Chicken kurma

Ingredients : - 

400 grams chicken boneless, 1 cup sour curd(yoghurt), ¼ cup cashew nut paste, 2 cloves, 1 cardamom, 1 teaspoon cumin seeds, 1 teaspoon garam masala(hot spice mix), 1 teaspoon coriander powder, 1 tablespoon ginger garlic paste, ½ tablespoon green chilly paste, ¼ teaspoon turmeric powder, 1 tablespoon ghee(clarified butter) and salt to taste.

Preparation time : - 30 minutes     Serves : - 2

HOW TO PREPARE : - 

Take a thick bottomed pan and heat the ghee. When the ghee melts and begins to boil add the cloves, crush the cardamom and put that in too. Sauté briefly and add the cumin seeds. Cook till it turns golden brown and add the turmeric, garam masala, coriander powder and sauté till the masala blends well. Now put in the ginger garlic paste and green chilly paste. Sauté till the raw smell leaves and pour in the curd. Simmer and cook fro five minutes and keep stirring. Now add the chicken and very little water and mix it all up. The water should be just enough to move the chicken freely. Cover the pan with a lid and cook till its half cooked. Open the lid and check by poking the chicken with a fork. Add the cashew nut paste and salt to taste. The gravy mustn’t be too liquid and so don’t add water unless the gravy is too thick. Stir well and cover with a lid again. Cook for about 15 minutes. Check if the chicken is tender and then remove from flame. Garnish with fried onions and fresh cream in the centre and serve. 

Cauliflower and Potato Mix (Aloo Gobi)

Serves: 4

Cooking time (approx.): 16 minutes
Style: North Indian Vegetarian (Punjabi) 

500  grams cauliflower florets
4  big potatoes unpeeled and cubed
1  teaspoon(s) cumin seeds
2  tablespoon(s) ginger finely chopped
4  green chillies finely chopped
1  teaspoon(s) turmeric powder
2  teaspoon(s) red chilli powder
2  tablespoons butter / ghee (clarified butter) / oil
2  tablespoon(s) finely chopped fresh coriander
    salt to taste 

1. Heat the butter / ghee / oil in a heavy-bottomed pan on medium level and crackle the cumin seeds. Add the ginger and saute for about a minute.
2. Add the potato cubes and cauliflower. Mix well. Add the rest of the spices and salt to taste. Mix well and cook covered on low level for about 15  minutes or till the potatoes and cauliflower are cooked. Mix in the chopped fresh coriander leaves.

TIP:

• As a variation, the potatoes can be boiled first and then cubed. In this case, the cauliflower florets should be added to the oil seasoned with cumin and ginger. Fry it till slightly brown and half cooked. Add the potatoes and proceed as above.

Serve hot with: Indian bread (Pooris, Roti, Chapati), white rice or Coconut Rice (Nariyal Chawal).