oh and for Veggies Pea and Potato Curry (ALOO Muttar)

[biliy]

ALOO MUTTAR (Potato and Pee curry)

Oil or Ghee
½ Inch Ginger (or paste)
1 Clove of Garlic (or paste)
Turmeric powder
Tablespoon of mustard OR cumin seeds
2 Inches Fresh Coriander
1 teaspoon lemon juice


Method:
Par boil potatoes and peas
Fry spices in separate pan with Oil
Add ½ the coriander, potatoes and pees
Fry all together turning potatoes gently in the curry mixture for 10-15 minutes
Serve by adding the last of the coriander and a good squeeze of lemon


Tips:
1) Make sure the potato doesn’t stick when you add into the curry mixture
2) Make sure that you coat all the potatoes with some of the curry mixture
3) If you add chilli use fresh chilli
4) When you add the mustard or cumin seeds be a little careful not to add too much as it makes the dish “bitty”.

[Nuviana]

i make a muttar paneer also which is liked

Ingredients
1/2 cup vegetable oil
8 ounces paneer, cut into 1/2-inch cubes
1 onion, halved
2 cloves garlic, roughly chopped
1-inch piece ginger, roughly chopped
Sprinkling of salt
1 teaspoon turmeric
1 teaspoon garam masala
2 (10-ounce) packets frozen peas
1 teaspoon tomato puree
1 cup vegetable stock

Special equipment: food processor
Directions
Heat the oil a large skillet and add the paneer cubes, in 2 batches, and fry until they are golden. Remove the golden cubes to a double thickness of kitchen towel. (It is possible to dry fry the paneer cubes in the pan with no oil, to avoid the oil splashing you. Then continue with the recipe below.)


Pour all but about 2 tablespoons of the oil out of the pan. Put the onion, garlic cloves, and ginger into a food processor and blitz to a coarse pulp. Fry gently for about 5 minutes with a sprinkling of salt. Stir in the garam masala and turmeric and cook for another 2 minutes before adding the still frozen peas.


Dissolve the tomato puree in the vegetable stock and pour over the contents of the pan. Stir again and turn the heat down to low, cover with foil or a lid and cook for 15 minutes, tasting to check that the peas are tender. You can cook muttar paneer up to this stage, if you like, uncovering and then reheating gently with the diced, oil-crisped cheese, or proceed directly now
In which case, take off the foil and add the paneer cubes to warm them through before serving

[Nuviana]

then also add the ' 4 ingredient pilaf'

this is the easiest pilaf u will ever make

Ingredients1 onion, peeled and diced
2 cloves garlic, chopped
1 cup basmati rice
2 cups chicken stock

Method
Saute onion in a little water. Add garlic and rice and stir. Add stock and bring to the boil.
Transfer mixture to a baking dish, cover and bake at 180C for 30 minutes.
Remove from oven and fluff rice with a fork.


(i add 1/2 tspn tumeric to stock to give a nice color and sprinkle when serving with flaked almonds.)

[biliy]

Will try the rice real soon