Vegetarian Mini Thali

This was a bribe for my little one after trying to get him to do what I wanted. He loves the concept of a thali after having one at an Indian restaurant. Also, it's just pretty to look at and feels like a lot of love and effort was put into making this. 

I have the recipes for the Naan and the Kadai Paneer in my previous posts and those take the longest to make. The rest of the dishes are simple and the whole thali can be made within a hour and a half (not including the resting time for the naan dough).

I got some stainless steel bowls and the thali looks best served in these!

Contents of the Thali:

Butter Naan

Kadai Paneer

Veggie Rice

Aloo and Brinjal Fry

Peanut Chaat

* Please click on the Dish name above to go to the Recipes for the Naan and the Paneer dishes.

Recipes:

Veggie Rice:

Ingredients:

Veggies: 1/2 Cup (Peas, Carrots, Corn)

Cumin Seeds - 2 Tsp

Ginger Garlic Paste - 1 Tsp

Green Chilis - 4

Salt - to taste

Basmati Rice - 1 Cup

Water - 2 Cups

Butter/Ghee - 2 Tsp

In a shallow pan, add the Butter and the Cumin Seeds. Add the slit green chilis, chopped veggies, ginger garlic paste and sauté for 2 min. Add the rice and sauté till slightly translucent. Transfer to a Rice Cooker and add the water and salt. Turn on the Cooker about a half hour before you are ready to serve.

Aloo and Brinjal Fry:

Ingredients:

Onion - 1 small 

Potatoes - 2

Small Indian Brinjal/Eggplant - 6

Salt - to taste

Oil - 1 Tbsp

Mustard and Cumin seeds - 1 Tsp each

Red Chili Powder - 2 Tsp

Coriander and Cumin Powder - 1 Tbsp

Turmeric - 1 tsp

Boil and peel the potatoes and cube them. Slit the onion and cube the brinjals. In a pan, add the oil and splutter the Mustard and Cumin seeds. Add the onion slices and sauté till golden brown.

Add the brinjals and cook till almost done. Add the turmeric, red chili, coriander and cumin powder and salt. Add the boiled potatoes and mix. Sprinkle some water and cook for a couple more minutes. Top with chopped cilantro.

Boiled Peanut Chaat:

Ingredients:

Fresh Peanuts - 1 Cup

Small Onion - 1/2 

Green Chilis -2 

Tomato - 1 small

Cilantro - a few sprigs

Lime - 1/2

Salt - to taste

Boil the peanuts in a cooker for 8 to 10 whistles. Finely dice all the veggies.

Remove, cool and mix all the veggies with the Peanuts and add the salt. Squeeze the lime.

Place all the curries and chaat into mini bowls, add the rice and naan to the plate and serve hot.

Kadhai Paneer

My favorite vegetarian dish to order at Indian Restaurants is anything that has paneer in it. I really don't know the difference between paneer Butter Masala and Kadai Paneer. Is it just the amount of Butter and Cream in the dish? :)

I have tried both dishes at several restaurants and for the most part, that's about all the difference I have noticed. I served it with my homemade easy naan recipe and it's pairs perfectly with this dish.

Most store bought paneer is hard, but I tried the Haldiram's Taaza Taaza Fresh Paneer and it's delicious and soft. I am in love and I really don't think I need to make the Homemade version as long as I have access to it.

Ingredients:
Paneer - 15 to 20 pieces, Cubed
Tomato Puree - 1 1/2 Cups.
Onion - 1 (I used a big handful of Fried Onions I had)
Butter - 2 Tbsp
Oil - 1 Tbsp
Fennel Seeds - 1 Tsp
Red Chili Powder - 1 Tbsp
Ginger Garlic Paste - 1/2 Tbsp
Cumin Powder - 1 Tsp
Salt - To Taste
Garam Masala - 1/2 Tbsp
Dried Fenugreek Leaves -  1 big pinch
Cream/Half and Half - 1/4 Cup
Cashew Powder/Paste - 1 Tbsp

If you are using fresh onion, slice and fry in a pan with 1 Tbsp oil until darker brown and a little crispy.
In a pan, add the oil and season with Fennel Seeds. Add the Tomato Puree and cook till it starts to get thick. Add the fried Onions, Ginger Garlic paste, all the dry powders and cook until the raw smell disappears. Add some water and cook till the gravy is thick.

Add the Paneer cubes. I used soft paneer, so I just added them as is. If the Paneer is hard and rubbery, soak in warm water for a few minutes, drain and add to the gravy.

Add the cream or half and half, the cashew paste/powder and cook for a couple more minutes.

Top with chopped cilantro and serve with Naan, Roti or Rice.

Clay Pot Chicken Curry

I have always been fascinated with cooking in Clay pots. This visit to India, I got the Clay cooking pot. However, it was a nightmare bringing it back in one piece. To add to that, I got 2 of these, one more for friends. This pot needs seasoning by soaking it with some rice water for a minimum of 5 days.  Just wash some rice in the water, drain and use this water.

It's best to add some oil, saute a few onion slices and then discard them to season the pot. I don't use a much oil when I cook. However, this pot did absorb a ton of oil. While the chicken curry tasted excellent, I really didn't see a lot of difference in cooking it in a pot (except for the excess oil).

Ingredients:
Chicken - 1lb
Oil - 2 tbsp (add more as needed)
Cumin Seeds - 1 tsp
Curry Leaves - 1 sprig
Cashew Pieces - 1 tbsp
Red Onion - 1 big or 2 small
Tomatoes - 2
Green Chilis - 2
Ginger Garlic paste - 1 tbsp
Coconut Powder - 1 tbsp
Salt - to taste
Red Chili Powder - 1 tbsp
Turmeric Powder - 1 tsp
Coriander Powder - 1.5 tbsp
Chicken Masala - 1 tbsp
Cilantro - 1 sprig

Wash and chop the chicken into bite sized pieces. Marinate with Ingredients from Ginger Garlic paste to chicken masala.
Finely chop the onions and tomatoes and slit the green chilis. Heat the clay pot on medium and heat the oil. Add the cumin seeds, cashews and curry leaves. Add the onions, green chilis and saute till soft. Add more oil if the pot absorbs the oil. Add the tomatoes and cook till soft.
Add the marinated chicken and close the lid and cook till the chicken is cooked through. Add a little water if it starts to get dry. Taste and adjust seasoning.
Top with chopped cilantro.

Serve with rotis, naan or rice.

Korean Chicken with Gochujang

Gochujang is a korean red chili paste and it's thick and flavorful. Although it looks red and spicy, it's not really very hot. I just marinate some chicken breast in the paste and fry it with cubed green peppers and onions. It's an extremely simple and flavorful dish,

Ingredients:

Gochujang Paste: 3 Tbsp

Chicken Tenders - 4 or 1lb Chicken breast cubes

Green Pepper - 1

Onion - 1/2

Oil - 1 tbsp

Cube the vegetables and chicken and marinate in the Gochujang paste. Marinate for 4 hrs (It ok to make it immediately if there is no time for the marination process).

Heat a pan with some oil and add the marinated chicken and veggies. Saute until cooked through. Sprinkle with some water if it starts to burn.

Serve with some noodles or sauted vegetables.

Guddu Iguru - Egg Curry

Ingredients:
Eggs - 6
Onions - 2 big
Green Chilis - 2
Oil - 1 tbsp
Salt - to taste
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Red Chili Powder - 1 tbsp
Coriander Powder - 1 tbsp
Chicken/Garam Masala  - 1.5 tsp

Boil and peep the eggs. Chop the onions and green chilis very fine.
In a pan, add the oil and season with Mustard and Cumin seeds. When they start to splutter, add the onions and green chilis. Add the salt and cook till the onions start to brown.
Add all the spices and cook till the raw smell disappears. Add half a cup of water and cook till all the water evaporates. Cut the eggs into half and lay cut side down into the curry.

Gently mix and serve with rice and rasam.

Thai panang curry

Chicken/Tofu - 1/2 lb
Broccoli florets - 1 1/2 cups
Red bell pepper - 1
Onion - 1
Jalapenos - 2
Tomatoes - 2
Portabella Mushrooms - 1 1/2 cups
Baby corn - 1 cup
Panang curry paste - 2 to 3 tbsp (I used store bought)
Coconut milk - 1 cup
Soy sauce - 1 tbsp
Salt - to taste
Oil - 1 tbsp
Ginger - 1 inch
Mint and coriander leaves - 1 cup

Cube the vegetables (onion, tomatoes, bell pepper, mushrooms, baby corn) and the chicken/Tofu. Thinly slice the jalapenos and ginger. In a pan, heat 1 tbsp oil, add the chicken/tofu and fry till golden brown on all sides. Season with salt and black pepper during this process. Remove and set aside. In the same pan, add some more oil and fry the onions, jalapenos, ginger, bell pepper, mushrooms and baby corn. When the vegetables are half done, add the broccoli and the tomatoes. Cook for a couple minutes, and add the chicken. Add the soy sauce, panang curry paste, salt, coconut milk and 1 cup water. Close lid and simmer till it reaches a slightly thick consistency. Add the chopped cilantro and mint leaves. Taste and adjust seasoning. Serve with rice.

Note: Use any Thai curry paste instead of the panang curry. The same recipe will work to make any of the Red, Green or Yellow Thai curries.

Shredded Mixed Veg Fry

I love my new food processor, and this is one of my favorite dishes to make using the processor. The cabbage and the carrots are shredded really thin. The best part is, greens like spinach, parsley or cilantro are chopped really fine, without turning into a mush. 

Onion - 1 small

Green chilis - 5 to 6 (More if you like heat)

Ginger - 1 inch

Garlic cloves - 4 

Cabbage - 1/2 head

Carrots - 3 medium

Capsicum - 1

Spinach leaves - 3 cups

Cumin seeds - 1 tbsp

Salt - to taste

Oil - 2 tbsp

Shred all the vegetables in a food processor or with hand. In a pan, heat the oil and splutter the cumin seeds.

Add the sliced onions, green chilis, garlic and ginger. When the onions are soft, add all the other shredded vegetables, and fry till soft. Add salt, and fry till the veggies are cooked through. 

This dish tastes good as a stuffing for wraps, sandwiches or with rotis.

Bell Pepper Masala

What do you do when you open the refrigerator and all you find is 2 bell peppers, a big tomato and a bag of spinach? Green rice and bell pepper gravy of course. I did not any onions either, but nobody knew the difference. I pureed the tomato with some coconut, a few peanuts and some poppy seeds. It's a very simple and a quick meal. Perfect for last minute guests who drop in without notice. They would think you slogged in the kitchen for hours. 

Bell Pepper masala:

Bell Peppers (Green/Red) - 2

Tomatoes - 2 small

Peanuts - 1/4 cup

Coconut powder/grated - 3 tbsp

Poppy seeds - 1 tbsp (optional)

Red chili powder - 1 tbsp

Garam masala - 1 tsp

Ginger garlic paste - 1 tbsp

Salt - to taste

Oil - 1 tbsp

Cumin seeds - 1 tsp

Dice the bell peppers into 1 inch pieces. In a pan, add the oil and cumin seeds. When they splutter, add the bell peppers and fry till soft. In a smaller pan, dry fry the poppy seeds, coconut and peanuts. Powder these in a mixie jar. To the same jar, add the ginger garlic paste, salt, chili powder, garam masala and the tomatoes. Puree them and add to the pan with the bell peppers. Cook till the gravy is cooked through and it thickens. Serve with rice or rotis.

The recipe for the green rice is from my blog. I just skipped the onions and added 1/2 cup frozen peas.

Bhindi Fry

Ladies Finger/Bhindi - 1 lb
Chopped Onion - 1/2
Chick pea flour - 1/2 cup
Red chili powder - 1 tbsp
Salt - to taste
Cumin powder - 1 tsp
Garam masala - 1 tsp
Amchur powder/lemon juice - 1 tsp
Oil - 1 tbsp

Wash and pat dry the bhindi. Cut both the ends, the stem and the tip. If the bhindi is long, cut into half.

Slit along one end, leaving the other side intact.

Mix all the ingredients except the oil with a few drops of water, to form a thick paste.

Stuff the paste into the slit bhindi.

In a shallow flat bottom pan, heat the oil and place the bhindis in a single layer. Cover and cook on a medium flame, turning them to avoid burning the bhindi. When the are soft and 3/4 cooked, open the lid and continue cooking. Serve with rice or rotis.

Shahi Gobi (Whole cauliflower cooked in spice mix)

This is one veggie dish that is very elegant to look at, and will serve as the show stopper at your next dinner party. It is also very simple to prepare. The trick is to try keeping the cauliflower whole, through the cooking process. I did not have much of a problem with this step. Also, I had a packet of Khana Khazana Murgh Makhani/ Paneer Butter masala mix, and I used that for the gravy. It is so simple, and tastes just like the restaurant ones. All you need to do is mix the powder with water and add the veggies and cook. Very simple, and great to have on hand for those last minute meals that need to be special too.

Small Cauliflower - 1
Gravy:
Oil - 1 tbsp
Onion - 1
Green chilis - 2
Khazana Chicken Makhani masala - 1 pack
Water - 2 cups
Tomato puree - 1/2 cup
(or)
Refer to my Butter chicken recipe for the gravy

Marinade: (Optional)
Yogurt - 1/4 cup
Red chili powder - 1 tbsp
Salt - to taste
Garam masala - 1 tsp
Lemon - 1/2 squeezed

Cut the stem and leaves off the gobi. Remove as much as the stem as possible, leaving only the florets intact.
Fill a pot with water and when it starts boiling, add 2 to 3 tbsp salt and the gobi. Cook till 3/4th done, about 6 to 8 min. Remove and set aside.

Additional step (Optional) : Mix all the ingredients for the marinade and apply all over the gobi. Bake in a 425F preheated oven for about 20 min, until slightly browned on top. Not sure if this step adds any special flavor to this dish. Next time I plan to omit it.

In another pan, add a tbsp oil, and fry the chopped onions and chilis. Fry till soft. Mix the Khazana masala with 2 cups water and add to the pan with the tomato puree. Mix well.
Else, follow my recipe for the gravy from my Butter Chicken recipe.


Add the gobi to the pan, spoon some of thee gravy on top of the flower and close the lid. Cook on low heat for 10 to 15 min. Garnish and serve with naan, rotis or rice. Cut and serve table side.

This is a very beautiful dish and tastes really good.

I have used others mixes such as Tikka masala and chettinad chicken. They are really good.

Daal Makhani

I used the 16 Bean Usal mix for this recipe. Very nutritious and also very easy to prepare. I did not pre-soak the beans, and just pressure cooked them for 10 to 12 whistles. Since there were different kinds of beans, some of them cooked rather soft ans some remained intact. This gave the dish a creamy texture, without any added butter or cream.

16 Bean mix (Or any mixture of beans on hand) - 1 cup

Onion - 1 big

Green chilis - 2

Tomatoes - 2 big

Ginger garlic paste - 1 tbsp

Red chili powder - 1 tbsp

Salt - to taste

Garam masala - 1 tsp

Turmeric - 1 tsp

Cumin powder - 1 tsp

Oil - 1 tbsp

Saunf - 1 tsp

The beans I used were a mix of Red kidney beans, Chickpeas, dried black chana daal, black eyed peas, dried geen peas, green mung beans and others. The smaller ones cook up much faster, so they cook up really soft. 

In a pressure cooker, add the beans and cover with 3 to 3 1/2 cups water. Cook for about 10 whistles, since they have not been pre-soaked. If soaking in advance, reduce the cook time. Turn off and let them cool.

Chop the onions, chilis and tomatoes.

In a pan, heat the oil, splutter the saunf and add the onion and chilis. When they are soft, add the tomatoes and cook till well cooked.

Add the masalas and salt.

Open the lid of the cooker and add the cooked mixture into the beans.

Mix and add more water if required. 

Close lid and cook for 2 more whistles.

Open and garnish with cilantro and serve with rice or rotis.

Note: If the beans seem under cooked, increase the number of whistles the second time.

Butter Chicken

This dish goes by many names. Butter chicken, chicken makhani, malai chicken and many others. Essentially the method of preparation is the same. Marinate and grill or fry the chicken pieces and add them to the gravy that is prepared alongside. The basic gravy recipe can be used for many other dishes like Paneer butter masala and others. This is kind of a rich dish, but I took a few short cuts and the result was just as delicious without the additional fat.

Boneless skinless chicken thighs - 2 lbs

Onion - 1

Tomatoes - 4

Green Chilis - 3

Kasoori Methi - 1 tbsp

Salt - to taste

Butter - 1 tbsp

Oil - 1 tbsp

Cashews - 4 to 5

Red chili powder - 2 tbsp

Ginger garlic paste - 1 tbsp

Coriander powder - 1 tbsp

Cumin powder - 1 tbsp

Garam Masala - 1 tbsp

Cream (Full fat/Light) - 1/4 cup

Cumin seeds - 1 tbsp

Cut the chicken meat into bite size pieces. Marinate with 1/2 tbsp ginger garlic paste, salt, turmeric powder, red chili powder, coriander powder and salt.

In a flat bottom pan, heat 1 tbsp oil and fry the chicken pieces. Do not over crowd the pan and arrange the chicken pieces in a single layer. Turn when crisp on one side and cook till done.

Drain onto a plate.

In the same pan, add the cumin seeds, chopped onion and green chilis and 1/2 tbsp ginger garlic paste. Fry till soft and add the cashews, kasoori methi, cumin powder, red chili powder and the chopped tomatoes. Cook till the tomatoes are soft.

Cool and grind to a smooth paste.

In the same pan, heat 1 tbsp butter, add the paste and salt. Add 1 cup water and bring to a boil. 

Add the chicken back into the pan and add the cream and the garam masala.

Simmer for a few minutes. Garnish with additional cream and serve with naan, roti or rice.

Kozhi Varuval

Skinless chicken legs - 5
Oil - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 2 sprigs
Onions -2
Green Chilis - 4
Ginger garlic paste - 1 1/2 tbsp
Red Chili powder - 1 tbsp
Turmeric powder - 1 tbsp
Black pepper powder - 1 tsp
Chicken Masala - 2 tbsp
Salt - to taste
Cilantro  - to garnish
Lime - 1/2

Marinate the chicken legs with half of the turmeric, ginger garlic paste, red chili powder and salt.
Chop the onions and green chilis.
In a pan, heat the oil and splutter the mustard seeds, cumin seeds and add the curry leaves.
Add the onions, green chilis, ginger garlic paste and fry till golden brown.
Add the chicken, remaining turmeric powder, red chili powder, salt, chicken masala and black pepper. Cover and cook till crispy on the outside and cooked all the way through.
Squeeze the lime and garnish with cilantro.

Tofu Masala

Raise your hand if you like Tofu...:) I am sure there's not many out there who can stand the taste and texture of tofu. Definitely not many from the mens' department. I love my tofu...however, I am now banned from taking any soy products. I do miss my tofu...This will probably be my last post on tofu. Hubby sure seems happy about that. Getting back to the dish, dealt right, tofu is like a sponge which absorbs flavors well, and in this dish, it does taste similar to paneer.

Ingredients:

Extra firm Tofu - 1 block

Onions - 2

Tomatoes - 3

Green chilis - 4

Spinach - 1 cup

Milk - 1/2 cup

Red chili powder - 1 tbsp

Salt - to taste

Oil - 2 tbsp

Cumin powder - 1 tbsp

Garam masala powder - 1 tbsp

Ginger garlic paste - 1 tbsp 

Cut the tofu into cubes and marinate with some red chili powder, salt, ginger garlic paste, garam masala and lime juice.

In a pan, spread 1 tbsp oil and arrange the tofu in a single layer. Turn and cook on all side till crisp. Remove and set aside.

In the same pan, add another tbsp oil, and saute chopped onions and green chilis. When the onions start to brown, add the ginger garlic paste and all the other masalas. Add the tomatoes and chopped spinach and cook till the tomatoes are soft.

Add the milk, and another 1/2 cup water. Add the tofu and mix well.

Cook for another 5 to 10 minutes.

Garnish with cilantro and serve with rotis.

Guthi vankaya kura

Ingredients:

Small indian eggplant - 10 to 12
Red Onions - 2 big
Green chilis - 3
Ginger - 1 inch
Garlic cloves - 4
Peanuts - a handful
Salt - to taste
Red chili powder - 1 tbsp
Turmeric - 1 tsp
Cumin seeds - 1 tbsp
Oil - 2 tbsp

Wash and slit the eggplants into 4 parts, leaving the stems intact.
In a pan, add 1 tbsp oil. Add the cumin seeds, and when they start to splutter, add the sliced onions, ginger, garlic and green chilis. Fry till the onions are soft and cool.
Add this to a blender and add the peanuts, turmeric, chili powder, salt and grind.
Stuff the mixture into the slit eggplants and reserve the rest.
In the same pan used earlier, add another tbsp oil, add the eggplant and fry on medium heat.
Add the remaining mixture to the pan and sprinkle with water if it's dry.
Cook till the eggplant is cooked through.
Serve with rice or roti.

Tangy Tomato chutney

I made this chutney with anything and everything I could find in my pantry. Did not have the main ingredient - tomatoes, but was craving for this chutney. Found some marinara sauce, and decided to try it out. The result was tangy and lip smacking. One of the best tomato chutneys I ever had.

Sliced red onion - 1
Green chilis - 4
Red Chilis - 4
Cumin seeds - 1 tbsp
Chana daal - 2 tbsp
Urad daal - 2 tbsp
Peanuts - 2 tbsp
Ginger - 1 inch
Garlic cloves - 6
Cilantro - handful
Mint leaves- 1/2 cup
Coconut powder - 2 tbsp
Marinara sauce - 2 cups
Oil - 1 tbsp
Salt - to taste
Tamarind paste - 1 tsp

In a pan, heat the oil. Add the cumin seeds, and the daal and peanuts. Add the onions, ginger, green and red chilis, garlic and fry. When the onion is soft, add the choped cilantro, mint leaves, coconut powder, tamarind, salt and stir. Add the marinara sauce and heat it through for a few minutes. Cool and grind coarsely.
Add chopped red onion and cilantro.
Tastes good with dosas, rotis or as a sandwich spread.

Beans Carrot Poriyal

This is one of the dishes i make almost every week. It's really quick and i also use short cuts for this.
I use the frozen french cut green beans and match stick carrots. Cutting the carrots and the beans is the only work here, and by using the short cut, that work is eliminated. Hence, my love for this recipe.

Thin cut carrots - 3 to 4
Thin cut green beans - 1 lb
Onion - 1/2
Green chilis - 3 to 4
Grated coconut - 2 tbsp
Oil - 1 tbsp
Garlic - 3 cloves
Coriander powder - 1 tsp

Tadka:
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Channa and urad daal - 1 tsp each

In a pan, add the oil. Add the tadka ingredients, and when the seeds splutter, add the garlic, onions and green chilis.
Cook till the onions are soft, and add the carrots. When the carrots are cooked half way, add the beans.
Cook till soft, and add the salt, and coriander powder.
Add the grated coconut and remove from heat.

Palak Chole

Garbanzo/Chickpeas - 1 lb 

Onions - 2

Tomatoes - 3

Green Chilis - 2

Grated ginger - 1 inch

Crushed garlic - 2 cloves

Spinach leaves - 2 cups

Milk - 1/2 cup

Red chili powder - 1 tbsp

Chole masala - 1 tbsp

Salt - to taste

Oil - 1 tbsp

Cumin seeds - 1 tsp

Soak the chickpeas for 8 hrs and pressure cook for 3 to 4 whistles until soft.

Alternately, you can use the canned ones, but make sure to drain and wash them well before using.

In a pan, add the oil and the cumin seeds. When they splutter, add the onions and green chilis.

Fry till soft, and add the ginger and garlic.

When fragrant, add the tomatoes.

When soft, add the salt, chili powder, chole masala (or garam masala). Fry till the raw smell disappears.

Add the chickpeas and 1/2 cup water.

Add the milk for creaminess and the spinach.

When the spinach is wilted, turn off the heat and serve.

Aloo matar - Potato peas fry

Simple, yummy and quick to prepare. There are hundreds of variations of potatoes, and each as delicious as the other. This one goes well with rotis, stuffed in samosas, or as a side dish with rice.

Potatoes - 4
Onions - 2
Green chilis - 3
Peas - 1/2 cup
Jeera powder - 1 tbsp
Ginger Garlic paste - 1 tbsp
Chili powder - 1 tsp
Garam masala - 1 tsp
Turmeric - 1 tsp
Salt - to taste
Sha jeera - 1 tsp
Amchur powder - 1 tsp
Oil - 1 to 2 tbsp
Cinnamon - 1 inch piece
Cardamom and cloves - 2 each
Cilantro - For garnish

Peel and cube the potatoes and boil for 12 to 15 min. They should be cooked through but not too soft.
Chop the onions and chilis.
In a pan, add oil and add the sha jeera, cinnamom, cloves and cardamom. When the jeera splutters, add the onions and green chilis. Fry till golden brown. Add the ginger garlic paste, peas and cook till peas are soft.
Now add the chili powder, salt,  garam masala, cumin powder and amchur powder. Fry till the raw smell disappears and add the potatoes.
Serve hot.
Fry till well mixed and garnish with chopped cilantro.

Broccoli stir fry

Here's a simple stir fry for a quick veggie boost. It goes well with everything from pasta to grilled cheese. When I boil pasta, I tend to throw in the broccoli at th end. This is a quick and easy way to get the broccoli cooked, without any extra effort.

Broccoli Florets - 2 Cups
Red pepper flakes - 1 tsp
Olive Oil - 1 tsp
garlic cloves - 2
Salt - to taste

Blanch the broccoli or steam it to your desired texture. I like mine a little on the soft side.
In a pan, add the oil, and the red pepper flakes and crushed garlic.
When the gralic starts to sizzle, add the broccoli, salt and some black pepper.
Stir fry for about 5 min and serve hot.