Tag Archives: gravy recipe

Jan9

Mushroom Potato Curry

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A perfect vegetarian side dish for idly, dosa, hoppers, and string hoppers and with Indian flat breads. Coming to lunch, this goes out well with any variety rice. Kids love this as it has been mildly spiced and also you can infuse little coconut milk at the last stage and remove it from fire for more flavors. Let me share the recipe…

CLICK HERE for vegetarian recipes and CLICK HERE for Idiyappam/String Hoppers recipe

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Mushroom Potato Curry

Ingredients:

  • Potato  – 2 nos (medium size)
  • Mushroom – 100 gm
  • Onions – 2 nos
  • Tomato – 1 no
  • Dry red chilli – 5 nos
  • Ginger (I”inch stick) – 1 no
  • Garlic – 6 cloves
  • Turmeric  powder – ¼ tsp
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1 tsbp
  • Fenugreek – ¼ tsp
  • Salt to taste
  • Oil – 1 ½ tbsp
  • Curry leaves – 2 sprigs

Preparation:

  • Peel and roughly chop the ¾ portion of the onion and finely chop the rest of the portion.
  • Clean and roughly chop the mushroom into pieces, keep it aside.
  • Heat a tsp of oil in a kadai, add all the spices, onions and tomato, cook for few mins and grind it to a fine paste, once it comes to room temperature.
  • Heat the leftover oil in a kadai, pour the leftover oil, add the mustard seeds and curry leaves.
  • Add the onions and cook until they turn golden brown.
  • Add the roughly chopped potatoes, add turmeric powder and salt, cook for few mins or until the potatoes are half-cooked.
  • Pour the ground paste along with 2 cups of water, give a gentle mix, cover and cook for few mins or until the potatoes are cooked.
  • Add the mushrooms, cover and cook for 5 mins.
  • Remove the lid and cook in medium flame until the oil starts floating on the top of the curry.
  • Garnish with coriander leaves.

Serve hot with idly, dosa, hoppers, and string hoppers, Indian flat breads or any variety rice.

Sep1

Chicken Jalfrezi

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One more wonderful collection to my chicken gravy – Chicken Jalfrezi, usually my kids never have capsicum, even when I prepare it along with noodles, they use to collect it to the corner of the plate. But this time it never happened, happy to see my kids having capsicum in jalfrezi.

Chicken Jalfrezi goes out well with Chapathi or any Indian Breads. A delicious gravy with tender chicken and yummy flavor and aroma of capsicum.

Health benefits of Capsicum: Capsicum protect eyes from cataract, supports healthy eyesight, helps in burning more calories, they provide several anti-cancer benefits, helps in developing strong bones, cures Iron deficiency and turns skin healthy and youthful.

Check out my chicken recipes (biryani, curry, gravy and fry) in this link: https://madraasi.com/main-course/non-vegetarian/poultry/

Let us move on to the recipe…

Chicken Jalfrezi

Chicken Jalfrezi

Ingredients:

  • Chicken – ½ kg
  • Capsicum – 2 nos
  • Onions – 3 nos
  • Tomato – 1 ½ nos
  • Green chilies – 2 nos
  • Chili powder – 1 tsp
  • Garam masala – 2 tsp
  • Turmeric powder – ½ tsp
  • Coriander powder – 2 tsp
  • Pepper powder – 1 tsp
  • Ginger-garlic paste – 2 tbsp
  • Curd/yogurt – 3 tbsp
  • Coriander stalks – 6 to 7 stalks
  • Lemon juice – 1 no
  • Salt to taste
  • Oil – 3 tbsp.
Chicken to be marinated
Marinated chicken
Capsicum getting cooked
Half-cooked capsicum
With onions
With tomatoes
Mushy tomaotes
With marinated chicken
Chicken getting cooked
With capsicum
Gravy thickening
Oil separating to the top
Chicken Jalfrezi
Chicken Jalfrezi

Preparation:

  • Clean the chicken and chop them to small pieces.
  • Marinate chicken along with ginger-garlic paste, lemon juice, salt, turmeric powder, chili powder, garam masala, coriander powder, curd/yogurt for almost 1 hr.
  • Peel and finely chop the onions. Chop the tomatoes, capsicum and slit the green chilies into equal halves. Wash and chop the coriander stalks.
  • Heat 1 tbsp of oil in a kadhai, add a handful of onions and cook until they start turning golden brown.
  • Add in the capsicum along with salt and cook for few mins, until the capsicum is half-done.
  • Remove the capsicum to a separate plate and keep it aside.
  • Heat the leftover oil in the same kadhai, add in the leftover onions and green chilies and cook until they turn golden brown.
  • Add in the tomatoes and cook until they turn mushy.
  • Add in the marinated chicken along with margination, cover and cook until the chicken is done (sprinkle little water if needed).
  • Add pepper powder and mix it well with chicken, cover and cook.
  • Add in the half-cooked capsicum and cook for few mins or until the gravy thickens and the oil floats on the top of the gravy.
  • Remove from fire and garnish with coriander leaves.

Serve hot by garnishing with few coriander leaves.

Note: You can adjust the spiciness according to your taste by adjusting the level of chili powder and green chilies.

 

May1

Soya Chunks Gravy with Vegetables

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As I had soya chunks in a large quantity planned to prepare a whole platter for lunch with soya chunks, decided to prepare soya chunks pulav, then was hunting for a gravy recipe, and found out this recipe, it was an interesting one with the blend of few vegetables and some spices. Let us move on to the recipe…

Soya Granules / Soya Nuggets
Soya Granules / Soya Nuggets

Awwww…. It’s Friday and I am taking this to Fiesta Friday #66 hosted by Angie@thenovicegardener.

Soya chunks gravy with Vegetables

Soya chunks gravy with Vegetables

Ingredients:

  • Onions – 2 nos(medium sized)
  • Cauliflower – 200 gm
  • Carrot – 50 gm
  • French Beans – 30 gm
  • Green chilies – 2 nos
  • Green peas – 50 gm
  • Cumin seeds – 1 ½ tsp
  • Fennel seeds – 1 tsp
  • Mustard seeds – ¼ tsp
  • Curry leaves – a string
  • Tomato – 1 no
  • Turmeric powder – ¼ tsp
  • Salt to taste
  • Oil – 1 tbsp
Ingredients to be ground
Half boiled vegetables
With onions and spices
Grounded paste
Getting cooked with paste
With tomato
Getting boiled
With Soya chunks
With vegetables
Soya chunks gravy with Vegetables
Soya chunks gravy with Soya Pulav

Preparation:

  • Clean and chop the vegetables lengthwise. Cut the cauliflower into big florets.
  • Peel and roughly chop 1 ½ nos of onions and finely chop the rest of the onions.
  • Wash and roughly chop the tomato. Slit a green chili.
  • Half boil the vegetables. Drain the water and reserve the water.
  • Take onions, cauliflower, cinnamon stick, 1 tsp of cumin seeds, fennel seeds along with two green chilies and little of salt, grind them to fine paste.
  • Heat oil in a kadai, add in the mustard seeds, cumin seeds, curry leaves and wait until they crackle.
  • Add in the onions, slit green chili and cook them until they turn golden brown.
  • Pour in the grounded paste and cook them until the raw smell goes off.
  • Add in the tomatoes and cook them until they become mushy.
  • Pour in a cup of water, wait until it boils and add the soya chunks. Cover with the lid and cook for five mins until the gravy thickens.
  • Add in the boiled vegetables, give a stir and cover with the lid.
  • Cook in low flame until the oil separates and floats on the top.

Serve hot. Goes well with pulav’s and any Indian flat bread.