Perfect Tomato egg curry

   

Ingredients

• 8 boiled eggs
• 3 tbsp oil
• ½ tsp cumin seeds
• 2 large onions, finely chopped
• 2 green chilies, finely chopped
• A few curry leaves, chopped
• 1 tsp ginger-garlic paste
• 3 medium tomatoes, finely chopped
• ¾ tsp red chili powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp garam masala or meat masala
• ½ tsp salt, or to taste
• 1 pinch kasuri methi (dried fenugreek leaves), crushed
• 1 cup water, divided (½ cup + ½ cup)
• ¼ cup fresh coriander leaves, chopped

Method

1. Heat oil in a pan over medium heat. Add cumin seeds and sauté for about 1 minute until aromatic.
2. Add the chopped onions, green chilies, and curry leaves. Sauté until the onions become soft and translucent.
3. Add the ginger-garlic paste and cook for 1–2 minutes until the raw aroma disappears.
4. Stir in the chopped tomatoes and cook until they soften and the oil begins to separate from the masala.
5. Add the red chili powder, turmeric powder, coriander powder, cumin powder, and salt. Mix well and cook for 2 minutes.
6. Pour in ½ cup water and continue cooking until the masala thickens and the oil starts to separate again.
7. Add the boiled eggs, garam masala (or meat masala), and crushed kasuri methi. Gently mix to coat the eggs with the masala and cook for 1 minute.
8. Add the remaining ½ cup water, reduce the heat to low, and simmer for 5–10 minutes to allow the flavors to blend.
9. Garnish with fresh coriander leaves. Turn off the heat and serve hot with rice, roti, or naan.

Perfect Moong dal soup

Simple Moong Dal

Step 1: Cook the Dal

Ingredients

• ¾ cup moong dal
• A pinch of turmeric powder
• Water, as needed

Method

1. Rinse the moong dal thoroughly.
2. Transfer it to the Instant Pot along with turmeric and sufficient water.
3. Pressure cook for 7 minutes and set aside.

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Step 2: Prepare the Tempering (Tadka)

Ingredients

• 2 tsp oil
• ¼ tsp mustard seeds
• ¼ tsp cumin seeds
• ¼ tsp urad dal
• 2 garlic cloves, finely chopped
• 1 large green chili, slit
• A few curry leaves, chopped
• A pinch of asafoetida (hing)

Method

1. Heat oil in a pan over medium heat.
2. Add mustard seeds and allow them to splutter.
3. Add cumin seeds and urad dal; sauté until lightly golden.
4. Stir in the chopped garlic, green chili, curry leaves, and hing.
5. Sauté until the garlic turns light golden and fragrant.

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Step 3: Finish the Dal

Ingredients

• ½ tsp salt, or to taste
• ¼ tsp crushed red chili flakes
• 1 tbsp ghee or butter

Method

1. Add the prepared tempering to the cooked moong dal.
2. Season with salt and bring the dal to a gentle boil.
3. Simmer for 10 minutes, allowing the flavors to blend.
4. Add the ghee (or butter) and crushed red chili flakes.
5. Mix well and serve hot with steamed rice or roti.

Perfect Spiced Potato Curry (Aloo Masala)

Spiced Potato Curry (Aloo Masala)

Ingredients

For Roasted Potatoes

• 2 tbsp oil
• 4 potatoes, cut into large chunks
• 1 tsp ginger-garlic paste
• ¾ tsp red chili powder
• ¼ tsp turmeric powder
• Salt, to taste
• ½–¾ cup water

For the Gravy

• 2 tbsp oil
• 1 onion, finely chopped
• 1 large tomato, halved
• ½ tsp cumin seeds
• ½ tsp Kashmiri red chili powder
• ½ tsp coriander powder
• ¼ tsp cumin powder
• ¼ tsp dry mango powder (amchur)
• 1 cup water (divided into two ½-cup portions)
• Salt, to taste
• ½ tsp kasuri methi, crushed

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Method

1. Heat 2 tbsp oil in a wide pan. Add potatoes, ginger-garlic paste, red chili powder, turmeric, salt, and ½–¾ cup water. Cover and cook until the water evaporates and the potatoes are well roasted and coated with the masala.
2. Transfer the roasted potatoes to a separate bowl and set aside.
3. In the same pan, heat 2 tbsp oil. Add cumin seeds and chopped onions. Sauté for about 2 minutes until the onions soften slightly.
4. Add the halved tomato, cover, and cook on low heat until the tomato becomes soft and the skin starts to loosen.
5. Remove and discard the tomato skin. Add ½ cup water and mash the tomato into the onion mixture to form a smooth base.
6. Add Kashmiri chili powder, coriander powder, cumin powder, dry mango powder, salt, and crushed kasuri methi. Mix well and cook for a minute until aromatic.
7. Add the roasted potatoes along with the remaining ½ cup water. Cover and simmer on low heat for 5 minutes so the flavors blend well.
8. Turn off the heat and serve hot with roti or steamed rice.