Thursday, March 21, 2013

Potato curry in Almond & Poppy seed Gravy

Potatoes are life saviors at time when you are  utterly hungry and have no time to hop in grocery to buy any other vegies or food. In the above video you can find a very easy yet filling and tasty Potato curry.
The special gravy that is made with Poppy seed and Almond adds to the flavor of Potato.

Serves- 4
Preparation - 15 mins
Cooking time-15- 20 mins

  • Potatoes boiled- 5 medium in size
  • Onion- 1 finely chopped
  • Green chillies- as per taste
  • curry leaves- 10
  • Paanch foren or Cumin seed-1 Tsp
  • Tomato- 1 large , diced
  • Spices
  • Turmeric powder- 1 tsp
  • Coriander powder- 1 Tbsp
  • Curry Powder- 1 Tsp
  • Pepper Powder- 1 Tsp
  • Paprika powder- 1 Tsp
  • Oil for cooking
  • Salt as per taste
  • Almond and poppy seed paste.(Equal amount of almond and poppy seed grind them in a mixer or food processor by adding little water into a fine paste)
Method of preparation:
  • Heat 2 Tbsp of oil in a pan, once the oil is Hot, Add the paanchforen(which is mixture of several seeds) or simply the cumin seed. Once the cumin seed starts crackling add the chillies and onion. saute them for 1 minute.
  • Add the tomatoes and fry for 1 minute. 
  • By the time tomatoes gets fried we will prepare the spice paste by adding water to the mentioned spices. 
  • Add this spice paste and fry until oil separates from the it. Separation of oil from tomato or masala(Spices) is the indication that masala is done now.
  • Add the potato and salt as per taste,toss them well so that they get a coast of the spices. 
  • Now Add 1/2 cup of water and let it simmer for 1 to 2 minute in medium heat. 
  • Let me tell you that at this point your curry is almost ready ,if you do not wish to add the Almond and poppy seed paste you can simply serve the potato curry like this as well.
  • However addition of this paste furthur enhance the taste of the curry and also helps in adding weight to the gravy which is very gud when we are having this curry with any bread.
  • After adding the almond and poppy seed paste we will futhur simmer the curry in low heat for minute or two . Adjust the salt and then your Potato curry is absolutely ready to serve.
You can Serve it hot with any kind of bread or Rice .

Happy cooking :-)

By- Sushmita Pandit

Click here for another potato curry.

Tuesday, March 19, 2013

Garlic Chicken baked

This is an amazing garlic chicken recipe. The dish always came out with bright colors and mouth watering taste. Its an awesome style of baking chicken specially when you have not much time to cook and also when you want to use minimal spices and ingredients in your food. There's more to this, yes we get baked potatoes and onions free with the chicken all cooked in masaledar juices of chicken, onion, garlic, butter and few spices. So lets get started

  • Serves- 4
  • Preparation time- 10 minutes
  • cooking time- 20-25 minutes


  • Chicken - Whole (800-900 gms skin intact) or  4 leg pieces with thigh(skin intact)
  • Butter- 100 gms
  • Ginger Garlic Paste- 2 Tbsp
  • Salt as per taste
  • lemon- 1
  • Rosemary and other herbs of your choice
  • Pepper- freshly grounded
  • Cuury powder or curry paste- 1 Tsp
  • Potatoes- 4, sliced into quarters
  • Onion- 2 large size, sliced thickly
Method of Preparation:
  • Clean the chicken and pat dry with towel
  • In a bowl take the butter(soft not melted), add the ginger garlic paste, pepper, salt,Lime juice, rosemary and other herbs. Mix together and come up with a paste like consistency.
  • Rub this butter paste every where in the chicken. Place the paste inside the skin of the chicken, this will help chicken to absorb the flavors of spices and will keep it moist.
  • Preheat the oven at 200 degree Celsius or 400 degree Fahrenheit.
  • Grease the baking tray with butter
  • Cover the base of the tray with onion slices and potato wedges, season with salt and pepper
  • Now place the chicken over the onion and potatoes.
  • Cook it for 10 mins, take out and grease it with the juices that are released in the bottom of the tray.
  • Cook for another 10 minutes, check by poking a fork inside the skin near the leg, if it goes in easily and juices come out of chicken, it means your chicken is ready .
  • Let the chicken sit for 10 mins before you serve it. 
Your chicken is ready to be served, Enjoy !!!!!!

Happy cooking.

By- sushmita pandit