Chilli Tofu Curry

Prep - Submerge 14 oz of Tofu in a bowl of Warm Water along with a tsp of Salt for 15 minutes. Drain the water, wrap in paper towels to remove the excess moisture and cut into bite sized pieces. Wash, drain and cut a Green Capsicum into bite sized pieces and keep aside. Dry roast a tsp of Coriander Seeds and a tsp of Cumin seeds and grind to rough powder.

For Coating the Tofu, take a bowl and add a tbsp of All Purpose Flour, 1/4 tsp of Red Chilli Powder and 1/2 tsp of Black Pepper. Toss the diced Tofu in the mixture for couple seconds and saute them on medium heat immediately in 3 tbsp of Oil in a nonstick pan until they are golden brown. Remove them into a bowl and keep aside.

In the same pan, saute the diced Green Capsicum pieces on medium heat until slight brown spots appear on them. Remove them into a bowl and keep aside.

In the same pan, saute a tsp of Cumin seeds. Add a finely chopped Onion and sprinkle Salt, saute until golden brown. Add 2 tsp of Ginger Garlic Paste, 2 finely chopped Green Chillies and saute for another 2 minutes. Add the ground Cumin-Coriander powder, a tsp of Red Chilli Powder and mix well. Add a tsp of Sugar, 1/3 cup of Tomato Puree (or finely chopped small Tomato) and a tbsp of Soya Sauce and mix well. Cook for another 2 minutes and add 1/2 cup of Water and mix well. Add the Tofu and peppers and cover cook for another 2 minutes until the sauce and tofu are incorporated. Garnish with chopped Cilantro Leaves / Green Onions.

Instantpot: Blackeyed Peas Curry

Prep - Soak a cup of Black eyed Peas in a bowl by submerging them in water for 4 hours.

Press the 'Saute' button on the pot and add a tbsp of Oil. Once the oil is hot, saute a tsp of Cumin Seeds and add a finely diced Onion and 2 slit Green Chillies. Saute until golden brown, add a tsp of ginger Garlic Paste and saute for another 3-4 minutes. Add 2 chopped Tomatoes, a pinch of Turmeric, 1/2 Red Chilli Powder, a tsp of Coriander Powder, a tsp of Garam Masala Powder, Salt as needed and cook for another 3-4 minutes. 

Add the drained peas, 2 cups of Water and mix well. Press 'Cancel', close the lid, turn the vent to 'Sealing', and then press ' Pressure' and cook for 12 minutes. After the pot beeps, release the pressure naturally. Stir in a tbsp of Lemon Juice and garnish with Cilantro Leaves. Serve warm with Roti.

Cashew Chicken Curry

Clean and cut 1 lb of Boneless Chicken Thighs into bite sized pieces. Keep aside. Saute 10 Cashewnuts in a tbsp of Butter and keep aside.

Tomato Paste - Make a smooth paste of 2 Tomatoes, 1/4 cup of Cashews and 5 Green Chillies and keep aside.

Heat 2 tbsp of Oil in a pan and splutter 1/2 tsp of Cumin seeds. Add 2 Cardamoms, an inch of Cinnamon Stick and a Bay Leaf and saute for few seconds. Add in a finely chopped large Onion, 2 slit Green chillies and saute till onion is golden brown. Add in 1 tbsp of Ginger Garlic Paste and saute till the rawness disappears. 

Now increase the heat to high and add the chicken pieces. Saute them for 3-4 minutes and add Salt to taste, a tsp of Coriander Powder, a tsp of Cumin Powder, a tsp of Red Chilli Powder and 1/2 a tsp of Garam Masala Powder. Mix well and cook on medium heat until the oil surfaces.

Add the tomato paste to the chicken and cook for 10 minutes mixing well in between to avoid the curry sticking to the bottom of the pan. Add a cup of Water and cover cook on low heat for 6-8 minutes.  

Now add the Butter fried Cashews, a tbsp of Heavy Cream and finely chopped Cilantro as garnishing. Serve warm with Naan, Roti or Rice.

Pepper Chicken Masala Curry

Masala - Heat 3 tbsp of Oil in a saute pan. Add 2 Dry red chillies, an inch of Cinnamon Stick, 3-4 Cloves, 2 tsp of whole Black Pepper, 1/2 tsp of Cumin seeds ans saute lightly. Add a large roughly chopped Red / Yellow Onion and saute till soft and golden color. Add a tbsp of Ginger Garlic paste and saute till the raw smell disappears. Remove from the heat and allow to cool. Blend it into smooth paste by adding required water.

In a saute pan, add 2 tbsp of Oil and splutter 1/4 tsp of Fennel Seeds, few Curry Leaves and the above masala sauteing for 3-4 minutes on medium heat. Add a large finely chopped Tomato, Salt to taste and a pinch of Turmeric Powder and saute for 5 minutes on medium heat. Add a lb of bone-in cleaned Chicken pieces and saute for 8 minutes. Reduce the heat to medium-low and cover cook with a lid until the chicken is cooked (5-8 minutes). Add 1/2 cup of Water and mix to make sure the masala doesn't stick to the pan. Cook until the chicken is cooked and the gravy thickens. Remove from heat. 

Garnish with Corinader Leaves and serve with  rotis / rice.

InstantPot: Palak Paneer

Chop 14 oz Paneer into small pieces and keep aside in bowl of warm water.

Start the Instant pot in "Saute" mode and heat a tbsp of Oil.

Splutter a tsp of Cumin Seeds and add a tsp of Ginger Garlic Paste, 3 chopped Green Chillies and a chopped Onion. Saute until onions turn golden brown, for 2 minutes.

Add a chopped Tomato, a pinch of Turmeric, a tsp of Red Chili Powder, a tsp of Coriander Powder and Salt to taste. Mix well and allow to cook for 2 minutes.

Add 1/4 cup of Water and mix well. Add 1 lb of Spinach and close the lid with vent in sealing position. Press "Cancel" and set on Manual  / Pressure Cook on "High" for 2 minutes. 

Once the Instant Pot beeps, do a 5 minute natural pressure release and switch off the Instant Pot. Open the lid and blend everything with an immersion blender until smooth and creamy. Add 1/2 cup of Heavy Whipping Cream and mix well. Add the paneer pieces and a tsp of Garam Masala and close the lid until serving.

Palakura Kodiguddu vepudu

Heat 2 tsp of Oil in a sauté pan. Add a finely chopped Onion, 2 finely chopped Green Chilies and sauté until golden brown. Add a pinch of Turmeric Powder, Salt to taste and mix well. Add 2 handfuls of finely chopped Spinach Leaves and cover cook on low heat until the leaves wilt. Crack open 4 Eggs into the sauté pan and let it rest for 2 minutes on medium heat. Scramble them until the eggs are cooked. Serve hot with rice or chapathis.