Lehsuni Green Moong Tadka

Another healthy and protein packed side dish that goes well with both rice and Rotis. This is very simple and easy to make at one shot in a cooker. I prepare this quite often when am bored with the traditional yellow toor dhal. This also appeases your hunger and makes u feel full for long time. This in turn helps you from over eating and restricting you to eat healthy and in correct quantity.

This is a tadka dish, where spicy garlic and red chili sauteed in Ghee is tempered for the final presentation and taste. You can skip this step if in case you want a less spicy dish in order to make it kids friendly.

Serves: 2

Ingredients

1. Whole Green Gram - 3/4 cup
2. Water - 1.5 cups
3. Tomatoes - 2 (chopped)
4. Onions - 1 big (chopped)
5. Cumin - 1 tsp
6. Ginger Garlic Paste - 1 tsp
7. Garam Masala - 1/2 tsp
8. Coriander powder - 3/4 tsp
9. Jeera - 1 tsp
10. Oil - 2 tsp
11. Turmeric - 1/4 tsp
12. Crushed Kasuri Methi - 1 tsp
13. Needed Salt

Tadka Tempering

1. Ghee - 1 tbsp
2. Red Chili Powder - 1/2 tsp
3. Garam Masala - 1/2 tsp
4. Garlic Pods - 6 (chopped as shown in pic)
5. Red Chili - 2

Method

1. Soak Green gram in water for minimum of 4 hours. After soaking, drain the water.

2. Take a pressure pan, add oil and cumin. Once the cumin splutters, add onion and saute well until onion turns transparent.

3. Now add tomatoes and give it a nice mix until it gets mushy. Add ginger garlic paste and saute for a min.

4. Add the soaked and drained green gram, water, salt and all the powders.

5. Pressure cook the contents for 4 whistles on a low medium flame and then switch off .

6. Open the pressure cooker, add crushed kasuri methi and give a nice mix to the well cooked green gram.

7. In a frying pan, heat ghee.Add some chili powder and garam masala.Add chopped garlic, red chili and fry until garlic turns light golden brown.

8. Now add the tadka tempering to the the cooked dal.

9. Serve hot with chapati or Steamed Rice, Pulao anything of your choice.

Vegetable Moong Dal Fry

One of the easiest and healthiest side dish that can be made in a jiffy. This can also be given to kids if you reduce the amount of spice being added as this is full of proteins.

You can have this for both rice as well as Roti/Chapati and Naan. This is OPOS - One pot one shot cooking and hence it is really easy and convenient for me to make this after I return from office. This has goodness of all vegetables as well:) I often make this at home when I am in loss of time or feel extremely bored.

Let's quickly jump into the recipe.

                               

Serves: 4 - 5

Ingredients

1. Moong Dal - 1.5 cups
2. Water - 3 cups
3. Turmeric - 1/2 tsp
4. Green Chili - 1
5. Ginger garlic paste - 2 tsp
6. Garam Masala - 1 tsp
7. Coriander Powder - 1 tsp
8. Red Chili Powder - 1 tsp
9. Cumin Seeds - 2 tsp
10. Ghee/Oil - 1 tbsp
11. Bay Leaf - 1
12. Kasuri Methi - 1 tsp
13. Coriander leaves for garnishing

Vegetables - Anything of your choice

• Cauliflower florets - 5
• Carrot - 1 (chopped)
• Capsicum - 1/2 (Chopped)
• Baby corn - 4 (round)
• Tomato - 2 Big (chopped)
• Onion - 1 Big

Method

1. Take a cooker, add ghee and jeera. Once the cumin seeds splutter, add onions, chili and Bay leaf. Saute well until onions turns translucent.

                               

2. Add ginger garlic paste and saute for about a min.

3. Add all other veggies along with all the "powders".

                               

4. Add moong dal and water along with salt.

                                   

5. Stir the contents well and pressure cook for about 4 whistles.

6. Let the pressure settle on its own. Open the cooker. Add some crushed kasuri methi leaves.

7. Give a Nice mix. If required, adjust water and salt according to the consistency needed.

                               

8. Serve hot garnished with coriander and tasty Veg Dal Fry is ready in a jiffy. :)

Malai Kofta

A royal,delicious and a very famous menu in every restaurant. These succulent juicy kofta immersed in rich creamy gravy is sure to leave your mouth watering. Malai means cream, in other words richness or royal. This combines everything that is rich like cashews, fresh cream and paneer as main ingredients.You can make this either as a white gravy completely by ignoring tomatoes as well.However, I have used tomatoes as I had some fresh tomatoes in stock with me. Either way, this will taste awesome. This is a mildly sweet gravy very similar to paneer butter masala.This goes very well with Butter Naan or any other Indian Breads. Learn to make this simple easy recipe at home without much fuss.

Ingredients

Base Onion Tomato Gravy

1. Onions - 3(Big)
2. Banglore Tomatoes - 2 (Big)
3. Cashew Nuts - 12-15
4. Poppy seeds/Khus Khus - 2 tbsp
5. Green Chili - 2 small or 1 big
6. Water - 2 cups

Kofta

1. Paneer - 200 gms (Grated)
2. Raisins - 2 tbsp
3. Cashews - 2 tbsp (chopped)
4. Potato - 3 big(boiled, peeled and smashed)
5. Needed Salt
6. Corn flour - 2 tbsp (for binding)
7. Maida/All purpose flour - Dusting
8. Oil for deep frying

Other Ingredients

1. Butter - 2 tbsp
2. Bay leaf - 1
3. Green Cardamon - 2
4. Cloves - 2
5. Pepper powder - 1 tsp
6. Ginger garlic paste - 1 tsp
7. Coriander powder - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Garam Masala Powder - 1/2 tsp
10. Needed salt
11. Sugar - 3 tsp
12. Fresh Cream - 2 tbsp
13. Kasuri Methi (crushed) - 1 tsp

Method

Gravy Preparation

1. Boil all ingredients under "Gravy" for about 5 mins. The skin of tomatoes come off. Once the contents are cooled, blanch the tomatoes. ( see more on blanching tomatoes).

                              

2. Grind the contents to a smooth paste.

3. Heat butter in a pan, add bay leaf, cloves and cardamom and saute well.

4. Add ginger garlic paste and saute well for the raw flavor to go off.

5. Add the ground gravy mixture to the pan and saute well.

                             

6. Add all the powders mentioned in other ingredients and needed salt to saute well.

7. Cover the lid and allow it to simmer for 10 mins.

8. After 10 mins, the gravy would have cooked well and the raw taste would have gone completely.

9. Mix well and add needed water (if gravy has become too thick).

10. Add sugar and fresh cream and give it a good stir.

11. Add some crushed kasuri Methi and switch off the flame.

Kofta preparation

1. Mix mashed aloo,grated paneer and corn flour together. Combine well so that the contents mix homogeneously.

                              

2. Add green chili, cashew bites and raisins and combine well as shown in the pic.

3. Form cylindrical shape koftas with hand and dust them evenly in maida flour. The koftas should be uniformly coated well with flour.

                                 

4. Deep fry them in hot oil till the koftas turn golden brown. ensure the flame is medium so that the koftas do not turn black immediately.

5. Keep the koftas aside.   

                       

Assembling

1. On a plate, gently pour a ladle of the creamy gravy. Place the koftas above it.

2. Garnish with beaten fresh cream and serve them hot with Butter Naan or any other Indian Breads.

Notes,Tips & Add-On's

1. Presence of cashew makes the gravy thick. You can adjust water accordingly to make it  a creamy consistency.Make sure you don't add much.
2. Dusting the koftas helps in uniform covering of koftas. While frying, it gives uniform coloring.

Paneer Burji Stuffed Peppers - High Protein Pockets

Stuffed peppers is a universally made dish and loved by all. Different countries use different stuffings to make the stuffed peppers. You can stuff rice, cooked rajma or chickpea, quinoa to millets, the variations are innumerable.Cooking is all about creativity and experimentation. So, I decided to make my version of Stuffed peppers with Paneer Burji, This is a protein packed. low carb and a delicious recipe which I consume without having to worry about my weight gain. Let's look into the preparations. I have used Red and yellow peppers as they have a mild sweet taste compared to Green ones which are slightly bitter. You can even use green peppers, but make sure you cook them completely to avoid the bitter taste.

Paneer Burji

Serves:3

Ingredients

1. Paneer Burji - 2 cups (Check detailed recipe here)
2. Red Bell pepper - 1 
3. Yellow pepper - 1 
4. Olive Oil - 2 tbsp for roasting
5. Needed salt

                            

Stuffed bell peppers roasted on all sides

                            

Method

1. Cut the bell peppers on the top and deseed the peppers as shown in the pic.

2. Stuff the pepper with paneer burji.

3. Heat a non stick pan, add oil and some salt.

4. Place the stuffed peppers on the pan and roast on all sides. Make sure you roast them by covering the lid of the pan. I have not covered for photography purpose.

5. Roast on all sides with covered lid so that the peppers are nicely roasted, cooked and the skin shrinks as shown in the picture. The entire process will take about 15 mins.

6. Once roasted on all sides, remove from pan and serve hot as shown in the picture.

Paneer Burji - Scrambled Paneer

There is a myth among so many folks that consuming paneer can lead to weight gain which is totally false. Paneer is a major source of protein especially for vegetarians. This is a dish one must definitely include when they are on a weight loss mode. This is also good for bones strength. This is a super food that is not only tasty, but also has various health benefits. This makes you feel sumptuous and satiated quickly and is also a treat to taste buds. These are some of the sin free and guilt free indulgence that leaves you stress free while on a weight loss mode. This is easily a vegetarian substitute for scrambled egg or what is called Egg Bhurji. You can make this and stuff inside sandwich or stuff inside chapati and make paneer chapati rolls. Options are plenty with this recipe. I had made Paneer Burji Stuffed Peppers for a dinner. Check out that recipe as well:)

Serves:3

Ingredients

1. Paneer/cottage cheese - 250 gms (Grated)
2. Tomato - 2 (chopped)
3. Onion - 2 big (chopped)
4. Cumin seeds - 2 tsp
5. Oil - 1 tbsp
6. Green Chili - 1 (finely chopped)
7. Ginger garlic paste - 2 tsp
8. Coriander leaves - (chopped) fistful for garnishing
9. Turmeric powder - 1 tsp
10. Garama masala powder - 1 tsp
11. Coriander powder - 1 tsp
12. Chat Masala - 1 tsp
13. Kashmiri red chili powder - 1 tsp
14. Needed salt

                          

                          

Method

1. Heat a pan and add oil and cumin seeds. Once cumin seeds crackle, add green chili and chopped onions and ginger garlic paste. Saute well until onions turn translucent.

2. Add tomatoes and all other powders and saute well on a low-medium flame.

3. Cover the lid and cook for 5 mins until the tomatoes are cooked well and mushy.

4. Add grated paneer to the above along with needed salt and give a nice mix.

5. Add chopped coriander for a final garnish.

6. Hot Paneer Burji is now ready to be eaten with your favorite rolls, sandwich, chapati or anything of your choice:):)

Paneer Kurchan

I saw this recipe for the first time prepared by Chef Sanjyot keer. It was so tempting and mouth watering to watch. However, I personally tasted this paneer kurchan at hotel Haven Sampoorna located at Velachery. I instantly fell in love with it. It tasted so good with phulka and naan. That is when I decided to make this at home. I referred to different recipes, finally made it in my style.This goes well with with any Indian Breads and also Pulao. The paneer is cut into long stripes and not cubes. In fact, onions and bell peppers all are cut in lengthwise. This is a semi gravy recipe.

serves:2-3

Ingredients

1. Tomato - 4 medium sized
2. Green Chili - 3
3. Onion- 2 medium sized, sliced lengthwise
4. Red Bell Pepper - 1, sliced thinly lengthwise
5. Green Capsicum - 1 ,sliced thinly lengthwise
6. Paneer/cottage cheese - 250 gms, cut into thick long strips
7. Kashmiri Red Chili Powder - 1 tbsp
8. Ginger garlic paste - 1 tbsp
9. Garam Masala - 1 tsp
10. Cumin powder - 1 tsp
11. Coriander Powder - 1 tsp
12. Jeera/cumin seeds - 1 tsp
13. Lemon - half a lemon
14. Fresh Cream-3 tbsp
15. Kasuri methi - 1 tsp
16. Fresh chopped coriander for garnishing
17. Oil - 2 tbsp
18. Salt as needed

Method

1. In a pan, add oil and cumin seeds. Once the cumin crackled, add onions and saute until they turn transparent. 

2. Add ginger garlic paste and saute for a minute until the raw flavor goes off.

3. Add bell pepper and capsicum strips and saute for a minute.

4. Grind tomatoes and chili together. Add the ground paste to the pan.

5. Add the salt , all the powders and mix well.

6. Cover the pan with lid and simmer for 7 mins for the raw flavor of tomato paste to go off.

7. Add fresh cream and gently mix to get a creamy consistency of the tomato paste.

8. Add paneer strips and mix gently.

9. Add lime juice,crushed kasuri methi and some fresh coriander leaves.

10. Cover the lid for 3 mins on simmer and then switch off the flame. This is for the flavor to get into the paneer.

11. Serve hot with Naan, Roti or any Indian Breads.

Notes,Tips & Add-On's

Kashmiri Red chili is added to give nice color to the recipe.

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.

Paneer Butter Masala

I am posting one of the most exotic dish that is very popular across India. This is one of the must items in menu card, be it any restaurants. The best pair for Butter Naan. I was planning to surprise my husband by making Butter naan and the best gravy that goes well with this is obviously Paneer Butter Masala.Though there are different methods of making this gravy, I wanted to know the authentic way of preparing it. This recipe is really what I wanted.This has been picked up from Samayal Samayal by Venkatesh Bhat. One can learn the professional way of cooking a dish from his video. I have bookmarked several of his recipes. Here am posting the most special one.

Serves:4

Ingredients

1. Paneer/Cottage Cheese-250 gms(Cubed)
2. Cashew nuts-2 tbsp
3. Banglore Tomatoes-4-5 (Medium Size)
4. Ginger Garlic Paste-2 tbsp
5. Bay leaf-2
6. Green Cardamom-3
7. Cinnamon stick-2
8. Kasuri Methi-1 tsp
9. Jeera/Cumin Powder- 1 tsp
10. Kashmiri Red chilli powder-2 tsp
11. Oil-4 tsp
12. Butter- 3 tbsp(Unsalted Cooking Butter)
13. Water-2 cups
14. Sugar- 1 tsp
15. Salt as needed

Garnishing

• Green Chili-1 (Slit)
• Fresh Cream- 1-2 tsp
• Kasuri Methi-1/2-1 tsp

Method

1. Take a pan,add water and bring the water to boiling point.

2. Add tomatoes,cashews,tsp of oil and some salt to the water,close the lid and cook for 5 mins.

3. After 5 mins, strain the concoction. Preserve the strained water as it will be used.

4. Blend the filtered-cooked tomatoes and cashews into a fine smooth paste.

5. Heat 3 tsp of oil in a pan. Add cardamom,cinnamon and bay leaf.Saute well.

6. Add ginger garlic paste to the above pan and saute nicely till the raw smell goes off.

7. Add the strained water to the above pan.

8. Add kashmiri chili powder to the above,mix everything nicely and allow it to boil.

9. Now, add the tomato cashew paste to the above pan and mix nicely.

10. Add sugar,needed salt and allow it to cook.

11. Add the butter and mix nicely.

12. Add some crushed kasuri methi leaves,jeera powder and allow it to cook on low flame.The consistency starts thickening.

13. Add the paneer cubes into the gravy and cook till the paneer becomes soft and covered in gravy sauce.

14. Garnish with fresh cream,some crushed kasuri methi and green chili.

15. Paneer Butter Masala is now ready to be served with any kind of indian flat bread.Goes well with Butter Naan.

Notes,Tips & Add-On's

• Sugar is added to give the dish the required sweetness and also a glaze texture.
• Butter can be added depending on your taste and calories required.More the butter, more creamy the dish is.

Bhaingan Bharta (Smoked Eggplant)

Another interesting gravy from the land of punjab.I personally don't like eggplant.I was quite skeptical about trying this and was afraid if I might not like the taste.Somehow, I wanted to try this and trust me, it was just amazing like any other curry bowls.I loved it. I had prepared this and taken to office. Everyone just loved it. I am now posting this recipe which goes very well with rice as well as phulka,rotis.

Serves:3

Ingredients

1. Eggplant-1 (Medium Sized or Big)
2. Cumin Seeds/Jeera- 2 tsp
3. Onion- 1 big or 2 small (chopped)
4. Capsicum - 1 small (chopped into medium size)
5. Tomatoes- 2 big or 3 small (chopped)
6. Garam Masala Powder- 2 tsp
7. Coriander powder - 2 tsp
8. Ginger Garlic Paste - 1 tbsp
9. Red Chili Powder-2 tsp
10. Turmeric Powder-1 tsp
11. Green Chili - 1 (slit lengthwise)
12. Salt to taste
13. Oil-2 tbsp

Garnishing

Coriander leaves-few

                                                                               

Method

1. Oil the eggplant fully and place it on a low flame. Refer the video attached.

2. Keep rotating the sides of the eggplant to ensure all the sides of the eggplant is nicely cooked and roasted.You get a nice smoky flavour when this process is happenning.

3. Once all the sides are roasted completely,allow it to cool down and then peel of the skin using hand.(You can cool the eggplant by immersing in water).

4. Roughly chop the eggplant as shown in the picture.

5. Heat oil in a pan,add jeera/cumin seeds.Once they crackle, add onions,capsicum and green chili and saute until onions turn transparent.

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

7. Add the chopped bhaingan/Eggplant to the above  pan and saute nicely. 

8. Add turmeric powder, red chili powder,coriander powder and garam masala powder. Mix nicely.

9. Close the pan and allow the gravy to cook nicely for about 10 mins on a low flame.By now, tomatoes would have mushed nicely and the bhaingan would also have got cooked nicely.

10. Garnish with coriander leaves and serve hot with Phulka.

Notes,Tips & Add-On's

• I have used capsicum for additional flavor and taste. Trust me, adding capsicum tastes great.
• Goes well even with rice- Personal Experience :)

Baby Corn & Capsicum Masala

For all those baby corn lovers out there, try this recipe which definitely meets the restaurant standards.Serve this as an accompaniment to rotis or chappathis.This is a very rich side dish that can be prepared easily at home.Now,stop paying for an expensive price tag at North Indian/Punjabi restaurants and check out the below recipe :)

serves:4-5

Ingredients

1. Baby Corn - 6 -7 Nos. 
2. Tomatoes - 4-5 medium sized(chopped) 
3. Ginger Garlic Paste - 1 tbsp heaped
4. Green Chilies - 2 
5. Fresh thick yogurt - 2 tbsp 
6. Fresh Cream - 3 tbsp
7. Capsicum - 1(Cut into medium sized shapes) 
8. Onions - 2 medium sized(Chopped) 
9. Kasuri Methi/Dry Fenugreek leaves - 2 tsp 
10. Bay Leaf - 1 medium sized 
11. Turmeric powder - 1 tsp 
12. Red Chilli Powder - 1 tsp 
13. Coriander Powder/Dhaniya powder - 2 tsp 
14. Cardamom powder - 1 tsp 
15. Cumin Powder/Jeera Powder - 1 tsp 
16. Garam Masala Powder - 2 tsp 
17. salt to taste 
18. Oil - 1 tbsp 

                                

Method

1. Cut the Baby corns into medium sized length.Boil them in hot water for 5 mins with a pinch of salt.

2. Grind the tomato,green chilies and yogurt in a mixer into a puree.

3. Heat oil in a pan and add bay leaf and saute for 2 mins.

4. Add the chopped onions,capsicum and saute till onions turn transparent.

5. Add ginger garlic paste and saute for few mins till the raw flavor goes off.

6. Add the puree to the above pan and saute till the raw flavor of tomato goes off.

7. Add all the "powders" mentioned in the ingredients column and mix nicely.

8. Allow it to boil on a low flame for about 10 mins.The gravy will slowly start to thicken.

9. Add salt as needed to the gravy and mix well.

10. Add the Baby corn to the above gravy and mix gently.

11. Add some fresh cream and mix well for a creamy consistency and to balance the taste.

12. Crush kasuri methi and add to the above mixture and saute well.

12. Baby corn & Capsicum Masala is now ready to be served hot along with rotis,chappati,phulka or naan.

Bhindi Masala Gravy

This is a rich and delicious dish from Punjabi Cuisine. I once had this at a dhaba near Bangalore. I never knew Bhindi or Okra would taste this good. I have not had much liking for Lady's finger, but this dish will make you go crazy.This can be paired up with rotis,nan and Phulkas. I once made this for dinner as we had lot of Bhindi left over and we really didn't know how best to use it.That's when I decided to make this Bhindi Masala Gravy and it was simply loved by all. The preparation is exactly similar to Aloo Capsicum Masala.

Serves: 4

Ingredients

1. Bhindi/Okra/Lady's Finger - 7-10 (as shown in the picture)
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 + 2 tsp for frying bhindi
10. Turmeric powder - 1 tsp
11. Coriander powder- 2 tsp + 2 tsp for frying Bhindi
12. Garam Masala powder- 2 tsp + 2 tsp frying for bhindi
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
20. Salt as needed

                            

Method

1. Heat oil in a large pan or kadai,saute the bhindi and capsicum with salt,garam masala and coriander powder. Saute until bhindi shrinks and is nice crispy dark in color. Keep it aside.

2. 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.

3. 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. 

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

5. 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.

6. 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.