- Chicken (of course) - I prefer skinless chicken breasts and for my recipe I used about 6 pieces
- Yogurt (4 TSP)
- Tandoori masala (2 TSP)
- If Tandoori masala is not available then get:
- Dhania masala (2 TSP)
- Garam masala (1/2 TSP)
- Onions (2)
- Salt (1 TSP)
- Oil - I prefer olive oil (for frying to onions)
- 2 cloves
- Tomato paste (1 small can)
- Potatoes (2)
- Create the Marinade
- Add 4 TSP of yogurt
- Add salt (1 TSP)
- Add 2 TSP of tandoori masala
- If no tandoori masala add 2 TSP of dhania masala + 1/2 TSP of garam masala
- Mix it well then add the chicken and mix it again
- Make cuts in the chicken and leave for about 1/2 to 1 hour
- Heat olive oil in a pan
- Finely dice onions and then add to pan
- Fry till onions are light brown in color
- Skin potatoes and dice them in pieces
- Add onions and chicken in Pressure Cooker
- Let it cook for about 5 minutes
- Add tomato paste and cloves
- Add potatoes
- Set flame to medium high and cook until the whistle blows
- Bhindi (Okra)
- Onions (2)
- Salt (1/2 TSP)
- Oil - I prefer olive oil
- Dhania masala (1/2 TSP)
- Potatoes (1)
- Wash and then wipe each bhindi dry
- Skin and dice potatoes
- Heat olive oil in a pan
- Finely dice onions and then add to pan
- Fry till onions are light brown in color
- Add potatoes
- Add bhindi
- Let it cook as long as the bhindi does not burn
- Toor Daal - 1 cup
- Water - 3 cups
- Salt - 1 1/2 TSP
- Tumeric (Haldi) - 1/3 TSP
- Tomato - 1
- Olive Oil - 1 TSP
- Cummin Seeds (Jeera) - 3/4 TSP
- Heing - Tip of TSP
- Red Chilli Powder - 1/2 TSP
- Vegetables (precut or otherwise) - 1 packet (Optional)
- Lime - 1
- Mix Toor Daal, Water, Salt, Tumeric, Tomato
- Add above to Pressure Cooker, turn to high heat
- Wait till heat starts to escape (hissing sound) turn to low heat for 10 minutes
- Add vegetables
- Squeeze lime
- Add "Tarka" (See below)
- Mix well and serve
- Heat Oil
- Add cummin seeds, heing, chilli powder
- Cook for 2 mins on high