From Agrigold’s Kitchen - Aloo Gobi Methi (Potato Cauliflower Fenugreek curry)

With winter approaching, Aloo Gobi Methi curry is the perfect dish that can be served with nice hot rotis. This tasty vegetable recipe is easy and fast to cook.

Ingredients

Potatoes - 2
Cauliflower florets - 2 cups
AgriGold cumin seeds (jeera) - 1 tsp
AgriGold asafoetida (hing) - 1/4 tsp
AgriGold ginger paste - 1 tsp
AgriGold green chilli paste – 1/2 tsp
AgriGold turmeric powder – 1/2  tsp
Tomatoes - 2 small (finely chopped)
Fresh methi/fenugreek leaves - 1 cup (finely chopped)
Aamchur/Mango powder – 2 tsp
Vegetable Oil - 1 tbsp
Salt to taste

Method

• Peel potatoes and cut them lengthwise 
• Heat the oil in a wok/kadai and add the cumin seeds and asafoetida 
• Let the seeds crackle. Now add the ginger paste and green chilli paste and cook for a minute
• Put in the tomatoes and cook till the raw smell of the tomatoes disappear
• Add the potatoes and cauliflower florets and cook
• Now add the methi/fenugreek leaves, turmeric and sauté
• Put in the aamchur powder and salt; mix well

Serve hot with rotis. Happy Cooking with AgriGold!

From Agrigold’s Kitchen - Chicken Lajawab

Ingredients

Boneless chicken – 500 gm (cubed)

AgriGold curd/dahi – 2 tbsp

Fresh cream - ¾ cup

AgriGold Ginger Garlic paste – 2 tbsp

Pureed tomato – 2 tbsp

Onions – 2 medium sized (finely chopped)

AgriGold green chilli paste – 1 or 2 tsp

Rum - ½ cup

Ground cashew nuts – 2 tbsp

AgriGold Garam masala – 1 tbsp

AgriGold Coriander powder – 2 tsp

AgriGold Cumin powder – 2 tsp

AgriGold Turmeric powder – 1 tsp

Olive oil – 2 tbsp

Salt to taste

For the marinade

Mix the boneless chicken pieces well with curd, rum, coriander powder, cumin powder, ½ tbsp garam masala, green chilli paste and ginger garlic paste. Marinade for at least two hours in the refrigerator. If you can marinade overnight in the refrigerator it’s better.

Method

• Heat the olive oil in a wok and fry the chopped onions for about 5 minutes.
• In the same oil, put in the marinated chicken and fry till they change colour to golden.
• Now put in the tomato puree, turmeric powder and ½ tbsp garam masala. Fry till the oil separates.
•  Add 2 cups of water. Cook covered over a low flame.
• When the chicken is half done, add salt and the ground cashew nuts. Cover and cook again till done.

Garnish with fresh cream and enjoy with fried rice, roti or parathas.