Ingredients :

Potatoes : 6 medium sized

Onion : 1  medium sized

Curd : 1/2 cup

Salt : to taste

Ginger Garlic Paste : 1 tsp

Vegetable Oil : 2 tsp

Coriander leaves : 2 tsp

For Masala :

Cumin Seeds : 1 tsp

Fennel Seeds (Saunf / Badishep) : 1 Tbsp

Coriander Seeds : 1tsp

Red Chilli Powder : 1 1/2 tsp

Turmeric Powder : 1/2 tsp

Method :

Peel and cut potatoes into quarters or into eight pieces. Then parboil them with a little salt. Cut the onion into large dices.

Dry roast the cumin, coriander and fennel seeds and then powder them. Mix the powder with the chilli and turmeric powders to get the masala powder.

Heat the oil and suate the onion till translucent. Then add the potatoes and the ginger garlic paste and a little water. Saute till the paste turns brown and then remove from fire.

Add the curd, the masala powder, water and salt to taste. Mix well. Return to heat and cook covered for 6-10 minutes till you have a gravy coating the potatoes.

Remove and garnish with chopped coriander leaves. Serve hot.

Ingredients :

Chicken – 1 Kg

Ginger Garlic Paste – 2-4 Tbs

Malvani Masala – 4-6 Tbs

Oil – 3 Tb

Green Masala – 4 Tb

Salt – as required

For Green Masala:

Coriander Leaves – 1 bunch

Mint Leaves – 1/2 bunch

Green Chillies – 6 no.

Method :


For the green masala, make a smooth paste of all the ingredients.

Clean the chicken but leave the skin on. Then cut the chicken into 10-12 pieces. Make slashes/cuts on the chicken pieces. To the chicken pieces, add the green masala, ginger garlic paste, salt to taste and 2 Tb of malvani masala. Keep aside for about an hour.

In a kadai / wok add the oil, and when it’s hot, add the chicken pieces and sauté till they start to brown. Then add about 2 Tb of Malvani masala and a little water (1/4 cup) and cover and cook for 20 minutes. Then remove the lid and sauté till the chicken is completely dry.

P.S. You can also put all ingredients together and marinate the chicken in it. In that case, use less amount of Malvani masala.Then barbeque it.

Photo courtesy MLON