Shahi Paneer Kurma

Shahi Paneer is considered to be a main side dish especially in the Northern parts of India. Shahi which means 'Royal' and Paneer when translated is ' Cottage Cheese' gives Shahi Paneer a royal feel to it.  'Shahi Paneer' is undoubtedly one of the most popular dishes originating from India. I am trying to  make this recipe as simple as possible.

Ingredients:
 Paneer                                        1/2 pound

 Ginger paste                                1 Teaspoon

Green chillies                                2 no

White Pepper Powder                     1/2 Teaspoon

Kashmiri Chili Powder                     1 Tablespoon

Turmeric Powder                            1 Teaspoon

Garam Masala powder                    1 Teaspoon

Heavy Cream                                 1/2 cup

10  cashews,  1 tbsp khuskhus         ( soak in hot water)

 Dry fruits (Cashew Nuts, Raisins      1/4 cup

 Milk                                               1/2 cup

 Ghee                                             2 tbsp.

Tomato Puree                                  ½ cup
Red color  or Yellow color -                a pinch (optional)
Saffron                                            2 Pinches
Oil                                                   2 Tablespoon

Salt                                                 To taste

Preparation:

• Heat oil in a kadhai.
• Cut paneer into small cubes. Fry over medium heat until light brown. Keep the Paneer pieces aside. soak the fried Paneer in warm water for 15 minutes,
• Drain & squeeze out the water from paneer and keep aside.
• Fry the dry fruits in one tablespoon of ghee.
• Grind ginger, green chilli, soaked cashews, khus khus in a blender and make a fine paste.
• Fry the mixture in the remaining oil until golden brown and oil starts separating.
• Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
• Add milk  and color (optional)to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
• Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating., you can add mixed fruits ( tin)
• Finally add paneer cubes and  cream and saffron. Heat for 5 minutes.
• Garnish shahi paneer with cream and dry fruits .

For Low fat: use less heavy cream,  Less dry nuts, 2% milk.

Navratan Kurma (Nine Gem Curry)

 This Kurma has its roots in the Mughlai cuisine of modern-day India and Pakistan. This delicious Mughlai curry is made with Paneer, nuts and little vegetables and fruits. Navratan' means 'nine gems” and this dish is named after the nine different fruits, vegetables, nuts to prepare it. It is very rich and slightly sweet taste. I made this recipe as low fat and slightly yellow one.

Ingredients

Green Peas                       ½ cup

Boiled Potato                     2nos (diced)

Carrot –                             6 tbsp (diced)

French Beans –                   6 tbsp (chopped finely)

Fruit cocktail – 1 tin            OR (fresh fruits like green grapes, pineapple, apple etc.)

Paneer cubes                      1/4 cup

Dry fruits                            1/2 cup (cashews, walnuts, almond flakes,           pistachio, raisins)

Low fat half and half            1 small

Sugar                                  1 Tsp

White pepper powder          ½ tsp
Curry powder -                    1/2 tsp (optional)

Tomato sauce                       2 Tbsp

Saffron                                 2 pinch ( soak in the warm 2 Tbsp of milk)

Oil                                        2 tbsp

Salt                                      as required

Coriander leaves –                2 tsp (chopped finely)

Grind Masalas:

Ginger paste                          1 Tbsp

Green chillies                         5 nos

 Dry Masalas

Cinnamon                              1’’ (broke into pieces)

Cloves                                   3 no

Elachi                                    4 nos

Method:

•  Grind dry and wet masalas separately.
• Dry fry the nuts slightly and keep aside.
• Separate the fruits from the tin (keep the juice)
• Heat oil and add grind wet masala and fry for few minutes.
• Add dry masalas, black pepper powder, turmeric powder in it and fry.
• Add tomato sauce and in it and cook until they are pulpy .Add, salt and sugar.
• Now add the vegetables and juices, simmer and cook for few more minutes.
•  Allow to thicken a bit, add fruit, nuts and boil till the gravy is thick and the fat separates
• Add cream on it. Gently stir and switch off the stove.
• Garnish with saffron, coriander leaves.
• Serve hot with Kashmiri pulao, Nan

Nawabi vegetable Biryani

This name itself explains this dish is a Mughlai dish. This recipe is very famous in all Indian restaurants. I tried to make this recipe, as simple as possible. Please try this  and give me your feedback.

 Ingredients:

 Basmati Rice                  2 cup

Potatoes                         ½ pound

Carrots                           2 nos

Paneer                            1/4 pound

Green Beans                    ¼ pound

Cashews                          150 gms

Raisins                             50 gms

Thick yogurt                     1 ½ cup

Saffron                             2 tsp

Milk                                 2 tbsp

Coriander leaves               1 small bunch

Mint leaves                       1 small bunch

Fried bread cubes               7 nos

Salt                                  to taste
Ghee                                 ½-3/4 cup

Masalas:

Cardamoms                      7 nos

Cloves                              4 nos

Cinnamon stick                 1”

Green chili   (Slit)             8  no

Ginger paste                    2 tbsp

Turmeric Powder              ½ tsp

Chili powder                     2 tsp

Method:

• Soak the rice in water for ½ hour and drain.
• Boil 2 ½ cup of water, add salt and half of the whole garam masalas. Add rice and cook until almost done.
• Dice the vegetables and chop the mint and coriander leaves.
• Whisk the yogurt and divide into 2 parts.
• Dissolve the saffron in warm milk. Add one portion of yogurt and mix well.
• Heat ghee in a pan. 
• Add the remaining whole garam masala, when it begins crackle add ginger paste and green chillies. Fry for few minutes
• Add chili powder and turmeric powder. Stir and add vegetables.
• Now add one portion of yogurt. Add one cup of water; simmer until the vegetables are cooked. Now add nuts and raisins.
• In a wide skillet put the cooked vegetables, sprinkle the ½ of the saffron yogurt (curd), mint and coriander leaves.
•  Then spread ½ of the rice over vegetables. Sprinkle the remaining saffron yogurt, mint and coriander leaves. 
• Spread the remaining rice. Cover with foil and load it in the preheated oven for 15- 20 minutes.
• Deep fry bread pieces in oil. keep aside
• Sprinkle some nuts and raisins and fried bread pieces  . 
• Serve hot with raita