Chicken dopyaza

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Ingredients:

Chicken -   8  pcs
Onion-       3      (cubes)
Onion-       1    medium  (chopped)
Ginger and garlic paste- 2  tbspn
Tomato-    1  large
Garam masala -1   tbspn
Salt    -                  to taste
Turmeric (haldi)  powder-1tspn
Green chillies- 2  (chopped)
Oil-        1  tbspn
Capsicum- 1   medium (sliced)
Coriander powder-  1   tspn
Cumin powder-        1    tspn


Method-

Heat oil in a wok, add chopped onion and 1/2 of cubed onion.  Saute for 5 minutes add ginger garlic paste , green chillies and saute for 2-3 minutes.   Add chicken pieces add salt, haldi powder ,coriander powder ,jeera powder, chilli power  and cover the lid.   Let the chicken cook in its own gravy.  Chop the tomato and add to the gravy with the remaining cubed onion and sliced capsicum.  Mix well together all the ingredients , cover  the lid again and let it cook for 10 minutes or till done.  Garnish with coriander leaves and serve hot with methi naan.

Cauliflower aloo curry

INGREDIENTS:

Cauliflower florets-2cups
Potato-1medium(cut into cubes)
Tomato-1 medium
Oil-1tbspn
Salt-To taste
Onion-1small  (cut into small pieces)
Turmeric powder  (haldi)-A pinch
Hing  (asefotida)-A pinch
Mustard seed-1tspn
Whole cumin seed  (jeera)-1tspn
Red chilli powder-   To taste
Water-1cup


Method-

Heat oil in a pan ,add hing, mustard seeds and jeera .Let it crackle. Add onion , saute for 2 minutes, add potato .Saute for 2 minutes; add cauliflower , add salt to taste , red chilli powder to taste ,and a pinch of haldi powder. Mix together all the vegetables , add tomato and 1 cup of water. Allow the curry to simmer for 6-7 minutes or till done. Serve it hot with white rice or phulkas.