Dum aloo (Baby potatoes cooked in gravy)

The easier version is what is followed in many households, but I am sure the traditional way of cooking it must be more tasty. This is one more dish that does not require onions or tomatoes.

You need
Baby potatoes
Cumin seeds - 1 teaspoon
Cinnamon sticks - 1
Bay leaf - 2
Cloves - 4
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 tablespoon
Fennel powder - 1 tablespoon
Chilli powder - 1 teaspoon
Yogurt - 1 cup
Ginger garlic paste - 1 teaspoon 
Salt
Cashew nuts - 5-6 whole
Coriander leaves
Oil

Method

• Make a powder of the cashew nuts and set aside. 
• Mix together coriander powder, fennel powder and chilli powder in some water and set aside.
• Boil the potatoes just until they are cooked, peel the skin, use a fork and make holes on them and set aside. (Make sure you do not over cook the potatoes)
• In a pan add oil and shallow fry the potatoes until golden, remove onto paper towel.
• In the same pan add cumin seeds, cloves, cinnamon, bay leaves and ginger garlic paste.
• Saute for a minute and then add the above coriander and spice mix. Saute until oil leaves the sides of the pan.
• Now add required water and the fried potatoes, salt and cover and cook for about 5 minutes. 
• Add the cashew powder (add little by little to make sure you get the right consistency. You don't have to use up all the powder you made) to thicken the gravy, mix well and keep the flame on low for about 3 minutes and turn off the heat.
• Garnish with coriander leaves and serve warm over roti/rice.

Dal (Lentils cooked in Indian spices)

Sometimes a simple dal cooked the right way can make your day.

You need
Toor dal - 1 cup (cooked)
Tomato - 1/4 cup (diced)
Cumin seeds - 1 teaspoon
Garlic cloves - 2 (crushed)
Green chilly - 1 (slit)
Turmeric powder - 1 teaspoon
Asafoetida - a pinch
Salt
Sugar - 1/2 teaspoon
Coriander leaves
Curry leaves
Ghee - 1 tablespoon

Method

• In a saucepan start by adding ghee followed by cumin seeds, garlic cloves, green chilly, turmeric powder, Asafoetida, curry leaves and toor dal.
• Add required water to bring it to right consistency.
• Add salt, sugar and allow to boil for about 5 minutes.
• Add tomatoes and cook for another 3 minutes and turn off the heat.
• Garnish with coriander leaves and serve warm with rice/roti.

Dal makhani

You need
Whole black urad dal - 2 cups
Cinnamon stick - 1
Bay leaf - 1
Star anise - 2
Green chillies - 2 (slit)
Turmeric powder - 1/2 teaspoon
Salt
Butter - 1 tablespoon
Oil
Cumin seeds - 1 teaspoon
Ginger - 1 small piece
Garlic cloves - 2 (finely chopped)
Coriander leaves 

Method

• Soak the whole urad dal overnight and pressure cook the following day until done well.
• Mash a portion of the dal and leave the rest.
• In a medium saucepan start by adding oil followed by cumin seeds, cinnamon sticks, bay leaf, star anise, green chillies, ginger, garlic and turmeric powder.
• Add the dal and required water to bring it to the right consistency.
• Add salt and allow to come to a boil. Cook for about 10 minutes on medium heat. 
• Use a splatter screen if required.
• Add butter and coriander leaves, mix well and turn off heat.
• Serve warm with roti.