Soya & Baby Potato Curry

Ingredients:

• Soya - 1 cup
• Baby potatoes - 250 gm
• Onion - 2
• Tomato - 2
• Ginger paste - 2 tsp
• Garlic paste - 2 tsp
• Bay leaf - 1
• Oil - 3 tbsp
• Coconut - 1/2 cup
•  Badam - 6 to 10
• Chilli powder - 
• Turmeric Powder
• Garam Masala Powder - 
• Coriander leaves - 1/2 bunch

Method:

Finely chop the onions and tomatoes.
Boil the soya in little water along with salt.
Cook the potato with salt peel and keep aside.
Grind the coconut and badham into a fine paste.
Heat oil in a  pan. Fry the bay leaf. Add the ginger and garlic paste and saute well till the raw smell goes.
Add the onions and cook well. then add the tomatoes and cook well till it reaches a gravy consistency,
add turmeric powder, chilli powder and cook till the oil starts coming out.
Add the cooked soya and potato toss well.
If needed add the water in which soya was cooked.
When the gravy boils simmer it and let it cook for a while, adjust salt and spice.
Add the ground paste.
Add a generous quantity of chopped coriander leaves.
Serve with Basmathi rice or Chapathi

Note: If the coconut is tender it will give a smooth paste u can peel the skin off for badam and add as a paste, if the coconut is not tender then grind both and squeeze the milk into the gravy.

Paneer peas Masala

Ingredients:

• Paneer - 1 pack
• Peas - 1/2 cup
• Onion - 1
• Tomato - 3
• Ginger - 1' piece
• Chilli powder - 3 tsp
• Garam masala - 1 tsp
• Cinnamon stick - 1" piece
• Methi Leaves - 2 tsp
• Butter - 1 tbsp
• Fresh cream - 1/4 cup
• Salt to taste
• Corriander leaves 

Method

Grind onion, tomato and ginger to a paste.
Boil the peas and keep aside. cut the paneer into small pieces.
In a kadai heat the butter fry the cinnamon pieces and the methi leaves add the ground paste and cook till the raw smell goes and water evaporates. Add the chilli powder and salt. When the raw smell of chilli powder vanishes add little water if needed. Now add the paneer pieces and the cooked pieces. Let it cook for a while till the gravy becomes thick. Now check for salt and spicy. Have it a little spicier, coz the fresh cream that we have to add now will reduce the spiciness.
Once the fresh cream is added mix well and turn off the stove. Add the chopped coriander leaves.

This can be served with Chapathi or Basmathi Rice.

Note: If you do not have fresh cream substitute with normal thick milk. Aslo if you want to avoid butter use cooking oil.

Channa

Ingredients

• Channa - 1 cup
• Onion - 1 big
• Tomato - 2 big
• Green chilli - 2
• Ginger - 2"
• Clove - 3
• Cinnamon - 2"
• Cardamom - 2
• Butter - 1 tsp
• Cream or thick milk - 1/4 cup
• Chilli powder - 2 tb sp
• Tamarind paste - 1 tsp
• Tomato ketchup - 2 tbsp
• Jaggery - 2 tsp
• Garam masala powder - 1 tsp
• Coriander leaves - 3 tb sp
• Salt - to taste

Method:

Soak the channa over night. Tie all the spices in a piece of cloth as a knot as a sack. Drain and pressure cook with enough water and alson with salt and spice sack.
Grind onion, tomato, green chilli and ginger to a paste.
Heat butter in a kadai and fry the paste well till the raw smell goes and the water evaporates. Add the chilli powder and salt.
Remove the spice knot.
when the oil comes out add the channa to it. and let it boil.
Add the tamarind paste, tomato ketch up. Check for salt and spice.
Add the jaggery. turn off the stove. Mix the cream, sprinkle the garam masala. Garnish with coriander leaves.