Archive for the ‘Curries’ Category


Chicken, in any form and style, is one of my favorite food. Chettinad is a region in Tamil Nadu state in India and famous for its spicy and flavorful cuisine. I would love to visit this place to try other dishes of this cuisine. I have tried this recipe many times mainly with Chicken but also with Mushrooms and it has always turned out good with its bursting and tickling taste. I have never tried this dish at a restaurant but researched online before making it. Also, I don’t get good variety of food in Indian restaurant in our town. As always, the inspiration behind this recipe is the great chef Sanjeev Kapoor. Traditionally, the Chettinad cuisine offers spicy food with lot of red chillies and spices. The most important thing about this dish is the freshly grounded masala made of roasted spices and fresh coconut. For a vegetarian version, you can try this with Mushroom as they are as meaty and similar in texture as Chicken. Of course, my preference is Chicken over the Mushroom. Don’t let the long list of ingredient scare you as the end result will be very delicious. Enjoy this dish with ghee (clarified butter) rice or roti (whole wheat flat bread).

Ingredients :-

Chicken 1 pound (approx 500gm)
 Oil 2 tablespoon
Poppy seeds, soaked 2 teaspoon
Ginger, chopped 1 inch
Garlic, chopped 1 tablespoon
Cashew nuts, soaked 8-10
Onions, finely chopped 1/2 cup
Curry leaves 8-10
Tomatoes, finely chopped 2 medium
Turmeric 1/4 teaspoon
Salt to taste
Crushed black pepper 1 teaspoon
Lemon Juice 1 teaspoon
Cilantro, finely chopped 1/4 cup

For Chettinad Masala :-

Coconut, scraped 1/2 cup
Coriander seeds  1 teaspoon
Cumin seeds 1/2 teaspoon 
Fennel seeds 1 teaspoon
Dried red chilies
Green Cardamoms 3
Cloves 2-3
Cinnamon 1 inch piece


Method :-

  • Add a pinch of salt, turmeric powder and lemon juice to the chicken. Keep it for marination for one hour
  • Heat one tablespoon of oil in a nonstick pan. Add the coconut, coriander seeds, cumin seeds, fennel seeds, red chillies, cardamom, cloves and cinnamon and saute on medium heat for four to five minutes.
  • Cool and grind the above mixture with ginger, garlic, poppy seeds and cashew nuts and some water into a smooth paste. Put water as little as possible.
  • Heat the remaining oil in another non-stick pan.
  • Add the curry leaves and onion. Saute onion till golden brown.
  • Add the ground paste and saute for 5 minutes.
  • Add the tomatoes, salt  and mix well
  • Cook for five to seven minutes or till the oil separates.
  • Add the chicken, crushed peppercorns and saute for more five minutes.
  • Serve hot garnished with coriander leaves.


    Notes :-

  • I have used here boneless chicken breast but you can try it with thighs or chicken with bone. The cooking time would differ.
  • You can decrease the hotness of this dish by reducing amount of red chillies.
  • If you can’t find fresh coconut you can use the dried coconut powder.
  • This curry is known for the flavors, the spice and the aroma due to its fresh grounded spices. You can get ready made store bought masala but it will not justify the real taste of this dish. 


As I promised myself to post recipes of many of the dishes I made in 2015, I am trying to live up to it. It was tough to choose a specific one from the pool but I picked this one since I love this dish a lot. Its closer to my heart since it won as the ‘best dish’ in the food event at my husband’s office. This is one of the famous recipe of the chef Sanjeev Kapoor and it was showcased in Masterchef India too. Its a hard core ‘Punjabi recipe’ since its rich with cashew paste and cream, melt-in-mouth fried koftas and delicious gravy. Ooh la la, I am drooling. If you are a ‘calorie conscious’ person,  you will definitely need tweaks to make it low on calories. You will not be able to resist temptation of this alluring dish. I have tried both the versions and the no-fry-no-cream-no cashew version tastes as good as the original one. I have tried my best to replicate this dish but don’t know if it will match up to what was made by the great Sanjeev Kapoor, nevertheless, I am very satisfied with the end result. Please check the Notes section where I have mentioned some points for making this dish in alternate way keeping healthy options in mind. I hope you like it. Enjoy!!!

Ingredients :-

For Koftas :-

Fresh Spinach Leaves 5 bunch
Cottage Cheese/Paneer 1 cup
Salt  to taste
Green Cardamom Powder  1-2 pinch
Oil 2 tablespoon
Cumin seeds 1 teaspoon
Garlic, finely chopped 6-7 cloves
Green Chilli, finely chopped 5-6 
Gram flour(besan) 4 tablespoon
Turmeric powder 1/4 teaspoon
Corn flour/Corn starch 1/4 cup
Oil, for deep frying as required

For Makhani Gravy :-

Tomato, roughly chopped 10-15
Oil  2 tablespoon
Green Cardamom 10-12
Garlic Chopped 10-15 cloves
Salt to taste
Red chili powder 2 1/2 teaspoon
Butter 1/2 cup
Fenugreek leaves (methi), roasted and powdered 2 teaspoons
Honey 3 teaspoons
Fresh cream 1/4 cup
Boiled cashew paste 2 tablespoon


Method :-

  • Blanch the spinach leaves in 4-5 cup of water for 2 minutes. Drain and put it in cold water or ice water.
  • Drain out all the water and then chop it finely. Keep it aside to cool in a bowl.
  • In other bowl mash the paneer along with salt and cardamom powder. Divide it into 8 -12 equal portions and roll into bowls.
  • Heat two tablespoon oil in a non stick pan and add cumin seed. After 2 minutes add garlic and green chilies and saute for 1 minute. Add the gram flour and saute for 1-2 minutes till gram flour gets little roasted and starts giving nutty flavor. Add the turmeric powder and stir.
  • Add the spinach and salt and saute. Keep stirring it continuously until the mixture is dry and starts leaving the sides of pan. Keep it aside to cool. Divide the spinach into as many equal portions as paneer balls.
  • Take water in a bowl and wet your palms. Take each spinach portion , flatten it onto your palm and place a paneer ball in the center. Gather the edges together and shape into a ball. Take cornstarch in a plate. Roll the stuffed spinach balls into it and shake the ball lightly to get rid of extra cornstarch. In same way make all the spinach balls.  Don’t forget to wet your palm with water in between as the spinach mixture can get sticky.
  • Heat oil for deep frying in pan. Gently slide the spinach balls when oil is hot and fry on low to medium heat until it turns golden brown. Drain it onto an absorbent paper and keep it aside.
  • Alternatively you can prepare a baking tray by spraying oil on it. Place the Spinach balls in it. Bake it for 15 minutes at 400 Fahrenheit and then broil it for 2-3 minutes on one side and again 2-3 minutes on other side.
  • For makhni gravy puree the tomatoes till smooth. Heat the oil in a deep non stick pan as the gravy tends to splutter a lot. Add the butter along with two tablespoon of oil as butter tends to burn.
  • When butter is hot add Green cardamoms and finely chopped garlic. Cook it for 1 minute and then add tomato puree. Let it cook until the rawness of tomatoes goes off and the puree leaves the oil. It will take about 20-25 minutes.
  • Add boiled cashew paste and cook it for more 5 minutes. Add salt, honey, fenugreek leaves, red chilli powder and cook it for 5 minutes. Add 1/4 cup water and let it simmer. Add the cream and cook for 2 minutes more. Your makhani gravy is ready.
  • Pour the makhani gravy into a serving bowl and place the koftas on the gravy and serve immediately. 
  • If you are not serving immediately keep the koftas and makhani gravy separately. While serving reheat both of them seperately and serve together as Koftas will turn soggy if kept for long in the gravy and reheated. Enjoy it with Naan or Tandoori Roti. 



  • You can even use garlic paste instead of chopped garlic in the makhani gravy.
  • For the healthier version you can skip the butter and cream part. Instead of cream add 1/2 cup of milk.
  • Instead of making your own tomato puree you can use 2 cup of ready made tomato puree. But mind you the homemade puree tastes much better and gives a character to the dish. I personally like the homemade one.
  • Original dish didn’t demand for cashew paste so you can skip it. If trying for healthier version add 2 tablespoon of boiled almond paste.


One of the coldest and ‘snowy’ Winter is soon coming to an end but there’s still lot of time to eat heavy and rich food. Its easy and safe to say that ‘Sarson Ka Saag’ and ‘Makke Di Roti’ is one of the best food combination originated and very popular in Punjab (state in Northern India) but is also relished all over India (and may be by the world). It is made from mix of Mustard greens and spinach and is very nutritious. This recipe requires lots of patience and time. But the results are definitely worth it.  This Saag (curry) is traditionally served with Makke ki Roti (unraised corn flat bread) topped with homemade fresh Butter (unprocessed, white in color) or with Ghee (clarified butter). All diet conscious people can easily eliminate dollop of butter/ghee from the dish which might still be OK without impacting taste. Mustard greens is a bit bitter in taste so if you are not used to this taste or if you are trying for first time you can add spinach as I have added. Spinach not only reduces the bitterness but also gives the dish a unique earthy flavor. Makka is cornflour and roti is Indian flat bread. Its somewhat similar in look and feel like Mexican corn tortillas. Lack of gluten makes it difficult to roll out which turns out it to be unleavened bread unlike traditional Indian roti.

Ingredients :-

For Sarson ka Saag

Fresh Mustard Leaves
5 bunch
Fresh Spinach Leaves
2 bunch
to taste
Ginger, Chopped
1 inch
1-2 tablespoon
Onion, Chopped
2 Medium/1 Large
Green Chillies, Finely sliced
Tomato, Chopped
2 tablespoons

For Makke ki Roti

Cornmeal/Makke ka atta
1 1/2 cups
Whole Wheat Flour/atta (optional)
1/4 cup
to taste
Unsalted Butter/Ghee
as required
Green chillies,Finely chopped
Ginger, Grated
1 inch piece

Method :-

For Sarson ka Saag :-

  • Clean the leaves properly in cold water. Chop them roughly.
  • Take a pressure cooker and place the leaves in it with 1-2 teaspoon of water and 1/2 teaspoon of salt.
  • Cover the lid of pressure cooker and let it it cook till one whistle.
  • Remove it from heat and let the pressure release from the cooker.
  • Mash it with the back of laddle or with potato masher.
  • Put the cooker back into stove, add cornmeal and let it simmer on medium heat.
  • Cook this mixture until creamy.
  • For preparing the tadka heat a pan and add ghee/butter/oil into it.
  • Add chopped ginger, chillies and saute it for 1 minutes.
  • Add chopped onions and cook till onion turns translucent.
  • Add chopped tomatoes and cook it on medium heat stirring continuously, till the tomatoes turn mushy and fat has separated out from the mixture.
  • Add this cooked onion tomato mixture to the cooked greens. Simmer it for 10-15 minutes.
  • Serve it hot with dollop of butter and makke ki roti on chilly evening.

For Makke ki Roti :-

  • Take all ingredients except oil and mix it well.
  • Add warm water and knead to make a medium soft dough. Divide into eight equal portions and shape into balls.
  • Pat each ball between dampened palms to make a roti of medium thickness. Alternatively, roll out each ball between the folds of a greased plastic sheet.
  • Heat a tawa and place a roti on it. Cook on moderate heat till one side is half-done.
  • Turn over and spread some unsalted butter/ghee over the surface. Turn over and spread some more butter on the other side. Cook till both sides are golden brown. Serve hot with a dollop of white butter.

Note :-

  • You can adjust chillies according to your taste.
  • You can even add grated raddish to the makke ki roti and cilantro leaves before kneading the dough.


Goa, the smallest state of India, is remarkably one of the most highly ranked tourist destinations in the world with thick forest mountains of Western Ghats and plenty of beautiful beaches. I instantly fell in love with the place, people and lovely food/cuisine. The Goan cuisine is very tasty and delicious which includes wide varieties of seafood and other meat. This cuisine comprises of local and Portuguese flavors which makes the food rich and simple. Most of the Goan dishes are hot (spicy) and very pungent. Without further delay, let me present ‘Chicken Xacuti’ (pronounced as ‘Shakuti’) which instantly became one of my favorite Chicken dishes when I tasted it in Goa. Traditionally, this dish is very spicy and you could customize it to your taste but I wouldn’t recommend it. This dish is full of exotic flavors,  with complex and lot of ingredients making it a great dish. It does require good amount of effort in preparing the recipe but its definitely worth it. So what are you waiting for! Enjoy this dish on a cold or rainy day as the spice level will complement it.

Ingredients :-

For Marination

Chicken, cut in 1 inch pieces
1 kg /2.30 pound approx
Turmeric Powder
1/4 teaspoon
1 teaspoon

Paste 1 for Marination

2 inches
Garlic Flakes
Cilantro/Coriander Leaves
1/2 bunch
Green Chillies

Paste 2 for Xacuti Masala (Spice Mix)

Groundnut Oil
1 teaspoon
Onion, sliced
1 big / 2 medium
Green Chillies
1 inch
Garlic Flakes
Large Coconut, grated
Cilantro/Coriander Leaves
1/2 bunch

Paste 3 for Xacuti Masala (Spice mix)

2 inches
Peeled Cardamoms
1 teaspoon
Black Pepper Corn
1 teaspoon
Poppy Seeds
1 tablespoon
Coriander Seeds
1 tablespoon
Kashmiri Red Chillies
Star Anise
Maize Flower
1/2 inch
1/4 piece

For Finishing

Groundnut Oil
2 teaspoon
Onions, sliced
2 medium
Green Chillies, slit
1/4 cup

Method :-

  • Add salt and turmeric to chicken.
  • Add paste 1 of  of ginger, garlic, coriander, chillies and marinate for half an hour.
  • To make paste 2 heat oil in a pan and saute sliced onions, green chillies, ginger, garlic for 3 minutes. Add 1 grated coconut and saute for another 5-7 minutes till it turns golden brown. Once onions are crispy, keep aside.
  • To make paste 3,  heat a separate dry pan and roast cinnamon, cardamom, aniseed, black pepper corn, poppy seeds, coriander seeds, Kashmiri red chillies, star anise, maize flower, nutmeg, and turmeric.
  • Make Xacuti masala (spice mix) by grinding together paste 2 and 3.
  • For the final preparation, heat oil in pan and add onions and green chillies
  • After one minute add the marinated chicken pieces.
  • After two minutes add Xacuti masala (spice mix) and water. Cook for 10 minutes or until chicken is done.
  • Serve hot with bread or rice.


Note :-

  • This dish taste better if eaten next day.
  • Do not over cook the chicken.
  • Make sure you toast the coconut to a golden brown.
  • Make sure to toast the spices well as it gives out a fragrant aroma.
  • You can omit green chillies to reduce the spiciness level but do use Kashmiri Chillies as it gives good color. Kashmiri chillies are not spicy.
  • You can also marinate chicken overnight to bring out the flavors better.
  • You can use any oil instead of Groundnut oil.
  • You can use any part of chicken. I used chicken thighs. It taste best if you use chicken with bones.

dahi bhindi

Hope you all had very good Memorial Day long weekend. Its been a while I have posted anything on my blog. Okra is one of my favorite vegetable and I love to try different recipes using it. I love its crispiness after deep/shallow frying. The dish which I have tried here is scrumptious and delicious and was surprised to not see it in the menu of Indian restaurants in the USA. I think this dish will be a winner in the restaurants and people will surely like it (of course, if properly made). Dahi Bhindi can be cooked in 3 different ways (that I know of) – Rajasthani, Kerala and Hyderabadi style (each representing different states, flavors and culture of India). This particular recipe follows the Hyderabadi style adapted from Tarla Dalal (famous Indian food writer/chef) with some variations. The creamy texture of the gravy with crisp okras will just amaze you to think how simple dishes can sometimes be so incredible. This will definitely make you more hungry. Hope you would love it like I do.

Ingredients :-

Bhindi/Okra, Washed, dried and chopped
2 cups
Onion, Finely chopped 1 large
Tomatoes, Finely chopped
2 large
Ginger-Garlic Paste
1 teaspoon
1 teaspoon
Yogurt, beaten
1 cup
Grated Coconut, Frozen/Fresh 1 tablespoon
Cashew Nuts 6-8
Warm milk 3-4 tablespoon
Kasoori Methi/ Dried Fenugreek Leaves
1 tablespoon
Garam Masala
1 teaspoon
Red chilli powder
1 teaspoon
Turmeric Powder
1/2 teaspoon
Amchur Powder/Dried Mango Powder
1/2-1 teaspoon
Salt to taste
Coriander Powder
1/2 teaspoon
1-2 tablespoon

For tempering :-

Mustard Seeds
1 tablespoon
Curry Leaves
1/2 teaspoon
Urad Dal/Split Black Lentils
1 teaspoon
Red Chillies, Halved
A pinch
1 tablespoon

Method :-

  • Soak the cashews in warm milk for about 10 minutes.
  • Heat 1 teaspoon oil in a pan and add okra pieces to it. Saute the okras on high flame till it crisp.
  • Remove and drain okras on a tissue paper. Keep them aside till needed.
  • Grind soaked cashews and coconut to smooth paste adding the milk used for soaking. Keep it aside.
  • Heat oil in a pan and add mustard seeds, cumin seeds and urad dal in it. When they crackle add red chillies, asafoetida and curry leaves.
  • Add the chopped onion and saute it until they turn light golden.
  • Add ginger-garlic paste and fry for another minute till the raw smell disappears and onion turns golden brown.
  • Now add all the dry masalas/powder (garam masala powder, red chilli powder, amchur powder, turmeric powder and coriander powder) along with Kasoori methi and fry for 2 minutes.
  • Mix the chopped tomatoes and fry it until tomatoes turns mushy and oil separates out.
  • Now add grounded cashew-coconut paste and mix it well. Keep stirring for a minute.
  • Add yogurt, sugar and salt  to taste and mix well.
  • Depending on the consistency add 1/2 – 1  cup of water. Simmer the gravy for about 5 minutes.
  • Mix in the okra pieces and adjust the seasonings according to taste. You can add more water if consistency is thick and let it simmer for 2-3 minutes.
  • Serve hot with Roti/Indian bread or Rice.

dahi bhindi1

Note :-

  • You can even deep fry the okras. That will turn the okras more crispy. I prefer pan frying for healthy option.
  • Make sure okras are well dried before you cut.
  • Cook okras without adding any salt and do not cover. This will reduce / remove the stickiness in the Okra.
  • Adding sugar is optional to reduce the sourness of the dish.
  • You can save some of the tempering to add it at last as garnishing.

The word “Chicken” makes me nostalgic and takes me to my childhood days when having a chicken dish was feast for us (me and my 2 younger brothers). Being the eldest child it was always expected from me to sacrifice everything for my siblings. But how in world can anyone expect me to sacrifice for succulent and juicy leg pieces (Yum Yum!).  Still I don’t know why there was so much fascination for chicken legs. Maybe as a kid we were more interested in holding meaty bone than the white meat. After all  life is all about these little rewards . Alas, chicken only has 2 legs, so to have the leg piece a big battle of Mahabharata used to be fought at our backyard (or aangan you can say). Yah you read correctly, our special non vegetarian dishes were cooked in backyard and not in kitchen due to my mother’s special rites and rituals. And winner was either me or youngest brother. The younger brother (after me) was always confused why he was born in between two devils :D. Stories apart, whether you have tried Chicken Tikka Masala or not you will be in love as soon as you taste it. Its a real treat. The vegetarian version is Paneer Tikka Masala (but in comparison it stands nowhere). Its a dish comprising chicken pieces marinated in yoghurt , grilled and then added to a thick tomato and cream based gravy. This dish is worth all the efforts as it will surely accrue many praises and compliments for you. Enjoy it in cool and brisk evening.

Ingredients :-

For Chicken Tikka –

First Marinade

Boneless Chicken, cut into 1 1/2 inch pieces 800 gms/1.25 pounds
Ginger Paste
1 tablespoon
Garlic Paste 1 tablespoon
Kashmiri Red chilli powder 1 teaspoon
Lime juice
1 teaspoon
to taste

Second Marinade

Yogurt hung 1 cup
Ginger Paste
1 tablespoon
Garlic Paste 1 tablespoon
Kashmiri Red chilli powder 1 teaspoon
Turmeric Powder
1/4 teaspoon
to taste
Oil 2 teaspoon
Ajwain seeds
1 teaspoon
Gram Flour
2 tablespoon
Garam Masala 1/2 teaspoon
Mustard Oil 3 tablespoon

For Onion Tomato Masala

Onion, chopped
2 large
Tomatoes, chopped
4 medium
Garlic, chopped
7-8 cloves
Cumin seeds /21 teaspoon
Roasted Cumin Powder
1/2 – 1 teaspoon
Coriander Powder 2 teaspoon

For Gravy

2 tablespoon
Ginger Paste
1 teaspoon
Garlic Paste
1 teaspoon
Tomato Puree
1/4 cup
Onion Tomato Masala
1 cup
Kashmiri Red chilli powder 1 teaspoon
Garam Masala Powder 1/2 teaspoon
Fresh Cilantro Leaves, chopped
2 tablespoon
Dried fenugreek leaves (kasoori methi),roasted and crushed
1 teaspoon
Cream 1/4 cup
Ginger, cut into thin strips
1 inch
to taste

Method :-

1st Marinade –

  • Add garlic paste, ginger paste, Kashmiri red chilli powder, salt and lemon juice to the chicken. Mix it well and marinate it for at least 45 mins.

2nd Marinade –

  • Heat oil in the pan. Add ajwain seeds and gram flour and cook it in medium flame as you don’t want the gram flour to get burn. Keep stirring the gram flour and you will get a nutty smell which means that gram flour has cooked.
  • Add this cooked gram flour to the hung yogurt. Add Kashmiri red chilli powder, ginger garlic paste, turmeric powder, garam masala powder and whisk this mixture into smooth creamy marinade.
  • Add the mustard oil and mix it properly. Now add marinated chicken to this mixture. Keep it for at least 3-4 hrs. I kept it overnight.
  • Preheat the oven to 400 degree Fahrenheit. Take the chicken out of the fridge before 30 minutes so that it comes to room temperature and cooks evenly.
  • Thread the chicken onto skewers. Arrange it in a foil lined baking tray. Place the tray in the top rack and grill the chicken. Cook, turning the skewers a few times, so that the chicken gets cooked and evenly browned on all sides.
  • Take the pieces off the skewers and place on a plate. This is Chicken Tikka and you can have it as starter.

Onion Tomato Masala

  • Heat the oil in a pan. Add the cumin seeds and when they begin to change color, add the onions and saute till well browned.
  • Add the garlic and saute till lightly browned. Add the ginger and garlic pastes and continue sauteing. Add the cumin powder and coriander powder and mix well.
  • Add the tomatoes and continue to saute on low heat till the tomatoes are completely cooked and the oil separates.
  • Add salt and mix. Remove from heat and set aside.

Gravy –

  • Heat the butter in a separate pan and add the ginger and garlic pastes and tomato puree and saute for two minutes.
  • Stir in half a cup of water and cook for two to three minutes. Add the chicken and onion-tomato masala and simmer till the gravy reduces a little.
  • Adjust salt according to taste and add the red chilli powder, garam masala powder and half the coriander leaves. Mix well and cook for two minutes.
  • Stir in the kasuri methi and cream. Remove from heat and serve hot, garnished with the ginger strips and the remaining coriander leaves.

Note :-

  •   Don’t keep the chicken pieces larger as it will not cook faster.
  • You can skip adding mustard oil if you don’t like its flavor. But for smoky kebab it is a  must required.
  • You can also add Capsicum, Onion, Tomato cubes to the chicken tikka masala. Remove the pulp of tomatoes. Just before adding the cream to final gravy add onion.Let it cook for 2 minutes along with the final gravy and then add cubes of tomato and capsicum. This will add flavor and colors to the chicken tikka masala.
  • Here I have not added red color to chicken tikka which is generally added in restaurants. If you want you can add to get authentic and extra color.

Baby potatoes are one of the veggies which tempt me whenever I come across them in market. You can roast, fry or just boil them. Dum Aloo is one of the dishes which tastes best if you cook it with baby potatoes. Its one of the dish which basically belongs to Kashmiri cuisine but is now loved all over India and probably around the world too. If you don’t have baby potatoes you can work with regular potatoes cut in smaller pieces. The secret to this recipe is slow or “Dum” cooking, so don’t loose patience.


Peeled baby potatoes 18-20
Oil for deep frying
Green cardamom powder 1 teaspoon
Dry ginger powder (soonth) 1 teaspoon
Fennel seeds (saunf) powder 2 teaspoon
Roasted cumin powder 1/2 teaspoon
Mustard oil 1/4 cup
Asafoetida (hing) a pinch
Clove powder a generous pinch
Yoghurt 2 cups
Kashmiri red chillies grounded 5-6
Onion finely chopped 1
Tomatoes finely chopped 2
Salt to taste
Garam masala 1/2 teaspoon
Mint leaves few


  • Prick the potatoes all over with the help of fork and soak it in salted water for fifteen minutes. Drain and wipe them dry.
  • Heat sufficient oil in a kadhai or fryer and deep fry the potatoes till medium golden brown. Drain them on absorbent paper and keep aside.
  • Whisk the yogurt with Kashmiri red chilli paste, ginger powder, fennel powder and green cardamom powder. Add the fried potatoes to yogurt mixture and marinate it in the refrigerator for about 1 hr.
  • Heat the mustard oil in pan. You can use any other oil instead of mustard oil but using mustard oil gives it authentic and rustic taste.
  • Add the asafoetida and clove powder. Add chopped onions and saute it till it become golden brown. Add fine chopped tomatoes and saute it till the masala (mixture) dries out.
  • Add the marinated potatoes to the masala . Mix it very well and lower the flame. Cover it with air tight lid and let it cook on low flame till the potatoes absorb the gravy and oil surfaces.
  • Add the garam masala powder. Turn off the flame, garnish with roasted cumin powder and mint leaves. Enjoy it hot!

What is Dum Cooking?

Dum cooking is traditional method of cooking in India brought from Persia. In this culinary style vegetables and meats are marinated with different types of herbs and spices and then cooked in its own juices, retaining its moisture and nutrients. Thus “Dum” refers to slow cooking of food in an enclosed, air tight and broad bottom vessel. Par-cooked food is kept in this vessel. The lid is placed over the vessel and sealed with a dough made of water and flour. Then  its placed over heat (generally over charcoal). Heat creates the steam which helps in slow cooking.