403 - Kadai Paneer Masala -Version 2

 Paneer is one ingredient that is loved by many Indians. Being a dairy product, it is rich in vitamins and proteins. Kadai Paneer is a great main dish for any special occasion. This kadai Paneer masala recipe is one of the best you can add to your dining table this evening since it will go well with either rice or rotis. Here is how you prepare this yummy spicy Kadai Paneer masala.

Ingredients

Paneer                                         1 Lbs. (Diced into Cubes)

Big Tomatoes                               3 no. (Diced into cubes)

Big Green Capsicum                     1 no. (Diced into Cubes)

Red Green Capsicum                    1 no. (Diced into cubes)

Green Chilies                                2 no.

Ginger Paste                                1 Tsp.

 Sugar                                          1 Tsp.

Salt                                              To Taste

Masalas

Coarsely crushed Dhaniya Seed    1 Tbsp.

Gram Masala Powder                    1 Tbsp.

Kashmiri Red Chili Powder            1 Tsp.

To Temper

Oil                                                1 Tbsp.

Cumin seeds                                 ½ Tsp.

Fennel seeds                                 ½ Tsp.

Method:

• Take a bowl of hot water and immerse the Paneer cubes till use.
• Heat the oil in a kadai, add cumin seed and fennel seeds, fry for a minute.
• Now add the ginger paste and green chilies and fry for a minute.
• Reduce the stove heat now add chopped tomatoes, sugar ,salt and all garam masala items and Fry till tomatoes turn gooey.

• Continue frying till oil oozes out and then add the cubed capsicum and fry for 3 minutes. The crunchiness and color should not change.  
• Now add the Paneer cubes and mix well with tomato gravy and add 1 cup of water.

• Cook till the masala coats Paneer well and the gravy is thick almost dry and Not too dry too.
• Decorate with the chopped coriander leaves and transfer to the serving dish.
• Serve hot with chapattis, Nans, and Pulao.   

IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE MY OTHER KADAI RECIPES:(SEE THE LINKS)

Kadai Paneer -1

KADAI TOFU CURRY

KADAI PANEER CAPSICUM FRY

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Akbari Vegetables

This Mughlai delicacy created by jodha Bai for her beloved Akbar.  Indian cheese(Paneer) simmered in a satin smooth creamy tomato sauce. A blend of garden fresh vegetables, tomatoes, and bell-peppers cooked in a tomato based sauce with mixed herbs and spices.

Ingredients:

Paneer                        1/2 pound (250 gms)                    

Fat Free Cream            ¼ tin (optional)

Oil                              for shallow fry paneer

Oil                               2 tsp.

Water                          ½ cup

Salt                              to taste

Sugar                           1  tsp.

Vegetables

Carrot                          1 no. (Cut into small cubes)

Capsicum                     1 no ( Cut into small cubes)

Tomato                        1 no ( Cut into slices)

For Grinding

Grated Ginger                1 tbsp

Tomatoes                      4 no.

Green chilies                  2 no

Cashew nuts                  3 tbsp.

Dry Masalas     

                     

Gram Masala Powder       1 tbsp.

Coriander Powder            1 tbsp.

Fresh Cardamom powder  1 tsp.

Kashmiri chili powder       1 tsp.

Preparation:      

• Wash and cut vegetables into small cubes. Cut the Paneer into big pieces.  Keep aside.
• Shallow fry the Paneer pieces and put in the  warm water  and keep aside.

For Gravy

• Soak the cashew nut in hot water for 30 minutes.
• Grind nicely the Cashew Nuts with chopped tomatoes, grated ginger and green chilies.
• Heat the oil in a pan, add the grounded paste and ½ of the dry masalas, fry for 10 minutes in low flame.
• Add water into it and boil for few minutes.

For vegetables

•  Heat the oil in pan, add the dry masalas and  sliced tomato pieces and fry till the oil separates.
• Now add the chopped vegetables, and fried paneer pieces and again fry for 5 minutes in low flame.
• Now add the above gravy into the vegetables and cook till the vegetables are well cooked.
• Now add the cream and mix well and switch off the stove heat.
• Serve hot with Chapatti , Nan, Rice.

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Aam Panna/ Spiced Raw Mango Drink

Aam Panna is a typical Indian Summer Thirst quencher. Nothing more satisfying than a chilled glass of Aam Panna in summers.  It is made from green mangoes and it is used as a tasty and healthy beverage to fight against the intense  summer heat. There are many variations available of Aam panna. Some people make it with Sugar, ginger, mint and lots more., but I made this Panna is very simple.  Prepare  this Aam Panna to the beat the heat in summer.

Ingredients

Raw Mangoes                       3 No.

 Roasted Cumin seeds         2 Tsp.

Sugar                                   1/2 cup or as per your taste

Black pepper                        ¼ Tsp.

Black Salt                             To Taste

Salt                                       a  pinch

Mint                                      1 Tsp. (Optional)

Crushed Cardamom              1 no.      

Water                                  approx. 4 glasses

Ice cubes                             1 cup

Method:

• Pressure cooks the mangoes till soft. Peel the mangoes and squeeze the pulp out of them. Discard the pits.
• Combine black salt, black pepper, sugar, roasted cumin; cardamom and mint leaves in a processor give it a good swirl, till they are powdery and smooth. Add the mango pulp to this and puree it till smooth.
• Add   chilled water with some ice cubes in it and blend it well. Pour this into Jug and refrigerate it.
• Pour the Aam Panna into the glasses and serve with ice cubes.

Note:

•  You can store this ground mango puree in a clean  bottle and keep it in a refrigerator. Do not use water in the syrup.

To prepare the Aam Panna:-

• Take 3 tablespoon of Aam Panna syrup in a serving glass. Put chilled water and ice cubes and serve.

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White Peas Masala

Dry white peas masala is just like Ragada Patties masala. I had taken this peas masala in Thane , Bombay. I would never forget the taste. This warming vegetarian lentil dish is easy to make and perfect served with chapatti.

Ingredients For boilng Peas

Dry White Peas

Dry white peas                              1 cup

Water                                           2 cup

Soda salt                                       ¼ tsp.

Salt                                                ¼ tsp.

Ingredients for adding after peas are boiled

Ghee                                             1 tbsp.

Chili powder                                    1 tsp.

Coriander powder                            ¾ tsp.

Garam masala powder                     ½ tsp.

Amuchur powder                              ½ tsp.

Chopped Tomatoes                          ¾ cup

Ginger paste                                   1 tbsp.

Green chilies sliced                           2 no.

Curd                                                1 tbsp.

Water                                               1 -1 ½ cup.

Salt                                                  to taste

For Seasoning

Butter                                             1 tsp.

Cummin seeds                                 ½ tsp.

Bay leaves                                         1 no

  

For Garnishing

Finely chopped Cilantro                     few

Wedges of lime                              ½ no.

Tomato slice                                   1 no.

Chopped green chili slices                few

Method:

• Soak peas overnight with 1/8 teaspoon of soda bi carb. Next day drain the soda water and use fresh water and pressure cook the peas after adding little salt.
• Take a heavy bottomed vessel, add butter, splutter all seasonings and stir fry for few seconds.
• Then add chopped tomatoes, ginger paste,green chilies and fry.
• Now add all chili powder, amchur powder, garam masala powder, coriander powder and turmeric powder and fry again.
• When masalas are cooked ,add curd and cook till raw smells goes away.
• Add 3 cups of water and let it boil.10. Add the boiled peas when it starts boiling.
• Let it boil for about four to five minutes on low medium flame. Ensure that the curry is thick.
• Turn off the heat and Garnish with all above garnish ingredients.
• Serve hot with chapati, phulka, batura, bread.

ALOO DUM

Aloo Dum is a mouthwatering vegetable recipe with boiled& fried small potatoes cooked in delicious gravy.
My readers know that there is Kashmiri Aloo Dum here. Now let us see Bengali version of it now.

 Ingredients

Baby or Medium size Potatoes        12 no.

Organic Tomato sauce                   ½-3/4 can

Thick Plain Curd/Yogurt                  ¼ cup

Silted Green chilies                          2 no.

Ginger paste                                  ½ Tsp.

 Sugar                                            1 Tsp.

Salt                                                To Taste.

For Masalas

Red chili Powder                             1 Tsp.

Turmeric Powder                             1/8 Tsp.

Snafu powder                                  ½ Tsp.

Roast and Grind  Coarsely

Cinnamon stick                        1 big

Green Cardamom                     4 no.

Cloves                                     3 no.

Fennel seeds                            1/8 Tsp.

Black Pepper                             ¼ Tsp.

For Seasoning

Mustard oil (Or) /Ghee                 1 Tbsp.

Bay leaves                                  2 no.

For Decoration

Coriander leaves                     few

Method:

• Boil the potatoes and then peel off the skin (make sure that you do not over boil them).
•  Prick the potatoes with a fork to punch some holes all around for even cooking.
• Sprinkle 2 pinches of turmeric powder and ¼ tsp of salt in it and rub it and keep aside for 15 minutes.
• Roast the spice and grind coarsely and keep aside.

•  Heat 2 tablespoon of oil in a kadai, and shallow fry the potatoes in golden brown and drain the oil and transfer into paper towel.
• In the same kadai, heat the ghee and add & fry the seasonings.
• Now add the green chili and ginger paste, fry for a second.
• Now simmer the stove heat, add all masala powders and half of the freshly ground gram masala powder and sauté well till the oil separates.
• Now add the tomato sauce, salt and sugar in it and sauté well.
• Once the oil start leaving sides, lower the flame and add curd (yogurt) Sauté well.
•  Now add potatoes. Check for salt and add more according to taste.
• Add 1 glass of water and bring to boil .Simmer and cook for 15 minutes.
• Add rest of the gram masala powder and mix it well.
• Make it semi dry as per your choice.
• Garnish with coriander leaves and slit green chilies. 

 Note: 

• For health reason, I shallow fry the potatoes in little oil. If you want you can deep fry the potatoes in oil.
• You can substitute cooking oil for mustard oil to match with your taste preference.

Low Fat Dal Maharani

Dal Maharani is delicacy from Punjab, and filled with rich proteins and fiber. Traditionally this dal was cooked on low flame, for hours, on charcoal. This gave it a creamier texture. It had malai (cream) or fresh butter added to it. Cooking the dal in tomato purée adds a little sharpness to this dish and also enriches it with folic acid and vitamin A. Surprisingly simple to make an instant reminder of hot Tandoori Rotis and Parathas!.

Ingredients

Whole Urad Daal (Black gram lentils)  1 cup

Rajma                                                ½ cup

Water                                                as required

Ginger finely sliced                             1 Tbsp.

Green chilies                                      3 nos

Organic Tomato puree                        2 cups

Sugar                                                 1 Tsp.

Garam masala powder                       1 Tsp.

Red chili powder                                 1 Tsp.

Salt                                                    To taste

For Tampering

Oil                                                     1 Tsp.

Shahi Zeera (black cumin seeds)        1 Tbsp. 

Kathuri methi                                    1 Tsp.    

Finishing Touch

Fat Free cream                                 2 Tbsp.

For Decoration:

Lemon, cut into wedges

Fresh coriander leaves finely chopped  2 Tbsp.

Cooking Directions

• Wash and soak both lentils in water for about 8 hours or overnight.
• To the daal, add water, 1 tbsp of salt and ginger . cook until daal becomes tender.
• In a heavy  pan, heat the oil , add shahi zeera, kasuthri methi and green chilies.
• When they begin to splutter, add tomato puree, remaining salt, chili powder,sugar and garam masala power. Stir fry over high flame, till the oil separates.
• Finally add all the cooked lentils and mix properly and bring to boil. The consistency should be such that the dal should move around freely when stirred, otherwise add a little water.
• Simmer it lightly until it’s get cooked completely for about 20 to 25 minutes. 
• Stir in cream and once it gets heated through, Garnish it with finely chopped fresh green coriander leaves.
• It’s ready to serve hot low fat Daal maharani with pulkas, chapattis and kulchas.

My Other Dal Makhani Recipes(Click the Link)

Dal Makhani Sauce

Dal Makhani
Butter Paneer Makhani

Brown Lentil fry/Masoor ki Daal

Lentils are a healthy and versatile food. Lentils also are a good source of dietary fiber, iron, fol ate, vitamin B1, and minerals. They are nutritious too. Rich in antioxidants, selenium, and B vitamins, all of which boost the immune system. They are also packed with protein, high in iron and very high in fiber, which is good for your digestive and heart health.

Health Benefits of Brown Lentils

    Stabilize Blood Sugar

    Increase Energy

    Weight Loss

    Full of Iron

    Protein Packed

    Lower Cholesterol

This fry is creamy, rich, and smoothy. This is very perfect accompaniment for rice or chapatti.

Ingredients

Brown Lentils (Masoor Dhal)           1 cup

Finely chopped Tomato                  ½ cup

Split Green Chilies                        2 nos.

Finely chopped Ginger                   2 tbsp.

 Finely chopped Jalapeno               1 no.

Turmeric Powder                           ¼ tsp.

Salt                                            to taste

For the Tempering:

Butter                                         1 tsp.

Cumin seeds                                ½ tsp.

Fennel seeds                                1 tsp. (optional)

For Garnish

Chopped coriander

Method                  

• Wash the dal; add ginger, turmeric, salt and 3 cups of water and pressure cook till the dhal are tender.
• Heat the Butter, in a pan add cumin & fennel seeds.
• When the seeds crackle, add chopped tomatoes, green chilies and Jalapeno. Sauté for 3 to 4 minutes.
• Now add the cooked Daal & salt in it and let it boil for few more minutes in simmer.
• Serve hot garnished with the chopped coriander .

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