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Dum Aloo, Kofta Curry & Prawns Curry
 Dum Aloo Serves: 4 - 6 Ingredients 1 kg potatoes, boiled and peeled 1 large onion, finely sliced 1.25 cm / 1/2 - inch ginger 3 cloves garlic 2 green chillies 2 teaspoon cumin seeds 2 teaspoon coriander seeds 1/4 cup water 1 teaspoon mustard seeds 3 tablespoon oil Salt to taste 1 cup fresh coriander leaves, chopped Method Make a smooth paste of ginger, garlic, green chillies, cumin and coriander seeds. Mix with 1/4 cup water and keep aside. Heat oil and fry mustard seeds till they begin to crackle. Add finely sliced onion and masala paste and fry till almost dry, for 4 - 5 minutes. Add boiled potatoes and chopped coriander leaves. Season with salt to taste. Cover and cook. Stir occasionally to ensure even frying. Cook on very low heat for 10 minutes. Serve hot with puris / parathas as a side dish.  Kofta Curry Serves: 4 - 6 Ingredients For the kofta: 450 g boneless meat 1 green chilli, chopped 2 cloves garlic, chopped 1/2 - inch ginger, chopped 1 egg 1 tablespoon breadcrumbs / besan ( gram flour ) 1/4 teaspoon salt 1 teaspoon garam masala powder For the gravy: 2 tablespoon oil 1 medium sized onion, chopped 1 bay leaf 1 - inch cinnamon stick 6 small cardamoms 6 cloves 2 teaspoon ginger - garlic paste 1 teaspoon chilli powder 2 teaspoon coriander powder 1 teaspoon cumin powder 1/2 teaspoon turmeric powder 1 cup chopped tomatoes or yogurt 2 green chillies, chopped 1/2 cup chopped coriander leaves 1 1/2 cup water Salt to taste Method For the kofta: Mince meat with 1 green chilli, garlic and ginger. Put minced meat in a bowl and add egg, besan / breadcrumbs, salt and garam masala powder and mix well. With wet hands, make 15 - 20 balls . Keep aside. For the gravy: Gently fry onions in 2 tablespoons oil until golden brown. Add bay leaf, cinnamon, cardamom, cloves and fry for 30 seconds. Add ginger - garlic paste and other spices and fry for few seconds. Do not allow ginger - garlic paste to burn. Add chopped tomatoes / yogurt and cook until the gravy thickens, for 3 - 4 minutes on a medium heat. Add 1 - 1 1/2 cups of water, season with salt and simmer for 2 minutes. Gently add meat balls ( koftas ) one by one in a single layer. Cover and cook on a low heat for 20 - 30 minutes or till the balls are tender. Garnish with chopped coriander leaves and green chillies. Serve hot with rice/ parathas.  Prawns Curry Serves: 8 Ingredients 750 g shelled medium prawns, deveined 3/4 cup ( 60 g ) coconut, grated 5 dry red Kashmiri chillies 1 teaspoon cumin ( jeera ) seeds 1 tablespoon coriander seeds 1 1/4 cups ( 300 ) ml water 1/4 cup ( 60 ml ) cooking oil 1 large onion, grated 1/2 teaspoon turmeric powder 50 ml tomato puree 1 spring curry leaves 3 green chillies, chopped 2 teaspoon salt ( or to taste ) 1 tablespoon tamarind paste Method Grind coconut, red chillies, cumin and coriander seeds into a paste, gradually adding 1/4 cup water. Heat oil in a pan on medium heat for about 2 minutes. Add grated onion and fry till golden brown. Add coconut paste and turmeric powder. Stir fry till oil starts separating ( about 5 minutes). Add tomato puree, curry leaves, green chillies and salt. Saute on a low heat for 3- 4 minutes. Add tamarind paste and remaining water 1 cup. Stir. Bring to a boil. Add prawns and mix well. Reduce heat to low. Cover and simmer till prawns are tender, ( approximately 15 - 20 minutes ) stirring occasionally. Serve hot with rice.  related searches : Dum
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