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MAGGI Bhuna Masala RASEELA ALOO , RAJMAH LAZZATDAAR , PALAK CORN DELIGHT , KOHLAPURI MUTTON CURRY
 Maggi Bhuna Masala  RASEELA ALOO Boiled potatoes cooked in rich Indian gravy. For days when you crave for the oh-so-delicious Aloo Puri. PREPARATION TIME : 10 mins COOKING TIME : 15 mins SERVES : 4 INGREDIENTS MAGGI Bhuna Masala (for Gravy Dishes) -1 pack Boiled Potatoes -500 g Oil -1 tbsp Cumin seeds -½ tsp Red chilli powder -¾ tsp Turmeric powder -½ tsp Asafoetida powder -a pinch Water -2 cups (300 ml) Coriander leaves, chopped -3 tbsp METHOD 1. Peel boiled potatoes, mash coarsely. Keep aside. 2. Add cumin seeds to hot oil in karahi. When it crackles, add MAGGI Bhuna Masala. Fry for 1 minute. 3. Add red chilli powder, turmeric powder and asafoetida powder. Fry for ½ minute. Add water and bring to a boil. 4. Add mashed potatoes and simmer till you get the desired consistency. 5. Garnish with coriander leaves. Serve hot.  RAJMAH LAZZATDAAR Masaledaar red kidney beans, cooked with rich Indian flavours that will leave you asking for more. PREPARATION TIME : 5 mins COOKING TIME : 15 mins SERVES : 4 INGREDIENTS MAGGI Bhuna Masala (for Gravy Dishes) -1 pack Rajmah (Kidney beans) -200 g Water -6 cups (750 ml) Red Chilli powder -½ tsp Turmeric powder -¼ tsp Coriander leaves, chopped -3 tbsp METHOD 1. Soak the rajmah in excess water for 5-6 hours or overnight. Wash the soaked rajmah well and pressure cook with water, for 10 ? 15 minutes after the first whistle. 2. In a karahi, add the MAGGI Bhuna Masala and fry for a minute. Add the red chilli powder and turmeric powder and fry for another minute. 3. Add the cooked rajmah along with the liquid to the mix and stir well. Bring to a boil, and then simmer on medium flame for 10 minutes. 4. Serve hot garnished with coriander leaves.  PALAK CORN DELIGHT A very nutritious combination of spinach and corn that tastes as good as it looks. PREPARATION TIME : 10 mins COOKING TIME : 15 mins SERVES : 6 INGREDIENTS MAGGI Bhuna Masala (for Vegetables & Dal) -1 pack Spinach -1 ½ kg Oil -1 tbsp Cumin seeds -1 tsp Dry red chillies -2 pieces Bay leaf -1 piece Ginger, grated -1 tsp Garlic, grated -1 tsp Red chilli powder -1 tsp Coriander powder -1 tsp Corn kernels -200 g Water -1 cup (150 ml) METHOD 1. Blanch washed spinach in boiling water and cool. Finely chop the blanched spinach leaves. 2. Heat oil in a karahi, add cumin seeds. When they crackle, add dry red chillies and bay leaves. 3. Add ginger, garlic and sauté for 2-3 minutes . 4. Add MAGGI Bhuna Masala and fry for a minute. Add red chilli powder and coriander powder, and fry for a minute. Add corn kernels, mix well and sauté for 2 minutes. 5. Add chopped spinach. Saute for 5 minutes. Add water, cook on low flame for 2-3 minutes. 6 . Serve hot.  KOHLAPURI MUTTON CURRY Visit here for more Maggi Bhuna Masala Recipes  related searches : Maggi
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