Recipe: Parwal Sabzi (Parval Sabzi/Potol Sabzi)

IMG_20150422_203655

Serving Size:
4 people

Ingredients:
60-70 pieces of parwal
1 large onion
1 large tomato
Cooking oil
Salt, red pepper, turmeric and garam masala to taste

Preparation:
Wash the parwal and chop off/discard the ends.

Cut the parwal into thin long strips.

Chop an onion into long, thin strips.

Chop a tomato into tiny pieces.

In a non-stick fry pan, fry the onion until it is pinkish.

Stir in salt, red pepper, turmeric and garam masala to taste.

Toss in the chopped tomatoes and let simmer until a paste-like consistency forms.

Stir in the thin, chopped parwal and let simmer for a few minutes.

Cover the dish and let cook on low heat, stirring regularly until done. (If needed, add a tiny amount of water while the dish is cooking)

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Recipe: Palak Paneer

Palak Paneer

Palak Paneer

Serving Size:
3 people

Ingredients:
1 bunch of spinach
1 tomato
1 onion
1 packet of paneer
Ginger-garlic paste
Cooking oil
Salt, red pepper, turmeric and garam masala to taste

Preparation:
Wash the spinach, tear the spinach into tiny pieces and boil

Chop the onion and tomato

Add oil to a large pan and fry the chopped onions

Add the chopped tomatoes and salt, red pepper, turmeric, garam masala and ginger-garlic paste to taste

When a paste-like texture forms, add the spinach to the pan, stir and cover. Let it cook on low heat for 10 minutes, stirring from time to time, adding a little bit of water if necessary until everything blends properly.

In a fry pan, slightly fry the chopped paneer and stir into the pan containing the spinach.

Recipe: Lauki Ki Sabzi

lauki.jpg

Serving Size:

2 people

Ingredients:

1 big lauki
1 tomato
Cooking oil
Salt, red pepper, turmeric and garam masala to taste

Preparation:

Wash the lauki and peel the skin off. Chop the lauki into bite-size pieces.

Wash and dice the tomato.

Fry the chopped tomatoes in a large pan.

Add salt, red pepper, turmeric and garam masala to taste and stir until a puree forms in the pan.

Stir the lauki into the pan and cover the pan. Let the dish cook on a low flame, stirring regularly.

Recipe: Veg Pulaav

veg pulaav

veg pulaav

Serving Size:
3 people

Ingredients:
2 cups basmati rice
1 cup green peas
1 chopped potato
1 julienned onion
4 cups water
2 tablespoons cooking oil
Salt and red pepper to taste

Preparation:

Wash the rice properly.

Chop 1 potato and julienne 1 onion.

In a large pan, add 2 tablespoons of coil and saute the onions.

Add the chopped potatoes and stir in salt and red pepper to taste.

Add 2 cups of rice and stir for a few minutes.

Add 1 cup of green peas and 4 cups of water and stir.

Cover the pan and let simmer on slow heat until there is no water left.

Enjoy with yoghurt/curd!

(Tip: For pulaav to turn out right, always remember the formula of adding double water compared to rice.)

Recipe: Aloo Matar

mattaraloo

Serving Size:
4 People

Ingredients:
4 medium potatoes
1 cup of green peas
1 small onion
1 large tomato.
Salt, red pepper, garam masala, turmeric and coriander powder to taste
Water
Oil

Preparation:
Chop 1 small onion and 1 large tomato.

Fry the chopped onions for a few minutes until they just begin to turn pinkish, and quickly add the chopped tomatoes.

Add salt, red pepper, garam masala and turmeric, and saute until a paste begins to form.

Add potatoes to the pan and stir.

Add 4 cups of water and green peas, and let the potatoes boil.

The water should dry up a bit so there is a slight gravy remaining. Add 1 teaspoon coriander powder and stir so the gravy thickens a bit more (you may need to add more water if you are going for a thinner gravy).