Aloo Gosht (Mutton and potato Curry)


Gosht refers to tender meat, cooked for a long time, and used as an ingredient in a number of Middle Eastern cuisine, Central Asian cuisine and cuisine of the Indian subcontinent. The word stems from the Persian word gosht, meaning “meat” or “flesh”, especially that of a goat.

Aloo Gosht (mutton & potato curry) is a spicy meat gravy that has potatoes cooked with lamb or Goat meat in a thick stew. Different parts of India prepare this dish in different ways.

Today I am sharing my own recipe for Aloo Gosht using a pressure cooker and you can check my other non-veg curry Recipes.and at the end do check important notes.

Mutton Curry

Mutton Biryani

ingredients

1 kg mutton(goat meat )

5 tbsp Mustard oil/any cooking oil

2 onion finely chopped

2 tbsp ginger paste

2 tbsp garlic paste

1½ tsp Kashmiri red chilli powder

2 tbsp coriander powder

1 tbsp cumin powder

Whole garam masala

1 tsp black peppercorns

1 tsp Black Cumin Seeds

5-6 green cardamom,

2 sticks cinnamon

Few threads of mace

1-2 Dry Red Chillies

2 tsp Kashmiri red chilli powder

1 tsp Mutton Masala

2-3 Potatoes (Peeled and cut into large chunks )

A handful of cilantro /coriander leaves

Salt to taste

Water for Gravy

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method

Wash and clean mutton and keep aside. Heat 1 tbsp oil in a pressure cooker. Add potatoes and fry until they turn slightly brown. Remove the potatoes on a plate. Add remaining oil and heat put in the whole garam masala. When they start to crackle, put in the chopped onions and fry till they turn golden brown. Add ginger-garlic paste and fry again for about two minutes or till raw smell goes away.

lower heat while adding dry spices powder to prevent it from burning and fry on medium heat till the oil comes up. Now add mutton and cilantro (you can add at the end but my family don’t like in Non-veg food so I always while cooking only)stir fry on a high flame for 2 minutes. Pour in hot water and add salt. Put the lid and cook for 5-6 whistles and turn off the heat and let it release pressure on its own.once pressure release naturally.open the lid carefully as the gravy will be very hot and 

Check mutton, using a fork or spoon does it cook properly and mutton is very tender .add more water if necessary. You can make this as thick or thin as you like (we prefer it a little thicker Check seasoning, adding more salt if necessary.and at last add fry potatoes and cook until the potatoes are very soft but not falling apart. 

Serve it with white steamed rice /roti /paratha or naan Along with Green salad or PIckled onion.

Notes:-

pressure cook this mixture for about 5-6 whistles on high flame depending on your meat quality.

for open pot wait for the mixture to come to a boil, cover the lid, and let it cook for about 45 minutes or so, depending on your meat goat takes longer than lamb.

This gravy is a blend of many different spices and has to be carefully balanced to bring out the flavours the best quality mutton. The mutton pieces should be pink in colour and with bones. Try to use meat from the hind leg of the goat. They are the best to make curries.

You can make the gravy soupy by adding more water to it but my family prefer thick gravy only. You can use a tbsp Badshah brand Nawabi Mutton Masala or( you can skip )in the recipe too for a delicious flavour

If you don’t have a pressure cooker, you can cook this curry in a normal heavy bottom pan. Just that it will take more time for the mutton to get cooked properly.

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Tindora Stir-fry with Onion


Ivy gourd in Hindi called as tindora/kundri/kundru. Tindora is a very healthy vegetable.I was a big fan of tindora and now my daughter too.I like to eat from my childhood.Now I make it at least once a week for my family.mostly we bought vegetables from American supermarket but few specific Indian vegetables we have to make a  trip to the Indian grocery store.My husband &  daughter is not keen to visit  Indian grocery store.One condition they agree if I will buy tindora.Many ways to cook tindora deep fried /with curry.my family like a simple stir fry with onion as a side dish to rice,dal or chappati.

Ingredients

20 Ivy Gourd/Tindora/Kundri

1/2 cups onion sliced(thin)

1  tablespoon oil

1/2 teaspoon cumin seeds

1 dry red chili pepper

1/4 tsp turmeric powder

1/2 teaspoon Coriander powder

White pepper powder to taste

Red chili powder to taste

Salt to taste

Method

Wash the ivy gourds/tindora & pat dry.slice off a tiny bit at the two ends to remove the stem and the remains of the flowers if there are any. Then slice them in half and then in fours in thin strips.Heat oil in a thick bottomed skillet. Add the dry chili pepper and the cumin seeds. When the seeds crackle  add the sliced gourds to the pan  along with red chili powder,turmeric powder & coriander powder cook on medium heat,once ivy gourd half cooked add sliced onion ,salt & white pepper powder. Cook until the gourds and onions are soft to bite in. The onions and the gourd might brown and that is okay.Turn off heat.It is a side dish, served along with rice and dal or Chappati.

 

 

Gobhi Manchurian Dry


Gobhi Manchurian is an Indian Chinese fried cauliflower served as an  appetizer or a snack. The Cauliflower has a crispy coating and is tossed with a mouth-watering spicy sauce.

There are two different variants of gobhi Manchurian, dry and with gravy. Both variants are prepared by using common ingredients like cauliflower, corn flour, all purpose flour,spring onion, soy sauce, chilli sauce, minced garlic, ginger,ground pepper, etc. and has typically  garnish with spring onion.Its taste can vary from a mild spicy to hot depend on individual taste buds.

Ingredients

10-12 cauliflower

3 tbsp corn flour

5 tbsps all-purpose flour

¼ cup water

1 tsp black pepper powder

orange food color (a pinch) optional

Salt to taste

oil for deep frying

Ingredients for Manchurian Sauce

1 medium onion

½ cup chopped spring onions(white bulb)

1tbsp finely chopped garlic

2 tsp finely chopped green chillies

2 tsp finely chopped ginger

1 tbsp corn flour

1/4 cup water

1 tbsp soy sauce

1 tbsp tomato ketchup

1 tsp red chilli sauce

1 tbsp cooking oil

salt to taste

spring onion (for garnish)optional

Method :-

Heat oil in a wok or a deep fryer, till it’s becoming hot we will dissolve the corn flour and all purpose flour along with pepper,food color and salt in water.Add the cauliflower florets and mix until the florets get coated with the flour mixture.Add about 5 florets at a time into the hot oil and fry until golden brown.Remove from oil and drain on a paper towel. Keep aside.Mix the corn flour with ¼ cup of water. Add soy sauce, ketchup, chilli sauce  & salt.Heat oil in a wok or frying pan on high heat; add onion saute till it becomes pink after that add garlic, ginger, green chillies, spring onions and stir-fry for a few seconds.Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is cooked.Turn off heat. mix well,fried cauliflower with the Manchurian Sauce and serve.Before serving garnish with spring onion leaves.

Onion & Cabbage Pakora


Pakora  is a fried snack or a fritter.Originally from India & across South Asia especially in India & its Neighbouring country.It is  a mix of finely Sliced  onions & shredded cabbage  green chillies, and Indian spices mixed in gram flour. It is rolled into small balls ,Flatten on fingers and deep-fried in hot oil. These pakoras are very crisp on the outside and medium soft to crisp inside

Pakoras are created by taking one or two ingredients, such as onion, eggplant, potato, spinach, paneer, cauliflower, or chili pepper & Served with Chutney Mint & Coriander Chutney or tomato ketchup.

Ingredients

1 cup besan

Cabbage -1/4 cup

onion -1 big size

Green chilli -1-2 (as per taste)

Salt to taste

Chilli powder-1/4 tsp

Turmeric powder-1/2 tsp

Coriander powder-1/2 tbsp

Cumin powder 1 tsp

Black pepper powder to taste

Oil for frying

Water if required

Method

Wash & cut cabbage & onion.finely chopped green chillies.In a big bowl add all ingredients mix properly using hand& check seasoning .Heat oil in a Kadai drop pakoda batter and deep fry them.Put on paper towel to remove excessive oil.Serve with Chutney .

Tips:- if needed then only add water,as onion & cabbage leaves water when we add salt.Pakora batter will become runny .

 

 

Jumbo Shrimp Curry


Shrimps are an excellent source of low-fat and low-cal protein and are abundant in Vitamins.It’s a great source of Omega3 fatty acids and an excellent way include a protein. It’s also high in iron, zinc and vitamin E but low in saturated fat.Shrimps is a delicate seafood next to fish. It blends well other flavours and is fast to cook.Shrimps come in a varied range of size and colours.Shrimps can be cooked in various ways Pan  fried Stir fried & deep fried. Curry or made into fritters. They can be served for starters, side dish or as a main course.For Seafood & Fish variations check my other recipes

Mustard Flavored Shrimp Curry  PanFriedTilapia  Crispy Fried Fish   Fish-curry

I am sharing my way of Shrimp Curry South Indian Flavour with Tweaks.

Ingredients

For Marination

Jumbo Prawns 2 lb /1 kg (peel & deveined)

Turmeric powder 1/4 tsp

Coriander powder 1 tsp

Salt to taste

For gravy

Garlic & Ginger Paste 1 tbsp

Turmeric Powder 1 tsp

Curry leaves 10-12

Garam masala 1 tsp

Coriander Powder 1tbsp

Cumin seeds 1 tsp

Cooking oil 2 tbsp

Green chilli 1-2

Onion Chopped 1 medium sized

Tomatoes 2 medium sized chopped

Salt to taste

Green coriander leaves chopped optional

Water as required.

Method

Marinate above mentioned ingredients keep aside for 20-30 minutes.Heat 1/2 tbsp oil in a pan cook prawns for 2-3 min  on a med heat .Keep aside on a paper towel.Using a cooking pan add more oil add cumin seeds once it crackled add green chilli & Curry leaves once get nice aroma add Chopped onion & saute till it became translucent in colour.add garlic ginger paste & cook till raw aroma goes off Add tomatoes & dry powder cook till it started leaving oil ,add cooked Shrimp & salt check seasoning  give a good stir so that it coated by masala.Add water give a boil then turn heat to med-low flame cook for 5 minutes more .Turn off heat Garnish with Green coriander leaves. Serve with Rice or Indian flat bread.

 

 

 

 

Chicken Noodles


Stir-fried Noodles with Vegetables ,Chicken & Seasoned.Serve with Any Gravy .

ingredients

1 packet noodles (boiled, drained in cold water and tossed in 1-2 tsp oil) read instruction behind packet
1 cup spring onion
1 onion sliced
2 cups vegetables (carrots, beans, cabbage )
1 tsp soy sauce
1/2 tbsp vinegar
pepper powder as required (optional)
salt as required
1 1/2 oil
chicken chunks (cooked)
METHOD
Heat a tbsp and a half of oil in a large wok and once the oil is piping hot, add the spring onions and sliced onions and stir fry for 1 mt on high.Add the rest of the vegetables and toss them on high heat ,Add salt, pepper powder, soy sauce and combine. Add the drained noodles and combine well.Add vinegar and toss the noodles and vegetables on high heat for a few seconds.now add cooked chicken chunks.cooked for 2-3 minutes Turn off heat. Serve hot !!!

Hariyali Dhokla


A dhokla is a spongy savory cake made of gram flour, suji (semolina) or rice powder. Dhokla recipe is a very popular Gujarati dish prepared in almost every household in India. Many variations of dhoklas such as Besan Dhokla, Suji Dhokla, Chawal Dhokla or Khaman Dhokla. it is prepared by steaming .Dhokla can be served as breakfast, evening snack or even as an appetizer.

Dhokla recipe with a tweak adding Blanched & pureed Spinach.

Ingredients

Spinach blanched & pureed 2 cup

Gram flour 1 cup

Yogurt 1/2 cup

Green chillies 1-2

Ginger chilli Paste 1 tsp

Salt to taste

Sugar 1 tsp

Asafoetida 1/4 Tsp

Fruit salt 1 tsp

Lime juice 1tsp

Oil 2 tsp

Black mustard seeds 1tsp

Method

In a bowl add gram flour,yogurt spinach puree,salt ,sugar ,green chilli ,ginger paste & 1 tsp oil mix well.Grease a plate or dish.in a big vessel adding enough water for steaming.Before pouring batter mixture into a greased plate.add fruit salt & lime juice & mix well.transfer mixture to greased plate;put in a steamer to cook.it take 10-12 min .plz check using toothpick or knife as dhokla mixture comes clean.Once done remove plate & keep aside.prepare tempering heat oil in a pan add black mustard seeds,asafoetida &chopped green chilli .pour this tempering on top of cooked dhokla.cut in shape & serve !!

Peanut Chutney


Peanut chutney is a delicious an accompaniment to many South Indian dishes such as Idli,dosa,medu vada.

ingredients

1 Cup peanuts

1 Tbsp oil

2 1/2 Tbsp ginger finely chopped

2-3 dry red chillies

2 1/2 Tbsp tamarind pulp

1 tsp mustard seeds

10-12 curry leaves

Urad dal 1 tsp

Bengal gram (channa dal) 1 tsp

Salt to taste

Water as required

Method

Soak urad dal & channa dal.Dry roast peanut in a pan & keep aside.using same pan add 2 tsp of oil adding dry red chilies ,soaked urad dal,channa dal & ginger saute on a med flame till it cook nice & brown.In a grinder jar adding roasted peanut,sauteed dry red chillies ,urad dal ,channa dal ,ginger & tamarind pulp.Adding little by little  water to make a coarse /smooth chutney as per liking. Take out Ground paste in a bowl.add salt & check seasoning .Heat remaining oil & prepare mustard seed and curry leaf tempering & pour on top of  Chutney .Mix properly !!Peanut Chutney  is ready.

Tips:-After roasting de-skin of  peanut is an individual choice.Increase or decrease  red chilli quantity as per own taste buds.

 

Jhaal Muri


Jhaal means Spice & Muri is a puffed Rice & seasoned with Indian spices.it’s a no-cook recipe.Very light & flavorful snacks .Jhaal muri is a popular street food of Bihar & West Bengal.one can add as many ingredients like boiled potatoes ,chopped tomatoes ,peanuts& chutneys of their individual choice but mustard oil is a key ingredient to enhance taste .i am sharing  a recipe which we ate at my home.It’s a favourite Tea time snacks for us almost every day of me & my cousin.we had a lot of memories connected with this snacks lot of spicy chit-chat & secrets.

Ingredients

Puffed Rice 2 cup

Onion finely chopped 1 tbsp

Green chillies 1-2 finely chopped

Mustard oil 2tsp

Salt to taste

Paprika to taste

Lime juice 1 tsp

Green coriander leaves/cilantro 1 tbsp for garnishing

Method

Mix all ingredients in a bowl.garnish with chopped green coriander leaves.enjoy with a cup of Ginger Tea.

My entry for Semi Home Made Collective – May 2016 @Sonal Gupta blog. http://simplyvegetarian777.com/ .plz do check her blog for awesome & delectable  Vegetarian food.

Mirch Ka Salan


Salan means Curry & Mirch means Chilli .It’s an authentic & traditional spicy dish of  Hyderabad,India .It’s  prepared with green chillies and relished along with Biryani recipes.Mirchi ka salan, or curried chilli peppers, is a popular dish made with a variety of long & spicy  chillies, spices  with flavours of coconut, tamarind, peanuts and sesame seeds.Serve with Biryani /rice /pulao.I am sharing my version of Mirch ka salan as my family like this curry along with biryani .Originally 15-20 Chilli are added in this Curry.

Ingredients

Green Chilli 4-5

Sesame seeds 2 tbsp

Peanuts 1/4 cup

Desiccated coconut 1/3 cup

Onion 1(sliced)

Cumin seeds 1 tsp

Dry red chillies 3

Garlic 5-6

Ginger 1″

Turmeric powder 1/4 tsp

Coriander powder 1 tbsp

Green Coriander leaves(chopped) 1 tbsp

Tamarind pulp 1tbsp

Oil 4 tbsp

Mustard seeds 1 tsp

Curry leaves 10-12

Salt to taste

Water 3 cups

Method

Make a cut in green chillies then  heat oil in a deep pan and  fry for 3-4 minutes. Drain on tissue paper. Dry roast cumin seeds, Peanuts, sesame seeds & desiccated coconut in a pan.Grind together red chillies, peanuts, cumin seeds, Desiccated coconut, sesame seeds, garlic and ginger with enough water into a paste. Take  1 tbsp of the leftover oil in another pan and heat. Add mustard seeds and once it crackled  add curry leaves and onion. Mix well and sauté till the onion becomes translucent  after that add a ground paste and mix well.then  Add turmeric powder & coriander powder cook mixture stir continuously till it started leaving oil then and 3-4 cups of water. Stir and cook for a 2 to 3 minutes. Add the fried green chillies, salt and tamarind pulp. Mix well and cook on medium heat for 5-10 minutes. Serve hot garnished with coriander leaves.

Tips :-one can add more green chilli as per requirement.

Check this Link  for Biryani

https://aayushimanish.wordpress.com/category/rice-biryanipulao/

Aloo Gobhi Curry


Boiled Potatoes & fried Cauliflower Florets ,Seasoned & simmer with Indian Spices.

Ingredients

  • Boiled potatoes 4 med size cut in chunks
  • Cauliflower florets 2 cup
  • Mustard Oil ?any cooking oil 2 tbsp
  • Onion sliced med 2
  • Tomatoes chopped 3
  • Ginger garlic paste 1 tbsp
  • Turmeric powder 1/2 tsp
  • Red chilli powder 2 tsp
  • Cumin powder 1/2 tbsp
  • coriander powder 1 tbsp
  • Garam masala 1 tsp
  • Bay leaf 2
  • Cumin seeds 1 tsp
  • Salt to taste
  • Green coriander leaves chopped 1 tbsp
  • Water 1 cup or as required for gravy

Method

  1. Heat oil in a pan then adding Cumin seeds once it crackled add bay leaf.add cauliflower cook till it became brown on top.remove from oil keep aside .
  2. using same pan adding sliced onion cook till it becomes translucent.add ginger garlic paste cook till raw aroma goes off.Add tomatoes & dry powder except garam masala powder cook till start leaving oil.
  3. add cooked cauliflower & boiled potatoes.mix properly so it coated with masala mixture.add salt & garam masala powder.give a good stir .add water & boil .once start boiling simmer to low heat for 10 min .so that vegetables absorb gravy .
  4. Check seasoning & curry desired consistency.turn off heat add chopped green coriander leaves.Serve with Rice or chappati
My Tip: Cook preferably in mustard oil.it gives an awesome flavor.

Spicy oats & moong crepes with mint & cilantro chutney


Crepes prepared using Oats ,yellow split lentil & veggies .
Ingredients
Old fashioned Oats(powdered) 1/2 cup
Yellow moong dal (soaked) 1/2 cup
Turmeric 1/4 tsp
Green chillies 1-2
Coriander powder 1 tsp
Red chilli powder 1/2 tsp
Salt to taste
Black Pepper powder to taste
Onion finely chopped optional
Tomato deseeded chopped optional
Oil
Method
Powder oats using a grinder.now make a paste of soaked moong dal.adding green chillies. take paste in a bowl add all spices & oats.make a batter.if u feel a batter is thick add a
little water.now heat a pan or dosa pan ..drop with ladle..drop oil with a help of spoon .add chopped onion & tomatoes .flip & cook both sides ..till it crisp
Mint & cilantro chutney
Handful of mint & cilantro
Garlic 1-2
Yogurt 1 or 2 tbsp
Salt to taste
Mustard oil few drops (optional)
Grind all ingredients except oil & salt.tske in a bowl add salt & oil .
Serve ur healthy crepes with chutney & enjoy !!!

 

Mutton Curry


Mutton marinated with Yogurt & cooked with Indian spices

Ingredients

  • 1 kg mutton
  • 5 tbsp oil
  • 1 cup curd
  • 2 onion finely chopped
  • 2 tbsp ginger paste 2 tbsp garlic paste
  • 1½ tsp Kashmiri red chilly powder
  • 1 tsp garam masala powder
  • 1 tsp ginger powder
  • 2 tbsp coriander powder
  • 1½ tsp turmeric powder
  • 1 tsp cumin powder
  • Whole garam masala{ 1 tsp black peppercorns, 12 cloves, 8 green cardamom ,5 sticks cinnamon Few threads of mace}
  • Salt to taste

Method

In a bowl, mix mutton with curd and a little salt and keep aside. Heat oil in a pan and put in the whole garam masala. When they start to crackle, put in the chopped onions and fry till they turn golden brown.Add ginger-garlic paste and fry again for about two minutes. Add all the masala powder and fry till the oil comes up. Now add mutton with the marinade paste and stir fry on a high flame for 2 minutes.Pour in water and add a little salt, cook it with the lid closed till the meat becomes tender and the gravy is medium-thick in consistency.Serve it with white steamed rice /roti /paratha.

Crispy Fried Fish


Indian non-vegetarian meal is incomplete without a Masala Fish Fry. it’s is a very common and staple dish.A nice spicy fish fry can be eaten on its own as an appetizer or starter or goes well with rice too. There are various ways of preparing the fish fry using different ingredients and spices to individual taste.The fried fish would taste better if marinated and left for long or can be cooked as soon as it’s coated with marination.Fishes are easy and quick to cook, packed with good amount of protein and low in fat.Check my Pan fried recipe  Pan Fried Tilapia

I am sharing my deep fried recipe.it’s a bony fish Marinated with Indian spices.

ingredients

Fish (with bones)1 kg /2lb

Garlic paste 2-3 tsp

Salt to taste

Turmeric powder 2tsp

Red chilli powder 1 tsp to taste

Mustard Oil (preferably)/any cooking oil for Deep Frying

Method

Clean & wash fish ,marinate with turmeric powder,chilli powder,garlic paste & salt .keep aside for 15-20 min.heat oil in a pan deep Fry .Enjoy Crispy fried fish with rice/roti or serve as an appetizer

Pan Fried Tilapia


Tilapia fish marinated with Indian spices & shallow fry

Ingredients

Tilapia fillets 2
Turmeric powder 1 tsp
Red chilli powder 1/2 tbsp
Rice flour
Salt to taste
Lime juice 1 tsp
Garlic paste 1 tsp
Mustard oil?any cooking oil for frying
Water if required

Method

Cut fillets in shape & size of own choice.Mix all ingredients,coat properly.
Marinate for 15-20 min.Heat oil fry on med heat.
Serve hot with onion rings.
Enjoy !!

Sambar


Split yellow pigeon pea cooked with vegetables ,tamarind & seasoned.a lentil based soup or stew which is served with idli ,vada or rice .A Famous dish from south India.

ingredients
2 Cup -Split pigeon peas(Toor Dal)
water- to cook dal
1/2 tsp- Turmeric optional
3 Red Chillies (to taste)
1-2 tbsp Sambar powder
2 tsp Mustard seeds
Tamarind paste-(as much sour taste u like )
1-2 cups Vegetables washed & chopped (choice of u r fav veg)
Green Chillies to taste
Few Curry Leaves
Salt to taste
Cooking Oil
Method
Pressure Cook Toor dal with turmeric ,salt and water and keep aside.Cook the vegetables in water enough to soften them and add Turmeric and salt.When vegetables are cooked add tamarind paste.Heat some oil in a pan, splutter mustard, add red chillies, green chillies, curry leaves, and sambhar powder and keep stir for few minutes.Add this to the boiling vegetables.Add Cooked Split pigeon peas and let it cook for a few more minutes.
Sambar is ready.Serve with rice,idli,dosa .

 

Paneer Bhurji


Scrambled Cottage cheese cooked with Indian spices & seasoned

Ingredients

  • Paneer 250 gms
  • Onions 2 small
  • Tomatoes 2 medium sized
  • Green chillies 2-3
  • Bay leaf 1
  • salt as per taste
  • Turmeric powder 1/4 tsp
  • Garam masala powder 1/4 tsp
  • Kasoori methi(dried fenugreek leaves) 1/2 tsp
  • Oil 2 tsp
  • Milk 1/2 cup
  • butter a dash
  • Green coriander leaves for garnishing

method

  1. Take 2 tsp of oil in a pan, add chopped onions and a bay leaf.Saute onions on medium flame. After onions turn light brown, add chopped tomatoes and mix well.
  2. Add green chillies, salt, turmeric powder, garam masala powder and paneer.Now add kasoori methi ,a dash of butter and 1/2 cup of boiled milk. Mix well and let it cook on high flame for few seconds but stirring very frequently.
  3. So as to avoid sticking of paneer to the bottom of a pan.Now lower the flame and let it cook for few minutes if needed add few spoons of water.
  4. Cook till oil separates out from the mixture. Garnish with coriander leaves

Sabudana Khichdi


Soaked Sago/tapioca cooked with boiled potatoes & roasted peanuts & seasoned.

Ingredients

Sago /sabudana -1/2 cups (soaked in 1/2 cup water or a little bit more)for 2-3 hrs so it absorb water & become fluffy.

Salt to taste

A pinch of turmeric optional

Red chilli powder 1/2 tsp

oil/ghee for cooking

Roasted peanut & coarsely grind 1tbsp

Cumin seeds 1 tsp

Lime juice 1 tsp

Few coriander sprigs chopped

Method

Heat a pan add oil then add cumin seeds once it crackled add turmeric powder red chilli powder ,add boiled potatoes mix properly ,Add soaked sago cook around 5-6 min or till it becomes translucent.add roasted peanut powder ,salt .Turn off heat then adding lime juice Garnish with coriander leaves & serve!!

Garlic Chutney


Garlic & red chili soaked in vinegar Grind & seasoned

ingredients

  • 1 pod garlic (peeled)
  • 2-3 Dry Red chilies (hot)
  • Vinegar 1 tbsp
  • Salt to taste.
  • Kashmiri chili 1 (for natural color)

method

  1. Soak red chillies in vinegar for an hour, grind all the ingredients together in a blender. Serve.

Green Coconut Chutney


Fresh Grated coconut & Green coriander leaves grind ,seasoned & tempered.its an accompaniment for south Indian dishes like idli,dosa & vada

ingredients

Fresh Coconut Grated 1 cup

Green coriander leaves(chopped) 1Cup

Green chilies 2-3 /as per taste bud

Bengal gram(channa dal) 1/4 cup

Salt to taste

Ginger grated 1″

For tempering

mustard seeds- 1 tsp

Oil 1 tbsp

Curry leaves 4-5

Dry Red chilies 1-2

Bengal gram(channa dal)  1 tbsp

Method

Boil a little water in a pan blanched coriander leaves for 20-30 sec.In another pan add 1 tsp oil add channa dal & saute.add green chilies & ginger then coconut fry for few sec.Transfer to grinder jar adding coriander leaves & rest of sauteed ingredients.without adding water pulse it.Later add little water & grind.For tempering add oil in a pan add mustard seeds channa dal then red chilies & finally curry leaves.then turn off a flame.take out chutney in a bowl add salt ..pour tempering on chutney & mix properly.Check seasoning.

 Tips :-Adjust chili as per your own taste buds. If using frozen coconut then thaw it.

Bhareli Vangi


Stuffed Baby eggplant & cooked  with Indian spices.

ingredients

  • 10 baby brinjal
  • 10 tsp desiccated coconut
  • 8 tsp roasted & crushed peanut powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp chili powder
  • 1/4 tsp garam masala/Goda masala
  • 2 tsp tamarind pulp
  • 2 tsp jaggery water
  • 1/2 tsp cumin seeds
  • Salt to taste
  • 1 /2 tsp Mustard seeds
  • oil for cooking
  • water 1/2 cup for gravy

Method

  1. prepare stuffed in a bowl add turmeric powder ,red chilli powder,desiccated coconut ,crushed peanut powder,salt & Goda masala or garam masala.
  2. wash & dry brinjal. cut into four leaving them attached only at the stem. stuffed brinjal with masala .Heat oil in a pan adding mustard seeds & cumin seeds.once it crackled keep stuffed brinjal in a  pan .
  3. pour water & cover till it cooked & become soft.Now add tamarind and jaggery water. Add salt to taste(be careful as we add salt in stuffing too).Serve hot with rice or Chappati.

Matar Paneer


Cottage cheese & Green peas Cooked in Indian spices

Ingredients
Frozen or fresh Green Peas – 1 cup
Paneer – 250 gm
Mustard Oil /any cooking oil – 1 tbsp + 2 tsp
Cumin seeds – 1 tsp
Onion – 1 medium chopped
Ginger – ½ inch piece, finely chopped
Garlic cloves – 2, chopped
Green chilies – 2 chopped
Tomato – 3 chopped
Turmeric powder – ¼ teaspoon
Red chilli powder – 1 teaspoon
Kashmiri red chilli pwd 1/2 tsp ( it gives a nice color) optional
Coriander powder – 1 teaspoon
Garam masala – ½ teaspoon
Kasoori methi -1 tsp
Salt – to taste
Water – 1 cup
Method
Boil the green peas in microwave for 1-2 min or u can do on stove
Heat 1 tbsp oil in a pan.add cumin seeds, let it crackle.Add ginger, garlic and green chili for a minute.cook till raw aroma goes off.Add onions with salt and cook till it becomes pink in color.Add tomatoes and cook till it becomes little soft.Let it cook a bit and grind into smooth paste.( before grinding let masala be cooled down).Heat remaining oil in the same pan on medium heat. add grind paste and all dry spices except kasuri methi & garam masala.cook till gravy leaves oil.now add kasuri methi & garam masala.
Add water and let it simmer for 2-3 minutes.check salt.
Stir in boiled peas and paneer and simmer again for 3-4 minute or u get desired consistency.Serve with roti, rice or paratha.
Tips
Plz adjust oil quantity & spices as per ur taste bud.

Butter Chicken


Butter chicken or murgh makhani is an Indian dish  of chicken in a mildly spiced curry sauce.Chicken is marinated for several hours in a Yoghurt and Indian spice mixture. The chicken is usually cooked in a tandoor but may be grilled, roasted, or pan-fried.Cooked/baked chicken Simmered in a Makhni Gravy.

Makhni means cream based gravy which is prepared using tomatoes cooked along with Indian spice ,butter & cream .Fresh Cream used in the sauce for a smooth texture or as a garnish.

I am sharing my way of Butter Chicken ,Marinated,Baked in Oven & simmered in Cream based Gravy.

Ingredients

800 gm chicken pieces (boneless)

for marination 2 tsp red chilli powder

1 tsp Ginger garlic paste

1 tbsp coriander powder

Salt to taste

500 gm yoghurt

For gravy 150 gm butter

500 gm tomato,blanched ,deseeded & pureed

Salt to taste

100 gm cream

kasoori methi powder 1 tsp

sugar 1 tsp (optional)

1 tsp Kashmiri chilli powder

1 tsp red chilli powder

1 tsp cumin powder

Method

Marinate chicken with above-mentioned ingredients.for 6-8 hrs or preferably overnight.cook chicken 3/4 Th in tandoor or oven.Heat a kadhai add half quantity of butter .add 1 tsp of oil to prevent burning of butter.add tomato puree,red chilli powder ,sugar,Kashmiri chilli powder ,kasoori methi powder,cumin powder & cook for 5-6 min.add chicken rest of butter & cream cook till chicken Cooked & gravy thicken.Serve with Rice/naan.

Mint & Coriander Chutney


Green Cilantro (Coriander Leaves) & Mint  Grind & seasoned.

Ingredients

Handful of mint & cilantro(Coriander leaves)

Garlic 1-2

Yogurt 1 or 2 tbsp

Salt to taste

Mustard oil few drops (optional)

Grind all ingredients except oil & salt.take in a bowl add salt & oil .
Serve  chutney with samosa & pakoras & enjoy !!!

 

Chilli Chicken with Gravy


Chilli Chicken is made of boneless chicken pieces deep fried and served with a Chinese gravy.

ingredients
Chicken: 500gms boneless
Ginger garlic paste: 1tbsp
Green pepper(capsicum): 1
Onions: 2
Green chillies: 3-4 (a per taste)
Soy sauce: 2 tsp
Cornflour: 3 tbsp
Vinegar: 1 tsp
Tomato ketchup: 2 tbsp
Sugar: ½tsp
Salt and pepper to taste
Oil for frying
Spring onion( for garnish)
Method
Clean the chicken and keep aside. Chop the onions into square pieces and slit the green chillies. Cut the peppers into square pieces.in a bowl take chicken now add make a paste with 2 tbsp cornflour and water. Add half the ginger, garlic paste, ½tsp soy sauce, ½tsp vinegar, salt and pepper. Marinate for 20 minutes.Heat the oil and deep fry the chicken pieces. Drain on kitchen roll and keep it aside.Heat 2 tsp of oil in a pan. Add the onions and green chillies. Sauté until onions are brown. Add the rest of the ginger garlic paste and fry. Add the chicken, soya sauce, vinegar, ketchup, sugar, salt and pepper.Mix 1tbsp of the cornflour with water and add to the chicken. Mix well. Boil till it thickens.Serve hot garnished with spring onion.tips:- u can adjust all type of sauce as per u r taste

Chicken Manchurian


Minced Chicken balls Seasoned with soy sauce ,vinegar & simmered in Gravy .NO MSG used.

ingredients
Ground/Minced chicken 500 gm
Egg 1
Salt to taste
Red chilli flakes to taste(optional)
Chopped garlic 2 tbsp + 1tsp
Black pepper Powder 1 tsp
Cornflour 4 tbsp
Green chillies 2-3(slit)
Spring onions with greens
Ginger Chopped 1 tsp
OIi for cooking & deep frying
Onion sliced 1 (med)
Chicken stock 2 cup
Soy sauce 2 tsp
Chilli sauce 2 tsp
vinegar 2 tsp
method
In a bowl add chicken,egg,salt,1 tsp of garlic& pepper add 3 tbsp of cornflour mix properly.
Heat oil in a wok deep fry a Manchurian ball.
take out on a paper towel.
Heat a wok adding  oil then garlic, ginger and green chillies and sauté till raw aroma goes off.then add spring onion(white part) & onion cook till it becomes pink in colour.add very little salt.add chicken stock & sauces once gravy boil then add cornflour mixture.
Add Manchurian balls & mix properly.check seasoning.
Garnish with spring onion greens & red chilli flakes.
Serve with Fried rice or Noodles.
tips
Increase or decrease sauce quantity as per own taste buds

Chole Masala


Overnight soaked Chickpeas cooked with Indian spices

Ingredients

1 cup chickpeas(soaked in water overnight)

4 tbsp Oil

1 tsp Cumin seeds

2 Bay Leaves

1 Big Onion finely chopped

1 tbsp Ginger garlic paste

2 Tomatoes Finely chopped

1 tbsp Chana Masala

Salt to taste

Water as required for gravy

1 tbsp Chana Masala

1 tsp Red Chilli powder

method

Heat up oil, add cumin seeds, onion and cook until onion gets golden brown.
Add ginger garlic paste and cook for 2 minutes.Add Chana masala and cook for 2 minutes.Add tomatoes, red chilli powder, mix, cover and cook for 5 minutes.Add soaked chana, mix, add salt, water Put lid  and pressure cook for 7 to 8 whistles.or till it became soft.Serve with Bhature/rice

Rajma


Red kidney bean Cooked with Indian spices.Served with Rice/roti

Ingredients
•Kidney beans,soaked overnight 1 cup
•Salt to taste
•Oil 4 tablespoons
•Onions finely chopped 2 medium
•Ginger-garlic paste 2 tablespoons
•Coriander powder 2 teaspoons
•Cumin powder 1 teaspoon
•Red chilli powder 1 teaspoon
•Tomato pureed 1/2 cup
•Garam masala powder 1 1/2 teaspoons
•Fresh coriander leaves,chopped 1 tablespoon(optional)
Method
Drain kidney beans and wash in fresh water and put into a pressure cooker. Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out. Drain and reserve the cooking waterHeat oil in a non-stick pan. Add onions and sauté till light brown. Add ginger-garlic paste and sauté for 2 minutes.Add coriander powder, cumin powder, and red chilli powder and mix well. Add tomato puree and mix again. Sauté for 3-4 minutes.Add kidney beans and mix well. Add 1 cup cooking liquor and salt and stir to mix. Mash the beans a bit and stir again.
Add garam masala powder and mix and cook for 5-7 minutes.and serve hot.

Hare Moong ki Dal


whole green gram cooked with Indian spices

Ingredients
Whole Moong dal 1 cup
Onion finely chopped 2 med
Tomato 3 chopped
Garlic cloves 3-4 crushed
Ginger 1/2 ” finely chopped
Bay leaves 2
Green chillies 1-2 finely chopped
Hing a pinch
Kasoori methi 1 tsp
Ghee 1 tbsp
Green coriander leaves chopped handful
Garam masala 1/4 tsp
kashmiri red chilli powder 1 tsp
Coriander powder 1 tbsp
Cumin powder 1 tsp
Salt to taste
Water 2 1/4 cup
Method
Wash & soak dal moong dal for 3-4 hrs.
Heat a pressure cooker add ghee.then bay leaves.add garlic -ginger cook till raw aroma goes off.add onion sauteed till it becomes pink in color.add green chillies & soak moong dal & tomatoes & salt. saute .adding dry spices except garam masala.once it started leaving oil .add kasoori methi ,green coriander leaves & garam masala.give a stir .add water check seasoning before closing lid.
Pressure cook for 5-6 whistles.
Once cool down.serve with chappati !!
Pickled onions & green chilli

Spicy veg Pulao


Rice cooked wth Lots of vegetables & Indian spices

Ingredients:

Basmati rice/Long grain rice– 1 and 1/2 cups
Vegetables – 3 cups (carrot, beans, potato, cauliflower)
Green peas (fresh or frozen) – 1/4 cup
One big onion – thinly sliced
Curry leaves 10-12
Tomato -2
Ginger garlic paste – 2 tbsp
Oil – 2 tbsp
Bay leaves – 2
Cinnamon stick – 2″
Big Cardamom -1
Cardamom – 3
Cloves – 2
Black cumin seeds 1 tsp
Turmeric powder 1 tsp
Red Chilli powder 1 tsp
Cumin powder 1/2 tbsp
Coriander powder 1 tbsp
Salt to taste
Water
Method of Preparation:
Wash and soak basmati rice for 20-30 minutes.Heat oil in a pressure cooker adding whole garam masala once u get nice aroma add onion & curry leaves.saute till onion become translucent.add ginger garlic paste cook till raw aroma goes off.add chopped tomato cook till it becomes soft .add vegetables & dry masala cook till start leaving oil. add rice and saute for 2-3 min and water. Allow it to boil. cook for a 1-2 whistle.when a pressure got cool down serve hot with Onion raita & pickles.
Tips:- adjust spices as per own taste buds.Curry leaves & whole garam masala gives a nice aroma to rice.if you wish u can skip curry leaves & instead of whole garam masala one can use powder.

Chicken Khada Masala


Chicken pieces cooked with Whole Indian spices.

ingredients

  • Chicken 1 kg
  • Onion 3-4 medium sized
  • Bay leaves 1-2
  • Black cumin seeds 1 tsp
  • Black peppercorns 8-10
  • Fennel Seeds 1 tsp
  • Mace 1/2 tsp
  • Big Cardamoms 2-3
  • Cloves 4-5
  • Cinnamon 1 stick
  • Green Cardamom 4-5
  • Green chillies 1-2
  • Coriander seeds 1 tbsp
  • Dry red Chillies 2-3
  • Salt to taste
  • Ginger chopped 2 tbsp
  • Garlic 1 tbsp
  • Yoghurt 500 gm
  • Mustard oil 4 tbsp
  • Turmeric powder 1 tsp
  • Cumin powder 1 tbsp
  1. Wash and clean the chicken in a big bowl except the yoghurt, salt and onion. Mix everything well and keep it aside.
  2. In a pressure cooker, add the onion, marinated chicken and salt. Let it cook till 3-4 whistles blow.
  3. Once the pressure cools down, add the yoghurt and cook till the chicken is tender and you get the desired consistency.
  4. Enjoy it with steamed rice /chappati.

Palak Chicken


Chicken pieces simmered in Pureed Spinach  & Indian spices.

ingredients

Chicken:-500gms /1 lb
Spinach :- 1 bunch
Onion : -1 cup (chopped)
Coriander Leaves : -1 bunch
Tomato :-1 (finely chopped)
Bay Leaves:-1
Mustard Oil :-2 tbsp(any oil of your choice)
Fennel Seeds: -1 tsp
Coriander Powder :- 1 tsp
Kasoori Methi :- 1 tsp
Whole Dry Red chilli :- 1
Salt :- to taste
Ginger & garlic Paste : -11/2 tsp
To marinate
Curd:-1 tbsp
Red chili powder :-1 tsp (as per taste)
Turmeric powder :- 1 tsp
Salt : a pinch
To Grind :
Green Chilies :- 2
Garlic :- 2-3
Ginger : -1″
Cinnamon :- 1
Green Cardamom :-2-3
Cloves:-2
Clean,wash and drain the chicken.take chicken in a bowl and add marinate ingredients [Curd,Red chili powder,Turmeric powder Salt.]leave it for 30 min so that chicken absorb its marination ingredients
Grind all the ingredients[ Green Chilies ,Garlic Ginger Cinnamon Green Cardamom ,Cloves] into smooth paste.
we will boil the spinach and once its cooked fully drain the water and grind them with coriander leaves into smooth paste.
Now heat oil in a pan/kadhai and add bay leaves, fennel seeds,on and whole red chili after that we will add chopped onions and fry them till it becomes golden brown.
After that add the ground paste,and fry them till the raw smell goes off.Now add the chopped tomato and fry them for 3-4 minutes on medium heat or until it becomes mushy.Now we will add the marinated chicken and fry them for 3-4 minutes. And add coriander powder, kasoori methi and some salt.Add 1/4 cup of water(we will add water quantity according to the consistency gravy we like) and close it with lid, let the mixture boil until the chicken is fully cooked and tender.Once the chicken is tender add the spinach puree and let it cook for 4-5 minutes on medium heat.Now our Palak chicken is ready.add 2 tbsp of cream for smooth texture (optional)
Imp tips:- if u want a pure green color of palak.do not add turmeric & avoid cooking in mustard oil.

 

Chicken Kofta Curry


Chicken Kofta is minced chicken balls.It’s Main Course of Indian cuisine. In the simplest form, koftas consist of minced chicken with spices.The meat is often mixed with other ingredients such as rice, eggs, and vegetables, to form a smooth paste. They can be grilled, fried, steamed, poached, baked or marinated, and may be served with a less spicy /cream based sauce.Check my recipe of mild spicy Makhani Chicken Kofta

I am sharing my version Of chicken kofta Curry .its a fried minced chicken balls  simmered in Spicy Gravy.

ingredients

Chicken Grounded/Minced 500 gm

onion 1 finely chopped

salt to taste

black pepper to taste

egg yolk 1

Besan 1 tbsp

ginger garlic paste 1 tsp

Green chilli finely chopped 1-2

Cilantro Chopped 1tbsp

Garam Masala 1 tsp

oil for frying

for gravy

onion 2 Medium finely chopped

Ginger garlic paste 1tbsp

Green Chilli Paste 1 tsp

salt to taste

oil for cooking

Water as desired for consistency

Turmeric powder 1/4 tsp

Red Chilli powder 1/2 tbsp

Coriander Powder 2-3 tbsp

Cumin powder 1 tbsp

Dry spices

Bay leaves 1-2

Big Cardamom 1

Dry Red chilli 1-2

Green Cardamom 4-5

Cloves 2-3

Cinnamon 1 stick

Garam masala powder 1 tsp(optional)

Cashewnut & melon seeds Paste 1 tbsp

Chopped Cilantro for Garnish

Method
Mix all ingredients for kofta & make ball fry.Drain on paper towel.keep aside.
heat a pan add oil then add dry spices once u get aroma add onion & cook till it becomes translucent.Add ginger garlic & chilli paste saute till raw aroma goes off.Add powder spices &salt cook till start leaving oil.then add cashew & melon paste cook for 2-3 min.
add water once gravy started boiling.add Koftas & simmer for 10-15 min.Finally, add garam masala powder & garnish with chopped Cilantro.Serve with steamed rice or Chappati.
tips
Adjust salt as it added in kofta & gravy too.adjust spice level as per own taste buds.instead of  cashew nuts one can use blanched almond paste

Chicken Bezule


Deep fried Mangalorean chicken.

ingredients
1/2 kg Chicken, cut into small bite/ur choice size pieces
To grind:
{ Coriander leaves- a handful
15 -curry leaves
3 green chillies
1″ piece ginger
4 cloves garlic }

1 1/2- 2 tsp Chilly powder
1/2 tsp garam masala powder
Few drops of red food color(optional)
1 tbsp rice flour
1 tbsp all purpose flour
1 tbsp lemon juice
1 tbsp Curd
Oil to deep fry
Salt to taste
Method
Grind the ingredients listed under to grind into a coarse paste.
To the ground paste add all the ingredients. Marinate for a minimum of four hours or better overnight.Fry in hot oil.Serve hot.
Tips
Adjust chilli powder or green chillies as per taste,originally its Spicy one

Chicken65


Chicken marinated with spices & deep fry .

ingredients

Ingredients
Boneless chicken 1 lb
Marination
Salt to taste
Cumin powder 1tsp
Coriander powder 1tsp
Garam masala 1/2 tsp
Chilli powder /paste to taste
Egg 1
Cornflour 1-2 tbsp
Oil to fry
Method
Clean & cut chicken ..marinate using
above ingredients. .for. 1 hr.now take a wok a fry chicken..keep aside on paper towel.
Ingredients (for coating)
Cumin seeds- 1 tsp
Ginger (chopped)- 1/2 tsp
Garlic (chopped)-1 tsp
Ginger garlic paste 1 tsp (optional)
Red food color (optional)
Curry leaves 8-10
Red chillies 2-3 dry (to taste)
Coriander powder -1 tsp
Cumin powder 1/2 tsp
Salt to taste
Water
Method
Take a wok add oil now add cumin seeds let it crackle.now add red chillies..once it smoke add chopped ginger garlic let it cooked now add paste..of ginger garlic ..curry leaves ..rest of spices..salt water & at last add fried chicken..let it coated wid masala.serve .& .enjoy

Egg Curry


Boiled eggs simmered in Indian spices

Ingredients
Boiled egg -6 & saute in pan using 1tsp oil
Onion 1 large(chopped)
Tomato -3 chopped
Garlic ginger & green chilies paste 1tbsp
Turmeric powder 1/2tsp
Red chilli powder 1tsp (to taste)
Cumin powder 1/2tbsp
Coriander powder 1tbsp
Garam masala powder 1/2 tsp
Cilantro 1/2 cup chopped
Salt to taste
Curry leaves 10-12
Cumin seeds 1tsp
Bay leaf (tej patta)-2
Dry red chillies -1
Cauliflower (grated) 1/4 cup
Mustard oil for cooking
Water for gravy
Method
Heat a pan add oil.add cumin seeds, bay leaf & dry red chillies & curry leaves.add onion sauteed till it became pink in color.add garlic ginger & chillies paste.till it raw smell goes .add chopped tomatoes , dry spices (except garam masala) saute 4-5 min till tomatoes cooked .add grated cauliflower & cook.once it starts leaving oil & add cilantro & garam masala.now add boiled eggs & water.boil 5 min or till u get desired consistency.
Serve with rice, chapati /paratha.

Chicken Curry


Chicken Pieces simmered in Indian spices .

Ingredients

Whole chicken 1.5 kg
Red onion 3 med (sliced)
Ginger garlic chilli paste -2 tbsp
Mustard oil 250 ml
Red chilli powder -1/2 tbsp
Cumin powder 1 tbsp
Coriander powder 1 tbsp
Yogurt (blend) 1/4 cup
Black pepper 1 tsp
Salt to taste
Bay leaf -2
Dry red chilli 1-2
Black cumin seeds 1 tsp
Cilantro -1 tbsp (chopped)
Water:- 1 cup (boiled)
Whole garam masala paste
(1 big cardamom
4 green cardamom
4 cloves
1″ cinnamon
Roasted coriander seed-1 tsp
1 tsp Mace)
Method
Clean , wash & Dry chicken pieces.keep aside.
Heat oil in a deep pan , add bay leaf , black cumin seeds & dry red chillies.add onion till it becomes pink in color.
Add ginger garlic chilli paste.cook till it raw aroma goes.add chicken & saute for 5 min.
Add all spices , yogurt & salt.cook till it starts leaving oil.
Once chicken almost cooked & whole garam masala paste. .cook till it gives a nice aroma.
Add water to get a nice consistency finally add cilantro boil 10-12 min.turn off heat.
Enjoy ur chicken curry with rice or chappati
Tips :-
heat mustard oil till smoking point.
Whole garam masala paste.smooth consistency.
Boiling water for gravy..
Adjust spice level as per taste bud.

Fish curry


Fried Fish in a mustard gravy .it’s a popular Dish in Bengal & Bihar
Ingredients
Tilapia /any fish with bone 1 kg
Yellow mustard seeds 2 tbsp
Garlic paste of (medium size Pods )3
Turmeric powder 2 tsp + 1/2 tbsp
Red chilli powder 1/2 tsp + 4 tsp
Tomatoes 3 medium size chopped
Salt to taste
Black Mustard seeds 1 tsp
Mustard oil for frying & cooking
Green Coriander leaves for garnishing
Water as required for gravy.
Method
Soak yellow mustard seeds for at least 30 minutes.
Clean & wash fish.Peel garlic & make a paste ,remove 2-3 tsp & add yellow mustard seeds & grind.make a smooth paste.
In a big bowl add fish 2 tsp of turmeric powder ,1 tsp of red chilli powder 2-3 tsp of garlic paste,salt mix properly & marinate for 15-20 minutes.
Heat oil in a pan add fish pieces & cook from both sides till it becomes crispy.remove on a paper towel .
Don’t discard oil use same to prepare gravy.add black mustard seeds once it crackled then add garlic mustard paste & cook on med heat adding turmeric powder ,chilli powder & salt (keep in mind we added salt while marinating)
till it started leaving oil .add chopped tomatoes cook till tomatoes become soft & paste start giving a nice aroma.
Add water give a boil add fried fish pieces on med heat for 5-7 min cook.so that Fish absorb gravy.Check seasoning.turn off heat.add green coriander leaves.serve with steamed rice/chappati.