Beans carrot curry

Ingredients:

• oil as needed
• ½ tsp cumin
• ½ tsp mustard
• 1 tbsp Chopped garlic 

• ½ to ¾ cup onions , chopped 
• ½ cup tomatoes , chopped 
• 1 sprig curry leaves
• salt as needed
• 1 pinch turmeric
• ¾ cup french beans , chopped 
• ½ cup carrot
• ½ tsp garam masala 
• ¼ tsp coriander powder
• ¼ tsp red chili powder
• coriander leaves for Garnish 

Method 

• Heat oil in a pan. Add cumin and mustard. When they begin to splutter, add chopped garlic.

  
• Add onions and fry until transparent. Add tomatoes and sprinkle salt, turmeric.

  
• Cook until the they turn completely mushy and soft.

  
• Add curry leaves, chopped carrots and beans. Stir fry for about 3 minutes.

  
• Cover and cook on a low flame. Keep stirring and cook covered until the veggies turn soft. I did not add water since the vegies i used were very fresh and tender. If the veggies do not get cooked, you can sprinkle little water and cook until done.

  
• Add garam masala, coriander powder and red chili powder. Mix well and cook covered for 2 to 3 minutes for the flavor of garam masala to come out.

  
• Garnish beans carrot curry with chopped coriander leaves. Serve with chapathi

  

Sweet potato fry

INGREDIENTS 

• 2 cups sweet potato sliced
• 1 onion chopped
• 1 sprig curry leaves 
• ½ teaspoon grated ginger
• 2 tablespoons oil
• ½ teaspoon cumin
• ½ teaspoon mustard
• ½ teaspoon red chili powder
• ½ teaspoon garam masala
•  ¾ teaspoon salt 
• ⅛ teaspoon turmeric

Method 

• Wash sweet potatoes, peel the skin and slice them and add to salted water. To make salt water add ¼ tsp salt to 3 cups water. Keep them in water for at least 15 mins.
  

  
• Add oil to a non stick and heat. Add mustard and cumin.
  

  
• When they begin to splutter, add grated ginger & curry leaves. Fry until the ginger smells good.
  

  
• Add the onions and fry until lightly golden. Drain the sweet potato slices and add them to the pan. Sprinkle turmeric.Fry for about 3 to 4 minutes on a medium heat, stirring often.
  

  
• Cover and cook on low flame till the sweet potatoes turn soft. Stir occasionally to prevent burning.When the sweet potatoes are cooked fully, sprinkle salt, red chili powder and garam masala.
  

  
• Fry till the masala smells good and is blended well. You may add little more oil at this stage if the spice powders don't blend well. Do not over fry the sweet potatoes.
  

  
• Garnish with coriander leaves. Serve sweet potato stir fry with chapathi.
  

  

Cauliflower curry

Ingredients:

• 1½ cups cauliflower florets
• 2 tbsp Oil 
• 1 cup onions chopped
• ½ cup tomatoes 
• 2 green chili slit or chopped
• 1 sprig curry leaves 
• 1 tsp ginger garlic paste or ginger grated
• Salt as needed
• ¼ cup water

spices

• ½ tsp mustard 
• ½ tsp cumin
• ½ to ¾ tsp red chilli powder
• 1 tsp garam masala
• ¼ tsp Turmeric 

Method:

• Heat water in a large bowl, add cauliflower florets to the slightly hot water. Leave it for some time. Rinse them under running water and drain them.
  

  

How to make cauliflower curry

• Heat a pan with oil. Then add cumin and mustard. Allow to splutter.Add curry leaves and ginger garlic paste. Fry on a low heat till the raw smell goes off. 
  

  
• Next add onions and chili. Fry them till golden.
  
• Add tomatoes, sprinkle salt and turmeric powder. Fry till the tomatoes turn mushy and almost dry. If the tomatoes are not juicy, sprinkle a tbsp of water and fry.
  
• Add garam masala and red chili powder as well. Saute for one to two minutes.
  
• Next add cauliflower and mix well. Fry for about 3 to 4 minutes.
  
• Pour water just enough to partially cover the cauliflower florets.Lastly cover and cook till they turn tender. 
  
• Garnish cauliflower curry with coriander leaves.
  

Aloo Mushroom curry

Ingredients:

• 2 to 3 potatoes medium sized , cubed
• 200 grams white button mushrooms
• 2 to 3 tbsps oil
• 1 bay leaves small 
• 3/4 tsp cumin / jeera
• 1 cup onions very finely chopped
• 1 green chilies slit
• 1 tsp ginger garlic paste
• 2 tomatoes chopped
• 1 tsp red chili powder
• ¼ tsp turmeric
• Salt as needed
• 10 cashews
• 1 tsp garam masala
•  coriander leaves , chopped 
• water as needed

Method:

1. Add cubed tomatoes to a jar along with cashews. Make a fine puree. Keep this aside.
   

   
2. Wash and chop onions very finely, Rinse mushrooms and cut them to desired sizes.
   

   
3. Add 1 tbsp oil to a pan and heat it.Toss these mushrooms in the oil on a medium flame until they wilt. This takes about 3 to 4 mins.Set these mushrooms aside.
   

   
4. Add another 2 tbsps oil to the same pan.Add jeera and bay leaf.When the jeera begins to sizzle add chopped onions and green chilies.Fry them until golden on a medium heat.
   
5. When the onions turn golden, add the ginger garlic paste and fry for a minute.Then add in tomato puree and cook until the 5 min.
   
6. Add red chili powder, turmeric, salt and garam masala. Mix all these and fry for 2 to 3 mins.
   
7. Add the cubed potatoes and saute for 3 min.Pour water just enough to make a gravy. Mix well. Cover and cook until the potatoes are done.
   
8. Add mushrooms and cook covered until the mushrooms are done .Check the salt and spice, adjust as needed. Cook until the gravy reaches a thick consistency.
   
9. Sprinkle coriander leaves and keep covered until served.
   
10. Serve aloo mushroom curry with rice or roti.
    

Dry aloo methi

Ingredients:

• 2 cups potatoes or aloo chopped or cubed
• 1 cup methi leaves chopped fenugreek leaves
• 2 cloves garlic Chopped
• ¾ tsp cumin or jeera
• 1 ½ tsp oil or ghee
• Salt as needed
• 2 Green chili slit or chopped
• Pinch turmeric 
• 1 tsp red chili powder 

Method:

1. Add oil to a pan, add cumin. When they begin to crackle, add garlic and fry till it begins to smell good.
   

   
2. In a large bowl wash methi leaves and chopped finely.Transfer potatoes and turmeric. Fry for one to 2 minutes.
   

   
3. Pour in water just enough to cook potatoes until soft.When the aloo is soft cooked, evaporate if any water is left. Stir and fry for a minute.
   

   
4. Add chopped methi leaves and red chili powder. Fry until the leaves wilt off. Do not over cook.
   

   
5. Serve aloo methi with rice or roti.
   

   

Dry Aloo palak

Ingredients:

• 2 tbsps oil
• 2 cups potatoes or aloo cubed about 4 medium potatoes
• 4 cups spinach or palak chopped
• 1tsp mustered seeds
• 1 tsp cumin or jeera
• 2 cloves garlic chopped 
• 1 large pinch hing
• 2 green chilies 
• 1 medium onion sliced 
• Salt to taste
• 1 tsp red chili powder
• 1 tsp turmeric 

Method:

1. Heat oil in a pan. Add the cumin and let them splutter.Then add garlic and green chilies. Fry them for a minute.Sprinkle hing.
   

   
2. Next fry onions until light golden.
   
3. Then fry the potatoes in the same pan for 2 to 3 mins.Pour 3 tbsps water and mix well.Cover and cook until the potatoes are completely cooked but not mushy.
   
4. Then sprinkle turmeric, salt and chili powder. Saute for a minute or two until the raw smell of chili powder goes away. You can also cover and cook for 2 minutes.
   
5. Next add chopped palak and saute on a medium high flame for about 3 minutes.
   

   
6. When the moisture evaporates turn off the stove. Serve aloo palak with roti, chapati, paratha or rice.