Malabar Chicken Fry Masala

A chicken dry curry recipe from Malabar. Marinated chicken is shallow fried in oil first. For the masala, onion, garlic, green chilli, tomatoes and spices are fried in oil. Fried chicken is then added to the masala and slow cooked for a few more minutes. Serve with rice or any Indian bread.
Recipe Courtesy: Aysha's Life Today

Aloo Palak (Uttar Pradesh Style) / Potato Spinach Dry Curry

This is how I usually make aloo palak, which could be served with both rice and roti. Here onion, garlic and green chilli are lightly fried, then potatoes are added and cooked. When potatoes are half done spinach and other spices are added and cooked and then finally stir fried for a few minutes. The other type is the Punjabi style aloo palak where cooked potatoes are simmered in a pureed spinach gravy.
Recipe Courtesy: A Mad Tea Party

Capsicum Egg Bhurji (Scrambled Eggs with Bell Pepper)

Egg bhurji is the scrambled egg preparation from North India. Here egg bhurji is made more nutritional and colorful by adding capsicum. Onion, green chilli and capsicum are stir-fried and then beaten eggs and milk is added. Milk is used in the recipe to make bhurji softer. Serve with rice or roti.
Recipe Courtesy: Roochis

Chilli Mushroom (Indian Chinese style)

An Indo-Chinese style mushroom dish which is very easy to prepare. Mushrooms are fried with onion, ginger, garlic, green chilli and then cooked in a sauce containing vinegar, soy sauce, chilli sauce and tomato ketchup. Addition of bell pepper augments the taste and aroma of the dish. Serve with fried rice or chapathi.
Recipe Courtesy: Yummy O Yummy

Kadai Paneer (Paneer n Bell Pepper in Tomato Gravy)

This is a famous Punjabi dish popular in North India. Paneer and capsicum are cooked in a tomato based gravy along with other spices. Traditionally the dish is prepared in a kadai (a deep cooking pot similar to wok) and hence the name. To make the dish restaurant-style, add cream (or whole mik) and kasuri methi towards the end.
Recipe Courtesy: Sushma's Savi-Ruchi

Yard Long Beans Sabzi

A variation from the usual thoran and stir-fry that I make with yardlong beans. The sabzi is made by cooking the beans with onion, ginger and other spices.
Recipe Courtesy: Shreya's Mom's Cooking

Aloo Methi (Potato Fenugreek Leaves Stir-fry)

Aloo methi is a popular side dish in North India. Fenugreek leaves has a strong flavor which makes aloo methi a very flavorful, delicious and healthy dish. It could be served with both rice and roti.
Recipe Courtesy: ShowMeTheCurry.com

Kerala Egg Roast / Nadan Mutta Roast

This Kerala style egg roast is one of my favorites where hard boiled eggs is served along with a roasted onion-spices gravy. It could be served as a side dish with appam, roti or any other kind of Indian bread.
Recipe Courtesy: Sangeetha's Kothiyavunu

Kale Potato Stir-fry (Aloo Kale Sabzi)

This is the first time I'm trying kale (curly leaved Scots kale) and it tastes very similar to collard greens that I tried recently. This made me think, once wilted does all greens taste the same? Not really, huh! Potato and kale got together very nicely just like potato and spinach. The recipe that I followed calls for grinding roasted chana dal and coconut for gravy, but I left them as such because I wanted to make a crunchy dry curry.
Recipe Courtesy: Suganya's Tasty Palettes

Broccoli Potato Sabzi / Stir-fry

Broccoli is a vegetable rich in nutritional and medicinal values. It makes a good combination with potato for stir-frying. This combo could be served as a side dish with rice or roti.
Recipe Courtesy: iCookiPost

Baingan Bharta (Roasted Mashed Eggplant / Brinjal)

Baingan Bharta is a Punjabi dish popular in North India. Eggplant is roasted, de-skinned, mashed and then cooked with tomato, onion and spices to make this delicious side dish. It could be served with both rice and roti.
Recipe Courtesy: Pavani's Cook's Hideout

Aloo Gobi (Potato Cauliflower Stir-fry)

Aloo gobi is a simple side dish from North India which could be made in the curry or dry form. It could be served with rice, roti or parathas.

Recipe Courtesy: Ahaar

Potato

Chilli Gobi (Chilli Cauliflower)

I was in the mood to make something spicy and decided to make this delicious Indo-Chinese dish. It brings back memories of good old hostel days and the grand feast we had once every month. This is the second time I'm trying this recipe. The first time I didn't get the red color which may be due to the chilli sauce that I used (it tasted good though!). This time I used home-made red chilli paste with vinegar and Kashmiri chilli powder as instructed in the recipe and this way I could control the spice level of the dish.
Recipe Courtesy: Marias Menu

Aloo Capsicum (Potato Bell Pepper Fry)

Aloo Capsicum is a popular North Indian side dish served with rotis and chapathis. It is a very simple dish where potatoes and bell peppers are cooked and then stir-fried in oil with spices.
Recipe Courtesy: Preethi's online cookbook

Punjabi Bhindi Masala (Okra / Lady's Finger Fry)

This is Punjabi style bhindi masala where okra is fried with onion, tomatoes and spices. It is served as a side dish with roti or chapathi.
Recipe Courtesy: Honey What's Cooking

Chicken Peralan (Chicken Masala)

I absolutely loved this peralan recipe which I got from Suja Sugathan's blog Kitchen Corner-Try It. This is the first time I'm making a chicken dish without coriander powder (of course, store bought garam masala may contain some). Anyways, it tasted delicious. The best part is, my four-year-old picky eater loved it too! Thanks to Suja for the recipe.

Potato Podimas (Aloo Podimas)

I was planning to make chappathi for dinner and needed a side dish to go with. It's been a while since I made potato podimas. Potato podimas is a South Indian dish. My mom used to make it with chappathi and puri. I found this recipe in the blog Shanthi Krishnakumar's cookbook which is very similar to my mom's recipe. The difference here is that I used onions along with ginger and stir-fried chopped vegetables (carrot, green beans and peas) before adding the mashed potato. The dish came out great. The leaves and the two acorns in the picture has nothing to do with the dish. My four-year-old brought it from outside as a 'surprise' for me while I was taking the photo. I think the word 'surprise' has a different meaning in his dictionary.