Ramzan 2025: Sanjeev Kapoor shares three unique recipes through this podcast

With Muslims following observing a fast during this time sehri and iftar are important meals for them During this time people in India see it as an integral part of this period is sharing meals with loved onesAs you come together for iftar here are three recipes from Simple Recipes with Sanjeev Kapoor on Audible to add a flavour of happiness and joy to your meals Packed with spices these preparations are perfect for enjoying with family and friends Join this culinary adventure and bring the aromas of tradition and the joy of togetherness to your iftar table as celebrated chef Sanjeev Kapoor breaks down the steps and takes the listeners through each dish in his signature style in this podcastChana MuttonIngredientsKabuli Chana 1 cup soaked overnight in 3 cups of waterMutton pieces with bone preferred 750 gm 2inchsizedOil 34 big spoonsBlack pepper 810 nosGreen Cardamon 23 nosBlack cardamon big 1 noClove 34 nosCinnamon 1 noGreen chilli sliced 34 noBay Leaf 1 noOnion big sliced 2 noGinger garlic paste 2 big spoonsYoghurt 1 cupRed chilli powder 1 spoonTurmeric powder 12 small spoonSalt as per tasteGreen coriander leaves chopped to sprinkle on topMethod1 This can be made in an instant pot or pressure cooker Add oil to the vessel2 Once hot add black pepper green cardamom black cardamom clove cinnamon and bay leaf and stir3 Add onion and cook till golden brown Add ginger garlic paste and stir for 23 minutes Add green chilli and stir4 Add chopped mutton and chana and stir and let it cook for 56 minutes5 Add yoghurt and mix properly until properly integrated6 Add red chilli powder turmeric powder and salt Mix all the ingredients properly7 Add 12 cup water to this and mix properly Close the lid of the pressure cookerinstant pot8 Once the steam starts to release place the whistle and let it cook on high flame9 After the first whistle cook on a medium flame for 56 whistles to ensure the mutton and chana are well cooked10 After 56 whistles take it off the flame and let the pressure release on its own11 Add chopped green coriander and serveGreen Chilli ChickenIngredientsChicken mediumsized approx 800 gm without skin chopped into 1416 pieces with bone preferred 1 noGreen chilli less spicy light green 3040 nosGreen chilli more spicy dark green 3040 nos adjust according to preferred spice levelPaste of ginger 2 inchesGarlic 1012 clovesGreen coriander leaves 1 cupLight green chillies less spicy 5 nosDark green chillies more spicy 5 nosOil 3 big spoonsJeera 1 spoonTurmeric powder 12 small spoonSalt as per tasteMethod1 Take a big bowl and add the chopped chicken pieces paste and salt and mix well Let it marinate in the fridge for 2 hours2 Take a big pan add oil and once hot add jeera3 After the jeera slightly changes colour add chillis remaining ones after making the paste as a whole without the stem Add salt and mix4 Close the lid and let it cook for 34 minutes5 Add the marinated chicken to the pan Add turmeric powder and mix6 Cook on high flame for 510 minutes7 Reduce the flame and cook for 2025 minutes on medium flame8 If there is too much water left cook on high flame for another 10 minutes9 Remove from flame mix well and servePalak Chicken KheemaIngredientsSpinach 1 bunch remove any thick stemsChicken kheemaminced 400 gmOil 3 big spoonsOnion mediumsized finely chopped 3 nosGinger finely chopped 1 big spoonGarlic finely chopped 2 big spoonsTomato mediumsized finely chopped 1 noGaram masala powder 1 small spoonLime juice 1 small spoonJeera 1 small spoonGreen chilli 34 nosSalt as per tasteMethod1 Take 34 cups water once boiled add salt Add the spinach leaves to the boiling water Mix well and let it cook for 30 seconds 2 Remove the cooked spinach leaves remove the excess water and move to another bowl of chilled with ice water3 Take a blender and make a puree using the cooked spinach and green chilli4 Take a pan heat it and add oil Once hot add jeera5 After the jeera changes colour add chopped onion and let it cook6 Once the onion becomes slightly brown add chopped garlic and ginger Mix well for 1 minute7 After the onion turns brown add chopped tomato and salt After the tomatoes turn soft and pulpy8 Add minced chicken and mix well Cook on high flame If the minced chicken is taking too long to cook add 12 cup water and cook on medium flame9 Once the mix has cooked well and become dry add the spinach puree Mix well and cook on high flame10 Add garam masala powder and mix well Add lime juice and mix again11 Take it off the flame and serve Tastes best with pav