Blackbean paneer fried rice

Ingredients:

Black beans-1 cup dry
Basmati Rice-1.5 cups dry
Paneer-100 gm
Onion-1 medium
Capsicum-1 small
Oil-2 tbsp
Cloves-4
Cardomom-4
Bay leaves-2
Jeera/cumin seeds-1 tsp
Ginger garlic pase-1 tbsp
Cilantro-to garnish
Mint-10 leaves
Green chillies-4
Salt-to taste
Any biryani masala (optional)-1 tsp

Method:

1. Soak blackbeans overnight and pressure cook for 12 min on high setting in instant pot.
2. Soak rice for 30 min and cook in a separate pot. Fluff up and keep it aside.
3. Heat oil in a wide bottomed pan. Add cumin seeds, cloves, cardamom and bayleaves. Saute for a minute.
4. Add finely chopped onion, ginger garlic paste, green chillies. Saute until onions are soft.
5. Add cubed paneer and cook for a minute.
6. Add finely chopped capsicum, mint leaves, salt and biryani masala. Cook until capsicum is soft.
7. Turn the flame low and add cooked rice. Mix well and adjust for salt.
8. Garnish with cilantro and serve hot with onion raita.

One pot chole masala

Ingredients:

To pressure cook:

Kabuli chana-1 cup dry
Tomatoes-2 roughly chopped
Onions-1 medium roughly chopped
Green chillies-4
Bay leaves-1
Cardamom-4
Cinnamon stick-1/2 inch
Cloves-4
Tea water-Boil 2 cups of water with 1 tbsp tea powder and boil for 2-4 minutes.
Salt- to taste

Tadka:

Oil-1 tbsp
Corriander powder-1 tsp
Cumin powder-1 tsp
Red chilly powder-1/2 tsp
Chole masala-1 tsp
Turmeric-1/2 tsp
Kasoori methi-1 tsp
Ginger-1 in long cut

Method:

1. Soak kabuli chana with enough water over night.
2. Next day pressure cook all ingredients listed under "to pressure cook" for 3-4 whistles.
3. Once the pressure is released, mix everything properly and let it boil for a few more minutes till onion and tomato is nicely smashed.
4. In a separate pan, make tadka with ingredients listed under "tadka".
5. Adjust for salt and turn off the stove.
6. Garnish with corriander.

Sukha kala chana sabzi

Ingredients:

Dry kala chana-1 cup
Oil-2.5 tbsp
Ginger-1 inch
Green chillies-3
Hing-pinch
Corriander leaves-to garnish
Salt-to taste

Masala mix:

Corriander powder-1 tbsp
Amchur-1 tsp
Cumin powder-1/2 tsp
Garam masala-1/2 tsp
Turmeric-1/2 tsp
Chana masala-1/2 tsp
Red chilly powder-1/2 tsp

Method:

1. Soak chana overnight. Pressure cook next day with enough water and salt in instant pot for 1 hr.
2. Heat oil in a pan and add ginger, hing, green chillies and let them saute for a minute.
3. Meanwhile, add half cup of water to the spice mix and mix properly.
4. Add spice mix to the pan and saute for a minute or so.
5. Add boiled chana and smash a few.
6. Adjust salt and garnish with corriander.
7. Enjoy with puri and halwa.