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Want to learn how to make Shahi Koftas?

Well, Koftas  (Paneer and Potato balls)  are vegetarian balls or dumplings and can be enjoyed by themselves as a snack or added in a curry sauce to make malai kofta. These koftas taste wonderful and are a must try for all Indian vegetarian food lovers.

Ingredients: (Makes 30-40 Koftas)
400 gm paneer
4 boiled and mashed potatoes
2 tsp salt
1 tsp red chilli pwd
1/4 cup Dry fruit of your choice (Almonds, Cashews, Raisins)
2 tsp Garam masala
1 tsp Turmeric
2 tbsp chickpea flour
2 tbsp rice flour
OIl for frying

1. Combine all ingredients to make fine mixture.
2. Take a little mixture in your hand and make golf sized balls and set aside.
3. Heat Oil in the wok.
4. Deep Fry Kofta balls until golden brown. Soak out excess oil on paper towel.

You can enjoy these koftas with sauce of your choice or add them in the curry sauce and pour over rice or serve with naan.

Check out, complete Malai Kofta Recipe here: Best Malai Kofta Recipe

Learn how to make Goan style chicken curry called Chicken Shakuti (xacuti). This flavorful chicken curry is great for special dinners or family get-togethers.

Ingredients
(Serves 4-6)

1.5 to 2 kg chicken drumsticks and 2-4 potatoes
1.5 tsp cumin seeds (Jeera), fennel seeds (saunf) and coriander seeds (dhania)
1/4 tsp fenugreek seeds (Methre)
1/2 tsp poppy seeds (khuskhus)
1 tsp black peppercorns
6 cloves
4 dried red chillies
2-3 small sticks of cinnamon
1 black cardamom and 4 green cardamom
2 inch piece of tamarind pulp (soak it in 1/4 cup of water to get tamarind juice)
4 tbsp oil
5-6 cloves of garlic
2 inch piece of ginger
1 large onion ( or use 2 small)
2 tbsp tomato paste
1/2 cup coconut milk
1/2 cup of unsweetened shredded coconut
2 tsp sesame seeds
1 tsp turmeric (optional)
Salt per taste
Cilantro fro garnish

1. Roast all the spices in 2 tbsp of oil (except sesame seeds). Once they emit aroma and start changing color, add onions, ginger and garlic. Fry for 2-3 mins.
2. Add coconut and sesame seeds. Fry until coconut starts changing color. Keep stirring to avoid sesame seeds and coconut from burning.
3. Add 1/2 cup to the mixture and make a smooth sauce.
4. Fry chicken pieces in a pot with 2 tbsp of oil until sealed (i.e. turn white) and then add potatoes. Stir- together and then add your masala sauce.
5. Add salt, turmeric, tomato paste. Mix well and cook for 10-15 mins until chicken is 80 % done.
6. Add coconut milk and tamarind juice and simmer until potatoes are tender and chicken completely done.
7. Garnish with cilantro leaves and serve over rice or with naan bread. Enjoy!

Learn how to prepare Zucchini in a flavorful way in this curry dish. This curry works great with rice or with roti.

Ingredients:
2 Zucchini’s
1 onion
2 tomatoes
1/2 cup water
2 cloves of garlic
1 green chilli
1 inch piece of ginger
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp Fennel seeds
4 black peppercorn
Salt per taste
1 tsp turmeric
2 tbsp Oil for cooking
Garnish: Green onions or cilantro

Method:
1. Dry roast your spices and grind to make powder.
2. Fry onions, ginger, garlic and green chilli in 2 tbsp oil along with turmeric and salt.
3. When onions change color and become golden brown, add in zucchini chopped.
4. Add 1/2 cup water, cover and let it cook for 5-6 mins until tender.
5. Add tomatoes and masala powder and cook further for 2-3 mins.
6. When zucchini is fully done, garnish with green onions and serve over rice.

For more flavorful recipe videos, check out: Eat East Indian

Ingredients:
1 Cauliflower
1 onion
1-2 tomatoes
2 tsp ginger- garlic paste (optional) or 1/2 tsp Asafoetida/hing
1 tsp mustard seeds
1 tsp nigella/onion seeds
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/4 tsp fenugreek seeds (Methre)
2 dried red chillies
Oil for cooking
Green onions/ cilantro for garnish
Salt per taste
1/2 tsp Turmeric

1. Steam the cauliflower and set it aside. It should be only 80 % done.
2. Heat 2 tbsp oil and add asafoetida and rest of your spices (cumin, nigella, mustard and fennel) Once they start spluttering, add onions.
3. Add salt and turmeric and let onions get golden brown.
4. Add cauliflower and mix well. Give it 2-3 mins.
5. Add in tomatoes and green onions. (You can cook down tomatoes or keep them fresh)

Lemon juice can be added for tanginess
Serve hot with roti or paratha

Simple and flavorful way to prepare grilled lamb chops the Indian way.

Marinade 1/2 kg Lamb in 2 tbsp lemon juice, 3 tbsp olive oil, 1/4 tsp oregano, 1 tsp curry pwd,1/2 tbsp sea salt and 1/2 tbsp black pepper pwd for 45 mins to an hour in the fridge.
Take them out and let them come to room temp.
Heat the grill to 400 F and cook lamb for approx 4 mins on each side for medium to well and 2-3 mins for rare. Let rest for couple of mins and serve.

How to cook simple chicken curry (Indian style) in yogurt based gravy with basic Indian spices.

Ingredients:
(Serves 2-3)
350 gms boneless chicken
2 small potatoes
1 inch ginger piece
3-4 cloves of garlic chopped
1 large onion
1 green chilli
1/2 cup of Yogurt + 1/2 cup of water
1/2 tsp red chilli pwd
1/2 tsp turmeric
2 tsp Salt
1/2 tsp coriander pwd
1/2 tbsp Tomato paste
2 tbsp oil for cooking
1 tsp cumin seeds
1/2 tsp garam masala
Pinch of Kasoori methi (Dried fenugreek leaves)
Garnish with cilantro leaves

1. Fry cumin seeds in hot oil
2. Add onions, ginger, garlic, green chilli and fry for 2-3 mins
3. Mix yogurt, water and spices to make sauce.
4. Once onions start turning golden brown, add chicken and let it get white (sealing in the juices). Usually takes 2-3 mins
5. Next, add potatoes. fry for 2 mins.
6. Add tomato paste. Mix it well.
7. Add yogurt sauce.
8. Everything will be done in about 4-5 mins. (Cooking time depends on cut of the chicken. Make sure potatoes are cooked as well.)
9. Once chicken is cooked, add garam masala and dried fenugreek leaves. Garnish with cilantro leaves and serve with roti, rice or naan.

Ingredients
Oil 2 Tablespoon
Chopped onions 1⁄2 Cup (8 tbs)
Cumin seeds 1 Teaspoon
Mustard seeds 1 Teaspoon
Salt To Taste (2 Tsp used)
Chopped ginger 1 Tablespoon
Chopped garlic 1 Tablespoon
Green chilies 2 Medium, chopped (1 – 2 green chilies used) (Optional)
Turmeric powder 1 Teaspoon
Red chili powder 1 Teaspoon (Adjust as per your preference for spice)
Potato 1 Medium, cut into small cubes
Peas 1⁄2 Cup (8 tbs) (Frozen or fresh may be used)
Tomato paste 2 Tablespoon
Milk/Coconut milk / cream 1⁄2 Cup (8 tbs)
Water 1⁄2 Cup (8 tbs)
Boiled eggs 4 Medium, each cut into 4 pieces
Garam masala 1⁄2 Teaspoon
Cilantro sprigs 4 Medium (3 – 4 sprigs used for garnishing)

Directions
MAKING
1. Heat a pan with oil. When the oil is hot, add onions, cumin seeds and mustard seeds. Fry for a few minutes.
2. Add salt and continue to fry until the onions start turning slightly golden brown.
3. Then, add the ginger, garlic and green chilies (if using) and continue to fry until onions are browned.
4. Stir in the spices such as turmeric and red chili powder.
5. Add potatoes and peas, stir to mix everything well and let it cook for about 5 minutes.
6. After 5 minutes, add tomato paste, milk and water. Stir the gravy well and let simmer for about 5 – 6 minutes.
7. Once the gravy starts boiling, lower the heat and add the boiled egg pieces, sprinkle some garam masala, stir and garnish with freshly chopped cilantro leaves.

SERVING
8. Serve with rice or flatbread like chapati, parantha or naan.