Palak Paneer

Palak paneer is a famous Indian vegetarian dish consisting of spinach and paneer in a thick curry sauce, it’s one of the most popular dishes in Indian restaurants worldwide and is commonly served in buffets,  I am uploading this recipe on special request from a friend, I am quite sure once you make it you will defiantly add it to your list of favorites.

Ingredients:

1/2 kg spinach/palak

200 gm cottage cheese/paneer

3 tbsp butter

1 tbsp ginger garlic paste

1 tsp  qasoori methi (dried fenugreek leaves)

2 tomatoes (pureed)

2 green chilies (optional)

1 large onion (finally chopped)

Salt (to taste) or use ¾ tsp leveled

½ tsp red chili powder

½ tsp white pepper powder

½ cup milk

½ cup cream

½ tsp garam masala powder

½ tsp crushed cumin seeds

Method:

1) Remove the leaves from stems and chop roughly. Soak it in water for some time so all the dirt settles down, wash it again. You might need to do it 2-3 times till the water gets clear from dirt.

2) Blanch the chopped spinach leaves for 2-3 minutes, drain out the water. Cool quickly by holding under running water in a colander, put it in a blender along with chopped green chilies and blend it nicely.

3) Heat the butter  in a pan, add onions fry till light brown, add cumin seeds and ginger & garlic paste, stir for 2 minutes then add purred tomatoes , salt, red chili powder and fry it well (sprinkle some water if you need to in between)

4)Add in the pureed spinach along with i/2 cup of milk, dry fenugreek leaves, white pepper powder and let it cook for some time.

 5)Meanwhile cut the cottage cheese in cubes and deep fry them in hot oil for 20-30 seconds on until they are light golden in color.

6) Now add cream, black and white pepper in it, cook for 3-4 minutes and add fried cheese cubes in it. Turn the flame off. Serve it with white rice, roti,  naans or parathay.

Bhindi Qeema

Bhindi is a favourite of many people be it bhindi masala or bhindi gosht, each time I make bhindi it reminds me of one of my brothers who loves it, so if you are also found of this vegetable then try making it with qeema and surprise yourself with the amazing burst of flavors... 

Ingredients:

300-400 grams minced meat/qeema (you can use lamb or beef) 
500 grams bhindi/okra
3 medium onions thinly sliced
1& ½ to 2 tsp red chili powder (or to taste)
1&1/2 tsp coriander seeds
2 tsp cumin seeds
1/2 tsp turmeric powder
1 & ½ tsp salt (or to taste)
1/2 cup oil
4 medium tomatoes finely chopped (or pureed)
2-3  green chilies Chopped (or you can use them whole)
1 & 1/2 tbsp ginger garlic paste
2-3 tbsp chopped fresh coriander

Method:

1) Wash the okras put them aside till they get completely dry (or u can pat-dry them with a kitchen towel. Cut the head and tail of  bhindi/okras and chop them in to ½ or 1 inch slices. 

2) Heat the oil/ghee in a pan, add half of the onions fry till translucent, add 1 tsp cumin seeds and ginger & garlic paste, stir for 2 minutes then add tomatoes, salt, red chili powder, fry it well until the tomatoes are almost dissolved (sprinkle some water if you need to in between).

3) Add qeema, fry it for further 5-8 minutes, add 1 cup of water and simmer over medium-low heat until qeema is cooked, and water dries (about 15 minutes). 

4) Now add in the chopped bhindi, fry for two minutes, cover the pan and let it cook on low medium flame.

5) In a frying pan dry roast the cumin seeds and coriander seeds, let them cool down slightly then grind/crush them coarsely. 

6) After about 5-7 minutes take the lid off, add the remaining sliced onions along with chopped green chilies and sprinkle over the crushed cumin &coriander seeds and some chopped fresh coriander, stir every thing nicely with light hand, cover the pan, let it cook on low flame for 4-5 minutes and turn the flame off. Bhindi qeema is ready to be served.

Alu Karelay

Another one of my favorite combination of vegetables.. .. Oh and I just realized that’s my 3rd post on bitter gourds during past 2-3 months. A lot of people don’t like bitter gourds due to its bitter taste, but I am very much sure that this liked by many people who are brought up in Punjab. I remember during my childhood days this vegetable was only available during summer season, but now it’s available almost all year around, bitter gourds imported from China are  also available in market nowadays (which I didn’t like much). If you are also interested in making it then here is how I make it...

Ingredients:

500 gm bitter gourd

2-3 medium potatoes (peeled and cubed)
3 medium onions (sliced)
3-4 medium tomatoes(finely chopped)
1 tbsp ginger garlic paste
Salt (to taste)
1&1/2 tsp red chili powder (or to taste)
1/2 tsp turmeric powder
½ tsp coriander powder
1 tsp amchoor powder/or use 1 tbsp lemon juice
2-3 green chilies (chopped or whole) 
1/3  cup oil (plus a bit more for frying the bitter gourd)

 Method:

    1) Peel the bitter gourd, slice them in half length wise, scoop out all the seeds and chop them (1/2 inch slices). Take 1 tbsp of salt and rub it on the bitter gourds, leave the salt on for 2-3 hours. Wash them with water 2-3 time and squeeze the water out.

2) Heat the oil in a pan add half of the sliced onions fry till they get translucent, add cumin seeds and ginger & garlic paste, stir for 2 minutes then add tomatoes, salt, red chili powder, fry it well until the tomatoes are almost dissolved and oil separates (sprinkle some water if you need to in between).

3) Add the potatoes and fry for further 4-5 minutes, add 1/3 cup of water. Cover the pan and let it cook over medium-low heat until potatos are almost done.

4) Mean while in a frying pan or any other cooking pan, heat about ¼ cup of oil and add in the sliced bitter gourds, fry on medium low flame get, stirring in between until they get golden brown, turn off the flame.

 5) Once the potatoes are almost done and water dries up, add the fried bitter gourds along with the oil we fried them in, half of the remaining onions, chopped green chilies, dhania powder, amchoor powder and chopped fresh coriander, give it a stir cover the pan and let it cook on low flame for 5-10 minutes and turn the flame off. Serve with roti, green chutney and salad.

Bhindi Masala

A delicious main course vegetable dish cooked in almost every Punjabi family's kitchen. Here in Punjab (Pakistan) people also make it in combination with meat and chicken. One of my brother is a hard-core admirer of bhindi, during our childhood days; bhindi was always made on his special request at home. You can call it bhindi masala or Bhindi dopayza (as i have used onions twice in differnt ways in the method)The method I am sharing is exactly how it was made by my mother except one little change, instead of adding all the onions in start, I keep half aside and add it at the end with some chopped green chilies, crushed cumin and coriander seed...

Ingredients: 

1/2 kg bhindi/okra
3 medium onions (sliced)
3-4 medium tomatoes(finely chopped)
1 tbsp Ginger garlic paste
Salt (to taste)
1&1/2 tsp red chili powder
1/2 tsp turmeric powder
1 tsp cumin seeds
1 tsp coriander seeds
1 Tsp amchoor powder
2-3 green chilies (chopped or whole) 
1/2 cup oil

Method:

1) Wash the okras put them aside till they get completely dry (or u can pat-dry them with a kitchen towel. Cut the head and tail of ladyfingers and chop them in to ½ or 1 inch slices.

2) Heat oil in a pan and fry half of the onions till they get translucent.

3) Add in the ginger garlic paste, tomatoes, red chili powder, haldi and salt, stir it nicely and cover the pan. Fry the masala well till the tomatoes are dissolved (adding a bit of water when needed) 
5) once the masala is done and oil separates add in the chopped okras fry for two minutes, cover the pan and let it cook on low medium flame.

6) In a frying pan dry roast the cumins seeds and coriander seeds and then grind/crush them coarsely. 

7) After about 5-7 minutes take the lid off the pan, add the remaining sliced onions along with chopped green chilies and sprinkle over the crushed cumin &coriander seeds along with amchoor powder, stir every thing nicely with light hand, cover the pan and again let it cook on low flame for 4-5 minutes. Turn the flame off. Bhindi is ready to be served.

Karelay Qeema

 Karelay also known as bitter gourd is a natural blood purifier and has numerous benefits. Although they do taste a bit bitter as obvious from their name but still this vegetable is liked by many people around Pakistan, especially when cooked with meat/mined meat. There are 2 ways of cooking bitter gourd with minced meat, one is where we stuff the bitter gourd with spicy cooked minced meat and then fry them, and the other way of making them is by cutting them in to thin slices, frying then adding them in to cooked minced meat…

Ingredients:

300 gm minced meat
 1 kg bitter Gourd (Karela)    
3-4 medium Onion (sliced)
1 tbsp ginger garlic paste                    
½ tsp coriander powder
½ tsp garam masala powder
½ tsp turmeric powder
1 tsp salt (or to taste)
1 tsp red chili powder

3 -4 tbsp yogurt
3-4 medium tomatoes (chopped)
2-3 chopped Green chili                
1 tsp cumin seeds

4-5 black pepper corns

2-3 cloves

1 big black cardamom
chopped fresh coriander
1/3  cup oil (plus a bit more for frying the bitter gourd)

Method:

1)      Peel the bitter gourd, slice them in half length wise, scoop out all the seeds and chop them (1/2 inch slices). Take 1 tbsp of salt and rub it on the bitter gourds, leave the salt on for 2-3 hours. Wash them with water 2-3 time and squeeze the water out.

2)      Heat the oil in a pan add half of the sliced onions fry till they get translucent, add cumin seeds and ginger & garlic paste, stir for 2 minutes then add tomatoes, yogurt, salt, red chili powder, black pepper corn , cloves and black cardamom,  fry it well until the tomatoes are almost dissolved (sprinkle some water if you need to in between).

3)      Add minced meat in and fry for further 8-10 minutes. Then add in ½ cup of water, cover the pan and let it cook on low flame.

4)      Mean while in a frying pan or anyother cooking pan, heat about ¼ cup of oil and add in the sliced bitter gourds, fry on medium low flame get, stirning in between until they get golden brown anf turn off them flame.

5)      Now add the fired bitter gourds along with the oil we fried them in, half of the remaining onions, chopped green chiles, garam masla powder, dhania powder, and chopped fresh coriander, give it a stir cover the pan and let it cook on low flame for 5-10 minutes and turn the flame off. Serve with roti, green chutney and salad. 

Palak Aloo

Palak Aloo  is among the delicious and popular vegetable curries of  Pakistan. It's very easy to make and tastes great when had with hot phulkas or plain boiled rice. 

Ingredients:

1 big bunch of spinach

2-3 medium potatoes (peeled and chubed)

2 medium onions thinly sliced

1 tsp red chili powder (or to taste)

1/2 tsp coriander powder

1 tsp cumin seeds

1/2  tsp garam masala powder

1/2 tsp turmeric powder

salt to taste

¼ cup oil

2 tbsp ghee (optional)

½ tsp chicken powder (optional)

1 tsp dry fenugreek leaves

3 medium tomatoes finely chopped

2-3 chopped green chilies

4-5 black peppercorn

2-3 cloves

1 tbsp ginger garlic paste

2-3 tbsp chopped coriander

Method:

1) Remove the leaves from stems and chop roughly. Soak it in water for some time so all the dirt settles down, wash it again. You might need to do it 2-3 times till the water gets clear from dirt.

2) Blanch the chopped spinach leaves for 2-3 minutes, drain out the water. Cool quickly by holding under running water in a colander, then grind it coarsely along with chopped green chillies .

3) Heat the oil/ghee in a pan, add onions fry till light brown, add cumin seeds and ginger & garlic paste, stir for 2 minutes then add tomatoes, salt, red chili powder, black pepper corn , cloves and fry it well until the tomatoes are almost dissolved (sprinkle some water if you need to in between).

4) Add the potatoes and fry  for further 5 minutes, add 1/3 cup of water. Cover the pan and simmer over medium-low heat until potatos are half done. 

5) Now add in the coarsely ground spinach leaves, dry fenugreek leaves, chicken powder and mix it will, cover the pan with a lid and let it cook on low-medium heat for further 8-10 minutes or until oil separates. 

6) Sprinkle garam masala, coriander powder, chopped fresh coriander and put it on dum (on low flame) for 2-3 minutes.  Serve with boiled rice, naan, paratha or roti.

Daal Bharay Karelay

Karelay also know as bitter gourd is a popular vegetable in  Asian countries, where the health benefits of the plant are well-known. In Pakistan its made in many different ways, some people cook them by peeling and then stuffing them with a spicy minced meat filling, some like to slice it, fry it and then add it to meat or vegetable curry, daal bharay karelay are also made by lots of families in Pakistan, however this is the very first time I made them, and they turned out amazing, here’s what I did...

Ingredients:

 ½ kg bitter Gourd (Karela)    
 1 cup chanay ki daal (Gram lentils)
3-4 medium Onion (chopped or sliced)
1 tbsp ginger garlic paste                    
½ tsp coriander powder
½ tsp garam masala powder
6-7 fenugreek Seeds 
½ tsp turmeric powder
1 tsp salt (or to taste)
1 tsp red chili powder
3-4 medium tomatoes (chopped)
2-3 chopped Green chili                
1 tsp fennel seeds (Saunf)        
1 tsp nigella seeds (Kalonji) 
1 tsp cumin seeds
1 tsp amchoor powder (or use 1/4 cup of tamarind pulp )
chopped fresh coriander
1 cup oil

Method:

1)  Soak the chana dal for 2-3 hours

2)  Scrape the bitter gourd , take 1 tbsp of salt and rub it on the bitter gourds,  leave the salt on for 2-3 hours. wash them with water 2-3 time and squeez the water out. Make a slit in centre of each bitter gourd and scoop out all the seeds.

3)  Boil chanay ki daal till done, drain the water and keep it aside.

4)  Heat 1/4 cup of oil in pan fry onion in till light brown, add in the ginger garlic paste, chopped tomatoes, add in the nigella seeds, fenugreek seeds, salt, turmeric powder, red chili powder and cumin seeds, fry the masala well till the tomatoes are dissolved and raw smell of masala is gone. 

 5)  Add in the boiled dal, along with chopped green chiles, amchoor powder, fresh coriander, coriander powder and garam masala powder, stir it nicely, add in 1/4 cup of water, stir it, cover the pan, and let it cook for 5 minutes on low heat. ( if you want to use tamarind pulp then add in the pulp instead of amchoor powder and skip the 1/4 cup of water)

6)  Once done turn off the heat and let it cool down slightly.

7)  Now fill bitter gourd with dal tie it with thread, keep the remaing dal aside to serve latter with the fried karela. 

8)  heat some oil a in frying pan (about 1/2 cup) and fry filled bitter gourds (Karelay) in it, changing the side every now and then. Once done take them all out.  Daal Bharay Karelay are ready to be served with roti and some green chutney.




           

Kachnar Qeema

A lot of people around subcontinent especially those living in Pakistan are familiar with “Kachnar Tree” also known as the “Orchid Tree”. The flowers of this tree vary in colour from white with pink veins to almost purple that blooms every year during spring season,  it can take your breath away with its beauty and aroma. The flower buds are considered a delicacy The buds are tasty when they are cooked with meat or potatoes. They are relatively expensive as they are only available for a limited period. This is some thing I would make once in a year, and its mostly made with meat in our family. I have used minced meat, if you like you can substitute it with chicken or meat.... 

Ingredients:

500 grams minced meat (you can use lamb or beef) 
500 grams kachnar buds
3 medium onions thinly sliced
2 tsp red chili powder (or to taste)
1/2 tsp coriander powder
1 tsp cumin seeds
1/2  tsp garam masala powder
1/2 tsp turmeric powder
salt to taste
1/4 to 1/2 cup oil/ghee 
4 medium tomatoes finely chopped
2-3  green chilies Chopped (or you can use them whole)
4-5 black peppercorn
2-3 cloves
1 & 1/2 tbsp ginger garlic paste
2-3 tbsp chopped coriander


Method:

1) Clean the kachnar buds by breaking them from stems, soak it in water for some time so all the dirt settles down, wash it again. You might need to do it 2-3 times till the water gets clear from dirt. 

2)Boil water in a pan and blanch the buds for 3-4 minutes, drain out the water and keep them aside.  

3) Heat the oil/ghee in a pan, add onions fry till light brown, add cumin seeds and ginger & garlic paste, stir for 2 minutes then add tomatoes, salt, red chili powder, black pepper corn , cloves and fry it well until the tomatoes are almost dissolved (sprinkle some water if you need to in between). 

4) Add qeema, fry it for further 5-8 minutes, add 1 cup of water and simmer over medium-low heat until qeema is cooked, and water dries (about 15 minutes). 

5) Now add in the kachnar buds, mix it well add in the 2 -3 green chilies cover the pan with a lid and let it cook on low-medium heat for further 5 minutes or until oil separates.

6) Sprinkle garam masala, coriander powder, chopped fresh coriander and put it on dum (on low flame) for 2-3 minutes.  Dish out and serve it with roti.

Shimla Mirch Qeema

My mother used to cook shimla mirch also known as capsicums in two different ways, one was the vegetable version in which she cooked it with potatoes, and the other one was “Shimla Mirch Qeema”. What I love about this dish bedside the taste is the lovely aroma the capsicum gives off….

 Ingredients:

 250 g mince meat/qeema (you can use lamb,beef or chicken)

250 gm capsicum/shimla mirch (sliced)

2 medium onions thinly sliced

3/4 tsp red chili powder (or to taste)

1/2 tsp coriander powder

1 tsp cumin seeds

1/4 tsp garam masala

1/4 tsp turmeric powder

1 tsp amchoor powder/mango powder (optional)

Salt to taste

¼ cup oil/ghee

2-3 medium tomatoes finely chopped

1-2 chopped green chilies

6-7 black peppercorns

3 cloves

1 tbsp ginger garlic paste

Method:

Heat the oil/ghee in a pan), add onions fry till light brown, add cumin seeds and ginger & garlic paste, stir for 2 minutes then add tomatoes, salt, red chili powder, mango powder, black pepper corn , cloves and fry it well until the tomatoes are almost dissolved (sprinkle some water if you need to in between). Add in the qeema/minced meat, fry it for further 5-8 minutes, then add 1 cup of water and simmer over medium-low heat until qeema is done (takes about 15 minutes), once the qeema is done add in the capsicum slices and fry for 5 minutes, add 2 green chilies, sprinkle garam masala powder, coriander powder and fresh give it a quick stir with a light hand, cover and let it cook for 5 more minutes, that’s it, shimla mirch qeema is done. Serve it hot with rotis/chapatis :)

Moli ke Bhujia

Moli also know as radish is mostly available during the winter season in Pakistan. You will find the street vendor, standing out side the scholls and in market places selling radish sprinkled generously with chaat masala after. if you are a vegetarian you will definitely like this recipe, I haven’t learned this recipe from anyone, although  some people add chopped green leaves attached to the moli, or some also make it with spinach but I like it simple. Its quick and easy to make, you can also make moli kay parathay with the left over…

Ingredients:

½ kg moli / radish (peeled and grated)
2 medium onion thinly sliced
2-3 medium-large tomatoes finely chopped
2 green chilies (chopped or whole)
1tbs ginger garlic paste
½ tsp turmeric powder
1tsp red chili powder (if it’s too hot then half the amount)
1tsp salt (salt and red chili is as per your taste)
1 tsp cumin seeds
1/4 cup oil

½ tsp coriander powder

¼ tsp garam masla powder
Chopped green coriander leaves for garnishing


Method:

Heat the oil in a pan, add the onions and fry for a while till the onion turns transparent.  Add the ginger & garlic paste, sauté for a few second and add the tomatoes, cumin seeds, chili powder, salt, and turmeric powder, fry till the tomatoes turns mushy and oil separates. Now add in the shredded moli and stir fry for 3-4 minutes.  Add the  green chilies and let it cook covered on low flame till the molis get done and all the water evaporates, if you don’t want it too mushy then after 10 minutes take the lid of and fry the vegetable well till all the water evaporates and oil separates. Sprinkle garam masala powder and coriander powder, stir it once and leave it on dum (covered) for 2-3 minutes, turn off the flame.  Garnish with cilantro leaves and serve. It tastes great Chapati. 

Loki Aur Chanay Ke Dal

Loki aur chanay ke dal is a great combination of lentil and vegetable with a subtle flavor. Mom used to cook it very often, and it goes very well with boiled rice or naan and roti...

 Ingredients:

1-1/2 cups chana dal / Bengal gram

250 gm to 500 gm bottle guard/loki/ kadu (peeled and cut in to cubes)

2 medium onions finely chopped

2-3 medium tomatoes finely chopped

1 tsp Ginger paste

1 tsp garlic paste

1-2 chopped green chilies

Salt to taste

1/2 tsp turmeric powder

1 1/4 tsp red chili powder

2-3 cloves,

1 black cardamom,

5-6 black pepper corns

1 small piece of cinnamon stick

1/2 tsp coriander powder

1/2 tsp garam masala powder

1 tsp cumin seeds

1/4 cup oil

1/4 bunch cilantro chopped finely

Method:

Soak the dal in water and keep aside for an hour. Heat the oil in a pan, add onions and fry till they become transparent then add the ginger and garlic paste, tomatoes, turmeric powder, red chili powder, salt, cumin seeds, black pepper corns, cardmom, cloves and cinnamon stick, fry till the oil starts to separates and tomatoes are dissolved. Add the bottle guard and fry for 3-4  minutes then add the dal and 3 cups of water, let it  come to a boil then turn the heat down, cover the pan and let it cook on low heat until the chana dal and loki gets done, remember we want to keep the consistency of dal to medium, we don’t want it too be to runny or too dry,  Once the dal gets done add in the chopped green chilies,  adjust the salt, sprinkle the garam masla, coriander powder and fresh chopped cilantro, give it a  good stir, cover the pan and cook for 5 more minutes then turn the heat off. Garnish the dal with cilantro, and Serve hot with boiled rice/roti and enjoy.

Gobhi Qeema

This great combination of cauliflower and minced meat is another delicious dish cooked during the winter season in Pakistan. If you wish to give a variation you can also try adding in some sliced carrots, peas and potatoes, it will still turn out great...

 Ingredients: 

250 g mince meat/qeema(you can use lamb,beef or chicken) 

500 gm cauliflower/gobhi (cut in to small pieces)
2 medium onions thinly sliced
1 tsp red chili powder (or to taste)
1/2 tsp coriander powder
1 tsp cumin seeds
1/4 tsp garam masala
1/4 tsp turmeric powder
salt to taste
¼ to 1/2 cup oil/ghee 
2-3 medium tomatoes finely chopped
1-2 whole green chilies
6-7 black peppercorns
3  cloves

1 black cardamom
1 tbsp ginger garlic paste 

2-3 tbsp chopped coriander



Method:

Heat the oil/ghee in a pan), add onions fry till light brown, add cumin seeds and ginger & garlic paste, stir for 2 minutes then add tomatoes, salt, red chili powder, black pepper corn, black cardamom , cloves and fry it well until the tomatoes are almost dissolved (sprinkle some water if you need to in between). Add in the qeema/minced meat, fry it for further 5-8 mins, then 1 cup of water and simmer over medium-low heat until qeema is done (takes about 15 minutes), once the qeema is done add in the cauliflower pieces and fry for 5 minutes, add 2 green chilies, cover and cook on medium-low heat for 10-15 minutes or until the cauliflower is done (keep in mind that we don’t want the cauliflower to get too soft). Before turning of the flame sprinkle garam masala powder, coriander powder and fresh coriander leaves give it a quick stir with a light hand, cover and let it cook for 5  more minutes, that’s it, gobhi qeema is done. Serve it hot with rotis/chapatis :)

Gobhi Gosht

its is yet another winter delicacy cooked in almost all Pakistan kitchens as Winter is the season of freshly grown cauliflowers in Pakistan. Cauliflower can be cooked in many different ways, you can make it with potatoes "Aloo Gobi" you can also make it with minced meat "Qeema Gobhi" or cook it on its own. For now I am sharing with you the way of making cauliflower with meat aka "Gobhi Gosht"

Ingredients: 

Meat 500 gm (lamb/beef)
Gobhi/Cauliflower 1/2 kg (cut in to small pieces)
2 medium (peeled and cubed)
Onions 2 medium sliced
Tomatoes 3 medium finely chopped
Ginger garlic paste 2 tbsp
Oil/ghee ¼ cup (if using ghee its melted ¼ cup)
Salt 1 1/2 tsp ( or to taste)
Chili powder 1 1/2 tsp (or to taste)
Whole black pepper corns 6-8
Cloves 3-4
Black cardamom 1
Turmeric powder 1/4 tsp
Cumin seeds 1 tsp
Garam masala 1 tsp
Coriander powder ½ tsp
Green chilies 2-3
Fresh coriander leaves 3 tbsp chopped

Method:

Add meat, onions, ginger garlic paste, tomatoes with 3-4 cups pf water and let it cook till the meat is almost fully done. Once the meat is cooke add ¼ cup of oil/ghee, salt, red chili powder, turmeric powder, black pepper corns. cloves, big cardamom and cumin seeds. Cook it well until the tomatoes and onions turns to almost a paste and the raw smell of masala has gone (keep the flame medium) Add the potatoes and cauliflower and fry for 5 minutes, add 2 green chilies, cover and cook on medium heat until the cauliflower and paotaoes are done. Before turning of the flame add garam masala powder, coriander powder and fresh coriander leaves, give it a quick stir. Cover and let it rest for 5 minutes before serving. Serve it hot with rotis/chapatis :)

Note: Potatoes are optional, you can skip them if you want to. You can also use more gobhi if you like to (up to a kg) with the same amount of meat or you can use less meat. 

If you want to make "Gobhi Chicken", then Heat oil in a pan, add onions and fry on medium heat until they turn light brown add cumin seeds and fry for 2 more minutes, add ginger garlic paste and fry for a minute, then add tomatoes, salt, red chili powder, turmeric powder, 2-3 cloves, a few black peppercorns and black cardamom, fry till all the tomatoes are dissolved and the raw smell of masala has gone. You can add a few splashes of water every now and then to help you in frying the masala, so the masala doesn't burn or stick to the bottom of pan. Once the masala is done add the chicken pieces and fry it  5 minutes, then add in one cup of water  mix it and bring it to a boil then cover the pot/pan with a lid and let it cook on medium-low heat till the chicken is almost done, rest of the procedure will be same.

Shaljam Palak

I know shaljam palak is made in almost every Pakistani and Indian kitchen, just thought of sharing my way of cooking it with you, frankly speaking i never really enjoyed eating shaljam palak as child, but as years passed I some how started to develop my liking for this simple yet delicious combination of veggies. Again i am following my moms way of making it....

Ingredients:

2 medium onions chopped

2-3 medium tomatoes chopped

1 kg turnips/shaljam (peeled and cut in to cubes)

 2 cups of freshly chopped spinach/palak (you can add in more spinach if you like)

1 tbsp ginger garlic paste

1 tsp cumin seeds

1 tsp red chili powder (or according to your taste)

1 /2 tsp coriander powder

1 /2 tsp garam masala

½ tsp turmeric powder

2 green chilies chopped

Salt to taste (I normally use 1 ½ tsp)

¼ cup oil

2 tbsp cilantro leaves chopped fine to garnish

Method:

Heat oil in a pan and add onions and fry on medium heat till they turn light translucent. Add the ginger garlic paste cumin seeds followed by tomatoes, chili powder, turmeric powder and salt and fry till the tomatoes turns mushy and oil separates. Now add in the cubed turnips and stir fry it for 3-4 minutes, add in the spinach leave, chopped green chilies and half a cup of water, let it cook covered on low flame till the turnips get tender and the curry has thickened slightly. Once every thing is done sprinkle garam masala powder and coriander powder, stir it once and leave it on dum (covered) for 2-3 minutes, turn off the flame.  Garnish with cilantro leaves and serve. It tastes great Chapati or boiled rice.

Note:

The texture of shaljam palak ki sabzi depends on your own preference, if you want you can mash the turnips with the back of the spoon or a masher to give it saag type look.

Qeema Veggie Macaroni

I am a big fan of pasta and “QeemaVeggie Macaroni” was the first ever pasta dish I ever tried, obviously made by mom. You can make it for lunch or dinner and enjoy a spicy pasta meal with your family....

Ingredients: 

200g elbow macaroni 
250 g minced meat (chicken/mutton/beef)

1/2 bunch of fresh coriander
2-3 green chilies
4 cloves of garlic
1 medium onion
Salt to taste
1tsp red chili powder (or according to your taste)
1 cup boiled peas (blanched/boiled)
1 large green capsicum thinly sliced
2-3 large tomatoes (deseeded and thinly sliced)
1/4  cup oil 

Method:

1) Put the onions, garlic cloves, green chilies and green coriander into blender and make a paste. 

2) Take a big pan/pot, add mince, green paste, salt and red chili powder and half a cup of water. Let it cook on medium-low heat for half hour or until the qeema (mince) is done. 

3) Mean while you can boil the macaroni according to instructions given on pack. Drain, rinse and keep aside.

4) Once the water in mince has dried add 2 tbsp of oil and fry the qeema for 5-6 minutes on medium-high flame, then add in the green capsicum and peas and stir fry for 4 mins. Now add in the macaroni mix well, add in the tomatoes . 

5) Heat 1/4 cups of oil in a pan (to give extra desi touch you can add in 1tsp of cumin seeds) and pour it on top of macaroni. Stir it once, keep covered on low flame for 5 mins. Serve hot.

Note: If you want to give it extra touch of spicyness try adding in some hot sauce according to your taste. 

Alu baingan

"Alu Baingan" is another delicious way of cooking eggplant/baingan, and has been my all time favorite since my childhood days. Adding some lemon juice before eating it enhances the taste of the dish, a lot of people enjoy having it with boiled rice but for me its always the call for roti with alu baingan....

Ingredients: 

500g baingan/ egg plant (cut in cubes, if you don't like the skin you can peel it off) 

2 medium potatoes (peeled and cut in to cubes) 

2 medium onions chopped 

3-4 medium tomatoes chopped 

1 tbsp ginger garlic paste 

1/2 tsp cumin seeds 

1 1/4 tsp red chili powder (to taste) 

1/2 tsp turmeric powder 

½ tsp coriander powder 

1/2 tsp garam masala powder 

2-3 green chilies 

¼ cup oil 

Salt to taste (I mostly put 1 ¼ tsp of salt)

1 tsp lemon juice

Method: 

Heat oil in a pan and add the onions. Fry for a while till the onion turns transparent and then add the ginger garlic paste and cumin seeds, fry for a second and add in the tomatoes, chili powder, salt, and turmeric powder. Mix well and cover for 5-10 minutes on medium flame. Take the lid of and fry the masala until all the tomatoes are dissolved (adding a few splashes of water every now and then). Now add in the potatoes and fry them for 3-4 minutes and add in the eggplants cubes and green chilis, mix well, cover the pan with a lid and let it cook on low flame for 15-20 minutes or until the eggplants and potatoes are done. Remember to stir it once in 10 minutes so the flavors are mixed up nicely (if you like the baingans to be a bit mushy then stir it very well). Once the potatoes and baingans are done sprinkle some garam masala, coriander powder, lemon juice and chopped fresh coriander. Cover it for 2-3 minutes and turn off the flame. Its done serve hot garnished with chopped coriander leaves. Serve with roti or boiled rice.