Step 2: In a pan, heat some oil. Drop the mustard seeds and curry leaves and watch them splutter for a minute or two.

Step 3: Add in the onions and cook until light brown.

Step 3: Now add the chopped beetroot and potato. Coat with turmeric, meat masala and salt to taste. Cover and cook. Keep stirring it in between to avoid burning.

Step 4: Let it cook for up to 30 minutes on low-flame or until done.

Ingredients:

Turmeric powder – 1 tsp
Salt – 1 tsp
Chilli powder – 0.5 tsp
Fish Fillet – 1 kg
Mustard Oil – 5 tbsp
Tomatoes – 2
Ginger-Garlic paste – t tsp
Chopped Onions -1 cup
Green chillies – 2
Ground Red Pepper – 0.5 tsp

Step 1:Marinate the chopped fish in some turmeric, salt and chilli powder. Heat oil in a pan, and fry the fish until almost done. Remove the fish from the pan.

Step 2: Blend the tomatoes, onions, green chilli, ground red pepper and ginger-garlic paste. Pour this mixture into the pan and heat for about 2-3 minutes.

Step 3: Now add in the fish and cook until done.

Butter Chicken. Something everyone orders on their visit to an Indian restaurant. Why not make it at home? Without butter!

Ingredients:

Chicken – 1 kg
Oil – 3-4 tbsp
Chopped Onions – 1 cup
Tomato paste – 4-5 tbsp
Ginger-garlic paste – 1 heaped tsp
Turmeric powder – 0.5 tsp
Chilli powder – 1 tsp
Eastern Chicken Masala – 3 tbsp
Yoghurt – 1 cup
Fresh Cream – 0.5 cup
Lemon squeeze – 1 tbsp
Vinegar – 0.5 tsp
Salt to taste

Step 1: Heat some oil in a pan to saute the onions until translucent.

Step 2: Then add the tomato paste and ginger-garlic paste and cook for 2-3 minutes.

Step 3: Now add the chopped chicken, yoghurt, turmeric powder, chilli powder and chicken masala powder and mix well. Cover with a lid and leave it to cook for 15 minutes.

Step 4: Stir in the cream, lemon juice and vinegar. Let it cook for a few more minutes until done. Add salt to taste.

Garnish with a little bit of cream.

Note:

• You could use any trusted brand of Chicken Masala Powder.

While many men avoid entering the kitchen, I am married to a man who steps in quite often. Usually, its just to make some tea, or to grab something to nibble on. But when he’s in a mood, he always surprises me with his culinary skills.

His signature dish is this chicken curry that he makes with the “Eastern Chicken Masala”. Its pretty much a hack, as you don’t have to worry about getting the proportions of each and every spice right. No wonder it always turns out perfect.

Most places here in Riyadh, give us readily cut fresh-chicken, so that’s not a worry for someone like me who doesn’t know how to. My hubby prefers to chop them into tinier pieces than the ones we get from the store.

Ingredients:

Chicken – 1000 gm
Oil – 3 tbsp
Chopped Onions – 2 cup
Chopped Green chillies – 3
Ginger-garlic paste – 1 tbsp
Eastern Chicken Masala – 1 pack (use as needed)
Boiled water – Equal to the amount of gravy you want
Pepper powder – 0.5 tsp
Salt to taste
Coriander leaves – to granish

Step 1: Heat some oil in a pan. When its heated, saute the onions until almost golden brown.

Step 2: Add the ginger-garlic paste, chopped green chillies, and about 4 tbsp of the chicken masala powder.

Step 3: After a  minute or two, toss in the chicken and let it soak up the masala. Cover with a lid.
 
Step 4: If you like it dry, you can skip adding the water, but if prefer having some gravy, add boiled water and more chicken masala until you get the right flavor. Add salt to taste. Cover and cook for 15-20 minutes.

Garnish with coriander leaves.

Serve with pita bread and your favorite drink.

Note:

• You could go for any trusted brand, instead of Eastern.