Murgir-r Patla Jhol aloo diye / Bengali style Chicken curry with potato in thin Gravy

Serve : 3-4

Ingredients

1. Chicken with bone (cut into medium size pieces) – 750 gm.

2. Potato (cut into halves) – 4

(medium)

3. Onion (thinly sliced) – 2 (large)

4. Tomato (chopped) – 1 (medium)

5. Ginger paste – 1 table spoon

6. Garlic paste – 1 table spoon

7. Whole Garam masala (Cinnamon – 1″ stick, Clove – 3, Green cardamom – 3)

8. Bay leaf – 2

9. Dry red chilli – 1

10. Turmeric powder – ½ teaspoon

11. Red chilli powder – 1.5 teaspoon

12. Garam  Masala powder – ½  teaspoon

13. Salt to taste

14. Cooking oil (preferably mustard oil) – 5 tbspoon

15. Chopped Coriander for garnishing.

Procedure :

1. Clean the chicken pieces and then marinate with turmeric powder salt and 2 tbspoon of oil for minimum 30 mins.

2. Smear the potatoes with salt and turmeric powder.

3. Heat 3 tbl spoon of oil in a large frying pan or kadai over medium flame. Shallow fry the potatoes into it and keep them aside.

4. Now add whole garam masala, bay leaf, dry red chilly (break them into halves)  into the remaining oil.

5. Then add chopped onion and fry till it turns golden brown. Sprinkle little amount of salt while frying the onion. Then add the ginger and garlic paste and cook till the raw smell of the masala goes away. Add the tomatoes and cook till tomatoes become mushy and the oil separates,

6. Now add marinated chicken, give it a good stir and cook for couple of minutes. Cover and cook for 3-4 mins.

7. Then add fried potato, mix well and cook until oil separates from the mixture.

8. Then add enough amount of hot water so that both chicken and potatoes dips well into.

9. Let the water comes to boil, check for salt and add if it is needed.

10. Then cover the pan with a lid and let it cook over medium flame.

11. Switch the gas off as the chicken becomes tender and gravy thickens as per your desire. I like this gravy to be little watery, that’s why it is called “Jhol”.

12. Now give it a standing time of 5-6 minutes and then serve hot with steamed rice.

- Enjoy your Meal -

Gobhi, Aloo & Mattar Curry (Pure Veg)

Prep Time : 15 mins
Cooking time : 20-25 mins
Serves : 3 - 4

Ingredients:

1 small Cauliflower cut into florets
Potato 1 big - medium quarters
Green peas - 1 hand full blanched
Tomatoes – 2 medium, diced
Ginger, grated – 1.5 tsp
Cumin Seeds – 1/2 tsp
Tej Patta - 1 medium
Dry red chilli - 2 broken
Chili powder – 1.5 tsp ( adjust according to taste )
Turmeric powder - 1/4 tsp
Cumin powder – 1 tsp
Kasturi Methi leaves - 1 tsp crushed
Garam Masala – 1/2 tsp
Sugar - 1/2 tsp.
Salt to taste.
Hot water - 1-2 cups
Oil – 2 tbsp for cooking
Oil for shallow frying
Coriander leaves for garnishing.

Instructions :

Wash and clean the gobi. Chop into florets. Soak in salt and turmeric water for 10 mins. Drain the water.

Cut the potatoes into medium quarters, wash and keep aside.

Parboil the green peas and keep aside.

Heat a kadai with oil. Shallow fry the gobi and potatoes with littles salt and a pinch of haldi. Keep aside.

Heat kadai with oil, add cumin seeds, tej patta and dried red chilli. Then add grated ginger, saute for 30 seconds and add the diced tomatoes with the Turmeric powder, jeera powder, red chilli powder and salt. Cook till tomatoes is mushy, leaves oil and the masala is cooked well.

When masala is thick, the fried cauliflower and pototoes and continue to cook for some more time so that the masala quotes well. Now add the green peas and sugar.

Finally add 1-2 cups of hot water and bring to boil. And cook till it thickens. (Add water according to your prefer consistency).

Check salt. Add the crushed methi leaves and Garam masala.

Garnish with fresh coriander leaves.

Serve hot with Plain Rice, Pulao, Roti or Poori.

-  ENJOY YOUR MEAL -