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Onion prices making you cry? Try these recipes

With onion prices shooting up, we asked chefs to share recipes for non-onion dishes

By The Telegraph

  • Published 30.09.19, 7:37 PM
  • Updated 30.09.19, 7:37 PM
Amrud ki subzi or guava curry made without onions
Amrud ki subzi or guava curry made without onions Andaz Delhi

The chef at hotel Andaz in Delhi's Aerocity, shared the following recipe for Amrud ki subzi or a guava curry that is made without onions.

Ingredients

  • 15 ml vegetable oil
  • 1 gm hing
  • 2 gms cumin seeds
  • 2 tomatoes pureed
  • 2 tsp ginger grated
  • 1-2 no green chili slit into half
  • 1 gm coriander powder
  • 1/2 gm turmeric powder
  • 1 gm red chili powder
  • 2 gms dry mango powder
  • 1 tsp fennel powder
  • salt to taste
  • 30 ml curd whisked
  • 100 gm ripened guava (amrud), deseeded and cut into slices
  • 1 tbsp lemon juice

Method 

  1. Heat oil in a pan.
  2. Once the oil is hot, add hing and zeera and let them crackle for a few seconds.
  3. Add tomato puree, ginger and green chilli and cook for a minute.
  4. Add coriander powder, turmeric powder, red chilli powder, dry mango powder, fennel powder and salt to taste and cook until oil starts to separate from the sides.
  5. Now add curd and cook for a minute.
  6. Keep stirring until the curd is cooked.
  7. Add amrud (guava) and a cup of water.
  8. Cover and cook for 6-8 minutes until amrud (guava) is slightly tender.
  9. Add lemon juice and mix well.
  10. Garnish with fresh coriander.

Kaddu ki sabzi or pumpkin curry
Kaddu ki sabzi or pumpkin curry The Oberoi Hotels & Resorts

The chef at The Oberoi, Gurgaon shared a recipe for Kaddu ki sabzi or pumkin curry with us.

Ingredients

(Measuring cup used, 1 cup = 250 ml)

  • 1 medium sized pumpkin/kaddu
  • ½ tsp turmeric powder
  • 1 tsp dry mango powder
  • ¼ tsp garam masala powder
  • 1 or 2 dry red chilies (optional)
  • ¼ tsp fenugreek seeds
  • 1 tsp sugar or 2 tsp crushed jaggery
  • 1 tsp cumin seeds
  • ½ tsp red chili powder
  • 1 tbsp.raisins
  • 1 cup water
  • 2 tbsp. oil
  • Salt to taste
  • Few chopped coriander leaves for garnishing (optional)
  • Raisin 1 cup


Method

  1. Wash the pumpkin then peel and chop.
  2. Heat oil in a pan or pressure cooker.
  3. Add fenugreek seeds as well as cumin seeds and fry both for a minute on a low flame.
  4. Add red chilies and again fry for around 15 seconds.
  5. Add diced pumpkin and mix all the dry spice powders except dry mango powder and garam masala in it.
  6. Now add the sugar or jaggery in it.
  7. Mix pumpkin with rest of the spices and sugar/jaggery.
  8. Also add water and salt in it.
  9. Cover the pressure cooker with a lid and pressure cook it for 7-8 minutes.
  10. If you do not have a pressure cooker then try to cover the pan with a lid
  11. Let the pumpkin cook for some 15-20 minutes till it becomes soft and mushy.
  12. Once pumpkin is cooked, add raisins, garam masala and dry mango powder.
  13. Stir fry pumpkin well and let it cook for 1-2 minutes.
  14. Pumpkin should not be watery or too dry.

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