Category Archives: Side Dish / Subzi / Curry

Recipe – Jeera Aloo / Roasted Cumin Potatoes



Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 2


  • Potato: 4 medium size
  • Water: as required
  • Oil: 1 Tablespoon
  • Cumin seeds: ½ Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Red Pepper powder: ½ Teaspoon
  • Turmeric Powder (haldi): ¼ Teaspoon
  • Garam Masala powder: ¼ Teaspoon
  • Dhaniya Powder: 2 Teaspoon
  • Coriander Leaves: 1 Tablespoon


  • In a pressure cooker add the potatoes and 4-5 cups of water and cook till 3 whistles.
  • Turn off the heat and wait for 5 minutes.
  • Open the cooker lid, drain the water and peel the boiled potatoes.
  • Cut potatoes into small pieces.
  • Heat oil in a pan for 1 minute
  • Add cumin seed and wait for 30 seconds, when cumin seeds start to change color, add haldi, dhaniya, garam masala and chili powder. Roast for 30 seconds.
  • Lower the heat, add potato and salt.
  • Mix it well in low temperature. Once potatoes pieces are well coated with the masalas, increase the heat and roast for 2-3 minutes.
  • Add coriander leaves, mix well and turn off the heat.
  • Serve.

Recipe – Malai Kofta



Prep Time: 20 minutes

Cooking time: 40 minutes

Serves: 6


For the kofta balls:

  • Potato: 6 medium sized
  • Paneer: grated or crushed, ¼ cup
  • Bread crumbs: ½ Cup
  • Carrot: 1 large, peeled and chopped into tiny pieces
  • Green bell pepper (capsicum): 1 medium, chopped into tiny pieces
  • Green chili: ½ teaspoon, finely chopped
  • Corn Flour: ½ Cup
  • Water: as required
  • Salt: 1 ½ Teaspoon or to taste
  • Oil: For deep fry

For the Gravy:

  • Oil: 1 Tablespoon
  • Bay leaf: 1
  • Clove (laung): 2
  • Cardamom (Elaichi): 2
  • Cinnamon stick: 1 inch small stick
  • Onion: 1 medium sized, finely chopped
  • Ginger: 1 Teaspoon, finely chopped
  • Garlic: 1 Teaspoon, finely chopped
  • Tomato: 3 medium sized, finely chopped
  • Green chili: 1, chopped
  • Cashew nut: 10-12
  • Poppy seeds: ½ Tablespoon
  • Fennel seeds: ½ Teaspoon
  • Salt: ½ Teaspoon or to taste
  • Sugar: 1 teaspoon
  • Turmeric: ½ Teaspoon or to taste
  • Red chili powder: ½ Teaspoon
  • Garam Masala Powder: ½ Teaspoon
  • Fresh milk cream: 3 Tablespoon
  • Water: 1 Cup or as required
  • Dried Kasturi Methi leaves: 1 tablespoon


  • Boil the potatoes with 5-6 cups of water in a pressure cooker till 4 whistles. Potatoes should be cooked well and soft enough to get mashed easily.
  • Peel the boiled potatoes and mash the potatoes in a bowl without any lumps.
  • Add grated paneer, bread crumbs, salt, carrot, capsicum and green chili. Mix all well and make a dough. If the dough is paste-like instead of dough, add some more bread crumbs to it.
  • Take the dry corn flour in a different bowl or plate.
  • Divide the dough into 18 equal portions. Take a portion, roll it to a small ball, now roll the kofta ball in the dry corn flour. Likewise make all the 18 kofta balls.
  • Heat oil for deep fry.
  • Fry the koftas in medium heat until dark golden brown.
  • Take out the fried koftas on a kitchen napkin and keep aside.
  • Heat ½ tablespoon oil in a pan.
  • Add bay leaf, cloves, cinnamon stick and cardamom. Saute for 30 seconds.
  • Add onion, ginger and garlic. Saute for 3 minutes.
  • Add tomato and green chili. Saute for 3 minutes. Turn off the heat. Let it cool for 10 minutes.
  • Blend this masala with cashew and poppy seeds to a smooth paste.
  • Heat ½ Tablespoon oil in the same pan again.
  • Add fennel seeds.
  • After 30 seconds add turmeric powder, red chili powder, kasturi methi leaves and garam masala powder. Let it cook for another 30 seconds.
  • Add the blended paste, ½ teaspoon salt, 1 teaspoon sugar and milk cream. Cook for 2 minutes.
  • Add water, cover the pan and let it boil for 4-5 minutes.
  • Turn off the heat.
  • Just 5 minutes before serving the dish, add the kofta balls in the gravy, mix gently, cover the pan and heat it for 2-3 minutes.
  • Serve with chapati or rice.
  • You may add more milk cream while serving.

Recipe – Roasted Asparagus



Prep Time: 5 Minutes

Cook Time: 20 Minutes

Serves: 4


  • Asparagus: 1 bunch
  • Oil / Butter: 1 Tablespoon
  • Salt: 1 teaspoon or to taste
  • Black Pepper powder: ½ teaspoon
  • Red chili powder / Paprika: ¼ Teaspoon
  • Dried rosemary: ½ Teaspoon
  • Garlic: ½ teaspoon, minced
  • Lemon Juice: 4-5 drops


  • Preheat the oven to 420 F / 215 C
  • Trim the hard stems from asparagus and discard it. Chop into 2-inch or bite size pieces. Wash those in water and drain the water.
  • In a baking tray, add the chopped asparagus, salt, black pepper powder, red chili powder, dried rosemary, minced garlic, oil and lemon juice. Toss everything well.
  • Cover the tray with a lid or aluminum foil paper.
  • Prick the foil paper’s 1 or 2 places with a fork.
  • Bake for 10 minutes.
  • Take out and remove the aluminum cover.
  • Bake again for 10 minutes or till cooked.

Cook’s Note

  • You may cook roast in on cooktop as well.

Recipe – Mix Veg Cabbage



Prep Time: 10 minutes

Cook Time: 15-18 minutes

Serves: 4


  • Cabbage: ½ of a medium cabbage, chopped
  • Potato: 2 medium sized, peeled and chopped into small cubes
  • Carrot: 1 medium sized, peeled and chopped into small cubes
  • Green Peas: 1 Tablespoon
  • Green Bell pepper / capsicum: ½, finely chopped
  • Oil: 1 Tablespoon
  • Salt: 1 and ½ Teaspoon or to taste
  • Turmeric Powder: ½ Teaspoon
  • Cumin seed: 1/2 Teaspoon
  • Ginger: ¼ teaspoon, chopped or crushed
  • Garlic: ¼ teaspoon, chopped or crushed
  • Green Chili: 1, cut into 2 pieces lengthwise
  • Onion: 1 small
  • Coriander Powder: 1 Tablespoon
  • Cumin Powder: 1 Tablespoon
  • Garam masala powder: ½ Teaspoon
  • Red Chili Powder: 1 Teaspoon
  • Lemon juice: a few drops
  • Water: as required
  • Fresh Coriander leaves: chopped, 1 tablespoon


  • Heat oil in a pan. Once oil is hot approx. after 1 minute, add cumin seeds, roast for 30 seconds.
  • Add green chili, ginger, garlic, bell pepper and onion. Saute for 3 minutes or till onions are light golden brown.
  • Wash the chopped vegetables and drain the water.
  • Add the washed vegetables in the pan.
  • Add salt and turmeric powder. Mix well and cover the pan. Let it cook for 10 minutes or till veggies are almost cooked.
  • Remove the cover, add coriander powder, cumin powder, garam masala powder, red chili powder and lemon juice. Mix everything well. Do not cover the pan. Let it cook in high heat for another 5 minutes or till all veggies are cooked well.
  • Turn off the heat, add coriander leaves.
  • Serve hot with rice or chapati.