Basic green gravy (spinach gravy)

Hi, today i am sharing basic green gravy with this one gravy you can make variety of dishes like aaloo palak (potatoes in spinach gravy), palak paneer ( Indian cheese in spinach gravy), chana palak (chick peas in spinach gravy), haryali kofta (kofta in spinach gravy), haryali murg (chicken in spinach gravy),saag gosht (mutton in spinach gravy), palak mushroom (mushroom in spinach gravy)...


Ingredients
1/2 kg spinach
2 medium sized onions
2 large tomatoes
2-3 green chilies
1 inch ginger
5-6 clove garlic
a bit of dalchini(cinnamon stick)
2 clove
1 black cardamom
1 bay leaf
3-4 black pepper
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp red chilli powder
salt to taste
1-2 tbsp oil

Method

Peel the onions and grind those with ginger, garlic and whole garam masala (dalchini,clove,black cardamom,bay leaf, black pepper) to a fine paste.
Wash spinach leaves very well, boil in pressure cooker till 1 whistle, let it be cool then grind this and make a paste, and keep aside.

Grind tomatoes and green chilies together and keep aside.

Now in a pan pour oil, add  the onion paste and saute well till the paste changes colour to pink, then add tomato paste and saute well for few minutes, then add coriander powder, turmeric powder, red chilli powder and salt, mix well then add spinach paste saute well for 2-3 minutes on medium flame.
Pour some water, consistency of gravy should be like palak paneer.
cover the pan and let the gravy simmer for 10 minutes on low flame.
now u can add paneer or boil chick peas or whatever u want to make.

Aaloo Paratha ( shallow fried spicy potato stuffed Indian bread)

Aaloo (potato) Paratha (Shallow fried bread) is a very popular and delicious Indian breakfast dish.

INGRIENDIENTS

Potatoes 1/2 kg
Onion 1 medium
Oil 2 table spoons
Chopped green chillies 2
Salt 1/2 tsp or to taste
Red chilli 1/2 tsp
Dry mango powder (amchoor) 1/4 tsp
Fresh coriander chopped 2 tsp
Oil for frying paratha (Indian stuffed bread)

PREPARATION

Boil potatoes in pressure cooker till 3-4 whistles, let it be cool, then peel and mash.

Chop onion small

Prepare dough with 2 cups of wheat flour and add 1 tsp oil and 1/2 tsp salt into the flour and keep aside for 10-15 minutes.

FOR PREPARING STUFFING

Heat oil 2 tablespoon in a pan, add 1/2 tsp jeera (cumin seeds), add chopped onions saute for 2-3 minutes
then add mashed potatoes, salt, green chillies, red chillies , dry mango powder(amchoor), 1/2 tsp of garam masala powder (all spice powder), fresh coriander leaves, mix it well , turn off the flame ,keep aside in a bowl and let it be cool.

FOR PREPARING PARATHA

Take a some dough to make a ball , roll it in a small circle put some potato stuffing in it,close it and roll it again with the help of some dry wheat flour.

Now put this paratha on the tava  (non stick pan) , keep the flame medium ,turn it and put 1 tsp of oil on each side and roast it from both sides.

and your yummy paratha is ready to eat!!! Serve hot with yogurt and pickle.

Potatoes and Soya chunks gravy ( Aaloo aur soya badi ki sabji)

Today I am sharing the recipe of potatoes and soya chunks gravy.It is a delicious as well as a healthy recipe.
It goes well with plain white rice,chappatis and parathas.Soya chunks is used widely in Indian food as they are considered healthy and protein rich.So try my yummy recipe and let me know you like it or not.


INGREDIENTS

1) Onions 6 medium size
2) Tomatoes 6-7
3) Potatoes 4 medium size
4) Oil 3-4 tablespoon
5) Yogurt 2-3 tsp
6) Garlic cloves 10
7) Ginger 1 inch
8) Soya chunks 1 bowl
9) Coriander powder 2 tsp
10) Red chilli powder 1 tsp
11) Turmeric powder 1/4 tsp
12) Salt 1 tsp or to taste
13) Whole garam masala
        1 black cardamom
         1 green cardamom
        6 pepper corns
        a bit cinnamon stick
        cloves 2
        Bay leaf 1

      FOR GARNISHING
      1) chopped green coriander
      2) cream 2 -3 tsp
      3) garam masala powder












     PROCESS

    

  1) Grind onions, ginger, garlic and green chilli
  2) Grind tomatoes

3) Boil water in a pot ,add 1 tsp salt and add soya chunks, boil for 2 minutes, turn off flame, drain water, rinse them in fresh water and squeeze excess water and keep aside in a bowl.

4) Heat oil in a pan, add sabut garam masala, add ground onions + ginger + garlic paste , fry on medium flame till it turns golden brown.

5) Till the time peel potatoes and cut them in square

6) Now add tomato paste into pan and saute well for 2-3 minutes then add all the spices and mix it well.

7) Fry till the onion tomato mixture begins to leave the sides of the pan, add yogurt and mix it.

8) Then add potatoes and soya chunks, saute for 1 minute, then add 4 cups of water.I am using small tea cups if u wish to use a big cup then 2 or 2.5 cup of water

9) Then pressure cook till 3 whistles.

10) My potato and soya chunk gravy is ready!! Garnish this with chopped fresh coriander, little bit of cream and garam masala powder

How to make Arbi in yogurt gravy

I am sharing the recipe of Arbi in yogurt gravy .Arbi is called as "colocasia" in english. This is awesome and a delicious recipe.It is very popular across all over
India. .

          INGREDIENTS

•  Arbi  1/2 kg
• Yogurt  150 gm or 1 bowl
• Coriander powder  2 tsp
• Red chilli powder  1 tsp
• Turmeric powder  1/4 tsp
• Salt 1 tsp or to taste
• 1 pinch of asafoetida (hing)
• Mustard seeds  1/2 tsp (rai)
• Oil for gravy  2 tablespoon
• Oil for frying arbi
• Dry mint leaves /  pudina for garnishing  1 tsp (crushed)

       PROCESS

1. Wash arbi and boil it in pressure cooker till 3 whistles.
   
   
2.  Drain and let the arbi cool and peel the skin and cut into round pieces
3. Fry it in oil for 5-10 minutes till it becomes light golden brown
4.   
5. 
   
    for gravy
   take yogurt in a bowl add coriander powder, red chilli powder, turmeric powder and mix it well.
   
   
   Heat oil in a pan and put hing and mustard seeds and one dried red chilli
   
   now put yogurt in the pan and stir continously till it boils
   
   after boiling keep the gas on low flame and when the oil comes in the gravy , add 2 cups of water and fried arbi.
   
   cover it and keep the flame low for 5 minutes and after that add dried pudina leaves
   
   now arbi is ready to serve.Serve this with hot chappatis