Aloo gobi matar Sabji

This sabji is a life saver during our vedanta days. Due to the "great taste" of our canteen food we were forced to start cooking on daily basis and bring lunch. Since we used to start by 8 AM itself we mostly make this type one pot sabjis :P along with rotis for lunch. Being a beginner I tend to add more water so my room mate usually allocates me the work of making phulkas. Till date I remember her whenever I make this sabji and those precious days :). Hence no need to mention that this is a great lunch box recipe as it can be made in a jiffy and tastes great even after it gets cold. Sharing the recipe and I hope it helps you too for hectic days.

Aloo gobi matar Sabji

Cuisine: Indian Category: Side dish Difficulty level: Easy Prep Time: 20 minutes Cook time: 10 mins Servings: 4

Ingredients Potato 2 medium sized Onion 2 medium sized Tomato 2 medium sized Cauliflower 1 small sized Green peas 1/3 cup Salt 1 Tsp Turmeric 1/4 Tsp Red Chilli Powder 1 Tsp Dhania Powder 1 Tsp Garam masala/Sabji masala 1 Tsp Coriander leaves 2 Springs To Temper Oil 2 Tbsp Mustard 1 Tsp Jeera 1 Tsp Preparation    1.     Slice the onions and dice the tomatoes. Cube the potatoes and separate the cauliflower florets. If you are using frozen peas soak them in hot water for 5 mins.

Method            1.     In pressure pan add oil and once it gets heated temper the ingredients mentioned. Add the onions and saute till it becomes translucent.      2.     Add the potatoes and cauliflower and saute for few mins till they get slightly roasted. Add the tomatoes ,green peas along with salt and turmeric.     3.     Add all the spice powders along with 1 cup water. The water should just immerse the veggies as shown. Mix everything well and pressure cook in medium flame for 4 whistles.      4.     Garnish with fresh coriander leaves and serve with roti or rice!!

Notes      ·         You need not blanch the gobi. If needed you can soak it in hot water along with turmeric for some time to remove worms if any.      ·         To get an idea about how to separate gobi florets check here.      ·         I recommend mustard oil as it gives nice flavour to this sabji. You can use sunflower/corn oil if you don't have mustard oil.         ·         Both sabji masala and garam masala works well for this sabji.

Gives lot of volume suitable to surprise sudden guests too!!! 

Channa Kuruma

Channa kuruma is one of my favourite side dish for poori. It is very tasty also easy to make. Though I make it for poori it goes well with pulav, idly and dosas too. Rich in protien it is a healthy and filling side dish too.  Let us see how to make this super easy dish with ingredients easily available in all homes!!

Channa kuruma

Cuisine: Indian Category: Side dish Difficulty level: Easy Prep Time: 10 mins+ Soaking time Cook time: 30 mins Servings:  3-4

Ingredients Channa 1 cup Tomato 2 medium sized Onion 2+1 (for garnishing) Green chili 2 Ginger 1 inch piece Garlic 4-5 flakes Coconut 2 Tbsp Fennel seeds 2 Tsp Oil 1 Tbsp + 1 Tsp Bay leaf 1 Salt 1 tsp Turmeric Powder A small pinch Chili Powder 1/2 Tsp Garam Masala 1 Tsp Corriander leaves 3 springs Lemon 1 small sized

Preparation             1.     Soak the channa overnight or at least 5 hours in hot water. Dice the tomatoes,  two onion ,green chili, ginger garlic roughly. Method      1.     In pan add 1 tsp oil and saute 1 tsp fennel,onion, green chili, ginger and garlic. Once the onions become translucent. Add tomatoes aling with little salt and cook till they become soft. Cool down the mixture.      2.     Grind the coconut along with 1 spoon soaked channa dal. Add the onion tomato mixture and grind slowly to a smooth paste without adding water.      3.     In pressure cooker add 1 tbsp oil and temper with bay leaf and fennel. Add the soaked channa along with ground puree, salt, spice powders. Add 1.5 cup water and two springs of coriander leaves.     4.     Pressure cook for 5 whistles. Garnish with finely chopped onions, lemon juice and coriander leaves and serve!

Notes       ·         Soaking overnight do not require hot water. Only if you soak for less time you need it.       ·         You can add mint leaves along with coriander leaves but if it's not available you can skip it.       ·         Adding finely chopped raw onions gives nice punch so do not skip that.

Easy Palak Paneer

Palak Paneer is one of my all time favourite dish. I love to pair it with rotis as well as jeera rice. Unfortunately my man hates both palak as well as paneer hence ultimately its one of his least favourite dish. That's one of the main reason I make it at home once in a blue moon :( . Whenever I get a chance to visit any north indian restaurant I use that opportunity to enjoy this yummy dish. I learnt this simple method from one of my IIT friend Mala. Since I have to make only for myself I justify opting to this method :P. Do try this and share your feedbacks!!

Easy Palak Paneer

Cuisine: Indian Category: Sidedish Difficulty level: Easy Prep Time: 10 mins Cook time: 20 mins Servings: 4

Ingredients Palak 1 Big bunch Paneer 250 g Onion 2 big sized Tomato 2 big sized Ginger 1 inch piece Garlic 6-8 flakes Green Chili 2 medium sized Salt 1 Tsp Turmeric 1/4 Tsp Chilli Powder 1/2 Tsp Garam masala 1/2 Tsp Sugar 1 Tsp Cream 3 Tbsp Butter/Oil 2 Tbsp Jeera 1/2 Tsp Preparation     1.     If you are using frozen paneer, soak it in hot water for 10 mins. Remove the palak leaves from its stalk and chop the veggies.

Method            1.     In pan add oil and once it becomes hot add green chili, onion, ginger and garlic. Sauté till onions become translucent.     2.     Add tomatoes and saute for a minute. When the tomatoes are half cooked and the palak.     3.     Sauté in medium flame till everything gets cooked. Cool down and puree the mixture.         4.     In pan add another Tbsp of oil and when it is hot temper with jeera. Add the puree along with salt and spice powders mentioned.      5.     Sauté for few minutes and add sugar. Add Paneer along with 1/2 cup water and let the mixture boil for few minutes.       6.     Garnish with cream and serve hot with rotis or steamed basmati rice!!                                             Notes

·         Just wash the palak and add while sauting. Do not add water.       ·         While grinding also we need not add any water.       ·         You can add 1 teaspoon of ginger garlic paste instead of raw ginger + garlic.

Looks cool right ? :)