Cooking Masala Curry Recipes

Aloo Gobhi Curry

Preparation time: 10 minutes Cooking time: 30 minutes Makes ~4 to 6 people.

To make any red sauce there are two steps : 1) Making a base which is magic red sauce 2) Improvising it into specific sauce

INGREDIENTS: For Magic Red sauce

1. 15 Tbs oil

2. Pinch of asafetida ( Hing)

3. Solid garam masala optional ( Bay leaf, clove, cardamom, cinnemmon, Red chilly dry , As per you choice)

4. 1 Tbs cumin seeds/ mustered seeds

5. 4 large Tomato, 4 Large Onions chopped small pcs

6. 2 tbs ginger garlic paste

7. 1 Tbs chopped green chilly optional

8. 2 Tbs coriander powder,2 Tbs turmeric powder,2 Tbs red chilly powder,2 Tbs salt

9. 2 Tbs COOKING MASALA GARAM MASALA

INGREDIENTS: For making mix. Veg.curry from magic red sauce

4 cups of mix chopped veggies – cauliflower, potatoes.

2. 2 Tbs COOKING MASALA VEG. MASALA

3. 1 Tbs chopped green cilantro ,Lemon optional.

Preparation

1. Put all the veggies in water and wash wel.

Magic Red sauce

Very Important: We have two form of spices 1) Solid like asfoetida, cumin mustured seeds, and solid garam masala and 2) Powder like chilly powder, turmeric, coriender and garam masala. Solid we use for aroma and powder we use for Taste. Always put your solid spices in hot oil and powder spices with water or something which contains water like tomato. Otherwise your powder spices would burn.

2. Heat the oil in fry pan. Taste the heat by adding one cumin seed to the oil , If seed cracks right away, oil is ready. Add the asafetida and cumin seeds & solid Gram Masala Remember solid spice ….

3. Put chopped onions and cook them till they get light brown. This is very important step of your magic sauce as if they don’t cermalized and they don’t get less strong your sauce would taste like onion sauce, so cook them till they get light brown, or white.

4. Add ginger paste, green chilly and tomato.Now there is water in tomato so we can Add turmeric and salt Add coriander powder, chilly powder , salt and garam masala.add some more water so spices do not burn in heat. Here some time your tomatoes are pulpy and some time hard soi make sure that you add a little water after so spices do not burn. Cook for 8 min. As soon as oil starts to get separate your magic sauce is done. Separating oil would indicate that your tomato cooked well and there is not any more water in tomatoes, if tomatoes don’t get cook well your sauce can taste watery.

From magic sauce to Mix veg. curry

5. Add Veg masala spice in magic red sauce Add vegitables along 2 cups of water. Cook covered for another 20min on medium heat or till potatoes cook.

6. Add more water as need to keep the gravy consistency to your liking, and let it cook on low heat more minute.

7. Garnish it with cilantro and lemon.

ALOO PALAK ( SPINICH POTATO)

Preparation time: 10 minutes Cooking time: 30 minutes Makes ~4 to 6 people.

To make any red sauce there are two steps : 1) Making a base which is magic red sauce 2) Improvising it into specific sauce

INGREDIENTS: For Magic Red sauce

1. 15 Tbs oil

2. Pinch of asafetida ( Hing)

3. Solid garam masala optional ( Bay leaf, clove, cardamom, cinnemmon, Red chilly dry , As per you choice)

4. 1 Tsp cumin seeds/ mustered seeds

5. 4 large Tomato, 2 Large Onions chopped small pcs

6. 2 Tsp ginger garlic paste

7. 1 Tsp chopped green chilly optional

8. 2 Tsp coriander powder,2 Tsp turmeric powder,2 Tsp red chilly powder,2 Tsp salt

9. 2 Tsp COOKING MASALA GARAM MASALA

INGREDIENTS: For making Aloo Palak from magic red sauce

1. 1 kg Spinich, Washed and only top leaf part.

2. 2 Tsp COOKING MASALA aloo MASALA

3. 5 boiled potatoes )

4. 1 Tsp chopped fenugreek seeds dry or bassil leafs dry and Lemon optional.

Preparation

Put spinich in water ,Drain water and wash well. And boil them in water till 40 as spinich has a very dominated taste so boiling will bring it less strong and I would be easy to make a smooth paste of spinich. Cool it down for 10 min. at least and blend it into smooth paste with as required water.

Magic Red sauce

1. Heat the oil in fry pan. Taste the heat by adding one cumin seed to the oil , If seed cracks right away, oil is ready. Add the asafetida and cumin seeds & solid Gram Masala Remember solid spice ….

2. Put chopped onions and cook them till they get light brown. This is very important step of your magic sauce as if they don’t cermalized and they don’t get less strong your sauce would taste like onion sauce, so cook them till they get light brown, or white.

3. Add ginger paste, green chilly and tomato.Now there is water in tomato so we can Add turmeric and salt Add coriander powder, chilly powder , salt and garam masala.add some more water so spices do not burn in heat. Here some time your tomatoes are pulpy and some time hard soi make sure that you add a little water after so spices do not burn. Cook for 8 min. As soon as oil starts to get separate your magic sauce is done. Separating oil would indicate that your tomato cooked well and there is not any more water in tomatoes, if tomatoes don’t get cook well your sauce can taste watery.

From magic sauce to Palak Paneer

4. Add aloo masala spice in magic red sauce Add fenugreek leafs and cream. Add boiled Spinich paste and potato. Cook covered for another 7 min .on medium heat.

5. Add more water as need to keep the gravy consistency to your liking, and let it cook on low heat more minute.

6. Garnish it with cilantro.

CHANA MASALA ( Chick peas curry)

Preparation time: 10 minutes Cooking time: 30 minutes Makes ~4 to 6 people.

To make any red sauce there are two steps : 1) Making a base which is magic red sauce 2) Improvising it into specific sauce

INGREDIENTS: For Magic Red sauce

1. 15 Tbs oil

2. Pinch of asafetida ( Hing)

3. Solid garam masala optional ( Bay leaf, clove, cardamom, cinnemmon, Red chilly dry , As per you choice)

4. 1 Tsp cumin seeds/ mustered seeds

5. 4 large Tomato, 2 Large Onions chopped small pcs

6. 2 Tsp ginger garlic paste

7. 1 Tsp chopped green chilly optional

8. 2 Tsp coriander powder,2 Tsp turmeric powder,2 Tsp red chilly powder,2 Tsp salt

9. 2 Tsp COOKING MASALA GARAM MASALA

INGREDIENTS: For making Chana masala from magic red sauce

10. 3 bowls of chickpeas ( Kabuli chana,Garbanzo beans)

11. 2 Tbs COOKING MASALA CHANA MASALA

Preparation

1. Put chickpeas in water for at least 10 hour.

2. Drain chickpeas and wash well. And boil them in water till 50 min with 1 tsp turmeric and 1 tsp salt.( Always whenever you are boiling any beans peas or lentils add turmeric and salt as turmeric soft the beans and salt keeps the tempreature high.)

Magic Red sauce

3. Heat the oil in fry pan. Taste the heat by adding one cumin seed to the oil , If seed cracks right away, oil is ready. Add the asafetida and cumin seeds & solid Gram Masala Remember solid spice ….

4. Put chopped onions and heat them till they get light brown. This is very important step of your magic sauce as if they don’t cermalized and they don’t get less strong your sauce would taste like onion sauce, so cook them till they get light brown, or white.

5. Add ginger gaarlic paste, green chilly and tomato.Now there is water in tomato so we can Add turmeric and salt Add coriander powder, chilly powder , salt and garam masala.add some more water so spices do not burn in heat. Here some time your tomatoes are pulpy and some time hard soi make sure that you add a little water after so spices do not burn. Cook for 8 min. As soon as oil starts to get separate your magic sauce is done. Separating oil would indicate that your tomato cooked well and there is not any more water in tomatoes, if tomatoes don’t get cook well your sauce can taste watery.

From magic sauce to Chana masala

6. Add Chana masala spice in magic red sauce Add boiled chick peas along 1 cups of water. Cook covered for another 7 min .on medium heat.

7. Press the chick peas with a spatula to soften. Add more water as need to keep the gravy consistency to your liking, and let it cook on low heat more minute.

8. Garnish it with lime juice.

**Serving suggestion: Chana masala goes well with any Indian flat bread and can be served with Western bread or pita bread. Chana Masala as also a delectable treat over plain rice. This is a healthy nutritious dish for vegans and gluten-free diets.

DAL FRY

Preparation time: 10 minutes Cooking time: 30 minutes Makes ~4 to 6 people.

To make any red sauce there are two steps : 1) Making a base which is magic red sauce 2) Improvising it into specific sauce

INGREDIENTS: For Magic Red sauce

1. 15 Tbs oil

2. Pinch of asafetida ( Hing)

3. Solid garam masala optional ( Bay leaf, clove, cardamom, cinnemmon, Red chilly dry , As per you choice)

4. 1 Tsp cumin seeds/ mustered seeds

5. 4 large Tomato, 4 Large Onions chopped small pcs

6. 2 Tsp ginger garlic paste

7. 1 Tsp chopped green chilly optional

8. 2 Tsp coriander powder,2 Tsp turmeric powder,2 Tsp red chilly powder,2 Tsp salt

9. 2 Tsp COOKING MASALA GARAM MASALA

INGREDIENTS: For making dal fry from magic red sauce

1. 3 bowls of lentils ( Any kind of Red, Black or green or even mix.)

2. 2 Tsp COOKING MASALA DAL MASALA

3. 1 Tsp chopped green cilantro Lemon optional.

Preparation

1. Put Dal in water for at least 4 hour.

2. Drain water and wash well. And boil them in water till 20 min with 1 tsp turmeric and 1 tsp salt.( Always whenever you are boiling any beans peas or lentils add turmeric and salt as turmeric soft the beans and salt keeps the tempreature high.)

Magic Red sauce

4. Put chopped onions and cook them till they get light brown. This is very important step of your magic sauce as if they don’t cermalized and they don’t get less strong your sauce would taste like onion sauce, so cook them till they get light brown, or white.

5. Add ginger garlic paste, green chilly and tomato.Now there is water in tomato so we can Add turmeric and salt Add coriander powder, chilly powder , salt and garam masala.add some more water so spices do not burn in heat. Here some time your tomatoes are pulpy and some time hard soi make sure that you add a little water after so spices do not burn. Cook for 8 min. As soon as oil starts to get separate your magic sauce is done. Separating oil would indicate that your tomato cooked well and there is not any more water in tomatoes, if tomatoes don’t get cook well your sauce can taste watery.

From magic sauce to Dal makhani.

6. Add Dal masala spice in magic red sauce Add boiled dal along 1 cups of water. Cook covered for another 7 min .on medium heat.

7. Add more water as need to keep the gravy consistency to your liking, and let it cook on low heat more minute.

8. Garnish it with cilantro and lemon.

DAL MAKHANI

Preparation time: 10 minutes Cooking time: 30 minutes Makes ~4 to 6 people.

To make any red sauce there are two steps : 1) Making a base which is magic red sauce 2) Improvising it into specific sauce

INGREDIENTS: For Magic Red sauce

1. 15 Tbs oil

2. Pinch of asafetida ( Hing)

3. Solid garam masala optional ( Bay leaf, clove, cardamom, cinnemmon, Red chilly dry , As per you choice)

4. 1 Tsp cumin seeds/ mustered seeds

5. 4 large Tomato, 4 Large Onions chopped small pcs

6. 2 Tsp ginger garlic paste

7. 1 Tsp chopped green chilly optional

8. 2 Tsp coriander powder,2 Tsp turmeric powder,2 Tsp red chilly powder,2 Tsp salt

9. 2 Tsp COOKING MASALA GARAM MASALA

INGREDIENTS: For making dal makhani from magic red sauce

1. 3/4 cup whole urad (whole black lentil)
2 tbsp rajma (kidney beans),2 Tsp COOKING MASALA CHANA MASALA

2. 1 Tsp chopped green cilantro Lemon optional.

3. Butter optional

4. 4 Tsp cream

Preparation

1. Put both Dal in water for at least 10 hour.

2. Drain water and wash well. And boil them in water till 30 min or till 15 whistle with 1 tsp turmeric and 1 tsp salt.( Always whenever you are boiling any beans peas or lentils add turmeric and salt as turmeric soft the beans and salt keeps the tempreature high.)

3. Whisk till the dal is almost mashed. Keep aside.

Magic Red sauce

4. Heat the oil in fry pan. Taste the heat by adding one cumin seed to the oil , If seed cracks right away, oil is ready. Add the asafetida and cumin seeds & solid Gram Masala Remember solid spice ….

5. Put chopped onions and cook them till they get light brown. This is very important step of your magic sauce as if they don’t cermalized and they don’t get less strong your sauce would taste like onion sauce, so cook them till they get light brown, or white.

6. Add ginger garlic paste, green chilly and tomato.Now there is water in tomato so we can Add turmeric and salt Add coriander powder, chilly powder , salt and garam masala.add some more water so spices do not burn in heat. Here some time your tomatoes are pulpy and some time hard soi make sure that you add a little water after so spices do not burn. Cook for 8 min. As soon as oil starts to get separate your magic sauce is done. Separating oil would indicate that your tomato cooked well and there is not any more water in tomatoes, if tomatoes don’t get cook well your sauce can taste watery.

From magic sauce to Dal makhani.

7. Add Chana masala spice in magic red sauce with 4 tsb cream Add boiled dal along 1 cups of water. Cook covered for another 7 min .on medium heat.

8. Add more water as need to keep the gravy consistency to your liking, and let it cook on low heat more minute.

9. PUT SOME BUTTER ON TOP.

10. Garnish it with cilantro and lemon.

Egg plant Curry

Preparation time: 10 minutes Cooking time: 30 minutes Makes ~4 to 6 people.

To make any red sauce there are two steps : 1) Making a base which is magic red sauce 2) Improvising it into specific sauce

INGREDIENTS: For Magic Red sauce

1. 15 Tbs oil

2. Pinch of asafetida ( Hing)

3. Solid garam masala optional ( Bay leaf, clove, cardamom, cinnemmon, Red chilly dry , As per you choice)

4. 1 Tbs cumin seeds/ mustered seeds

5. 4 large Tomato, 4 Large Onions chopped small pcs

6. 2 tbs ginger garlic paste

7. 1 Tbs chopped green chilly optional

8. 2 Tbs coriander powder,2 Tbs turmeric powder,2 Tbs red chilly powder,2 Tbs salt

9. 2 Tbs COOKING MASALA GARAM MASALA

INGREDIENTS: For making egg plant curry from magic red sauce

3 big size eggplants. ½ cup of peas boiled

2. 2 Tbs COOKING MASALA VEG. MASALA

3. 1 Tbs chopped green cilantro ,Lemon optional.

Preparation

1. Put eggplant on fire and rost them till get softer. Mashed them with mashere.

Magic Red sauce

From magic sauce to Mix veg. curry

5. Add Veg masala spice in magic red sauce Add eggplant with peas. Cook covered for another 6min on medium heat Add more water as need to keep the gravy consistency to your liking, and let it cook on low heat more minute.

6. Garnish it with cilantro and lemon.

KADHAI PANEER ( Bell Peppers with Cottage Cheese

Preparation time: 10 minutes Cooking time: 30 minutes Makes ~4 to 6 people.

To make any red sauce there are two steps : 1) Making a base which is magic red sauce 2) Improvising it into specific sauce

INGREDIENTS: For Magic Red sauce

1. 15 Tbs oil

2. Pinch of asafetida ( Hing)

3. Solid garam masala optional ( Bay leaf, clove, cardamom, cinnemmon, Red chilly dry , As per you choice)

4. 1 Tsp cumin seeds/ mustered seeds

5. 4 large Tomato, 2 Large Onions chopped small pcs

6. 2 Tsp ginger garlic paste

7. 1 Tsp chopped green chilly optional

8. 2 Tsp coriander powder,2 Tsp turmeric powder,2 Tsp red chilly powder,2 Tsp salt

9. 2 Tsp COOKING MASALA GARAM MASALA

INGREDIENTS: For making Kadhai Paneer from magic red sauce

1. 2 Bowls of Bell pepper ( Green or yellow or red)

2. 2 Tsp COOKING MASALA PANEER MASALA

3. 4 Tsp cream (Vegan option is soya or cocunut cream) -and ½ kg. of Paneer cut in cubes ( For vegan option use tofu or boiled potatoes )

4. 1 Tsp chopped fenugreek leaf dry or bassil leafs dry.

Preparation

Cut bell peppers either long or square , it depends how crunchy you want them. Long and thin would be less crunchy and square would be bit crunchy.

Magic Red sauce

From magic sauce to Kadhai Paneer

4. Add Paneer masala spice in magic red sauce Add fenugreek leafs and cream. Add bell pepper pcs . Cook covered for another 7 min .on medium heat or cook till bell peppers get cooked. Add Paneer pcs in sauces as we don’t want to cook paneer for so long.

5. Add more water as need to keep the gravy consistency to your liking, and let it cook on low heat more minute.

6. Garnish it with cilantro and cream.

Making Paneer: Boil 1 ltr milk and after boiling wait 2 min. After add 1 or more lime/ lemon juice. Add lemon juice and stir continously, as soon as milk separate from water don’t add more lemon juice. Now strain curded milk and strain with cheese cloth and squuze tightlt and hang it over night so all water comes down . Later put in freeze for 4 hours to get any prefferble shape.

MALAI KOFTA ( YELLOW SAUCE)

Preparation time: 10 minutes Cooking time: 30 minutes Makes ~4 to 6 people.

To make any red sauce there are two steps : 1) Making a base which is magic red sauce 2) Improvising it into specific sauce

INGREDIENTS: For Magic Red sauce

1. 15 Tbs oil

2. Pinch of asafetida ( Hing)

3. Solid garam masala optional ( Bay leaf, clove, cardamom, cinnemmon, Red chilly dry , As per you choice)

4. 1 Tsp cumin seeds/ mustered seeds

5. 4 large Tomato, 4 Large Onions chopped small pcs

6. 2 Tsp ginger garlic paste

7. 1 Tsp chopped green chilly optional

8. 2 Tsp coriander powder,2 Tsp turmeric powder,2 Tsp red chilly powder,2 Tsp salt,

9. 2 Tsp COOKING MASALA GARAM MASALA

INGREDIENTS: For making MALAI KOFTA from magic red sauce

1. 2 Tsp COOKING MASALA PANEER MASALA. 20 cashew soked in water and paste.

2. 4 Tsp cream (Vegan option is soya or cocunut cream) -and koftas.

3. 1 Tsp chopped fenugreek leaf dry or bassil leafs dry.

Ingredients: For Kofta

3 Boiled potato,150 gms paneer, 1/2 tsp black pepper, 1/2tsp cardamom powder, ½ tsp garam masala 1/2tsp salt, 3 tsp corn flour, Dry fruits and resins for filling. Oil to fry

Method : Mash Potato and paneer and make a soft dough. Put black pepper, cardamom, garam masala and salt. than make bolls of dough. Fill dry Nuts and resins. Roll bolls in corn flour and deep fry till they get light brown. Put in paper napkin to soak extra oil.

Magic Red sauce

From magic sauce to malai kofta

4. Cool magic sauce and Blend magic red sauce in blender to smooth paste and heat oil and check heat by cumin seed and add solid spices and later put blended sauce,with cashew paste.Add Paneer masala spice in magic red sauce Add fenugreek leafs and cream. Add koftas Cook covered for another 7 min .on medium heat

5. Add more water as need to keep the gravy consistency to your liking, and let it cook on low heat more minute.

6. Garnish it with cilantro and cream.

MATAR PANEER (PEAS & COTTAGE CHEESE)

Preparation time: 10 minutes Cooking time: 30 minutes Makes ~4 to 6 people.

To make any red sauce there are two steps : 1) Making a base which is magic red sauce 2) Improvising it into specific sauce

INGREDIENTS: For Magic Red sauce

1. 15 Tbs oil

2. Pinch of asafetida ( Hing)

3. Solid garam masala optional ( Bay leaf, clove, cardamom, cinnemmon, Red chilly dry , As per you choice)

4. 1 Tsp cumin seeds/ mustered seeds

5. 4 large Tomato, 4 Large Onions chopped small pcs

6. 2 Tsp ginger garlic paste

7. 1 Tsp chopped green chilly optional

8. 2 Tsp coriander powder,2 Tsp turmeric powder,2 Tsp red chilly powder,2 Tsp salt

9. 2 Tsp COOKING MASALA GARAM MASALA

INGREDIENTS: For making Mutter Paneer from magic red sauce

1. 1 Bowl of fresh peas or Preserved peas

2. 2 Tsp COOKING MASALA PANEER MASALA

3. 4 Tsp cream (Vegan option is soya or cocunut cream) -and ½ kg. of Paneer cut in cubes ( For vegan option use tofu or boiled potatoes )

4. 1 Tsp chopped fenugreek seeds dry or bassil leafs dry and Lemon optional.

5. 10 cashew nuts and 10 resisins.

Preparation

Peal fresh peas and soak them in water ,Drain water and wash well. And boil them in water till 10 min. Make sure that they are not completely cooked. Keep them a side.

Magic Red sauce

From magic sauce to Mutter Paneer

4. Add Paneer masala spice in magic red sauce Add fenugreek leafs and cream. Add boiled Mutter and paneer. Cook covered for another 7 min .on medium heat.Add cashew and resisns.

5. Add more water as need to keep the gravy consistency to your liking, and let it cook on low heat more minute.

6. Garnish it with cilantro and cream.

MIX. VEGITABLE CURRY

Preparation time: 10 minutes Cooking time: 30 minutes Makes ~4 to 6 people.

To make any red sauce there are two steps : 1) Making a base which is magic red sauce 2) Improvising it into specific sauce

INGREDIENTS: For Magic Red sauce

1. 15 Tbs oil

2. Pinch of asafetida ( Hing)

3. Solid garam masala optional ( Bay leaf, clove, cardamom, cinnemmon, Red chilly dry , As per you choice)

4. 1 Tbs cumin seeds/ mustered seeds

5. 4 large Tomato, 4 Large Onions chopped small pcs

6. 2 tbs ginger garlic paste

7. 1 Tbs chopped green chilly optional If you want to make HOT

8. 2 Tbs coriander powder,2 Tbs turmeric powder,2 Tbs red chilly powder,2 Tbs salt

9. 2 Tbs COOKING MASALA GARAM MASALA

INGREDIENTS: For making mix. Veg.curry from magic red sauce

4 cups of mix chopped veggies – cauliflower, carrots, potatoes, Beans , peas.

2. 2 Tbs COOKING MASALA VEG. MASALA

3. 1 Tbs chopped green cilantro. ½ cup yogurt optional

Preparation

1. Put all the veggies in water and wash well. And boil them in water for 10 min. as we want to keep them crunchy.

Magic Red sauce

4. Add ginger garlic paste, green chilly and tomato.Now there is water in tomato so we can Add turmeric and salt Add coriander powder, chilly powder , salt and garam masala.add some more water so spices do not burn in heat. Here some time your tomatoes are pulpy and some time hard soi make sure that you add a little water after so spices do not burn. Cook for 8 min. As soon as oil starts to get separate your magic sauce is done. Separating oil would indicate that your tomato cooked well and there is not any more water in tomatoes, if tomatoes don’t get cook well your sauce can taste watery.

From magic sauce to Mix veg. curry

5. Add Veg masala spice in magic red sauce Add yogurt optional,Add boiled vegitables along 1 cups of water . Cook covered for another 7 min .on medium heat.

6. Add more water as need to keep the gravy consistency to your liking, and let it cook on low heat more minute.

7. Garnish it with cilantro.

Bhindi Okra Curry

Preparation time: 10 minutes Cooking time: 30 minutes Makes ~4 to 6 people.

To make any red sauce there are two steps : 1) Making a base which is magic red sauce 2) Improvising it into specific sauce

INGREDIENTS: For Magic Red sauce

1. 15 Tbs oil

2. Pinch of asafetida ( Hing)

3. Solid garam masala optional ( Bay leaf, clove, cardamom, cinnemmon, Red chilly dry , As per you choice)

4. 1 Tbs cumin seeds/ mustered seeds

5. 4 large Tomato, 4 Large Onions chopped small pcs

6. 2 tbs ginger garlic paste

7. 1 Tbs chopped green chilly optional

8. 2 Tbs coriander powder,2 Tbs turmeric powder,2 Tbs red chilly powder,2 Tbs salt

9. 2 Tbs COOKING MASALA GARAM MASALA

INGREDIENTS: For making okra.curry from magic red sauce

4 cups of chopped okras in long cut.

2. 2 Tbs COOKING MASALA VEG. MASALA

3. 1 Tbs chopped green cilantro ,Lemon optional.

Preparation

1. Put all the okra in water and wash wel.

Magic Red sauce

From magic sauce to Mix veg. curry

5. Add Veg masala spice in magic red sauce Add okra. Cook covered for another 10min on medium heat or till okra cook.

6. Add more water as need to keep the gravy consistency to your liking, and let it cook on low heat more minute.

7. Garnish it with cilantro and lemon.

PALAK PANEER ( SPINICH COTTAGE CHEESE)

Preparation time: 10 minutes Cooking time: 30 minutes Makes ~4 to 6 people.

To make any red sauce there are two steps : 1) Making a base which is magic red sauce 2) Improvising it into specific sauce

INGREDIENTS: For Magic Red sauce

1. 15 Tbs oil

2. Pinch of asafetida ( Hing

3. Solid garam masala optional ( Bay leaf, clove, cardamom, cinnemmon, Red chilly dry , As per you choice)

4. 1 Tsp cumin seeds/ mustered seeds

5. 4 large Tomato, 4 Large Onions chopped small pcs

6. 2 Tsp ginger garlic paste

7. 1 Tsp chopped green chilly optional

8. 2 Tsp coriander powder,2 Tsp turmeric powder,2 Tsp red chilly powder,2 Tsp salt

9. 2 Tsp COOKING MASALA GARAM MASALA

INGREDIENTS: For making Palak Paneer from magic red sauce

1. 1 kg Spinich, Washed and only top leaf part.

2. 2 Tsp COOKING MASALA PANEER MASALA & VEG. MASALA

3. 4 Tsp cream (Vegan option is soya or cocunut cream) -and 1/4 kg. of Paneer cut in cubes ( For vegan option use tofu or boiled potatoes )

4. 1 Tsp chopped fenugreek leefs dry or bassil leafs dry and Lemon optional.

Preparation

Magic Red sauce

3. Add ginger ,garlic paste, green chilly and tomato.Now there is water in tomato so we can Add turmeric and salt Add coriander powder, chilly powder , salt and garam masala.add some more water so spices do not burn in heat. Here some time your tomatoes are pulpy and some time hard soi make sure that you add a little water after so spices do not burn. Cook for 8 min. As soon as oil starts to get separate your magic sauce is done. Separating oil would indicate that your tomato cooked well and there is not any more water in tomatoes, if tomatoes don’t get cook well your sauce can taste watery.

From magic sauce to Palak Paneer

4. Add Paneer masala AND VEG MASALA spice in magic red sauce Add fenugreek leafs and cream. Add boiled Spinich paste and paneer. Cook covered for another 7 min .on medium heat.

5. Add more water as need to keep the gravy consistency to your liking, and let it cook on low heat more minute.

6. Garnish it with cilantro and cream.

PANEER BUTTER MASALA ( YELLOW SAUCE)

Preparation time: 10 minutes Cooking time: 30 minutes Makes ~4 to 6 people.

To make any red sauce there are two steps : 1) Making a base which is magic red sauce 2) Improvising it into specific sauce

INGREDIENTS: For Magic Red sauce

1. 15 Tbs oil

2. Pinch of asafetida ( Hing)

3. Solid garam masala optional ( Bay leaf, clove, cardamom, cinnemmon, Red chilly dry , As per you choice)

4. 1 Tsp cumin seeds/ mustered seeds

5. 4 large Tomato, 4 Large Onions chopped small pcs

6. 2 Tsp ginger garlic paste

7. 1 Tsp chopped green chilly optional

8. 2 Tsp coriander powder,2 Tsp turmeric powder,2 Tsp red chilly powder,2 Tsp salt,

9. 2 Tsp COOKING MASALA GARAM MASALA

INGREDIENTS: For making PANEER BUTTER MASALA from magic red sauce

1. 2 Tsp COOKING MASALA PANEER MASALA. 20 cashew AND RESINS.

2. 4 Tsp cream (Vegan option is soya or cocunut cream) -

3. 1 Tsp chopped fenugreek leaf dry or bassil leafs dry.

4. 1 cup of paneer.

Magic Red sauce

3. Add ginger garlic paste, green chilly and tomato.Now there is water in tomato so we can Add turmeric and salt Add coriander powder, chilly powder , salt and garam masala.add some more water so spices do not burn in heat. Here some time your tomatoes are pulpy and some time hard soi make sure that you add a little water after so spices do not burn. Cook for 8 min. As soon as oil starts to get separate your magic sauce is done. Separating oil would indicate that your tomato cooked well and there is not any more water in tomatoes, if tomatoes don’t get cook well your sauce can taste watery.

From magic sauce to mutter paneer masala

4. Cool magic sauce and Blend magic red sauce in blender to smooth paste with cashew and resins and heat oil.Add Paneer masala spice in magic red sauce Add fenugreek leafs and cream. Add paneer in magic sauce .

5. Add more water as need to keep the gravy consistency to your liking, and let it cook on low heat more minute.

6. Garnish it with cilantro and cream.

PEAS KORMA ( YELLOW SAUCE)

Preparation time: 10 minutes Cooking time: 30 minutes Makes ~4 to 6 people.

To make any red sauce there are two steps : 1) Making a base which is magic red sauce 2) Improvising it into specific sauce

INGREDIENTS: For Magic Red sauce

1. 15 Tbs oil

2. Pinch of asafetida ( Hing)

3. Solid garam masala optional ( Bay leaf, clove, cardamom, cinnemmon, Red chilly dry , As per you choice)

4. 1 Tsp cumin seeds/ mustered seeds

5. 4 large Tomato, 4 Large Onions chopped small pcs

6. 2 Tsp ginger garlic paste

7. 1 Tsp chopped green chilly optional

8. 2 Tsp coriander powder,2 Tsp turmeric powder,2 Tsp red chilly powder,2 Tsp salt,

9. 2 Tsp COOKING MASALA GARAM MASALA

INGREDIENTS: For making PEAS KORMA from magic red sauce

1. 2 Tsp COOKING MASALA PANEER MASALA. 20 cashew AND RESINS.

2. 4 Tsp cream (Vegan option is soya or cocunut cream) -

3. 1 Tsp chopped fenugreek leaf dry or bassil leafs dry.

4. 1 cup of boiled peas.

Magic Red sauce

From magic sauce peas korma

4. Cool magic sauce and Blend magic red sauce in blender to smooth paste and heat oil later put blended sauce,with cashew paste.Add Paneer masala spice in magic red sauce Add fenugreek leafs and cream. Add peas in magic sauce .

5. Add more water as need to keep the gravy consistency to your liking, and let it cook on low heat more minute.

6. Garnish it with cilantro and cream.

POTATO MASALA CURRY

Preparation time: 10 minutes Cooking time: 30 minutes Makes ~4 to 6 people.

To make any red sauce there are two steps : 1) Making a base which is magic red sauce 2) Improvising it into specific sauce

INGREDIENTS: For Magic Red sauce

1. 15 Tbs oil

2. Pinch of asafetida ( Hing)

3. Solid garam masala optional ( Bay leaf, clove, cardamom, cinnemmon, Red chilly dry , As per you choice)

4. 1 Tbs cumin seeds/ mustered seeds

5. 4 large Tomato, 4 Large Onions chopped small pcs

6. 2 tbs ginger garlic paste

7. 1 Tbs chopped green chilly optional

8. 2 Tbs coriander powder,2 Tbs turmeric powder,2 Tbs red chilly powder,2 Tbs salt

9. 2 Tbs COOKING MASALA GARAM MASALA

INGREDIENTS: For making Potato masala curry from magic red sauce

4 Potatoes boiled with skin.
1 cup of yogurt or cream.

3. 2 Tbs COOKING MASALA VEG. MASALA

4. 1 Tbs chopped green cilantro ,Lemon optional.

Preparation

Magic Red sauce

From magic sauce to potatoes curry

4. Add yogurt and Add Veg masala spice in magic red sauce Add boiled potatoes along 1 cups of water. Cook covered for another 7 min .on medium heat.

5. Add more water as need to keep the gravy consistency to your liking, and let it cook on low heat more minute.

6. Garnish it with cilantro and lemon.

PUMPKIN CURRY

Preparation time: 20 minutes Cooking time: 30 minutes Makes ~4 people.

INGREDIENTS:

· 3 cups of chopped pumpkin.

· 1 green chili chopped finely

· 1 tsp ginger-garlic paste or fresh optional

· Pinch of asafoetida

· 2 tsp coriander powder/dhania powder

· ½ tsp turmeric powder/haldi

· 2 tsp chilli powder (use more if you want it to be spicy)

· 1 tsp COOKING MASALA GARAM MASALA AND VEG MASALA

· 1 tsp cumin seed

· I tsp fenugreek seeds

· 2 cups water

· 8 tbsp oil

· a few sprigs of cilantro/coriander leaves chopped

· salt as per taste

· handsful cashew and resins

METHOD:

1. In a kadhai or thick bottomed pan, heat oil.

2. Add cumin seeds. Once they splutter add fenugreek seeds, add the chopped pumpkin.

3. Add Salt and turmeric to fasten the cooking. Cook for 5 min. on low medium heat .

4. Add the ginger-garlic. cpook for a minute or till the raw smell disappears.

5. Add the green chili.

6. Cook the pumpkin on a medium flame as you don’t want them to get burnt.

7. Now add all the spice powders one by one along COOKING MASALA GARAM MASALA & VEG MASALA Add water.

8. Stir the spice powders with the mixture.

9. Cover and let the pumpkin cook.

10. Don’t forget to check the pumpkin after occasionally.

11. Add more water if the water dries up and if the pumpkin are still to be cooked. simply garnish with chopped coriander leaves.

12. Serve dish hot with pooris, parathas, kulcha or chapatis.

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