Rajma Chawal

Rajma Chawal

Prep Time: 10 hrs

Cooking Time: 40 mins

Servings: 4

Ingredients:

2 cups Basmati Rice (steam cooked)

100 gms rajma (kidney beans)

2 onions sliced

4 tomatoes sliced

1 tsp chilli powder

2 tsp coriander powder

½ tsp cumin powder

½ tsp garam masala

½ tsp turmeric powder

2 tsp ginger-garlic paste

½ tsp ajwain (carom seeds)

3 tbsp oil

1 tbsp chopped fresh coriander for garnish

Salt to taste

Method:

1. Soak rajma overnight (7-8 hrs) and cook them in a pressure cooker till they are soft (5-6 whistles).
2. Heat 2 tbsp oil in a pan and onions and cook till they are transparent then add ginger garlic paste and cook till the raw smell is gone then add the tomatoes and cook till they are soft.
3. Add chilli powder, coriander powder, turmeric powder and cumin powder along with little salt and mix well and cook for 2 mins.
4.  Cool the above mixture and blend into a smooth paste.
5. Heat 1 tbsp oil and add ajwain and sauté for 30 secs. Now transfer the gravy paste into the pan and cook till oil separates.
6. Now add the rajma and mix well and adjust the salt. Add the water left in the cooker to the desired consistency and cover and cook for 4-5 mins then add the garam masala and cook for another 2 mins.
7. Remove and garnish with chopped coriander and serve hot with steamed Basmati Rice or roti of your choice.

Co-zy Tips:

1. Add some ghee to rice while cooking as it add to it flavour and aroma and also helps the rice to avoid sticking.
2. Ready to use tomato puree can also be used for this recipe for richer colour and consistency of the gravy.

Raseele Aloo (Simplest Aloo curry ever)

Raseele Aloo

Prep Time: 15 mins

Cooking Time: 5 mins

Servings: 4

Ingredients:

500 gms potatoes (boiled and skin removed)

2 tsp oil

1 tsp red chilli powder

2 tsp coriander powder

½ tsp turmeric powder

Pinch of hing

2 cups of water

Salt to taste

Method:

1. Heat oil in a pan; add hing then add all the spice powders and mix, immediately add water before the spices get burnt.
2. Roughly crush the boiled potatoes and add to the pan. Add salt to taste and bring to a boil.
3. Raseele Aloo is ready to serve with puri, roti or parnatha of your choice.

Co-zy Tips:

This is the best recipe to cook when you do not have time and not many vegetables in stock.

Simple Aloo Gobi

Simple Aloo Gobi

Prep Time: 10 mins

Cooking Time: 15 mins

Servings: 4

Ingredients:

1 floret of gobi (cauliflower) cut into small pcs

2 potatoes chopped into same size as gobi

2 tomatoes finely chopped

2 tsp chopped coriander for garnish

1 tbsp oil

½ cup water

¼ tsp hing

½ tsp turmeric powder

2 tsp coriander powder

1 tsp chilli powder

1 tsp cumin

1.2 tsp garam masala (optional)

Salt to taste

Method:

1. Heat oil in a pan; add cumin and let it splutter, then add hing, turmeric, chilli powder and coriander powder and immediately add ½ cup of water before the spices get burnt.
2. Add salt and then add chopped potatoes and gobi and mix well, cover and let it cook till the water evaporates.
3. In 7-8 mins the vegetables will be cooked and soak up all the water in the pan.
4. Now add chopped tomatoes and cover and cook for another 2 mins and add garam masala.
5. Garnish with chopped fresh coriander and serve hot with roti or rice as a side dish.

Co-zy Tips:

1. You may steam the loo and gobi prior to reduce the cooking time, no need to add water just fry them.
2. You can prepare with just cauliflower too.

Methi Malai Paneer

Methi Malai Paneer

Prep Time: 20 mins

Cooking Time: 20 mins

Servings: 4

Ingredients:

2 large onions finely chopped

3 tomatoes pureed

2 cups of fresh methi leaves

200 gms Paneer cubes (slightly fried)

1 tbsp oil

1 tbsp Ghee

3-4 pods of garlic chopped

Pinch of asafoetida

½ tsp Turmeric powder

2 tsp Chili powder

2 tsp coriander powder

2 tsp kitchen king masala (You may also use garam masala if you do not have kitchen king masala)

½ tsp Amchur powder

1 tbsp kasuri methi (roasted and powdered

1 tbsp cashew nut

1 tbsp almonds

4 tbsp milk

½ cup cream (low fat preferred)

Salt to taste

Coriander leaves for garnishing

Method:

1. Soak cashew and almonds in milk before you start cooking. Grind them into a smooth paste after 10 mins.
2. Fry the paneer till the edges are light red and keep it aside.
3. Heat oil and ghee in a non-stick or regular pan and add a pinch of asafoetida followed by finely chopped garlic.
4. Add onions and a little salt and sauté until onions are golden brown.
5. Now add the tomato puree, turmeric powder, chili powder, kitchen king masala and cook for 1 min.
6. Add amchur powder and kasoori methi. Let it cook for 3 to 4 mins over medium heat.
7. Add fresh methi leaves and sauté until it changes colour. Add a little water and cook for another 5 mins the gravy comes together.
8. Add fresh cream and when it starts boiling add cashew and almond paste and let it cook for 5 mins.
9. Add fried paneer cubes and add some water and let it cook for 3 to 4 mins.
10. Garnish with chopped coriander leaves and serve hot with Roti or Pulao.

Co-zy Tip:

1. You may replace cream with low fat yoghurt.
2. Boil the tomatoes and then puree to reduce cooking time.

Soya Aloo Curry

Soya Aloo Curry

Prep Time: 20 mins

Cooking Time: 20 mins

Servings: 4

Ingredients:

100 gms of soya chunks (boiled)

2 large potaotes cut into 1” cubes

1 large onion diced

2 tomatoes chopped

3-4 tsp oil

1 tsp ginger garlic paste

1 tsp red chilli powder

2 tsp coriander powder

½ tsp turmeric powder

1 tbsp Chopped coriander

8-10 curry leaves

2 cups water

1 tbsp milk

Salt to taste

Tempering:

1 tsp mustard seeds

1 tsp cumin

Method:

1. Take 1 litres of water in a pot add milk and bring to boil. Add the soya chunks and allow it to boil for 6-8 mins. Remove and drain the water.
2. Heat oil in a pressure cooker. Add mustard seeds and cumin and let it splutter. Now add onion and curry leaves and fry till edges turn brown then add ginger garlic paste and cook till the raw flavour is gone.
3. Add the dry powders and sauté for 30 seconds then add tomatoes and cook till it leaves oil.
4. Now add the potatoes and soya chunk and coat it well and cook for 2 mins.
5. Add 2 cups of water and half of the coriander and cover the lid and cook for 2 whistles or 5-8 mins.
6. Remove and garnish with remaining coriander and serve with roti or rice.

Co-zy Tips:

1. To make it more spicy you may add ½ tsp garam masala.
2. You can make the same recipe without potato as well.

Mixed Vegetable Korma

Mixed Vegetable Korma

Prep Time: 15 mins

Cooking Time: 15-20 mins

Serving: 4

Ingredients:

Mixed Vegetables (Cauliflower, potatoes, green peas, French beans, carrots)

½ tsp mustard

½ tsp jeera

1 dry red chilli halved

1 large onion sliced

2 tomatoes chopped
1 tsp red chilli powder
2 tsp coriander powder
2 tsp ginger-garlic paste

1 cup whipped yoghurt

3 tsp mint leaves chopped

3 whole green chillies

1 bay leaf

1 tbsp chopped fresh coriander

Salt to taste       

1 tbsp oil

Method:

1. Chop and blanch all the vegetables till half done.
2. While the vegetables are blanching, heat oil in a pan; add bay leaf then red chilli, mustard and jeera. After they splutter add onions and turmeric and fry till golden brown. Then add ginger garlic paste and cook till the raw smell is gone.
3. Then add, mint, green chillies, half of chopped coriander, cilli and coriander powder and cook till tomatoes are mushy.
4. Then add the gravy paste and cook till the oil separates.
5. Now add the vegetables and cover and cook for 6-8 mins, then and yoghurt and sauté for 1 min.
6. Adjust salt and add water to desired consistency and cover and cook for 3-4 mins.
7. Garnish with remaining chopped coriander and serve with steamed rice, biriyani rice or roti.

Co-zy Tips:

You may add vegetables of your choice and chop them to your desired size, but chop them uniformly for even cooking.

Tomato Korma

Tomato Korma

Prep Time: 15 mins

Cooking Time: 15-20 mins

Serving: 4

Ingredients:

500 gm baby tomatoes (make a slight cross slit on top, not too deep)

½ tsp mustard

½ tsp jeera

1 dry red chilli halved

1 large onion sliced

2 tomatoes chopped
1 tsp red chilli powder
2 tsp coriander powder
2 tsp ginger-garlic paste

1 cup whipped yoghurt

3 tsp mint leaves chopped

3 whole green chillies

1 bay leaf

1 tbsp chopped fresh coriander

Salt to taste       

1 tbsp oil

Method:

1. Heat oil in a pan; add bay leaf then red chilli, mustard and jeera. After they splutter add onions and turmeric and fry till golden brown. Then add ginger garlic paste and cook till the raw smell is gone.
2. Then add, mint, green chillies, half of chopped coriander, chilli and coriander powder and sauté.
3. Then add the gravy paste and cook till the oil separates.
4. Now add the tomatoes and cover and cook for 8-10 mins, then and yoghurt and sauté for 1 min.
5. Adjust salt and add water to desired consistency and cover and cook for 3-4 mins.
6. Garnish with remaining chopped coriander and serve with rice or roti.

Co-zy Tips:

1. Alternatively, you can boil the tomatoes first and cook as well to reduce cooking time.
2. If you do not have baby tomatoes you may use small size regular tomatoes.

Aloo Korma

Aloo Korma

Prep Time: 15 mins

Cooking Time: 15-20 mins

Serving: 4

Ingredients:

500 gm baby potatoes peeled or regular potatoes peeled and cut into 1” cubes

½ tsp mustard

½ tsp jeera

1 dry red chilli halved
1 tsp chilli powder
2 tsp coriander powder

1 large onion sliced

2 tomatoes chopped

1 cup whipped yoghurt

3 tsp mint leaves chopped

3 whole green chillies

1 bay leaf

1 tbsp chopped fresh coriander

Salt to taste       

1 tbsp oil

Method:

1. Heat oil in a pressure cooker; add bay leaf then red chilli, mustard and jeera. After they splutter add onions and turmeric and fry till golden brown. Then add ginger garlic paste and cook till the raw smell is gone.
2. Then add tomatoes, mint, green chillies, half of chopped coriander, chilli and coriander powder.and cook till tomatoes are mushy. 
3. Then add the gravy paste and cook till the oil separates.
4. Now add the potatoes and yoghurt and sauté for 1 min.
5. Adjust salt and add water to desired consistency and cover and cook for 6-8 mins.
6. Garnish with remaining chopped coriander and serve with rice or roti.

Co-zy Tips:

Alternatively, you can boil the potatoes first and cook as well.

Baghara Tindora (Dondakaya Masala)

Baghara Tindora (Dondakaya Masala)

Prep Time: 15 mins

Cooking Time: 15 mins

Serving: 4

Ingredients:

300 gms Tindora (Dondakaya) slit vertically only one one side or cut into half

1 large onion sliced

½ tsp mustard

½ tsp jeera
½ tsp turmeric

2-3 whole green cillies

2 tomatoes chopped into 1” pcs (optional)

3 tbsp baghara gravy

8-10 curry leaves

1 tbsp chopped fresh coriander
Salt to taste

Oil 1 tbsp

Method:

1. In a pot boil the tindora with some salt until it changes colour and becomes tender.
2. Heat oil in a pan and fry thindora for 2-3 mins till the skin changes little color and keep it aside.
3. To the leftover oil add mustard, jeera and sauté for 30 seconds.
4. Then add onions and fry till golden brown. Then add the gravy paste, turmeric and curry leaves and cook for 2 mins.
5. Add the fried tindora and cook for 2-3 mins then add tomatoes and sauté for 1 min.
6. Adjust the salt as gravy already has some salt and add water to desired consistency and add half the chopped coriander.
7. Cover and cook for 6-8 mins.
8. Remove and garnish the remaining chopped coriander and serve hot with steamed rice or  roti.

Co-zy Tips:

1. Boiling the tindora helps to reduce the cooking time as it takes longer to cook in the gravy.
2. You may also cook in a pressure cooker to make it quicker instead of boiling prior to cooking.

Baghara Capsicum

Baghara Capsicum

Prep Time: 15 mins

Cooking Time: 15 mins

Serving: 4

Ingredients:

500 gms capsicum cut into 1”cubes

1 large onion sliced

½ tsp mustard

½ tsp jeera
½ tsp turmeric

¼ tsp kalonji/onion seeds (optional)

1 tsp mint leaves

2-3 whole green cillies

2 tomatoes chopped into 1” pcs (optional)

3 tbsp baghara gravy

8-10 curry leaves

1 tbsp chopped fresh coriander
Salt to taste

Oil 1 tbsp

Method:

1. Heat oil in a pan and fry capsicum for 2-3 mins till the skin changes little color and keep it aside.
2. To the leftover oil add mustard, jeera and kalonji and sauté for 30 seconds.
3. Then add onions and fry till golden brown. Then add the gravy paste, turmeric and curry leaves and cook for 2 mins.
4. Add the fried capsicum and cook for 2-3 mins then add tomatoes and sauté for 1 min.
5. Adjust the salt as gravy already has some salt and add water to desired consistency and add half the chopped coriander.
6. Cover and cook for 6-8 mins.
7. Remove and garnish the remaining chopped coriander and serve hot with steamed rice or biriyani or roti.

Co-zy Tips:

You can reduce the cooking time if you like your capsicum to be crunchy.

Baghara Baingan

Baghara Baingan

Prep Time: 15 mins

Cooking Time: 30 mins

Serving: 4

Ingredients:

300 gms small purple brinjals (slit into 4)

1 large onion sliced

½ tsp mustard

½ tsp jeera
½ tsp turmeric

¼ tsp kalonji/onion seeds (optional)

1 tsp mint leaves

2-3 whole green cillies

2 tomatoes cut into 4 pcs (optional)

3 tbsp baghara gravy

8-10 curry leaves

1 tbsp chopped fresh coriander
Salt to taste

Oil 1 tbsp

Method:

1. Heat oil in a pressure cooker and fry brinjals for 2-3 mins till the skin changes little color and keep it aside.
2. To the leftover oil add mustard, jeera and kalonji and sauté for 30 seconds.
3. Then add onions and fry till golden brown. Then add the gravy paste, turmeric and curry leaves and cook for 2 mins.
4. Add the fried brinjals and cook for 2-3 mins then add tomatoes and sauté for 1 min.
5. Adjust the salt as gravy already has some salt and add water to desired consistency and add half the chopped coriander.
6. Cover the cooker lid and pressure cook for 6-8 mins.
7. Remove and garnish the remaining chopped coriander and serve hot with steamed rice or biriyani or roti.

Co-zy Tips:

1. You may cook this in a pan or a pot with lid on instead of pressure cooker, but it will take longer time to cook.
2. Cooking in pressure cooker needs less oil and cooks quickly and uniformly.
3. Be careful not to overcook the curry in a pressure cooker, brinjals cook very fast.
4. Use brinjals of same size, for uniform cooking.

Dum Aloo

Dum Aloo

Prep Time: 20 mins

Cooking Time: 20 mins

Serving: 4

Ingredients:

1 tbsp Oil

500 gms Baby Potatoes (boiled and peeled)

3 tbsp Tomato Gravy

½ tsp dry ginger powder

2 tsp fennel seed powder

2 tbsp yoghurt (whipped)

1 tsp Kashmiri red chilli powder

1 tsp coriander powder

Salt to taste

2 tsp finely chopped fresh Coriander for garnish

1 tbsp fresh whipped cream for garnish

Method:

1. Prepare the gravy and keep it ready.
2. Heat oil, fry the potatoes till it turns golden and keep it aside.
3. To the leftover oil add dry spice powders and yoghurt. Let it cook for 3-4 mins.
4. Then add the gravy and cook till the oil separates and then add the potatoes.
5. Adjust salt as the gravy has some salt and water for desired consistency.
6. Cook for another 3-4 mins.
7. Garnish with chopped coriander and fresh cream.
8. Serve hot with your favourite Indian bread or pulao.

Co-zy Tip:

1. If you are calorie conscious then do not add cream or use low fat cream.
2. Normally potatoes are deep fired, but I prefer not to.
3. If you do not have baby potatoes you may also use medium size potatoes cut into halves.

Paneer Butter Masala

Paneer Butter Masala

Prep Time: 20 mins

Cooking Time: 10 mins

Serving: 4

Ingredients:

2 tbsp cooking butter (unsalted)

2 tsp Oil

200 gms Paneer cubes

3 tbsp Tomato Gravy

½ tsp garam masala

1 tsp kasuri methi (roaster and powdered)

Salt to taste

2 tsp finely chopped fresh Coriander for garnish

1 tbsp fresh whipped cream for garnish

Method:

1. Prepare the gravy and keep it ready.
2. Heat 1 tsp of oil and fry the paneer cubes till the edges get golden colour. (THIS STEP IS OPTIONAL)
3. Heat oil, add butter and after it melts add the gravy and sauté for 3-4 mins.
4. Add water for desired consistency.
5. Add the paneer cubes and let it cook for 5 mins.
6. Adjust the salt as gravy already has some salt and kasuri methi.
7. Add garam masala and chopped coriander and remove.
8. Garnish with cream.
9. Serve hot with your favourite Indian bread or pulao.

Co-zy Tip:

1. If you are calorie conscious then do not add cream or use low fat cream.
2. If you do not have unsalted butter then you may use salted butter, but adjust the salt accordingly.
3. If you do not add oil before adding butter the butter may burn.

Aloo Masala Curry

Aloo Masala Curry

Prep Time: 20 mins

Cooking Time: 10 mins

Serving: 4

Ingredients:

1 tbsp Oil

4 potatoes boiled and cut in 4 pcs

1 tsp jeera

Pinch of asafoetida

½ tsp turmeric powder

3 tbsp Onion Tomato Gravy

½ tsp garam masala

1 tsp kasuri methi

Salt to taste

2 tsp finely chopped fresh Coriander for garnish.

Method:

1. Prepare the gravy and keep it ready.
2. Heat oil, add jeera and let it splutter and then add asafoetida. Add the gravy and sauté for 3-4 mins.
3. Add water for desired consistency.
4. Add the potato chunks and let it cook for 5 mins.
5. Adjust the salt as gravy already has some salt and kasuri methi.
6. Add garam masala and chopped coriander and remove.
7. Serve hot with your favourite Indian bread or pulao or steamed rice.

Co-zy Tip:

1. You can prepare this curry in pressure cooker too, but then you have to add raw potato chunks.
2. You can also use baby potatoes instead.

Palak Paneer

Palak Paneer

Prep Time: 20 mins

Cooking Time: 10 mins

Serving: 4

Ingredients:

1 tbsp Oil

1 big bunch of palak blanched and pureed

100 gms paneer cubes

1 tsp jeera

Pinch of asafoetida

½ tsp turmeric powder

3 tbsp Onion Tomato Gravy

½ tsp garam masala

1 tsp of kasuri methi

Salt to taste

2 tsp finely chopped fresh Coriander for garnish.

Method:

1. Prepare the gravy and keep it ready.
2. Heat 1 tsp of oil and fry the paneer cubes till the edges get golden colour. (THIS STEP IS OPTIONAL)
3. Heat oil, add jeera and let it splutter and then add asafoetida. Add the gravy and sauté for 3-4 mins.
4. Add water for desired consistency.
5. Add the palak puree and let it cook for 2-3 mins then add paneer cubes and cook for 2 mins.
6. Adjust the salt as gravy already has some salt and add kasuri methi.
7. Add garam masala and chopped coriander and remove.
8. Serve hot with your favourite Indian bread or pulao.

Co-zy Tip:

1. You may use finely chopped palak instead of puree as well. Only the texture of the gravy will change but not the taste.
2. You may garnish with fresh cream.

Aloo Palak Masala

Aloo Palak Masala

Prep Time: 20 mins

Cooking Time: 10 mins

Serving: 4

Ingredients:

1 tbsp Oil

1 big bunch of palak blanched and pureed

2 potatoes boiled and cut in cubes

1 tsp jeera

Pinch of asafoetida

½ tsp turmeric powder

3 tbsp Onion Tomato Gravy

½ tsp garam masala

1 tsp of kasuri methi

Salt to taste

2 tsp finely chopped fresh Coriander for garnish.

Method:

1. Prepare the gravy and keep it ready.
2. Heat oil, add jeera and let it splutter and then add asafoetida. Add the gravy and sauté for 3-4 mins.
3. Add water for desired consistency.
4. Add the palak puree and let it cook for 2-3 mins then add potato cubes and cook for 2 mins.
5. Adjust the salt as gravy already has some salt and add kasuri methi.
6. Add garam masala and chopped coriander and remove.
7. Serve hot with your favourite Indian bread or pulao.

Co-zy Tip:

You may use finely chopped palak instead of puree as well. Only the texture of the gravy will change but not the taste.

Aloo Gobi Masala

Aloo Gobi Masala

Prep Time: 20 mins

Cooking Time: 10 mins

Serving: 4

Ingredients:

1 tbsp Oil

1 Gobi florets blanched

2 potatoes boiled and cut in cubes

1 tsp jeera

Pinch of asafoetida

½ tsp turmeric powder

3 tbsp Onion Tomato Gravy

½ tsp Kitchen King Masala

1 tsp of kasuri methi

Salt to taste

2 tsp finely chopped fresh Coriander for garnish.

Method:

1. Prepare the gravy and keep it ready.
2. Heat oil, add jeera and let it splutter and then add asafoetida. Add the gravy and sauté for 3-4 mins.
3. Add water for desired consistency.
4. Add the gobi florets and potato cubes and let it cook for 5 mins.
5. Adjust the salt as gravy already has some salt and add kasuri methi.
6. Add kitchen king masala and chopped coriander and remove.
7. Serve hot with your favourite Indian bread or pulao.

Co-zy Tip:

1. You can cook it in pressure cooker too but there is a risk that the vegetables might over cook. Do not blanch if cooking in a pressure cooker.
2. If you do not have kitchen king masala you may use garam masala instead.

Aloo Gobi Mutter Masala

Aloo Gobi Mutter Masala

Prep Time: 20 mins

Cooking Time: 10 mins

Serving: 4

Ingredients:

1 tbsp Oil

1 Gobi florets blanched

2 potatoes boiled and cut in cubes

1 cup green peas blanched

1 tsp jeera

Pinch of asafoetida

½ tsp turmeric powder

3 tbsp Onion Tomato Gravy

½ tsp Kitchen King Masala

1 tsp of kasuri methi

Salt to taste

2 tsp finely chopped fresh Coriander for garnish.

Method:

1. Prepare the gravy and keep it ready.
2. Heat oil add jeera and let it splutter and then add asafoetida. Add the gravy and sauté for 3-4 mins.
3. Add water for desired consistency.
4. Add the gobi florets, potato cubes and green peas and let it cook for 5 mins.
5. Adjust the salt as gravy already has some salt and add kasuri methi.
6. Add kitchen king masala and chopped coriander and remove.
7. Serve hot with your favourite Indian bread or pulao.

Co-zy Tip:

1. Use frozen green peas as they cook quickly and taste better and also readily available in all seasons.
2. If you do not have kitchen king masala you may use garam masala instead.
3. You can cook it in pressure cooker too but there is a risk that the vegetables might over cook. Do not blanch if cooking in a pressure cooker.

Gobi Masala

Gobi Masala

Prep Time: 20 mins

Cooking Time: 10 mins

Serving: 4

Ingredients:

1 tbsp Oil

1 Gobi florets blanched

1 tsp jeera

Pinch of asafoetida

½ tsp turmeric powder

3 tbsp Onion Tomato Gravy

½ tsp Kitchen King Masala
1 tsp kasuri methi

Salt to taste

2 tsp finely chopped fresh Coriander for garnish.

Method:

1. Prepare the gravy and keep it ready.
2. Heat oil add jeera and let it splutter and then add asafoetida. Add the gravy and sauté for 3-4 mins.
3. Add water for desired consistency.
4. Add the gobi florets and let it cook for 5 mins.
5. Adjust the salt as gravy already has some salt and add kasuri methi.
6. Add kitchen king masala and chopped coriander and remove.
7. Serve hot with your favourite Indian bread or pulao.

 Co-zy Tip:

1. If you do not have kitchen king masala you may use garam masala instead.
2. You can cook it in pressure cooker too but there is a risk that the vegetables might over cook. Do not blanch if cooking in a pressure cooker.

Gobi Mutter Masala

Gobi Mutter Masala

Prep Time: 20 mins

Cooking Time: 10 mins

Serving: 4

Ingredients:

1 tbsp Oil

1 Gobi florets blanched

1 cup green peas blanched

1 tsp jeera

Pinch of asafoetida

½ tsp turmeric powder

3 tbsp Onion Tomato Gravy

½ tsp Kitchen King Masala
1 tsp kasuri methi

Salt to taste

2 tsp finely chopped fresh Coriander for garnish.

Method:

1. Prepare the gravy and keep it ready.
2. Heat oil add jeera and let it splutter and then add asafoetida. Add the gravy and sauté for 3-4 mins.
3. Add water for desired consistency.
4. Add the gobi florets and green peas and let it cook for 5 mins.
5. Adjust the salt as gravy already has some salt and add kasuri methi.
6. Add kitchen king masala and chopped coriander and remove.
7. Serve hot with your favourite Indian bread or pulao.

Co-zy Tip:

1. Use frozen green peas as they cook quickly and taste better and also readily available in all seasons.
2. If you do not have kitchen king masala you may use garam masala instead.
3. You can cook it in pressure cooker too but there is a risk that the vegetables might over cook. Do not blanch if cooking in a pressure cooker.