Dal lazeez , bhuna aloo , zaikedaar chicken , matar paneer

Ingredients

1) For Dal Lazeez :

• MAGGI Bhuna Masala (for Vegetables & Dal)- 1 pack
• Arhar Dal - 200 g
• Water- 5 cups (750 ml)
• Turmeric powder- ½ teaspoon
• Oil - 1 tablespoon
• Cumin seeds- ½ teaspoon
• Dry red chillies- 2
• Garlic, finely chopped- 1 teaspoon
• Red chilli powder- ½ teaspoon
• Coriander leaves, chopped - 3 tablespoons

2) For Bhuna Aloo :

• MAGGI Bhuna Masala (for Vegetables & Dal) -1 pack
• Baby Potatoes -750 g
• Oil -2 tablespoons
• Turmeric powder -½ teaspoon
• Red chilli powder -½ teaspoon
• Salt -To taste
• Coriander leaves, chopped -3 tablespoons

3) For Zaikedaar Chicken :

• MAGGI Bhuna Masala (for Gravy Dishes) -1 pack
• NESTLÉ Fresh Natural Dahi -2/3 cup, beaten
• Green cardamom -3 pieces
• Cinnamon -1 piece
• Cloves -5 pieces
• Coriander powder -1 tablespoon
• Red chilli powder -1 teaspoon
• Turmeric powder -½ teaspoon
• Chicken -750 g
• Water -2 cups (300 ml)
• Coriander leaves -3 tablespoons

4) For Matar Paneer :

• MAGGI Bhuna Masala (for Gravy Dishes) -1 pack
• Turmeric powder -½ teaspoon
• Red chilli powder -½ teaspoon
• Coriander powder -1 teaspoon
• Peas -200 g, shelled
• Paneer -300 g, cut into cubes
• Water -2 cups ( 300 ml)
• Salt -To taste
• Coriander leaves, chopped -2 tablespoons

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Preparation

• 1) Wash and pressure cook the dal with water and turmeric powder. Heat oil in a karahi, add the cumin seeds and when they crackle add dry red chillies and garlic and sauté for 2 minutes. Add the MAGGI Bhuna Masala and fry for a minute, add the red chilli powder and fry for another minute.
• Add the cooked dal and simmer on low flame for 5 minutes . Serve hot, garnished with coriander leaves .
• 2) Wash the potatoes well, boil and peel when cool. Heat the oil (use mustard oil, refined sunflower oil/any other oil as is commonly used in your region) in a karahi, add the boiled and peeled potatoes and stir fry for about 10 minutes. Add the turmeric powder, red chilli powder and salt and fry for 2-3 minutes.
• Add the Bhuna Masala and continue to stir fry for another 5 minutes. Then add 2 tablespoons of coriander leaves and fry the potatoes till well coated with the masala (2-3 minutes). Serve hot, garnished with the remaining 1 tbsp of coriander leaves.
  
• 3) In a pressure cooker, pour MAGGI Bhuna Masala and fry for a minute. Add whole spices & continue to sauté for 2 minutes. Add coriander powder, red chilli powder & turmeric powder and fry for another 2 minutes. Add chicken pieces, sauté for 5-10 minutes.
• Add beaten dahi and mix well. Add water and cook on high flame till 1st whistle. Then cook for 5 minutes on low flame. Garnish with coriander leaves. Serve hot.
• 4) Put the MAGGI Bhuna Masala in a pressure cooker and stir fry for minute, add the turmeric powder, red chilli powder and coriander powder and fry for another minute. Add the peas and sauté for 2-3 minutes and then add the paneer cubes, water and salt if required. Mix well, cover the cooker and cook for 2 minutes after the first whistle. Serve hot garnished with coriander leaves.

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