Ingredients

Chicken – 8-10 medium sized pieces – 1 kg
Onions – 3 large - chopped
Tomatoes – 1 cup fresh puree
Ginger/Garlic – 1 tsp heaped.
Potatoes – 3 medium sized – medium diced
Oil – 4 tbsp
Cinnamon – 3 1 inch sticks
Black Cardamom – 2-3 whole
Cloves – 5-6 whole
Cumin seeds– 1 tsp heaped – lightly crushed in pestle mortar (I dry roast my cumin seeds)
Coriander seeds– 1 tsp heaped – lightly crushed in pestle mortar (I dry roast my coriander seeds)
Chili powder – ½ tsp
Coriander powder – 1 tsp
Turmeric – ¼ tsp
Salt – 1 tsp – adjust to taste if needed more.
Water - 3 cups.
Roasted Cumin seeds – ½ tsp crushed for dusting on curry
Fresh Coriander – chopped handful for garnish.

Method

On average heat, warm the oil in a pressure cooker and quietly fry the onions. A pressure cooker saves time in breaking down the onions in to a paste. just the once the onions are lightly browned, put in a cup of water and give it a strain for 5 mints.
The similar can be done without a pressure cooker as well but it will take more than 30 mints. The water is added in interval to break down the onions. Then it is dried up, onions are mashed up and then the procedure is repeat once more till the caramelized onion paste is formed.
Going back to the pressure cooking: Once the pressure is done, add whole cloves, cinnamon & cardamom to the water and onions mixture. Dry the water completely and mash the onions till it becomes a paste.

Now add chicken, tomato paste, ginger/garlic paste, dried coriander seeds, dried cumin seeds, salt, chili powder, coriander powder & turmeric to the onion paste.
Cook on medium heat for 5-8 mints till the chicken changes its color and the liquid from tomato smash dries up. The oil should separate from the gravy.
Now add diced potatoes and cook further for 2-3 minutes on medium heat. Don’t let the onion paste burn.
Add 2 cups of water to the mixture. Mix and let it boil on a high heat. Once boiled, decrease the heat to a gentle simmer(cover the pan) and cook for 25 mints till potatoes are thoroughly cooked, curry has thickened and the oil starts floating on the top of the curry. If the curry has thickened too much for your flavor then add ½ cup of hot water and let it simmer for 2-3 mints.
I love to add a dusting of roasted & crushed cumin seeds on the curry along with fresh chopped coriander leaves before serving.

Friday, October 2, 2015

How to make Allo Anday ki Bhujia|How to make Potato Egg Masala

Ingredients:
Potatoes – 450 grams (dice in small cubes. See the picture)
Onion – 1 small (thinly chopped)
Eggs – 3 Large (frivolously beaten)
Ginger/Garlic paste – 1 tsp (heaped)
Fresh Tomato paste – 1 cup
Green Chili – 1 medium sized
Oil – 4 tbsp
Cumin (whole) – 1 tsp (roasted and crushed lightly in pestle mortar)
Coriander (whole) – 1 tsp (Roasted and crushed lightly in pestle mortar)
Whole dried chilies – 4 small or 2 large
Chili powder – ½ tsp
Coriander powder – 1 tsp
Turmeric – ¼ tsp
Salt – 1 tsp
Fresh Coriander for Garnish

Method:

Inside the cooking pan (pan must contain cap) high temperature the oil and insert chop onions, cumin seed, coriander seeds and dried up complete chilies.
As soon when the onions turn into see-through (complete not brown the onions), put in the small cube potatoes.

mix up them on medium to high temperature for 3-5 mints turn over a not many sides of potatoes begin suitable semi-transparent.
Put in tomato paste, ginger/garlic paste, salt, chili powder, cumin powder, turmeric powder and green chilies. Mix up it. Cover up and steam for 2-3 mints on medium temperature turn over the liquid from tomatoes has compact.

Put in the beaten eggs on top of the potatoes. Do not mix up. Cover up it for 25 mints and decrease the temperature to low.

Later than 10-12 mints, eliminate the lid and mix the cooked egg in detail. Cover the pan again for 15 mints. The potatoes must be done in about that time. If the potatoes are not done once 25 minutes, let it cook more on very low heat till potatoes are done. Do not include more water.