Jeera Aloo

Jeera aloo is another popular Punjabi dish with potatoes cooked with cumin and other spices. It is a typical tradition dish of North India prepared in every home. This simple dish is a real treat for all potato lovers. It is one of the simplest & easy fasting recipes. This dish can compliment any meal. Cumin has a unique nutty flavor and adds an earthy, strong essence to this dish.
Cooking Time:  15 mins                                                                             Servings: 4
Preparation Time:  10 mins                                                                       Category:  Main-course, Veg 

Jeera Aloo

Ingredients:
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Large sized potatoes - 4
Cumin Seeds - 3 tsp
Mustard seeds - 1 tsp
Vegetable Oil - 2 tbsp
Finely chopped green chillies - 2
Turmeric Powder - 1/2 tsp
Finely chopped coriander - 2 tsp
Amchur powder - 1 tsp
Salt - to taste
Lemon juice (optional) - 1 tsp


Preparation Method:
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• Pressure cook the potatoes for 3-4 whistles, let them cool and peel of the skin.
• Cut these potatoes in to small cubes.
• Heat the oil in a non-stick pan and add cumin & mustard seeds. When they start to pop, add potatoes.
• Saute the potatoes until they turn light golden brown color.
• Add turmeric, chopped green chillies, amchur powders and salt to taste. Stir all these ingredients well and cook for 5 mins.
• Take it in a serving bowl and garnish with chopped coriander
• It can either be served with hot Indian breads, rotis, puris or as a side dish with daal

Punjabi Chole Masala

Chole masala is a popular dish in Indian and Pakistani cuisine. It is popular mainly in the Punjab region of northern-India, and also notably in the regions of Gujarat and Rajasthan. It commonly cooked dry, with tangy spices. The main ingredient is chickpeas (called "Kabuli Chana" in India).  Indian food is all about layering of the flavors and spices in a particular order and this recipe teaches you how to do just that.

Though there are many variations of making chole, I've tweaked the punjabi chole masala recipe a little and here is the recipe


Cooking Time:  20 mins                                                                             Servings: 5
Preparation Time: 20 mins                                                                        Category:  Main-course, Veg

Ingredients:
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Punjabi Chole Masala

Kabuli Chana/Chick peas - 250 gms
Onions - 2
Potato - 1
Tomatoes - 1
Cumin seeds - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 2 tsp
Sliced Green chillies - 4
Salt - to taste
Ginger & garlic paste - 1 tsp
Punjabi Chole Masala - 2 tbsp (ready-made Badshah chole masala powder)
Vegetable or cooking oil - 2 tbsp
Chopped coriander - 1/2 cup (for garnishing) 

Preparation Method:
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• Pressure cook kabuli chana and potato for 3 whistles. When done, keep them aside.
• Peel out the potato skin and mash the potato nicely.
• Cut onions and tomatoes into small pieces and blend them into a paste.
• Heat oil in a vessel and add cumin seeds. When they start to pop, add the boiled kabuli chana  and mix well.
• Saute for about 5 mins and add ginger garlic paste, green chillies and mix well.
• Now add the onions & tomato paste, mashed up potato to this and stir well. Cook for about another 5 mins.
• Add salt, red chilli powder, turmeric, Badshah punjabi chole masala powder and mix thoroughly and cook for another 2 mins.
• Now add a 2 small cups of water, mix well and let the dish come to a boil.
• Take the entire dish into a cooker bowl and pressure cook it for 2 whistles.
• When done, take the dish into a serving bowl and garnish with chopped coriander leaves.
• Serve this hot with Batura or Poori or Romali Roti or Phulkas along with sliced onions & lime

Out of the all brands which sell ready-made chole masala powder, I like "Badshah" brand. There are other good ones too like MTR, Everest, MDH etc but nothing beats the Badshah masala. Instead of getting the ready-made masala, we can prepare the same masala at home too and here is its recipe

Ingredients:
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Dry Red chillies - 3
Cumin Seeds (Jeera)  - 1 tbsp
Coriander Seeds - 1 tbsp
Shahi-Jeera(caraway seeds) - 2 tsp
Black pepper corns - 2 tsp
Turmeric powder - 1 tsp
Sesame seeds (til) - 2 tsp
Cloves - 8
Cinnamon - 5 sticks
Bay Leaf (Tejpatta) - 2
Green Cardamom - 8
Black Cardamom - 4
Dry Ginger powder - 2 tsp
Dry Mango Powder (Amchur powder) - 2 tsp
Rock Salt (Kala Namak) - 1/2 tbsp
Nutmeg powder - 1/2 tsp

Preparation Method:
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• Dry roast all ingredients one by one and allow them cool. No need to roast powder ingredients
• When all these ingredients are cool, grind them into smooth powder and store in air tight container.
• The shelf life of this powder is 3-4 months when stored in cool area.