Category Archives: Gravy

North Indian Potato Gravy for Chapati

Potato: The most versatile vegetable. You can make anything of it and add it to most of the dishes and you can never go wrong with it. They have a high content of carbohydrates. This vegetable gives you energy cause of the starch content too. Potato is mainly a part of a northern Indians diet. Children love potatoes especially chips, French fries or mashed potatoes. Besides these finger snacks, one can even make a vegetable dish or a gravy / curry of potatoes.

I would like to share with you a very quick and easy recipe of north Indian style potato gravy.

  • Ingredients :-

  • Potatoes : 500 grams
  • Oil : 1 tablespoon
  • Salt : according to taste
  • Water : 1 ½  – 2 cups
  • Tomatoes : 150 grams chopped
  • Ginger : ½ inch grated
  • Turmeric powder : ½ teaspoon
  • Chili powder : ¼ teaspoon
  • Coriander powder : 1 teaspoon
  • Dry methi leaves : 2 tablespoon
  • Garam masala powder : ½ teaspoon
  • For tempering :-
  • Cumin seeds : 1 teaspoon
  • Asafoetida                 : a pinch
  • For garnishing :-
  • Coriander leaves :a hand full  freshly chopped
  • Method :-

  1. Firstly we need to boil the potatoes so it is quicker to cook them. Potatoes take time to cook. So it is always advisable to first boil them. Boil the potatoes with their skin till they are cooked. You would know this by piercing a knife.
  2. Once the potatoes are cooled, peel them and make pieces by breaking them. You don’t need to cut them uniformly. You can mash a few pieces and the rest make bite size pieces. By doing this you get a thicker gravy. Unless you prefer thin gravy you make small pieces of the potatoes.
  3. Place the pan on the gas stove and heat the oil first. We first do the tempering.
  4. Once the oil is hot add the cumin seeds and asafoetida. And let the cumin seeds crackle.
  5. Now add ginger and sauté these ingredients for a minute.
  6. Then add the tomatoes with the powdered spices. Mix well. Now add the salt and methi leaves.
  7. Keep sautéing all these ingredients till you see the oil leaving them.
  8. Potatoes should be added now. Keep stirring all these ingredients carefully.
  9. Now you need to add the water. According to your liking you can adjust the water. If you prefer thick gravy you can add less water. I prefer it thicker so it can be had with chapattis.
  10. Let it be on the gas till it comes to a boil. Lower the flame and cook for another 5 minutes.
  11. Now switch off the gas.
  12. Sprinkle the garam masala powder and garnish it with coriander leaves.

You can serve this north Indian potato gravy either with chapati, paratha or even puris, if you prefer a thick of the gravy. If you made thinner gravy you can serve it with jeera rice or just plain rice too.

Notes:-

  • Before I start cooking I prefer to keep all my ingredients ready on the kitchen platform. So it becomes easier and faster to prepare my dish.
  • For this dish you can even microwave the potatoes instead of boiling.
  • You can add any curry powder apart from the above spices.
  • My son likes French fries, so whenever there is a play date at home and if excess of French fries I use the left over to make this dish.

Mutton Gravy for Chapati

Mutton gravy: this dish can be prepared in numerous ways. And in India it is cooked differently in almost every state.  You can use as many spices you wish and make it the most spicy dish or probably just use simple onion, tomatoes and some powders and make a simple, easy and yet a yummy dish. My mother itself has a different recipe each time she makes mutton gravy.  And every time without doubt it turns out delicious. She sometimes uses a coconut paste to make thick gravy or then with ginger garlic, onions, tomatoes and few powdered spices to make a curry.

Following is my mother’s favorite mutton recipe. With just few ingredients she makes this mouth watering mutton gravy dish. She normally serves it with jeera rice. This dish can be had with warm chapati too!

So here goes the recipe:-

  • Ingredient :-
  • Mutton : 500gm (either goat or lamb can be used.)
  • Onions                                 : 5-6 red small sized (cut into cubes) and 3 medium sized cut finely.
  • Red chilies :10-12 (dry ones)
  • Coriander seeds :2 ½ tablespoon
  • Cumin seeds : 2 tablespoon
  • White poppy seeds : ½ tablespoon
  • Turmeric : ¼ teaspoon
  • Water : 2 cups
  • Salt : 1 ½ teaspoon ( adjust according to taste)
  • Oil : 2 tablespoon and ½ teaspoon
  • Preparation :-

  1. Firstly dice the meat to medium sized pieces and wash well. Add a little salt and keep aside.
  2. On the stove with a medium low flame keep a pan to sauté the ingredients. Pour ½ teaspoon oil and let it get hot.
  3. Once the oil is hot put in the cumin seeds, coriander seeds and red chilies to sauté. Let all these ingredients fry well till they let out their aroma.
  4. Then add the poppy seeds and sauté all these ingredients well.
  5. Once you see they sautéed well, switch off the gas and immediately move them to a plate to cool.
  6. Now place your pressure cooker on the stove and add 2 tablespoon oil. Once the oil is hot enough add in the finely cut onions. Mix and fry them well. For about 10 minutes sauté them till they give you a nice golden brown colour.
  7. Add then the mutton, 1 teaspoon salt and turmeric powder.
  8. Mix all these contents well and cook the mutton for 5-10 minutes.
  9. In the mean time if the roasted spices have come to the room temperature transfer them into a mixer with the chunks of red small sized onions. Blend these ingredients well till you get a smooth paste.
  10. Pour this paste to the mutton.
  11. Mix the paste and mutton well.
  12. Then add the water.
  13. Here you can taste and check if you require to add more salt.
  14. Close the pressure cooker and cook for 5 -7 whistles and later then reduce the heat to low flame. Cook for 10 – 15 minutes. And then switch off gas.
  15. Let the pressure escape gradually and then open the pressure cooker.
  16. Now check if the meat is cooked properly and is soft. Also check for consistency of the gravy. If it is thin then cook for few more minutes without the lid. Preferably the gravy should be thick.
  17. You can now serve the mutton gravy with chapati or rice. Enjoy it either ways!

Notes:-

  1. Cumin seeds sizzle quickly if needed you can first roast all the spices first then lastly add the cumin seeds. Cause if the cumin seeds are burnt they give a bitter taste to the dish.
  2. If you are a chicken lover instead of mutton you can add chicken. But reduce the cooking time in pressure cooker or best avoid the pressure cooker and use a sauce pan.
  3. Red small onions may not necessarily be available at all time you can use any regular onions instead.

Mushroom gravy for chapati

Gravy is the juices/thick liquid or sauce which you usually get on its own while preparing your dish. If needed, you can thicken the consistency by adding corn flour or any other flour starch. This gives a nice texture and a glossy effect to your dish.

Mushroom Gravy is not that, a difficult dish to prepare. With a few herbs and spices a delicious dish is ready to be served. You can partner this mushroom gravy dish either Indian style with steamed rice or hot ghee chapatis and boiled vegetables as side dish. Or if you serve it with garlic bread or French bread and mashed potatoes it becomes a continental dish on your menu.

Following is the step by step recipe I like to share. It is simple and ingredients are easily available.

  • Ingredients :-

  • Mushrooms – washed ,wiped and minced : 10 medium/large sized
  • Oil (preferably olive oil) : 2 tablespoon
  • Onion- finely chopped : 1 medium size
  • Garlic crushed                                 : 1 teaspoon
  • Black pepper : 1 teaspoon (according to taste)
  • Thyme-dried : ¼ heaped teaspoon
  • Sage- dried : ¼ heaped teaspoon
  • Soy sauce : according to taste(optional)
  • Cornstarch : 2 tablespoon
  • Vegetable stock : 3-4 cups
  • Salt : 1 teaspoon
  • Method :-

Step 1:  On a medium flame place a pan and coat it with oil. Wait for about 2-3 minutes till the oil gets hot.

Step 2: First throw in the onions and the dried herbs. Let these contents cook for at least 5 minutes or till the onions turn a nice pink colour and soft.

Step 3: Add the garlic and stirring occasionally till the garlic mixes well with the onion contents.

Step 4: Once you get the aroma of the garlic, stir in the mushrooms with salt. Mix well all the ingredients in the pan. And cover the pan. Let this cook for 10 minutes on medium flame. Stir these ingredients occasionally. Keep stirring till you see the juices leaving the mushrooms.

Step 5: During the cooking time of the mushrooms, in bowl make the corn starch. This is done by mixing water to corn flour. In this recipe instead of water you can use the vegetable stock about a cup and make the corn starch. Mix well till you get a smooth texture. Make sure there should be no lumps.

Step 6: Now pour in the remaining vegetable stock to the mushroom contents. Let it boil without the lid of the pan.  Once it comes to its boiling point lower the flame.

Step 7: Then slowly drizzle in the corn starch and keep stirring simultaneously.

Step 8: Keep stirring in this mixture for 10 minutes. Once the sauce or gravy is thickened and you see a nice shiny layer on top you can add the soy sauce and black pepper.

Step 9: Switch off gas and dish this out hot and serve with the accompaniments.

  • Note :-
  • You now days get various kinds of European or western herbs in India as well. You can substitute the herbs with oregano or mix herbs which are more easily available in any store.
  • Also instead of corn flour you can use wheat flour which is a healthier option.
  • If you are a meat eater you can substitute the vegetable stock with chicken stock. You can even add chicken or lamb to this dish.
  • This dish can be stored in the refrigerator for about 3-4 days in an air tight container. And can be had later.

Vendakkai Gravy for Chapati

Tangy Vendakkai Gravy for Chapati

Introduction

Vendakkai is also known as Lady finger / Okra.

The vendakkai can be served in tangy tamarind gravy.

For making this dish, the chopped vendakkai is sautéed in gingelly oil.

Then the fried vendekkai is stirred with ground paste consisting of shredded coconut, red chillies and an array of different ingredients.

Tamarind juice is splashed in the pan for the gravy.

The pan contents are then steamed for the Vendakkai Gravy Side dish.

Ingredients

  • Vendakkai / Lady finger / Okra :               ¼ kg
  • Onion                                 :               ¼ Cup
  • Mustard seeds                 :               ¼ Tsp
  • Tamarind                                :               1 small ball
  • Curry leaves :               1 twig
  • Gingelly oil                                 :               4 Tbsp
  • Salt :               to taste

Grinding Ingredients    

  • Onion                                 :               ½ Cup
  • Tomato                 :               ½ Cup
  • Garlic pods                 :               3-4 Nos.
  • Red chilly                 :               3-4 Nos.
  • Urad dal                                 :               1 Tsp
  • Chana dal                 :               1 Tsp
  • Coriander seeds                 :               ½ Tsp
  • Cumin seeds                 :               ½ Tsp
  • Coriander powder                 :               1 Tsp
  • Turmeric powder                 :               ¼ Tsp
  • Shredded coconut                 :               3 Tbsp
  • Curry leaves                 :               handful
  • Coriander leaves                 :               2 sprigs
  • Oil                 :               2 Tbsp
  • Salt                 :               to taste

Preparation

  • Knife the head and tail of the lady finger. Then chop the lady finger into 1 inch pieces lengthwise. Wash with cold water and drain excess water. Keep aside the cleaned lady finger.
  • Place the tamarind ball in warm water for 10 minutes. Strain the solution and reserve the tamarind juice.

Ground Paste

  • Peel the garlic pods.
  • Chop the onion, tomato, coriander leaves and skinned garlic pods.
  • Wash the ingredients with water, dry extra water and set aside.
  • Pour oil in a pan.
  • Add the coriander seeds, cumin seeds, red chillies, urad dal and chana dal to the heated oil in the pan.
  • Let them crackle and then drop the curry leaves in the pan.
  • Also put the chopped onion and garlic in the pan.
  • Sauté the pan contents and let the onion become translucent.
  • Bring in the diced tomatoes to the pan.
  • Mix the pan contents for some minutes and let the tomatoes melt in the pan.
  • Sprinkle coriander powder and turmeric powder on the pan contents.
  • Also throw the coriander leaves in the pan.
  • Fry the pan contents for 2-3 minutes.
  • Then stir in the shredded coconut in the pan.
  • Add salt to the pan contents for the seasoning.
  • Toss the pan contents for few minutes.
  • Then get the pan off the gas.
  • Allow the pan contents to cool.
  • Thereafter, blend the pan contents in a grinder using some water for a ground paste.
  • Set aside the prepared paste till usage.

Method

  • Heat a pan on the gas.
  • Splash the gingelly oil in the hot pan.
  • Splutter the mustard seeds in the heated oil in the pan.
  • Now sauté the diced onion and curry leaves in the pan.
  • The onion should be light browned.
  • Now fry the lady finger pieces in the pan for some minutes on medium flame.
  • Stir the pan contents at intervals.
  • When the lady finger is tender and cooked then splatter 1.5 cup of water in the pan.
  • Boil the pan contents.
  • Empty the tamarind juice in the pan.
  • Add salt if required in the pan.
  • Steam the pan contents for couple of minutes and let the oil separate in the pan.
  • Then the gas flame can be turned off.
  • Transfer the pan contents to a large bowl.
  • Serve on the table and accompany with chapatis.

Vegetarian Side Dishes for Chapati

Vegetarian Side Dish Recipe for Chapati

Introduction

There are many vegetarian side dishes for chapati.

They can range from Filled Masala Bhindi, Aloo Gobi, Moong Dal, Mushroom Masala and Paneer Chilly to name a few.

However the Vegetable Gravy dish with chapati is nourishing as it contains a healthy mix of different vegetables.

Onion-tomato paste is prepared, cooked with steamed vegetables, seasoned with tempering ingredients, spiced with different flavors and spooned with fresh cream.

Cream is stirred in the dish to make it thick and wholesome.

The vegetable gravy can suitably be accompanied with chapatis.

Ingredients

  • Potato :               1 Nos.
  • Carrot :               1 Nos.
  • Cauliflower florets :               4-5 Nos.
  • Beans :               8-10 Nos.
  • Green peas :               ¼ Cup
  • Red chilly powder :               2 Tsp
  • Fresh cream :               75 ml

Grinding Ingredients

  • Onion :               1 Nos.
  • Tomato :               1 Nos.
  • Oil :               2 Tsp

Seasoning Ingredients

  • Cloves :               3-4 Nos.
  • Cinnamon :               1 small piece
  • Oil :               1 Tbsp

Preparation

  • Peel the potatoes.
  • The vegetables including the carrots, peeled potatoes, beans and cauliflower florets can be chopped into bite-size pieces, rinsed with water, the excess water can be drained and they can be placed aside.
  • Chop the coriander leaves and set aside after cleaning with water and discarding the extra water.

Ground Paste

  • Mince the onion and tomato.
  • Then rinse the chopped ingredients with water and allow them to stand on the counter after the excess water is drained from the vegetables.
  • Take a pan and splatter 2 tsp of oil in the pan.
  • Put the diced onion in the pan.
  • Sauté the pan contents and lightly brown the onion.
  • Then add the minced tomatoes to the pan and mix in the pan.
  • Cook the pan contents for 2-3 minutes and allow the tomato to soften.
  • Then bring the pan off the gas for the pan contents to cool.
  • Now the pan contents can be ground in a grinder for a ground paste.
  • Keep aside the prepared ground paste until needed in the pan while cooking.

Method

  • Boil the cubed potatoes, carrot pieces, knifed cauliflower florets, chopped beans and green peas in a pressure cooker / pan / microwave oven with adequate water until they are tender.
  • Thereafter, drain the extra water from the vegetables and place away the vegetables.
  • Pour 1 tbsp oil in a pan on the gas and heat the oil.
  • Drop the cinnamon stick and cloves in the pan and temper the pan contents for 30-50 seconds.
  • Transfer the boiled vegetables to the pan and toss with the seasoning ingredients in the pan.
  • Fry the pan contents for 1-2 minutes.
  • Stir in the prepared ground paste in the pan.
  • Spoon the pan contents for couple of minutes and let the spice flavors be mixed with the pan contents.
  • Throw red chilly powder on the pan contents.
  • Add salt in the pan to adjust the seasoning of the pan contents.
  • Empty the fresh cream in the pan.
  • Mix the pan contents for few minutes after adding the ingredients.
  • Simmer the pan contents on low heat.
  • Also toss the pan contents every some minutes.
  • The gravy should thicken in the pan.
  • When the gravy has the preferred thickness then the pan can be got off the heat and rested on the counter.
  • The thick creamy gravy can be decanted in a large bowl from the pan.
  • Place the chopped coriander leaves atop the bowl contents to garnish the dish.
  • Serve with chapatis on the table.
  • Enjoy!

Tomato Gravy for Chapati

Tomato in Tamarind Gravy with Chapati

Introduction

Tomatoes can be prepared in savory tamarind gravy.

The tamarind juice can be extracted by soaking the tamarind ball in warm water and then squeezing the tamarind ball for the tamarind juice.

Tamarind juice gives the dish its tangy taste.

The tomatoes are pureed and stirred in a prepared paste consisting of onion, coriander seeds, poppy seeds, ginger and garlic cloves.

Tempering ingredients are added for the seasoning of the gravy dish.

Spice powders are sprinkled to spice the dish.

The tomato in tamarind gravy side dish can be relished with hot chapatis.

Ingredients

  • Tomato ( medium ) :               6 Nos.
  • Tamarind :               1 small ball
  • Red chilly powder :               5 Tsp
  • Salt :               to taste
  • Coriander leaves :               for garnish

Grinding Ingredients

  • Onion ( medium ) :               2 Nos.
  • Garlic cloves :               6 Nos.
  • Ginger :               2 inch piece
  • Coriander seeds :               2 Tbsp
  • Poppy seeds :               2 Tbsp

Seasoning Ingredients

  • Cumin seeds :               1 Tsp
  • Mustard seeds :               ½ Tsp
  • Red chilly ( dry )                 :               1 Nos.
  • Curry leaves :               handful
  • Oil     :               2 Tbsp

Preparation

  • Drop the tomatoes in boiling water in a pan on the gas. Cook the pan contents for 5-7 minutes on medium high flame. Then peel the tomatoes after they are cooled. Blend the peeled and boiled tomatoes in a grinder and prepare tomato puree and place aside.
  • Immerse the tamarind in lukewarm water for 15 minutes. Thereafter, strain the liquid, squeeze the tamarind ball and extract the tamarind juice and keep aside.
  • Break the red chillies.
  • Chop and clean the coriander leaves and place aside until required for garnishing.

Ground Paste

  • Place the poppy seeds in water in a bowl for 15 minutes with the lid of the bowl.
  • Skin the garlic cloves and ginger piece.
  • Chop the onion and peeled ginger and garlic.
  • Wash the vegetables with water after they are chopped and discard the excess water.
  • Combine the diced onion, crushed garlic, pressed ginger, soaked poppy seeds and coriander seeds in a bowl.
  • Transfer the mix to a blender
  • Also add some water to the mixture.
  • Grind the mixture for a ground paste.
  • Set aside the ground paste till usage in the pan while cooking.

Method

  • Put a pan on the gas.
  • Add oil to the pan.
  • Temper the seasoning ingredients which are the broken red chillies, cumin seeds, mustard seeds and curry leaves in the hot oil in the pan.
  • Decant the tomato puree in the pan.
  • Boil the pan contents and let the tomato puree be cooked in the pan.
  • Pour the ground paste in the pan and mix with the pan contents.
  • Allow the spices to infuse with the pan contents.
  • Cook the pan contents for couple of minutes.
  • Spoon the pan contents at intervals.
  • Throw red chilly powder on the pan contents.
  • Season the pan contents with salt and stir with the pan contents.
  • Splash the tamarind juice in the pan.
  • Mix with the pan contents.
  • Steam the pan contents for some minutes on low flame.
  • Toss the pan contents every few minutes.
  • The oil should separate in the pan.
  • Then the gas flame can be turned off.
  • The ready tomato gravy can be transferred from the pan to a wide serving bowl.
  • Top the bowl contents with the fresh knifed coriander leaves for garnishing the dish.
  • Serve chapatis with the tomato gravy dish on the table.

Tofu Gravy for Chapathi

Thick Tofu Gravy for Chapati

Introduction

Tofu is part of the vegan diet.

Vegan diet consists of non-animal foods, also excluding dairy products and eggs.

Tofu is considered healthy due to its rich protein content.

Also there are some people who are lactose-intolerant and cannot consume milk products as milk contains lactose.

Tofu is a good replacement for paneer / cottage cheese in dishes for such people.

Tofu can also be substituted for meat in dishes owing to its high protein content.

However tofu is bland and borrows flavors from the spices in which it is cooked.

Hence tofu preparations can be loaded with spices for flavorful dishes.

Also chapatis can be partnered with tofu dishes for wholesome meals.

Ingredients

  • Tofu :               8 Ounces
  • Garam masala :               ½ Tsp
  • Cinnamon powder :               ¼ Tsp
  • Cayenne powder :               ½ Tsp
  • Paprika :               ½ Tsp
  • Water :               ¼ Cup
  • Sugar :               ½ Tsp
  • Oil :               2 Tsp
  • Salt :               ¾ Tsp or to taste

Grinding Ingredients

  • Red onion :               ½ Cup
  • Tomato ( medium ) :               1 Nos.
  • Garlic pods :               2-3 Nos.
  • Ginger :               1 inch piece
  • Coriander seeds :               ½ Tsp
  • Fennel seeds :               ¼ Tsp
  • Cumin seeds :               ¼ Tsp
  • Cloves :               1-2 Nos.
  • Sunflower seeds :               1 Tbsp
  • Poppy seeds :               ½ Tsp
  • Coconut milk :               ½ Cup

Preparation

  • Knife the tofu into medium sized cubes. Wash the tofu cubes with cold running water. Drain excess water and set aside.

Ground Paste

  • Peel the ginger piece and garlic pods.
  • Chop finely the red onion, tomatoes, peeled ginger and garlic.
  • Clean with water and dry extra water.
  • Heat a pan on the gas.
  • Pour oil in the pan and heat the oil.
  • Stir in the chopped onion in the pan.
  • Sauté the pan contents for some minutes and let the onion become transparent.
  • Drop the crushed ginger and garlic in the pan
  • Also put the fennel seeds, cumin seeds, coriander seeds, sunflower seeds, cloves and poppy seeds in the pan.
  • Mix the pan contents for 1-2 minutes.
  • Bring in the diced tomatoes to the pan and cook the pan contents for some minutes.
  • The tomatoes should melt in the pan.
  • Then turn off the heat.
  • Allow the pan contents to cool.
  • Transfer the pan contents to a blender and grind the mixture with the coconut milk.
  • Ready the puree and let it stand on the counter.

Method

  • Take a pan on the gas and heat the pan.
  • Add oil to the pan and let the oil be heated in the pan on medium flame.
  • Drop the tofu cubes in the pan.
  • Also throw the garam masala and cinnamon powder in the pan.
  • Fry the pan contents for couple of minutes and allow the tofu cubes to become golden brown.
  • Now splash the puree in the same pan.
  • Splatter the water in the pan.
  • Also add the paprika and cayenne powder to the pan.
  • The sugar and salt can be sprinkled in the pan for seasoning of the pan contents.
  • Spoon the pan contents for some minutes.
  • Then keep the pan covered and simmer the pan contents on low flame for 15-20 minutes.
  • The gravy should become thick in the pan.
  • Stir and cook the pan contents until the desired consistency is reached.
  • Then get the pan off the heat.
  • Pour the thick tofu gravy in a wide serving bowl.
  • Keep on the table with hot chapatis.
  • Enjoy!

Sweet Corn Gravy for Chapati

Thick Sweet Corn Gravy for Chapati

Introduction

Cooked and spiced sweet corn can be spooned with milk for thick sweet corn gravy.

The sweet corn should be boiled in a pressure cooker to cook them properly and at a faster rate.

The boiled corn is then sautéed with ground paste consisting of onion, ginger and garlic.

The ground paste in also mixed with curry leaves and cumin seeds.

Turmeric powder and red chilly powder is also added to the ground paste.

Water in small quantities is also added to the pan to prepare the gravy.

Then the pan contents are boiled and the pan is got off the gas.

Bubbled and cooled milk is added to the gravy and tossed with the pan contents for few minutes.

This delicious thick sweet corn gravy is best relished hot.

The dish can be accompanied with warm chapatis for a yummy appetizing meal.

Ingredients

  • Sweet corn :               ½ Cup
  • Cumin seeds :               ½ Tsp
  • Red chilly powder :               2 tsp
  • Turmeric powder :               ¼ Tsp
  • Curry leaves :               1 twig
  • Milk :               ½ Cup
  • Oil :               1 Tbsp

Grinding Ingredients

  • Onion ( big ) :               1 Nos.
  • Garlic pods :               2 Nos.
  • Ginger :               2 inch piece

Preparation

  • Knife the sweet corn into 1 inch log pieces.
  • Wash the sweet corn pieces 1-2 times with water and set aside.

Ground Paste

  • Chop the onion finely.
  • Skin and mince the garlic pods and ginger piece.
  • Clean the chopped ingredients with water.
  • Mix the onion, ginger and garlic in a grinder.
  • Blend the contents in the grinder for a paste with small quantity of water for a ground paste.
  • Combine the ground paste, with the turmeric powder, red chilly powder, cumin seeds and curry leaves in a bowl.
  • Keep aside the bowl contents.

Method

  • Throw the sweet corn pieces in the pressure cooker with sufficient water.
  • Cook on high flame for 5 whistles in the pressure cooker on the gas.
  • Thereafter, switch off the gas.
  • Remove the pressure cooker from the gas.
  • The pressure cooker should then be cooled.
  • Drain excess water from the cooker.
  • Set aside the boiled sweet corn.
  • Take a pan and heat 1 tbsp of oil in the pan on the gas.
  • Empty the bowl mixture in the pan.
  • Fry the pan contents for some minutes while stirring at intervals.
  • Now transfer the boiled sweet corn from the pressure cooker to the pan.
  • Spoon the pan contents.
  • Allow the spices to coat the sweet corn uniformly.
  • Add salt to the pan contents.
  • Stir the pan contents for few minutes to season the pan contents evenly with the added salt.
  • Now splash some water in the pan.
  • Bring the pan contents to a boil.
  • Cook the pan contents for 5 minutes on high flame.
  • Then get the pan off the gas.
  • Pour the milk in the pan to thicken the gravy.
  • Mix the pan contents for 1-2 minutes.
  • The sweet corn gravy is now ready to be put on the table.
  • This thick sweet corn gravy goes well with rotis / chapatis.

NOTES

  • Boil the milk in a pan on the gas. Then remove the pan from the gas. Cool the milk off the gas. The cooled milk should then be added to the sweet corn dish.
  • Coconut milk or cream can also be poured instead of the milk and stirred with the pan contents for the desired consistency.
  • When adding cream, whip the cream and then add with the pan contents for thick gravy consistency.

Spinach Gravy for Chapathi

Tangy Spinach Gravy for Chapati

Introduction

Spinach is a leafy vegetable which is green in color and should be added to the diet for health reasons.

Spinach gravy is a good source of spinach.

Spinach Gravy preparation involves stirring spinach leaves with onion paste and tomato puree.

Onion is blended with ginger and garlic and ground with small quantity of water for a paste.

Cumin seeds are tempered in the pan for the seasoning of the gravy.

The onion paste is then fried in the pan.

The spinach leaves are then spiced in the pan with the coriander powder and garam masala.

Tomato puree is also emptied in the pan and cooked with the spiced spinach to give the tangy taste to the gravy.

The gravy is then thickened on medium flame while spooning regularly.

Cream is then added to enhance the thickness of the gravy and for added flavoring.

The prepared spinach gravy having a tangy flavor can now be consumed with rotis / chapatis.

Ingredients

  • Spinach :               250 g
  • Tomato ( small ) :               2 Nos.
  • Cumin seeds :               1 Tsp
  • Coriander powder :               1 Tsp
  • Garam masala :               1 Tsp
  • Turmeric powder :               2 pinches
  • Cream :               2 Tbsp
  • Oil / ghee :               2 Tbsp

Grinding Ingredients

  • Onion ( medium ) :               1 Nos.
  • Garlic pods :               2-3 Nos.
  • Ginger :               1 small piece

Preparation

  • Tear the spinach leaves, rinse with cold water and set aside after the excess water is drained.
  • Whip the cream and keep in a bowl with the lid on the counter.
  • Boil the tomato in 1 cup of water in a pan on the gas. Then grind the boiled tomato after it has cooled in a grinder. Prepare the tomato puree and keep aside until needed in the pan.

Ground Paste

  • Peel the skin of the ginger and garlic pods.
  • Knife the onion and skinned garlic pods and ginger finely.
  • Clean the ingredients with water and then dry the excess water from the vegetables.
  • Now combine the cleaned vegetables including the diced onion, chopped ginger and garlic pieces in a blender.
  • Grind the mixture in the blender adding some water and make a ground paste with the mixture.
  • The ground paste can be set aside.

Method

  • In a pan, pour oil and heat on the gas.
  • Drop the cumin seeds in the pan.
  • Fry the pan contents for few minutes and allow the cumin seeds to crackle in the hot oil in the pan while stirring the pan contents.
  • Empty the ground paste in the pan and sauté the pan contents for 5-7 minutes and let the ground paste be cooked in the pan.
  • Stir in the torn spinach leaves in the pan.
  • Also sprinkle turmeric powder on the pan contents and mix the pan contents.
  • Cook the pan contents for 5-7 minutes.
  • Spoon the pan contents every couple of minutes.
  • Decant the tomato puree in the pan.
  • Then throw the coriander powder and garam masala on the pan contents.
  • Toss the pan contents for some minutes and let the spice flavors be absorbed by the spinach leaves.
  • Steam the pan contents for 15-20 minutes on medium flame.
  • The spinach should be cooked and the gravy of the dish should become thick.
  • Mix the pan contents at intervals.
  • Thereafter, splatter the whipped cream in the pan.
  • Then mix the cream with the pan contents.
  • Bring the dish to the counter and switch off the gas flame.
  • Put the spinach gravy in a serving bowl and set on the table with rotis / chapatis.

Spicy Potato Gravy for Chapathi

Spiced Gravied Potato for Chapati

Introduction

The spicy potato gravy side dish is prepared with parboiled potatoes being cooked in ground paste consisting of coconut and poppy seeds.

Seasoning ingredients and the spice powders are added for a dash of spice.

Onion, tomatoes and ginger-garlic paste are sautéed to enhance the taste of the dish.

The recipe is an easy and quick fare to prepare with selective ingredients.

Put on the table when hot and accompany with warm chapatis.

Ingredients

  • Potato ( medium ) :               2 Nos.
  • Onion ( medium ) :               1 Nos.
  • Tomato ( medium ) :               2 Nos.
  • Ginger-garlic paste :               5 Tsp
  • Red chilly powder :               5 Tsp
  • Coriander powder :               ½ Tsp
  • Kashmiri chilly powder :               ¼ – ½ Tsp
  • Turmeric powder :               1 pinch
  • Salt :               to taste
  • Coriander leaves :               2 Tbsp

Grinding Ingredients

  • Shredded coconut :               ¼ Cup
  • Poppy seeds :               2 Tsp

Tempering Ingredients

  • Fennel seeds :               ½ Tsp
  • Cardamom   :               3 Nos.
  • Cloves :               3 Nos.
  • Cinnamon stick :               1 inch piece
  • Oil   :               2-3 Tbsp

Method

  • Remove the skin of the potatoes.
  • Chop the peeled potatoes into small pieces.
  • Knife the onion, tomatoes and coriander leaves.
  • Wash the diced ingredients with running water, dry extra water and set aside the vegetables.

Ground Paste

  • Pan roast the poppy seeds on the gas on medium flame for few minutes and stir constantly the pan contents. Then immerse the roasted poppy seeds in lukewarm water for 1-2 hours.
  • Thereafter, combine the shredded coconut, roasted and soaked poppy seeds in a grinder.
  • Blend the mixed ingredients in the blender for ground paste using some water.
  • Make a smooth paste.
  • The prepared paste can be kept on the counter till needed while cooking.

Method

  • Parboil the potato pieces in a pan with adequate water for some minutes.
  • Then drain the excess water and set aside the parboiled potatoes.
  • Take a wok and pour oil in the wok.
  • Put the tempering ingredients which are cardamoms, cloves, fennel seeds and cinnamon in the wok.
  • Allow the wok contents to crackle in the wok while mixing the wok contents at intervals.
  • Now sauté the ginger-garlic paste in the wok for few minutes.
  • Bring in the minced onion to the wok and fry for couple of minutes and allow the onion to become light brown.
  • Put the tomato pieces in the wok and cook the wok contents for some minutes.
  • The tomatoes should become mushy in the wok.
  • Add the spice powders including the turmeric powder, coriander powder, red chilly powder and kashmiri chilly powder in the wok.
  • Empty the prepared coconut-poppy seeds paste in the pan and cook in the wok for 1-2 minutes.
  • Transfer the parboiled potatoes from the pan to the wok.
  • Spoon the wok contents for some minutes and let the wok contents be mixed and the wok contents be coated with the spices.
  • Splash sufficient water in the wok to cook the potatoes.
  • Also throw salt on the wok contents to adjust the seasoning of the wok contents.
  • The wok contents should be boiled on the gas.
  • Cook the wok contents for few minutes.
  • The oil should separate in the wok.
  • Also the wok contents should reach the desired consistency.
  • Thereafter, stir in the cleaned coriander leaves and mix with the wok contents.
  • Decant the wok contents in a large bowl.
  • The spicy potato gravy recipe can be relished hot with roti / chapati.