Aloo Gobi with Murgh Ke Mazedar Tukray

Aloo Gobi is a dry Indian and Pakistani dish made with cauliflower and potatoes. It's yellowish in color and is fairly spicy. The meat portion of this meal consists of spicy chicken bits (also known as Murgh Ke Mazedar Tukray). Both the Aloo Gobi and the Chicken are fairly quick and easy to make.

 
Prep. Time: 15 mins.
Cooking Time: 20  mins.

Aloo Gobi
Ingredients:

1.5 - 2 lbs. of Potatoes
1 Medium Cauliflower
1 Medium Onion
2 Tbsp Vegetable Oil
1 tsp Turmeric
2 tsp Cumin Seeds
2 tsp Ginger
1/2 tsp Red Chili Powder or Cayenne Pepper
1 tsp Garam Masala
2 tsp Corriander
1 Bunch of Cilantro 


Directions:

Cut the potatoes into eighths and then slice them into approximately 1" wide pieces.

Slice the onion into thick pieces.

Remove the leaves from the cauliflower and cut off the stem. Break apart the florets starting from the outside and working inwards. The inner pieces can be used as is, while the outer pieces will generally be larger and will need to be cut into approximately 1/2" thick slices.

Heat the vegetable oil in a large pot.

Add in the cauliflower, onion and potatoes and cook for 15 mins. stirring frequently.

Add in the turmeric, cumin seeds, ginger, chili powder, garam masala, corriander and cook for 5 mins. longer.

Garnish with chopped cilantro.


Murgh Ke Mazedar Tukray
Ingredients:

1 lb. Chicken Breasts
1 tsp. Black Pepper
1/4  tsp. Turmeric
1/4 tsp. Red Chili Powder or Cayenne Pepper
1 tsp. Cumin
1 tsp. Thyme
1 tsp. Paprika
1/4 tsp. Salt
3 tsp. Vegetable Oil


Directions;

Mix the spices and 1 tsp. of oil together in a large bowl.

Cut the chicken breasts into strips approximately 1 in. in length.

Coat the chicken pieces with the spice mixture.

In a frying pan, heat 2 tsp. of oil and cook the chicken pieces for approximately 10 mins.

Stroganoff

Stroganoff is a Russian dish of beef or mushrooms in a sour cream sauce, served over egg noodles. It's relatively simple to make and can be made with or without the sauteed beef. We usually double the recipe below so it yields around 6 servings.

 

Prep. Time: 15 mins.
Cooking Time: 30 mins.
Servings: 3-4
Wine Recommendation: Malbec (Callejon del Crimen if you can find it)


Ingredients:

8 oz. White or Cremini Mushrooms
8 oz. Shiitake Mushrooms
1/2 Medium Onion
8 Tbs. Butter
1/4 tsp. Thyme
1 Cup Sour Cream
2 Tbs. Sherry
2 Tbs. Brandy
1 lb. Egg Noodles
2 tsp. Poppy Seeds
1 lb. Flank Steak
1 Tbsp Olive Oil
Salt and Pepper

Directions:

Sauce:
Wash and cut the shiitake mushroom caps into 1/2" slices

Finely chop the onion and saute it in 4 Tbs. of butter for approximately 10 mins.

Add the cremini and shiitake mushrooms and cook over high heat until the mushrooms have released their excess water and it's starting to evaporate.

Season with thyme and add the sour cream.

Simmer for 15-20 mins.

Add in the brandy and sherry and serve over noodles (see below).

Noodles:
Boil the noodles for 8-10 mins.

Drain and immediately toss with 4 Tbs. of butter and poppy seeds.

Beef:
Heat the Olive Oil in a frying pan.

Add flank steak and season with salt and pepper.

Cook approximately 10 mins. and serve over sauce.