Dum Aloo ( Baby potatoes in yogurt gravy)

What you will need:

• Small baby potatoes - 8 to 10
• Ginger - 1 inch, finely chopped
• Onions - 1 small, finely chopped
• Tomato - 1 small, finely chopped
• Green chillies - 2, slit
• Chilli powder - 1 tsp
• Coriander powder - 1 tbsp
• Turmeric powder - 1/4 tsp
• Thick yogurt (curd) - 3/4 cup
• Cream - 2 tbsp
• Cashews - 8 to 10, soaked and ground into a paste
• Garam masala - 1 tsp
• Corainder leaves - a small bunch
• Salt to taste
• Oil - 1 tbsp

How to prepare

• Heat oil in a large skillet. Add slit green chillies, chopped ginger and onions. Fry the onions until they turn slightly brown.
• Add the chopped tomatoes, chilli powder, turmeric, coriander powder and salt. Beat yogurt and add to the pan.
• Cook on a medium flame for about 5 minutes and add the peeled baby potatoes. Stir in the cream and cashew paste.
• Add water to get the desired consistency and bring the mixture to a boil. Cover and cook the potatoes. Add garam masala powder and garnish with coriander leaves.

Baingan ka bharta (Roast Eggplant)

What you will need:

• Eggplant - 1 large
• Onion - 1 large, finely chopped
• Tomato - 1 large, finely chopped
• Ginger garlic paste - 1 tsp
• Green chillies - 2 to 3, slit
• Cumin seeds - 1 tsp
• Coriander seeds - 1 tbsp
• Chilli powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Garam masala - 1 tsp
• Fresh coriander leaves - a small bunch
• Salt to taste
• Oil - 1 tbsp

How to prepare

• Apply oil on the eggplant and grill it in the oven at 400 C for about 30 minutes. Peel the skin off and chop the eggplant. If you do not use an oven, you can grill the eggplant on stove top.
• Heat oil in a skillet and add cumin seeds. When the cumin seeds crackle, add green chillies and ginger garlic paste. Fry slightly and then add chopped onions.
• After the onions turn transluscent, add chopped tomatoes. Add the coriander seeds, salt, turmeric powder and chilli powder. Cook until the tomatoes turn soft.
• Add the mashed eggplant. Mix everything together and cover and cook for about 5 minutes on a low flame so that the eggplant is infused with the masala flavors.
• Stir in the garam masala and garnish with coriander leaves.
• Serve with hot rotis!!