Prawn Butter Masala

What we need:

Prawn 
Onions 
Tomato (in double amounts of onions) 
Ginger garlic paste 
Cardamom
Clove
Yogurt 
Butter
Lime juice 
Kasuri Methi 
Salt 
Turmeric powder 
Kashmiri laal mirch powder

How we make it:

Marinade the prawn with salt, turmeric powder and lime juice. Now peel off the skin of half amount of the tomatoes, and make a smooth paste of it and keep aside. Then heat a pan and add butter into it. Add chopped onions and cook for sometime, then add the remaining tomatoes and cook. Next add ginger garlic paste and salt and fry for some time. Then put off the gas and let it cool down. After that make a smooth paste out of it. In the next step, add butter in pan and shallow fry the prawns. Then in the remaining butter, add some sunflower oil or butter, whatever you like and when it heated properly, add clove and cardamom. When the aroma starts coming out, add the tomato paste and cook properly. When the raw smell goes off, add the cooked onion - tomato paste and cook until oil starts separating. Then add whisked yogurt and cook for some time. Next add little water, just the amount you want as gravy. When gravy starts boiling, sprinkle garam masala powder and kasuri methi. The dish is ready to serve. 

Dahi Baingan or Begun Bahar

What we need:

Brinjal (preferably long shaped) 
Onion (both finely chopped and paste) 
Tomato paste 
Green chilli 
Ginger garlic paste 
Coriander powder 
Cumin powder 
Red chilli powder 
Yogurt 
Cashew or almond paste
Turmeric powder 
Salt 
Sugar
Oil

How we make it:

At first, cut the brinjals lengthwise (keep the stalk intact). Now make a paste of coriander powder, red chill powder, salt and turmeric powder along with musterd oil and marinade the brinjals with the paste for around ten minutes. Pour oil in a pan(it is preferred that you use a little more oil than required) and fry the sliced onions golden brown. Now take out one - fourth of the fried onion from the pan and keep it aside. Now add tomato paste in the pan and cook properly. When the raw smell of tomato goes away, add ginger - garlic paste and mix it. The the aroma starts to come out, add coriander powder, cumin powder, red chili powder, salt and turmeric powder in the pan and cook them until oil starts to separate from the spices. Now add marinated brinjals and mix it with the spices and cover the pan with lid, low down the flame and cook it for some time. After few minutes, remove the lid and change the side of the brinjals and again mix that side with the spices thoroughly. Repeat the step until the brinjals are almost cooked. Now pour a little water and cover the pan for few minutes. Now  when the brinjals are perfectly cooked, add cashew/ almond paste (whichever you like) and mix it will with the gravy and cook until the paste starts leaving oil in the corner of the pan. Now low down the heat and add whisked yogurt and mix it thoroughly with the gravy. After that, add a little sugar cook for sometime more. Now your dish is ready to serve.

Kadhi Pakora

What we need:

Chickpea flour 
Yogurt 
Chopped onion
Chopped green chillis 
Ginger paste 
Coriander powder 
Red chilli powder 
Turmeric powder 
Fenugreek seeds 
Mustard seeds 
Curry leaves 
Asafoetida 
Salt
Soyabean oil
Ghee

How we make it:

To make pakora:

Take Chickpea flour in a bowl, add chopped onion and green chillis, ghee, salt and turmeric powder. Mix all the ingredients properly then pour water and make a smooth batter. Now keep it in rest for around ten minutes. After that, heat oil in a kadai and make the pakoras. Fry them till they turn to golden brown. Separate them from the oil and keep them aside. 

To make kadhi:

Whisk chickpea flour and water in blender. Then add yogurt into it and blend them altogether. Next add salt and pour water into the blender. Now in the remaining oil, put fenugreek and mustard seeds in the kadai. When the seeds started to fry, add curry leaves. Now make a smooth paste with ginger paste, salt  turmeric powder, coriander powder, red chilli powder and pour it into the kadai and cook properly. Add pinch of asafoetida and cook well. When oil starts to separate from the spices, low down the flame and pour the mixture from the blender. Keep stirring until the gravy comes to boil. Now add the pakoras into the gravy,cook for five minutes more. Serve with rice. 

Chicken Korma

What we need:

Chicken 
Onions 
Lime juice 
Ginger garlic paste 
Cashew nuts
Yogurt 
Green chilli
Black pepper 
Green Cardamom 
Cinnamon stick 
Cloves 
Star anise 
Coriander powder 
Cumin powder (half of coriander powder in quantity) 
Chilli powder 
Kashmiri chilli powder
Turmeric powder 
Garam masala powder 
Rose water 
Salt
Ghee

How we make it:

At first, soak the cashew nuts in water for sometime. Wash the chicken and marinade it with salt and lime juice and refrigerate it for half an hour. In the mintime, slice onions and fry them golden brown. Now make a smooth paste of the fried onion and soaked cashews. Then make a smooth paste of all the powdered spices (except garam masala) and salt with water. And whisk the yogurt with a little bit of sugar and salt and keep aside. Next take a kadai, heat ghee in it. Add the whole spices into the kadai. Next add the ginger and garlic paste and cook it until the aroma starts coming out. Now add a spice paste in the ghee and stir well.in low flame. When the spices are nearly cooked, add the whisked yogurt in the kadai and mix it with the spices. Now cook the whole thing for some time then add the onions and cashew paste into it and stir. Now when all the spices are done, put the chicken pieces into it and mix them with spices properly and cook until the chicken whitens. Now pour some water and cover it with a lid and carry on stirring in short intervals. When it chicken becomes tender and oil starts appearing around the corner of the kadai, it indicates your dish is ready. Now add the garam masala powder and rose water, mix them well and cover with the lid and rest it for sometime. Now the dish is ready to serve. 

Green Peas Nimona

What we need:

Green peas
Potato 
Onion (fine chopped) 
Tomato (paste) 
Ginger paste 
Green chilli 
Cumin seeds 
Coriander powder 
Asafoetida powder 
Turmeric powder 
Salt 
Oil

How we make it:

At first, put the green peas in the grinder and make it a semi-smooth paste. Now, heat the oil in a pan. Then cut the potatoes in medium pieces and fry them light brown and separate it in a bowl. Now add cumin seeds in the rest of the oil. Once the seeds start to crackle, add asafoetida powder and chopped onions in the pan. Fry them properly and add the tomato paste when the onions become golden. Cook the tomato paste until its raw smell goes away. Then add ginger paste along with the powdered spices and salt. Cook the spices in low flame until oil starts to separate. Next add chopped green chilli and the peas paste. Mix it with the spices well. Now pour some water and cover the pan. When the paste starts boiling, add the fried potatoes into it and low down the flame. The potatoes need to be soft and peas paste has to turn into a thick gravy. At the end  sprinkle some garam masala powder and turn off the flame. The dish is ready to serve.

Jeera brown rice and Soya chunks dry roast

Jeera Brown Rice:

What we need:

Brown rice
Cumin seeds
Cardamom
Cinnamon stick
Cloves
Cashew nuts
Bay leaf
Curry leaves 
Coriander leaves 
Roasted cumin powder
Salt
Ghee

How we make it:

At first, soak rice in water for around half an hour, then boil it till it becomes tender. Now strain the water and keep the boiled rice separately. Now heat a pan and pour ghee into it. Add cumin seeds, whole garam masalas along with the bay leaf in the ghee. Then add the curry leaves and cashew nuts and fry them a little. Now put off the gas, pour the whole mixture into the rice. Add salt, finely chopped coriander leaves and roasted cumin powder and mix the whole thing with rice properly. Now it's ready to serve.

Soya chunks dry roast:

What we need:

Soya chunks 
Ginger garlic paste 
Curry leaves 
Onion 
Tomato 
Green chilli 
Coriander powder 
Kashmiri red chilli powder 
Black pepper powder 
Garam masala powder 
Turmeric powder 
Salt 

How we make it:

Boil water with half spoon of salt in a bowl. Add the soya chunks in the bowl. After sometime, when the soya chunks become fluffy, take it out of water and squeeze the water from it and fry them brown. Now heat oil in a pan and add chopped onions in the pan. Stir and add curry leaves  then fry them well. Next add ginger garlic paste and cook until the aroma starts come out  Next add chopped tomato and cook the whole thing well  After that, add all the powder along with salt and cook them until oil starts separating from the mixture. Now add soya chunks and mix them with the masala well. Cover the pan just for sometime and then put off the gas. The dish is ready to serve. 

Chicken Kofta Kalia

What we need:

Chicken mince 
Onion 
Tomato 
Ginger garlic paste 
Green chilli 
Cumin powder 
Coriander powder 
Red chilli powder 
Garam masala powder 
Coriander leaves 
Mint leaves 
Yogurt 
Turmeric powder 
Cinnamon stick 
Cardamom 
Cloves
Bay leaf
Salt
Oil

How we make it:

Roughly chop onions, green chillis, mint leaves and coriander leaves altogether. Now mix these with chicken mince along with coriander powder, red chill powder  ginger garlic paste and salt. Next, take the whole mixture into grinder and make a paste of it. Make small balls out of the paste. Next heat up a pan with oil and fry the chicken balls till it turns golden brown. Now take out the excess oil and leave around two spoon of oil in a pan. Now add bay leaf, cinnamon, cardamom and cloves into the hot pan. Pour onion paste and cook it until it turns translucent. Next add ginger garlic paste and cook. When the aroma of the paste starts to come out then add tomato paste and cook again. Next add all the powdered spices into it and cook properly. When oil starts to come out, turn of the flame and add whisked curd into the pan. Mix all the things altogether and turn on the flame. Now pour water into the pan and bring it to boil. Then add the fried chicken balls into the pan, and give it a good boil in low flame. At last, sprinkle chopped coriander leaves and serve hot.

Corn Palak

What we need:

Spinach

Boiled corn kernels (sweet corn)

Cumin seeds

Turmeric powder

Red chili powder

Asafoetida

Garam masala powder

Crushed dry fenugreek leaves

Oil or butter

For masala paste:

Onion 

Tomato

Ginger

Garlic cloves

Green chilies

Chopped or broken cashews and 

magaz or melon seeds (soaked in water)

How we make it:

Preparing masala paste:

In a small grinder or blender, add all the ingredients for the masala paste. Grind or blend to a smooth paste. add very little water if required while grinding. Keep this masala paste aside.

Blanching and making spinach puree:

Rinse the spinach very well in water. Boil water with some salt. Let the water comes to a boil. then switch off the flame. Immediately add the spinach leaves to this hot water. Let the spinach leaves be immersed in the water for 2 to 3 minutes. Drain and quickly pour ice water over the spinach or immerse the spinach in ice cold or cold water. Keep for 2 to 3 minutes. In a blender, make a semi-fine or smooth spinach puree adding very little water. keep aside.

Making Corn Palak:

Steam or boil the corn kernels and keep aside. Now heat oil or butter in a thick bottomed pan and fry the cumin first till they become aromatic and are browned. Then add the ground masala paste and mix very well. Add the turmeric powder, red chili powder, asafoetida and garam masala powder. Keep on stirring and sautéing the masala, till the oil starts to leave the sides of the paste. Now when oil starts leaving the sides of the masala paste and color changes, add the spinach puree. mix very well. Then pour little water and season with salt. Simmer the whole curry for 6 to 7 minutes on a low flame. later add the boiled corn kernels and simmer for 1 to 2 minutes more. Now add crushed kasuri methi. Stir and cook further for ½ to 1 minute. Serve with roti or nun. 

Paneer Lababdar

What we need:

For the tomato-cashew paste:

Tomato 
Cashews 
Ginger 
Garlic 
Cloves
Cardamom

How we make it:

Take one cup of water in a pan. Pour all the ingredients into the pan and give it a good boil for sometime, until the tomato and cashews soften. Strain the water out and cool down the ingredients  Then in the grinder, make a smooth paste out of it.


Remaining cooking ingredients:

Paneer 
Onion 
Bay leaf 
Green chilli 
Coriander powder 
Cumin powder 
Red chilli powder 
Garam masala 
Kasuri methi 
Butter 
Soybean oil /sunflower oil 
Sugar 
Salt 

How we make it:

Cut the paneer in nice cubic shape and sprinkle some salt over it. Then heat butter in a pan and fry the paneer pieces gently. Keep them aside. Now add oil or butter, whatever you prefer in the pan. Add one bay leaf into it and chopped onions. Cook the onions till it takes a nice light brown color. Now add the tomato-cashew paste into it and cook it for sometime. When the raw smell disappears, add the spices (except garam masala) into it, mix them well and cook all the ingredients until oil starts to come out from the mixture. Pour some water and slited green chilies. Cover the pan and cook for sometime. Now add the paneer pieces and give it a gentle stir. Then add crushed dry kasuri methi and garam masala powder. Now the dish is ready. Before serving, pour one spoonful of melted butter on it and enjoy with roti or nun. 

Paneer Butter Masala

Paneer butter masala (non-veg)

What we need:

Paneer
White Oil
Onions (cubed) 
Tomatoes (roughly chopped) 
salt 
Cashew nuts (soaked in water) 
Butter
Ginger Garlic paste
Kasuri methi
Bay leaf 
Cinnamon stick
Cardamom
Cloves
Coriander powder
Kashmiri red chilli powder 

How to make it:

Heat a pan with oil. Fry the cubed onions until they turn transparent. Next add tomatoes and fry them with salt for 3 minutes. Cook covered till the mixture turns soft and mushy. Add coriander powder, cashews, red chili powder and sugar (optional). Cook until the mix gets roasted well and it should begin to leave the oil in the sides of the pan. Turn off the stove. When the mixture cools, blend it with 1 cup water in a blender to very smooth.
In the next step, heat butter in the same pan. Add dry spices and fry for one to 2 minutes. Add ginger garlic paste and then  saute well until the raw smell disappears.
Next pour the blended puree, then add red chili powder. If needed pour ¼ to ½ cup of water. Cook until the gravy thickens and you see traces of butter or oil. Let the gravy reach the desired consistency before you add paneer. Add paneer and kasuri methi . Stir well and cook for 3 minutes. Then pour melted butter if desired on the gravy. Garnish as you like it and serve.


Paneer butter masala (veg) 

What we need:

Paneer 
Cashews (soaked in water) 
Chopped Tomato
Green Chilies, minced
Ginger,minced
Cumin seeds
Kashmiri red chilli powder  
Cardamom, crusheda
Kasoori Methi/dry Fenugreek leaves 
Milk 
Butter/Ghee/Oil
Salt

How we make it:

Blend Cashews, chopped tomatoes and 1/2 cup water till smooth. Pour butter/ghee/oil and heat it  Then sprinkle cumin seeds and let it crackle. Next add crushed green cardamoms, stir and add ginger and green chili paste till the raw smell of ginger goes away. Then add the tomato-cashew paste and stir for few minutes. Then add dry fenugreek leaves and continue to stir. When oil separates from the mixture, pour milk and bring to a boil and continue to cook till fat separates. Then add paneer pieces and bring to a boil. Serve with roti,nan or rice

Hilsa Biryani

What we need:

Hilsa fish pieces
Basmati rice
Ba
Cardamom
Cinnamon stick
Cumin powder
Coriander powder
Green chilli
Salt
Turmeric powder
Ghee

How we make it :

Soak basmati rice for around one hour. Marinate hilsa pieces with salt and turmeric powder and keep aside. Make a paste of cumin powder, coriander powder  turmeric powder and salt. In the meantime  take a handi  pour sufficient water to boil the soaked basmati rice, add salt into it and start boiling. Remove the handi from the oven when the basmati rice is semi - cooked. Now, heat ghee in a pan and add cardamom, cinnamon stick and bay leaf. When a nice aroma starts to come out add the masala paste and sliced green chillies into it and cook it well.  When the spices are done add the hilsa pieces and slightly cook it and take them out of the pan. Then add half of the semi - boiled rice in the pan, mix it well with the masala. Now put the hilsa pieces on the rice layer, and add the remaining rice over it. Cover the pan and leave it for sometime. The hilsa biriyani is done  Serve hot and enjoy. 

Egg butter masala

What we need : 

Boiled eggs 
Butter
Chopped onions 
Chopped tomatoes 
Cashew nuts
Cloves
Cardamom 
Cinnamon 
Red chili powder 
Turmeric powder
Ginger garlic paste
Coriander powder
Garam masala powder 
Kasuri methi
Salt

How we make it:

Add butter to a pan and sauté the eggs till they become golden brown. Add the chopped onions, tomatoes, and cashews to the pan.Once the tomatoes and onions soften, add turmeric, salt, and chili powder. Cook for 5-6 minutes and then remove from the flame.Cool it and transfer it to a blender and add ¾ cup of water. Blend it. Heat three-fourth tablespoons of butter and add cardamom, cinnamon, and clove. Sauté for 30 seconds. Add the blended tomato and onion mixture, cook it well, tget add the gigingegarlic paste and cook it until oil comes outoou. Next pour one-fourth cup of water. Cook for 7 minutes over medium flame. Add Kasuri methi and cook for 2 minutes. Add the eggs, cover and cook for 3 minutes. Remove from the flame and it is ready to serve. 

Prawn Pollichathu

What we need :

Prawns
Chopped onions
Chopped tomatoes
Ginger garlic paste
Coriander powder
Black pepper powder
Turmeric powder
Red chill powder
Mustered seeds
Fenugreek seeds
Curry leaves
Coconut milk
Salt

How we make it :

Marinate prawns in a mix of chilli powder, turmeric powder and  salt.  keep for 10 minutes. Heat oil in pan and saute the marinated prawns on a low flame for 5 minutes.Once done, keep aside. Then heat oil in a pan and crackle mustard and  fenugreek seeds. Add curry leaves followed by rest of the ingredients. Saute till onions turn brown. Then add ginger garlic paste and cook well. Next add the chopped tomatoes and cook till the tomatoes are ready. There after add all the spice powder and stir. When the masala is prepared, add prawns and cook covered for 5 minutes. Now remove the lid and cook for another 5 minutes. Finish by adding coconut milk, give a final cook for 1/2 a minute.

Add salt to taste and serve with rice or parantha.

Moorg Noorjehani

What we need :

Chicken 
Fennel seeds paste
Ginger garlic paste
Chopped onions 
Green chillies 
Yogurt 
Milk 
Saffron strands
Cardamom 
Cinnamon 
Star anise
Salt 
Butter /ghee 

How we make it:

Marinade the chicken with salt, yogurt and fennel seeds paste for some time. Heat a pan and add butter into it. When the butter is melted properly, add cinnamon, cardamom and star anise. When the flavor starts to come out, add chopped onions into the pan. Stir it a little and add sliced green chillies. When the onions get golden brown, add ginger garlic paste and cook. Now add the marinated chicken and mix them well with the masala. Cover with a lid and cook them in low flame. Add a pinch of saffron strands in one cup of warm milk. When the chicken becomes soft add the milk in the pan and stir. Cook it for few more minutes. Then serve with paratha, kulcha, roti or polao. 

White Creamy Chicken

What we need:

Chicken
Onions
Green chillies
Almonds
Cashews
Poppy seed paste
Ginger garlic paste
Yogurt
Cinnamon
Cardamom
Mace 
Star anise
Bay leaf
Milk
Salt
Butter or ghee

How we make it:

Marinade the chicken with salt. Soak almonds and cashews in water for some time and then peel off the skin of almonds and keep aside. Add butter in a pan and when it becomes hot and melted, add bay leaf, cinnamon stick and cardamom. When they start to change the colour, add sliced onions and cook. When the onions become translucent, add almonds and cashews and green chillies and cook them properly. Then take the whole thing out of the pan and make a smooth paste in the grinder. Now put more butter or ghee into the pan. When it becomes hot enough, add mace and star anise. When aroma starts to come, add the chicken pieces in it and cook. Then add the ginger garlic paste and stir. Then add bitten yogurt and mix it well. When oil starts to come out, add the paste and cook them properly in low flame. When the chicken is done then pour warm milk for the gravy. Cover it with a lid and make it to boil. When the gravy thickens, serve hot with roti or parathas. 

Malabar Chicken

What we need:

Chicken cut into small pieces
Mustered oil (though originally coconut oil is used) 
Coriander seeds 
Dry red chilies 
Black peppercorns 
Cumin seeds 
Mustard seeds
Fenugreek seeds
Cinnamon 
Coconut grated
Ginger-garlic paste
Green chilli 
Curry leaves 
Onion sliced
Turmeric powder
Salt to taste
Fresh coriander leaves

How we make it:

Heat one tablespoon oil a non stick pan and add coriander seeds, dry red chillies, black peppercorns, cumin seeds, mustard seeds, fenugreek seeds, cinnamon stick and coconut till fragrant. Remove from flame and grind to a coarse paste adding sufficient quantity water. Heat oil in a non stick pan add ginger garlic paste, green chillies, curry leaves and saute for a minute.Add onions and saute till light brown. Add chicken pieces, turmeric powder, salt and grounded paste and ½ cup water and saute for a minute and let it cook till chicken is tender. Serve hot and enjoy. 

Recipe courtesy: Sanjeev Kapoor 

 

Chicken Noorjahani

What we need:

Chicken

Salt

Turmeric powder
Pepper powder

Star anise

Clove

Cardamom

Cinnamon stick

Ginger garlic paste
Sliced onions

Bay leaf

Whipped curd

Milk

Kesar

Fennel seeds

Green chillies

Ghee

How we make it:

Clean the chicken properly and marinade with salt, turmeric powder and pepper powder for sometime. Then make a paste of green chillies, ginger, garlic, fennel seeds with a little water. Add the paste to the chicken and prick the meat for the flavor to sink in. Add whipped curd to the chicken and leave it to marinate for 3 hours at least. Heat the ghee in a pan, add the bay leaves, cinnamon stick, cloves, cardamom and star anise into it.  After that add sliced onions and saute on high flame till they turn golden- brown. In another pan, warm the milk, add the saffron, stir gently and keep aside. Add the marinated chicken to the sauteed onions. Let it cook on high flame for 5-6 minutes. When the chicken is almost done, pour the milk into the chicken and cook on low flame for 30-40 mins.serve hot with roti or chapati.

Stuffed Bitter Gourd (Bharwan Karela)

What we need:

4 bitter gourds
Soya granules
Finely chopped onions
Chopped tomatoes
Ginger paste
Cumin seeds
Coriander powder
Turmeric powder
Red chilli powder
Boiled potato
Coriander leaves
Musterd oil
Salt

How we make it:

Rinse and peel the skin of bitter gourds. Cut one side of the bitter gourds vertically keeping the base intact. Keep out all the seeds and marinade them for around two hours with salt and turmeric powder. Then boil them in hot water for sometime, until they become soft, take them out of water and keep aside. Now for stuffing, heat oil in a pan. Add one teaspoon of cumin seeds into the pan. When the aroma of cumin seeds starts to come out add the chopped onions into the pan. When the onions become softer, add ginger paste and let it cook. Then add salt, turmeric powder, red chilli powder, coriander powder and chopped tomatoes to it. Cook them properly until oil comes out from the mixture. Then add the boiled soya granules And cook them well. Add chopped coriander leaves and cook. Now take them out of the pan and cool it. Then smash boiled potatoes and add them with the mixture properly So that the stuffing become tight. Now take each bitter gourd and stuff the mixture inside it. Take a thread and bind it tightly so that the stuffing does not come out. Now heat oil in a pan and fry all the stuffed bitter gourds properly. Add the remaining stuffing into the pan and pour some water and cover it with a lid. When the gravy starts boiling remove the lid. cook the gravy as per your desired consistency, generally this dish comes with thick gravy. garnish with coriander leaves and serves hot.

Cauliflower Roast

What we need:

One small or medium couliflower

2 to 3 Cardamom

1 half inch cinnamon stick

One onion

10 to 11 cashew soaked in water

yougurt

Ginger pagas

Coconut milk 

Bay leaf

Salt

Suger

Green chilli

soyabean oil

Ghee

How we make it:

Make a paste of cashew nuts and keep aside. Cut the cauliflower in pieces and boil in salted water for sometime for make it softer. then pour oil in a kadai and heat it. Fry the couliflower pieces till golden brown. Take them out from the kadai. Then add some ghee with the remaining oil And heat it. When the ghee is hot enough, add the cardamoms and cinnamon. When the are half fried, add the onion paste and cook well. Then add the ginger paste and salt, cook them properly. After that, add the cashew paste and mix well. When oil starts to come out from the mixture, put off the gas and add whisked yogurt and mix well. Then turn on the gas. Pour the coconut milk into the kadai and stir well. Add water if you need more gravy. Bring the whole thing to boil. Add some sugar at the end. Serve hot with roti or paratha or simply rice. 

Keema Stuffed Pointed Gourd(Keema Potoler Dolma)

What we need:

Potol or Pointed Gourd
Minced Chicken or chicken keema
Ginger paste 
Garlic paste 
Finely chopped onions for stuffing and finely sliced onions for gravy (you can use onion paste also for gravy) 
Chopped tomatoes 
Chopped green chilli 
Red chilli powder 
Garam masala powder 
Turmeric powder 
Kashmiri red chillI powder (optional)
Cardamom 
Cinnamon 
Cloves 
Dry red chilli
Salt 
Sugar 
Ghee

How we make it:

Stuffing :

Marinade the chicken keema with salt, turmeric and red chilli powder. Clean the Potol and cut it one side. Use a spoon or knife to scoop out the inner part of the potol and make a paste of it. Now take a pan and heat oil or ghee in it. Add chopped onions and fry it well. Then add garlic paste and ginger paste. Add salt, turmeric powder and red chilli powder into it and cook until oil comes out 
Then add the keema and the scooped out paste and mixerox them properly. Add some chopped green chilli. Now pour it into a pan and keep aside. Now fry the potol in oil. Then stuff the cooked chicken keema into the potol. 

Gravy:

Heat oil and ghee in a pan. When the oil is hot, add the cardamom, cinnamon, cloveso and red chilli in the oil. Now add the sliced onions into the pan and stir for some time. Then add garlic and ginger paste and stir again for few minutes. Then add chopped tomatoes and salt and cook until oil starts to come out of the mixture. Then pour some water and cover it with a lid. When the gravy starts boiling add the stuffed potol and cook it. When gravy thickens add a little sugar and garam masala powder.