Potato Sabji (Courtesy: Vishal Shanbag)

Ingredients
1) Diced Potatoes (tinned)
2) Olive oil
3) Cummen seeds
4) Mustard seeds
5) Garam Masala
6) Red chillies
7) Salt

Heat the olive oil in a pan, when heated add cumeen seeds, mustard seeds and red chillies. When these start spluttering, add the diced potatoes, garam masala and salt (as per taste). Now heat the mixture for about 10 minutes and your potato sabji will be ready. Hardly takes 15 minutes to make.

Butter Chicken

Ingredients
1) Cleaned Skinless Boneless Chicken
2) Onions
3) Tomatoes
4) Ginger
5) Garlic
6) Cinammon
7) Gloves
8) Cashews
9) Baye leaves
10) Green chillies
11) Red chilli powder (Dengi Chilly)
12) Chicken Masala
13) Olive Oil
14) Butter
Cut onions, garlic, ginger and chillies and create a thick paste using a mixer. Pour some olive oil in a deep frying pan (which will ultimately contain the curry) and fry the paste along with cinammons, gloves, baye leaves and some more garlic. Keep frying the paste until it becomes golden brown. After this add cut tomatoes, chilli powder and Chicken Masala. Fry the paste again for some time and then add the cut and cleaned chicken along with butter. Heat the curry for about 15 minutes on high flame and then for about an hour on low flame.