. Balsamic Vinegar and strawberries make an exotic romantic combination. Just drizzle a drop of Balsamic vinegar on fresh slices of strawberries. Every bite is juicy and yum.

One other dish which I tried was making Pineapple vinaigrette. Blend some fresh Pineapple with a tbsp of Balsamic Vinegar. You can add other tropical fruits like mango or anything of your choice. Blend at high speed and serve chilled. This is a great Mock tail for summer and to detox your body.




You can use Balsamic Vinegar as a great salad dressing, just drizzle them on any of your favorite salads. Olive Oil and Balsamic Vinegar are a great heavenly combination that can take your travel buds all the way to Italy. One such Salad recipe which uses Extra Virgin Olive Oil and Balsamic Vinegar is Posted here. Balsamic Roasted Vegetables.

It can be used in your favorite pasta, as a salad dressing for pasta salad. It is all about your taste buds. 
I personally like to add it to my pasta recipe Pasta Primavera and Pasta Arrabiata.

It can be even drizzled on your favorite deserts, ice creams like vanilla or butterscotch.


Explore this Balsamic Vinegar , a traditional artisan product of Modena, Italy in your cooking and share your comments. Big love to All the Foodies :):)

Balsamic Roasted Vegetables

This is my easiest and most healthy option for dinner. Weekly twice, I tend to have just this salad for my dinner. It is definitely a sin free indulgence. I have used extra virgin olive oil and Balsamic Vinegar as dressing.Both these two combinations are heavenly with rich flavor and aroma that you almost travel to Italy. Know more about Balsamic Vinegar and its uses here. This has all the veggies that is sure the satisfy your taste buds as well as your hunger without gaining pounds. This is so easy to prepare. Whenever you want to detox your body with an healthy alternate, just go for it:):)

serves:2

Ingredients

1. Extra Virgin Olive Oil - 1/4 cup
2. Paneer/cottage cheese/tofu - 6-7 small cubes
3. Pineapple slices - 3 (Cubed)
4. Baby corn - 5 (sliced thinly)
5. Onion - 1 large (chopped roughly)
6. Tomato - 1 large (chopped finely)
7. Broccoli - 5-6 florets
8. Red Bell Pepper - 1 small or 1/2 big
9. yellow Bell Pepper - 1 small or 1/2 big
10. Green Capsicum - 1 small or 1/2 big
11. Balsamic Vinegar - 2 tbsp or more as per taste
12. Mixed Italian Herb Seasoning - 1 tbsp or more as per taste
13. Salt and pepper to taste

Method

1. Boil Broccoli and baby corn with a pinch of salt for about 2 mins. The broccoli should be semi cooked. Strain the contents and keep it aside.

2. Heat a pan and add olive oil. Add Onion and saute until transparent. Add bell peppers,capsicum,tomatoes and saute well for 2 mins.

3. Add strained baby corn and broccoli and saute well in Olive Oil. Add needed salt.

4. Add paneer and pineapple cubes and saute well.

5. Add Italian seasoning and fresh ground pepper. Saute on a medium flame for all the veggies to get cooked and soft.

7. Drizzle Balsamic vinegar in the last, raise the flame high and do a high speed saute for 2 mins. Don't take off your hand else the vegetables might be burnt. 

8. Keep on medium- high flame for about 2 mins for all the vinegar and water to be absorbed by the veggies.

9. Once done, switch off the flame. Transfer the salad to plate and serve hot:):)

Notes,Tips & Add-on's

1. You can add any veggies of your choice according to your taste buds. Choices like Brussels ,carrots go well with this salad.
2.  Pineapple and paneer tastes great with balsamic vinegar and hence I have used them in my salad. Off course, paneer is a great source of protein too and pineapple provides the additional sweetness and 'tanginess' that tastes great with balsamic vinegar.
3. You can use strawberries,olives or any toppings for your salad.
4. You can also add feta cheese, they taste great with balsamic vinegar.

Lebanese Falafel Wrap

Lebanese falafel wrap - as the name suggests, is a very popular dish in the Lebanese or Mediterranean cuisine. Traditionally it is made using Pita bread or Pita pockets. I have here used ready made tortilla wraps to make the base. This was first introduced to me by my best friend. She is definitely a pro in making these wraps with ease. Though I had tasted this already at a restaurant called New Yorker, I was not very much fond of this. She had once made it on an occasion for dinner. It tasted so so delicious that I instantly fell in love with it. This tasted way too good compared to restaurant which served them and it was pricey too. This is a recipe that is shared by her and I tried this at home for my husband. I was really happy with the way it had turned out. Here, I am sharing this special recipe that was passed on to me by my friend. Enjoy this International cuisine made easily at home in a less expensive way :):) Once the ingredients like falafel, tahini and veggies are ready, the falafel wrap is very easy to make and is just assembling work.

Ingredients

1. Tortilla Wraps - 6 
2. Red Chili Sauce - 2 tbsp per wrap or more as per taste 
3. Tahini Sauce - 3 tbsp per wrap or more as per taste
4. Falafel - 3 per wrap
5. Aluminium Foil for wrapping

Vegetables

• Lettuce or Cabbage (shredded) - 1/2 cabbage 
• Onion - 1 Large (cut as shown in the pic) 
• Carrot- 2 big (cut into julienne as shown in the pic) 
• Tomato - 3 large (halved and cut lengthwise)

Method

1. Heat the tortilla wrap either with little olive oil or butter on a pan until brown spots appear.

2. Apply some red chili sauce on the tortilla base.

3. Assemble all the veggies on the top - middle portion of the wrap, spare some space in the bottom and both sides of the wrap as we need to fold them on the sides and bottom so that it becomes spill proof.

4. Drizzle generous tahini sauce and chili sauce on the veggies. Place 3 falafel over the veggies.

5. Fold the left and right side of the wrap and then fold the bottom of the wrap upwards so the the contents are secured inside the wrap.

6. Use a aluminium foil to secure the wrap tight as shown in the picture.

7. Serve the wraps fresh along with Tahini Sauce or any sauce of your choice :):)!!!!

Notes,Tips & Add-on's

1. If you are unable to get hold of tortilla wraps, you can make a wrap base using All purpose flour. It comes out really soft and tastes even good.
2. Veggies can be anything of your choice :)

Falafel

Falafel, is deep fried balls made from chickpeas and is a popular dish in Mediterranean / Lebanese cuisine. It is said to have originated from Middle East. It can be either eaten alone with hummus or Tahini Dip or can be made as a Falafel Wrap using tortilla or pita bread. This is absolutely delicious and healthy. 

Ingredients

1. Chickpeas soaked overnight - 250 gms or 1 Cup 
2. Onion - 1 Large (roughly chopped) 
3. Garlic - 4 pods 
4. Coriander leaf/cilantro - 1/2 bunch 
5. Parsley - 2 tbsp finely chopped (Optional) 
6. Cumin seeds - 1 tsp 
7. Salt as needed 
8. Red chili powder - 1 tsp or more as per the taste 
9. Cornflour - 3 - 4 tbsp for binding 
10. Oil for deep frying

Method

1. Pulse the soaked chickpea along with other ingredients mentioned into a coarse mixture as shown in the picture above.

2. Form equal sized balls from the coarse mixture and deep fry them in hot oil until they are golden brown.

3. Serve hot yummy falafel with Tahini Dip or any other sauce.

Notes,Tips & Add-on's

1. The falafel shape can be either rolled out to balls or can be flattened. Depends on your wish.
2. I have used cornflour for binding as it adds crispiness to the balls. You can also use All purpose flour/Maida.

Tahini Dip

Tahini is a sauce that is prepared by grinding toasted sesame seeds with garlic, olive oil and lemon.This is a major staple in the Mediterranean cuisine and has originated from Middle East. My close friend had made this on one occasion and it was absolute yum. This is a recipe that has been shared by her along with falafel wrap which I tried at home and became successful. This has got a creamy texture and a nutty flavor and can be paired with pita bread,falafel, hummus and can even be used as a salad dressing.

Serves: 3 dips as shown in the pic above

Ingredients

1. White sesame seeds - 1 cup
2. Roasted Garlic - 3 pods 
3. Lemon juice - 1/4 cup or more as per the taste
4. Salt - 2 tsp or more as per the taste
5. Fresh parsley chopped finely - 2 tsp (Optional)
6. Water - required to adjust the consistency
7. Extra virgin Olive oil - for dressing

Method

1. Dry roast the sesame seeds on a medium flame in a thick bottomed pan until it turns aromatic and slightly brown in color.

2. Cool it completely and blend it at high speed with roasted garlic, salt,lemon juice and needed water.

3. Adjust the consistency of water required and keep blending until you get a nice creamy texture and saucy consistency.

4. Transfer the contents to a container,drizzle some olive oil.

5. Rich creamy Tahini dip is ready to served with your favorite pita bread, hummus or falafel.

Aloo Capsicum Masala

Aloo or potato and capsicum is a common vegetable in every household. Aloo being the king of vegetables always makes a great choice for any gravy. This is also a commonly available gravy at any restaurant or dhaba. Let's see the preparation of this gravy.

Serves:4

Ingredients

1. Potatoes - 2 Big
2. Capsicum / Bell Pepper(Green/Yellow/Red) - 1 big or 2 small
3. Medium size tomatoes- 4
4. Almonds (Blanched)/ Cashews - 7
5. Big Onions -2 
6. Mustard Oil or any cooking oil - 3 tbsp
7. Cumin seeds - 2 tsp
8. Ginger garlic paste- 2 tbsp
9. Red chili powder- 2 tsp
10. Turmeric powder - 1 tsp
11. Coriander powder- 2 tsp
12. Garam Masala powder- 2 tsp
13. Whisked thick Curd - 3 tbsp
14. Fresh Cream - 2 tbsp (Optional)
15. Cinnamon stick-1 piece
16. cloves-3
17. Bay Leaf - 1
18. Kasuri methi crushed- 1 tbsp
19. Coriander leaves - few for garnishing

Method

1. Boil the potatoes separately in a pressure cooker with pinch of salt.

2. In a separate pan, add oil and saute capsicum for 2 mins with a dash of salt and keep it aside.

3. Grind onion and ginger garlic paste together. In a pan, heat oil. Add cumin seeds,bay leaf, cinnamon stick and cloves and saute on a medium flame.

4. After cumin seeds crackle, add the onion + ginger garlic paste and saute well until the paste turns to golden brown color. The raw flavour of onion ginger garlic paste should completely go off.

5. Grind the tomatoes and (almonds/cashews) together and add it to the above pan.

6. Add turmeric, red chili, coriander powder and needed salt to the above pan, mix well and cover the pan and cook for about 5 mins.

7. Now add the whisked curd and garam masala and mix gently. Add the cooked potatoes and fried capsicum to the above gravy mixture. Allow it to simmer on low flame for another
5 mins.

8. Add some fresh cream and simmer for 2 mins.

9. Add crushed kasuri methi.

10. Garnish with coriander leaves and serve hot with any Indian Breads.

Notes,Tips & Add-on's

1. If you are using cashews, soak them in warm water for 15 mins before grinding it. This ensures a smooth paste is formed.
2. You can either use almond or cashew, this is added to enhance the flavor,richness and provide a creamy texture to the gravy.
3. Fresh cream is added to balance the tanginess of tomato and curd and also to give a creamy taste and thickness.