Aalo Baingan

INGREDIENTS:

3 Eggplants (Brinjals) (Baingan) (cut into medium pieces)
1 large Potato (peeled & cut into small pieces)
1 medium Onion (finely chopped)
1 medium Tomato (finely chopped)
3 cloves of Garlic (Lehsan) (peeled & chopped)
1 (1-inch) piece of Ginger Root (Adrak) (peeled & chopped)
1 Green Chilli (Hari Mirch) (or to taste)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
¼ tsp. Turmeric Powder (Pisi Haldi)
1 tsp. Cumin Powder (Pisa Zeera)
½ tsp. Cumin Seeds (Saabut Sufaid Zeera)
Salt (to taste)
1 tbsp. Cooking Oil


METHOD:

In a pot heat oil and add the cumin seeds. When cumin seeds become lightly brown add the chopped garlic, ginger root and whole green chili and stir for a minute. Add in the chopped onions and fry onions until they are golden brown. Remove the green chilli and set aside.
Now add the chopped tomatoes and fry until the oil starts to separate and the tomatoes are soft. Then add in the turmeric powder and fry for a minute. Then add in the red chilli powder, coriander powder and cumin powder and mix for a minute. Add in the potato pieces and fry for 5 minutes. Then add the brinjal (eggplant) pieces and fry for another 5 minutes.
Now add in 2 cups of water. When water comes to a boil, stir, lower heat to low, cover and let cook.
When the eggplant and potatoes are well done, garnish with coriander leaves, mix and turn off stove.

Paneer Achaari

INGREDIENTS:

½ kilogram Paneer (cubed)
2 tsp. Kashmiri Peppers (Kashmiri Mirch)
4 Onions (grounded)
8 Green Chillies (Hari Mirch) (chopped)
2 tsp. Turmeric Powder (Pisi Haldi)
3 tsp. Dry Mango Powder
2 tsp. Sugar
4 tsp. Fennel Seeds (Sounf)
2 tsp. Black Mustard Seeds
1 tsp. Fenugreek Seeds
½ tsp. Nigella Seeds
2 tsp. Cumin Seeds (Sufaid Zeera)
3 tsp. Ginger Paste (Pisi Adrak)
200 ml Curd (whipped)
100 ml Cooking Oil


METHOD:

1) In a heavy based pot heat oil until hot. To the hot oil add: the fennel, fenugreek, nigella and cumin seeds. Fry to a brown color for 15-20 seconds, add onions and fry onions to golden brown. Stir in the green peppers and mix.

2) Add in the turmeric powder, garlic paste and ginger paste. Fry for a minute. Pour in the plain yogurt, dry mango powder, chilli powder, sugar and salt. Fry this masala well until the oil separates.

3) Add in the paneer with about 150 ml water. Let it cook on medium heat for about 5 minutes. Then season and serve.

Aalo Achar

INGREDIENTS:

2 bunches of Spinach Leaves (Paalak)
3 medium sized Potatoes
4 small sized Tomatoes
4 Green Chillies (Hari Mirch) (or to taste)
1 tsp. Mustard Seeds (Rai)
2 tsp. garma masala powder

¼ tsp. Turmeric Powder (Haldi)
Salt (to taste)
4 tsp. Cooking Oil

METHOD:

Wash the spinach and chop it. Wash and cook the potatoes, peel potatoe skin and smash them. Similarly chop the tomatoes without cooking.
Take oil in a pan, add mustard seeds and Turmeric Powder and fry well. Add chopped green chillis and fry. Add chopped tomato, potato, spinach and some water and stir. Add salt, Garam Masala Powder and cook it for a few minutes. Until Spinach is cooked.