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Mughlai Aloo

Servings - 2 - 3

INGREDIENTS
Poppy seeds - 50 grams
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Green chili - 1 teaspoon
Water - 50 milliliters
Curd - 400 grams
Salt - 1 teaspoon
Boiled baby potatoes - 1 kilogram
Water - 90 milliliters
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1/2 teaspoon
Ghee - 40 grams
Onion paste - 150 grams
Cloves - 6 pods
Cardamom - 3 pods
Fresh cream - 100 milliliters
Salt - 1/2 teaspoon
Sugar - 1 teaspoon
Coriander - for garnishing

PREPARATION
1. In a blender, add 50 grams poppy seeds, 1 tablespoon garlic, 1 tablespoon ginger, 1 teaspoon green chili, 50 milliliters water and blend it into a smooth paste.
2. In a mixing bowl, add 400 grams curd, blended paste, 1 teaspoon salt and mix it well.
3. Add 1 kilogram boiled baby potatoes and mix it well.
4. Marinate the potatoes for 15 minutes.
5. In a bowl, add 90 milliliters water, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon red chili, 1/2 teaspoon turmeric and mix it well.
6. Heat 40 grams ghee in a skillet, add 150 grams onion paste and stir well.
7. Add 6 pods cloves, 3 pods cardamom and mix it well.
8. Cook for 3 - 5 minutes on medium heat.
9. Then, add the prepared mixture in it and mix it well.
10. Now, add the marinated potatoes in it and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Add 100 milliliters fresh cream and mix it well.
13. Add 1/2 teaspoon salt, 1 teaspoon sugar and mix it again.
14. Cook for another 3 - 5 minutes on medium heat.
15. Garnish with coriander.
16. Serve hot with roti or naan.

Aloo Palak Korma

Servings - 2 - 3

INGREDIENTS
Spinach - 200 grams
Water - 500 milliliters
Salt - 1/2 teaspoon
Sugar - 1/4 teaspoon
Cinnamon stick - 1 inch
Cardamom - 3 pods
Cloves - 3 pods
Cumin - 1 teaspoon
Fennel seeds - 1 teaspoon
Cashews - 2 tablespoons
Green chili - 2 teaspoons
Ginger - 1 tablespoon
Garlic - 20 grams
Poppy seeds - 1 teaspoon
Coconut - 70 grams
Tomato - 150 grams
Oil - 2 tablespoons
Onions - 90 grams
Turmeric - 1/2 teaspoon
Red chili - 1/2 teaspoon
Coriander powder - 1 teaspoon
Salt - 1 teaspoon
Potatoes - 350 grams
Water - 220 milliliters
Coriander - for garnishing

PREPARATION
1. Take a skillet, add 200 grams spinach, 500 milliliters water, 1/2 teaspoon salt, 1/4 teaspoon sugar and mix it well.
2. Bring it to a boil.
3. Remove it from heat and transfer it to a blender.
4. Blend it into a smooth puree.
5. In a blender, add 1 inch cinnamon stick, 3 pods cardamom, 3 pods cloves, 1 teaspoon cumin, 1 teaspoon fennel seeds, 2 tablespoons cashews, 2 teaspoons green chili, 1 tablespoon ginger, 20 grams garlic, 1 teaspoon poppy seeds, 70 grams coconut, 150 grams tomato and blend it into a smooth paste.
6. Heat 2 tablespoons oil in a skillet, add 90 grams onions and fry till translucent or until it turns golden brown in color.
7. Then, add the blended mixture in it and mix it well.
8. Add 1/2 teaspoon turmeric, 1/2 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon salt and mix it well.
9. Now, add 350 grams potatoes and mix it well.
10. Add 220 milliliters water and mix it well.
11. Cover it with lid and cook for about 20 - 25 minutes.
12. Open the lid and give it a nice stir.
13. Add the blended spinach puree and mix it well.
14. Again cover it with lid and cook for about 15 minutes.
15. Open the lid and give it nice stir.
16. Garnish with coriander.
17. Serve hot with roti.