Tuesday, November 08, 2005

Spicy dhal & Potato korma !

Indian cuisine with its exotic flavor has a greater diversity than almost any country in the world.

Here's an Indian recipe which is wholesome and awesome !

Spicy dhal & Potato korma:( can be had with chapattis/naan/kulcha as per your choice)

Spicy dhal


3/4 cup Red gram dhal /Toor dhal
2 medium Tomatoes
2 tbsp. coriander leaves
2-3 tsp. chilli powder
4 garlic cloves
1/2 tsp. ginger
2 tbsp. butter
3 small onions
1 tsp mustard seeds
1 tsp. cumin seeds
Salt to taste
few curry leaves
a pinch of hing(optional)


Boil toor dhal in a cooker for about two whistles. In the blender, grind together an onion, garlic, ginger, coriander leaves, tomatoes and red chillies. Slice the other onions finely. Melt the butter in a pan and fry the cumin seeds, mustard seeds and sliced onion and cury leaves. When the onions are turning a little brown, add the ground masala and fry for around 15-20 minutes. Now add the boiled dhal to it and add a little water to make some gravy. Add salt to taste. Boil for a while till you get the required consistency. Serve hot with Naan/Roti

Potato korma


4 Potatoes
2 onions
1 Big Tomato
1 tspn Ginger-Garlic paste
2 Green chillies
1 tbspPaneer shredded
1 tspGaram masala
Coriander leaves
1/4tspTurmeric powder
2tspCoriander powder
2tspRed chilli powder
Salt to taste


Cut the potato into small pieces and fry along with salt to a crisp golden brown colour. Keep aside. In the remaining oil fry the sliced onions and green chillies till the onion turns golden brown. Add the ginger-garlic paste and continue frying. Add turmeric powder, coriander powder and chilli powder. After frying them, add the tomato pieces and coriander leaves. Then add the shredded paneer and salt and mix well. After frying well, add the garam masala and simmer. Finally, add the fried potato and mix well. Garnish with coriander leaves. Serve hot with chapattis or naan.