Kadai Paneer (Paneer and colorful bell peppers are sautéed in spicy tomato gravy)

Kadai Paneer is a great main dish for any special occasion. Kadai Paneer has an irresistible flavor with the blend of Green Bell Peppers, dried fenugreek leaves and the cardamom. Very healthy and nutritious dish, as it consumes very less fat and no cream. This dish is my all-time favorite and whenever we go to an Indian restaurant I always order this. I love the way in which Indian curries are served in a cute copper Kadai in restaurants. Getting one such Kadai, tops my list of to-buy items during my next visit to India. It is very easy to make when you follow the steps. Try my recipe and give me your feedback.

Ingredients:

 Paneer –                                           ½ pound

 Big Green bell pepper                 -         1 no

Sweet Peppers -                                 1 cup (Chopped Length wise)

Tomato                                             – 1 no

Green chilies                                     – 2 no

Organic Tomato Sauce                         – ½ - ¾ tin

Dry fenugreek leaves (Kasoori Methi)    – 1 tsp.

Cooking Oil    –                                   3 tbsp

Salt                                                 – to taste

Masala  - coarsely grounded

Coriander seeds                               -   3 tsp.

Whole red chilies                                – 3 no

 Green Cardamon                                - 2 no

Masalas

Chili powder                                     – 1 tsp.

Turmeric powder                               – ¼ tsp.

 For Decoration

Coriander leaves -                               2 tbsp

Preparation

Cut Paneer, Tomatoes and all chilies into ½ inch lengthwise pieces. Keep aside.

 Kadai Sauce:

• Put red chilies,cardamoms and coriander leaves into a blender and blend for about 20 seconds until you have a coarse powder.
• Put 3 tbsp. of oil into a frying pan to heat over a hot flame. Add the coarsely powder to the frying pan. Stir turn down to a low heat and leave to fry for about three minutes.
• Now add tomato sauce to the pan. Turn the flame up to a high flame and cook for further two minutes, stirring occasionally.
• Turn down to a low heat and add chili and turmeric powder.  Cook till all masala raw smell goes away.

Paneer& Capsicum: 

• Heat one tablespoon of oil in a frying pan over a medium heat . Add Paneer and fry about 3 minutes. Then carefully take the Paneer out of the pan and put it in the bowl of warm water.
• Heat the oil in a frying pan, add the Paneer pieces. Fry for few minutes until a bit golden. Then add the chopped peppers and tomato pieces. Fry in medium flame for about 3 minutes.

 Mix:

• Add a little water in already prepared Kadai sauce and boil it. Keep stirring until it comes to the boil.  Now add Kasoori Methi  in it.  Cook it in a medium heat.
• Wait till gravy comes to boil, add Paneer bell pepper  mixture and salt , let it simmer for about five minutes on low medium heat.
• Decorate with chopped coriander leaves.
• Serve hot with Naan, Pulka, and Pulao

Rajmah/ Red Kidney Beans Curry

Rajmah is a popular North Indian vegetarian dish consisting of red kidney beans in thick gravy with lots of Indian whole spices and usually served with rice and roti. Being popular dish, it is prepared on all important occasions. About 100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 5.9 grams of fat and nearly 17.8 grams of carbohydrate.

 My version of Rajmah, here you go….

Ingredients:

Red Kidney Beans (Rajmah)                          – 2 cups

Baking soda                                             – ½ tsp

Tomatoes                                               -1 cup (finely chopped)

Tomato puree                                          – ½ cup

Green chillies                                            – 2-3 no

Ginger paste                                             – 1 tbsp

Bay leaves                                                – 1 no

Cumin seeds                                             – ¼ tsp

Ghee-                                                       2tbsp

Oil                                                       – 1 tbsp

Chopped Cilantro                                    – 1 tbsp

Salt                                                       for taste

 Masalas

Kashmiri Chili powder                               – 2tsp

Fennel Powder                                         ¼ tsp (optional)

Pav Baji masala powder                             – 1 tsp

Chenna Masala powder                              – ½ tsp

Method:

•  Soak Rajmah with baking soda for 6 hours. Change water, cook till Rajmah becomes tender. Strain and reserve water and beans separately.
• Heat a oil in a pan add bay leaves, ginger, chopped tomatoes and fry for few minutes. Then add chili powder, masala powders, fennel powder (optional). Lower the stove heat let it fry for few more minutes. Grind this into smooth paste.
• Heat the ghee in heavy bottom pan, add the cumin seeds.  When cumin seeds start spluttering, add Grounded masala paste and   stir fry further until oil separates.
• Mix tomato puree, green chilies, salt and kidney beans in it. Stir around until well mixed and lightly fried.
• Cover them with reserved kidney beans water (you can add fresh water also). Add 1 tsp of ghee in it.
•  Lower the stove heat into simmer, and cook until gravy becomes well blended.
• Serve hot and garnished with  ghee and coriander leaves. 

 Tip: Ghee is amazing with Rajma prepared this way, really incredible.

Vegetable Kurma

Mixed-Vegetable Kurma is a healthy recipe for a vegetable curry that goes well with rice,  Chapatti and Parathas.

Ingredients: 

Carrot, Green peas, cauliflower, potato, Corns, Beans - 3 cups ( cubed)

Ripe tomatoes – 3 (chopped)

Masalas:

Chili powder – 1/2 tsp

Dhania Powder – 1/2 tsp

Cardamom – 2 no

Cloves – 2

Cinnamon - a small piece

Bay leaves – 2 no

Turmeric powder – ½ tsp

Salt – to taste

Oil – 2tbsp

 Make a paste of :

Green chillies – 4 no

Ginger paste – ½ tsp

Coconut – ½ cup

Khus Khus – 1 tsp (poppy seeds)

Cashew nuts – 10 no

Method:

•  Soak the poppy seeds and cashews for 30 minutes.
• Cook the vegetables with just enough water and some salt in the microwave or pressure cooker. Do not overcook the vegetables.
• Grind the poppy seeds, cashews, chillies, chili powder, Dania powder,ginger paste and coconut with 1/4 cup water to a smooth, liquid paste, and set aside.
•  Heat oil in a pan add cardamoms, cinnamon, cloves, bay leaves and fry for few seconds.
• Add the ground masala, chopped tomatoes and fry till the oil oozes out.
•  Now add cooked vegetables and salt.
• Cover and cook the curry on low heat for about 8 minutes, stirring occasionally.
• Garnish with chopped cilantro.
• Serve the mixed-vegetable Kurma hot with rice, roti.

Palak Paneer

When I was a kid, my mom told me ,spinach was good for me. When is Mom ever wrong? Spinach offers twice as much fiber as other greens. So when you want a salad that's going to fill you up, go for the spinach variety. Spinach is a nutrition superstar, even a fairly good source of iron. It's loaded with vitamins and minerals, some of which are hard to find in other foods.

The A and C vitamins in spinach plus the fiber, folic acid, magnesium and other nutrients help control cancer, especially colon, lung and breast cancers. Foliate also lowers the blood levels of something called homocysteine, a protein that damages arteries. So spinach also helps protect against heart disease.  You want to know more details about Palak, please see the link :http://en.wikipedia.org/wiki/Spinach

Palak Paneer (Hindi: पालक पनीर, Urdu: پالک پنیر) is an Indian and Pakistani dish consisting of spinach and Paneer cheese in a curry sauce. It is a popular vegetarian dish.  My version of Palak Paneer:

Ingredients:

Spinach                                     – 2 large bunches

Paneer                                    – 250gms, cubed

Green chillies                              – 4 no

Ginger Paste                              -   1 tbsp

Lemon Juice                                 - 1tbsp

Cumin seed                                  - ¼ tsp

Cream                                         – 1 tablespoon (optional)

Salt                                            – to taste

Oil                                              – 2 teaspoons

Sugar                                           – 1 tsp

 Chilled water                             A large bowl

Coarsely Powdered:
(Cinnamon, Cardamom,Cloves)          1 tsp

Method:

• Remove stems and wash the spinach thoroughly.
• Bring a large pan of salted water to a running boil. Blanch the spinach in salted boiling water for two minutes. Do not cover the pan.
• Strain the spinach and transfer it into bowl of chilled water and refresh it.
• Grind spinach into a fine paste along with green chillies and ginger paste. If you want the spinach puree thicker, blend a couple of seconds only.
• Slightly dry fry the masalas and powder it. Keep aside.
• Dice Paneer into one inch by one inch by half inch pieces. Keep aside.
• Heat oil in a pan. Add cumin seeds. When they begin to change color, add masala powder and fry for few minutes. Add the spinach puree and stir. Add a dash of salt
• Remember that spinach has its own natural salt so the dish needs relatively little top-up.
• As soon as the gravy comes to a boil, add the Paneer, sugar and simmer for 3-4 minutes.
• Stir a couple of times – very gently, you don’t want the Paneer to crumble. Add water if required.
• Before switch off add  lemon juice and cream (optional)
• Serve piping hot with chapatis,Pulka

Bagara Baingan

Hyderabadi cuisine is awesome. Bagara Baingan is this amazing dish that will turn you into an eggplant lover.This is a very famous Andhra dish usually served on special occasions. This  dish often served with Biryani or just plain white rice.

Ingredients:

Purple baby Brinjal                      - 6 no

White sesame seeds                     2 tbsp

Peanuts                                       3 tbsp

Grated coconut                             ¼ cups

Grated ginger                              - 1 tbsp

Tamarind                                    - a small lemon size

Coriander powder                           1 tbsp

Jeera/cumin seeds                          1 tsp

Turmeric powder                            1/4 tsp
Fennel powder                               - a pinch

Red chili powder                             1 tsp

Oil                                              - 1 tbsp
Oil                                                for deep frying

Salt                                               to taste

Fresh coriander leaves                      for garnish

Method:

• Extract the tamarind in 1 cup warm water. Keep aside.
• Dry roasts the peanuts and sesame seeds separately until golden brown. Set aside to cool.
• Then, grind together with the coconut and little water to form a smooth paste.
• Fry the Brinjal in oil until soft but still holds shape. Drain and set aside.
• In the same oil, fry grated ginger a minute. Lower the stove heat.
• To this, add turmeric powder, chili powder (if you want more spicy you can add more chili powder), Jeera, coriander powder and fennel powder. Mix well and fry for another minute.
• Then add the grounded peanut paste and fry for 3 to 4 minutes.
• Add the tamarind water, mix well. Boil for two minute.
• Then add the Brinjal and salt cook closed for 10 minutes in low heat.
• Slowly oil will ooze out in the gravy.  Now the Bagara Baigan is ready.
• Garnish with fresh coriander leaves before serving.

Potato Masala

This Potato masala is the most popular match for deep fried Puris!

Ingredients:

Potato                              : 6no

Green chilies:                        5 no

Grated ginger                     – 2 tbsp

Turmeric:                             ¼ tsp

Besan flour (optional):          1 tbsp (mixed with little water)

Salt                                    to taste.

Seasoning:

Mustard seeds:                    1 tsp

Sombhu (optional)              – ¼ tsp

Jeera                               – 2 pinches

Curry leaves                         : few

Coriander leaves                for decoration

 Method:

• Boil the potato in the pressure cooker. Peel the skin and mash little coarsely with back of the fork!
•  Heat the oil in a pan; add the seasoning one by one, when they start to crack. Add ginger and green chilies and curry leaves. Fry for few minutes.
•  Add the mashed potato, turmeric and adjust the salt. Pour the Besan flour mix in water, and add at least ½ cup or more water. You can make little thinner the gravy will thick very quickly! Garnish with cilantro leaves and serve with Puris .

Dum Aloo

Dum Aloo belongs to North Indian or more specifically Kashmiri Pundit cuisine. The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a curd based gravy with Indian spices. Dum Aloo is a very popular recipe. It goes with Kashmiri Pulao.

Ingredients:

Small Potatoes                         – 1 ½ pound

Asafetida                                  A pinch

Turmeric Powder                       1/2 tsp

Chili powder                             1 tsp

Thick Curd                               2 cup

Bay Leaves                             3 no

Ginger paste                           1 tbsp

Ghee/oil                               – 4 tbsp

Milk                                      1/2 cup

Salt                                       to taste

To be grind:

Cashews                                   – 7 no

Khus- Khus                              – 2 tbsp

For Masala:

Cinnamon                                  - ½ ‘’

Cardamoms                               2 no

Black Peppers                           – 7 no

Coriander Seeds                         1 tbsp

Cloves                                       4-5

Method:

• Soak the cashews and khus khus for 30 minutes.
• Boil the potatoes in a pressure cooker. Remove the peel from potatoes and prick them.
• Take oil in a frying pan shallow fry the potatoes on a medium heat until their color changes from white to light brown. Keep it aside.
•  Make a fine powder by blending together the ingredients of the masala in a blender. Keep it aside. 
• Take frying pans add oil and heat it. Add, asafetida, bay leaves and ginger paste to the remaining oil
•  Fry the mixture till the paste turns reddish brown. 
• • Grind soaked cashews and khus khus with powdered masalas, turmeric powder and chili powder. Grind them very smoothly.
•  Add the grounded masala prepared and fry for about 4 minutes.  (Lower the stove heat)
• Now pour the milk to make gravy followed by adding fine curd. 
•  Keep stirring continuously, add water if the gravy appears too thick. 
• Now add pricked potatoes to this gravy and cook in a pressure cooker. Cook till first whistle.
• Remove from the flame and Garnish it with fresh coriander leaves. 
•  Serve with hot Kashmiri Pulao.

Malai Kofta

Malai Kofta is  a classic dish of Moghul origin.  This dish is usually prepared during special occasions. The vegetable balls are deep fried and then added to the special creamy sauce/curry and served along with rice and rotis/Naans (Indian flat bread).  I have used the Paniyaram pan /skillet here to make the vegetable/ potato balls. This helps to cuts down on the calories.  You need a very little oil to fry the vegetable balls.

  Ingredients: 

For Kofta:

Large Potato                              – 2 no (Boiled and mashed)

Paneer grated                              – 2 tbsp

Green chilies minced                    – 1 tbsp

Green peas, Grated carrot              – ¼ cup (Cook and mash well)

Corn flour                                    – 2 tbsp

Bread crumbs                               – ¼ cup

Chopped coriander                         – 2 tbsp

Coriander powder                           – ¼ tsp

Jeera Powder                                – ¼ tsp

Salt                                              – two pinches

Raisins                                            - few

Oil                                                – for frying

For Creamy Curry:

 Organic Tomato puree                          1 tin

Oil/Ghee                                             2 tsp

Jeera/Cumin seed                                 1 tsp

Ginger paste                                        1 tbsp

Green chilies                                      – 1 no

Garam masala Powder                           1/2 tsp

Red chili powder                                    1 tsp

Coriander powder                                  1 & 1/2 tsp

Salt                                                   As needed

Coriander leaves chopped                        4 tbsp

 Half and Half Milk                                     1 cup

Cream                                                  1/4 cup

Method:

For Kofta:

• Boil and Mash the Potatoes. Mix all the ingredients of Kofta together (except bread crumbs, raisins) and divide into 10-14 equal portions. Stuff the one raisin into each ball. Roll it in breadcrumbs.
•  Heat the Paniyaram pan and add little oil in all the groves. When it is medium hot, add the potato balls in the groves.
• Within a minute turn it on all the sides and make sure it browns evenly (This cooks very fast so be careful). Keep aside. 

For Creamy gravy:

•  Heat a pan with oil and splutter the Jeera, add the chopped green chilies and ginger paste.  Fry for few minutes.
• Add the tomato puree, garam masala, red chili, coriander powders along with salt and fry well until all the water evaporates. Lower the stove heat.
• Add coriander leaves and boil for another 4-5 minutes. Cool down..
• Add milk and cream and mix well, in low flame. Add the Kofta and when it is about to boil, switch off the stove. 
• Decorate with cream and serve hot with rotis or any pulavs.

FOR LOW FAT VERSION: 

• You can skip  Paneer and make just the koftas and pan fry the balls in Paniyaram pan.
• Instead of half and half, you can use 2% milk. Use cream for decoration only.

Baigan Bharta (Mashed Eggplant

This is a Punjabi dish. Bharta means “Mash”.  The boiled vegetables and ingredients, mash and cook them together.  The usual Punjabi baigan Bharta is prepared with a generous dose of onions. But I tried without onion, it came out very well.

Ingredients:

Sweet Peppers

Eggplant                      – 2 purple round, medium-sized

Tomato                        – 2 large chopped finely

 Grated Ginger               – 2 tbsp

Green chili                   – 1 chopped

Sweet mini peppers.         - 6 nos

Turmeric Powder              -1/4 tsp

Jeera –                             ½ tsp

Chili powder                   – to taste

Salt                                – to taste

Garam masala                 – a tiny pinch

Butter                                – ¼ tsp

Water                           – 2tbsp (optional)

Method:

Baigan Ka Bharta requires that the eggplant be roasted. This can be done in several different ways:

• Roast on a gas cook top by just placing the eggplant straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the eggplant is charred and the inner flesh looks really soft. OR Brush little oil on the eggplant and put it in the microwave for 10-15 minutes till it's almost boiled. In this recipe, I do it on my gas burner. Peel of the skin. Mash well and keep aside.( De-seed the eggplant if you don’t like the seeds)
• Take a wok, heat the oil and splutter the Jeera. Add ginger, sweet peppers, turmeric powder, chili powder and garam masala powder. Fry for a minute. Then add chopped tomatoes, green chillies.
• Cover and cook for four minutes. Stir occasionally.
• Add butter, mashed eggplant, garam masala powder and salt and blend well. Add a little water (if you need).On high flame cook for two minutes till everything blends well and look the same color.
• Garnish coriander leaves top on it.
• Serve hot with chapatti, Nan.

• 
  

Nawabi Mushroom Curry

For thousands of years, Eastern cultures have revered mushrooms’ health benefits. Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more.

 The name itself explain this is a royal dish.This mushroom curry is very famous in northern India. This curry will be good with either rice or chapatti. 

Ingredients:

White Mushrooms                             – 10 no (Chopped)
Red,Orange, green capsicum -               1 cup (chopped)

Cashew nut                                      – ½ cup

Aniseed (Sombhu)                             – 1 tsp (optional)

Cinnamon                                        – 1’’ (broken into pieces)

Cardamom pods                               – 3 no

Cloves                                           – 4 nos

Coriander powder                              –  1 tsp

Chili powder                                   – 1 tsp

Ginger paste                                  – 1 tsp

Plain Yogurt                                  – 2 tbsp
Tomato puree                                - 2 tbsp

Heavy cream                                 – 2 tbsp

Whole milk                                   – ¾ cup

Saffron                                            – a pinch soak into warm milk

Oil                                               – 2 tbsp

Salt                                             to taste

Method:

• Wash the mushrooms and cut into medium pieces. Keep aside. Whip the yogurt and cream and keep aside.
• Soak the cashewnuts in hot water for 40 minutes. Add chili powder, coriander powder and aniseed into it and grind to a smooth paste in blender and keep aside.
• Keep  stove on medium flame. Heat oil in a frying pan, add whole garam masalas, ginger paste, and capsicums.  Sauté for a minute. Add tomato puree and fry for few more minutes.
• Add grounded cashew paste in it and fry for three to four minutes. Add the whipped yogurt cream mixture to the dish and stir gently.
• Add mushroom pieces, salt, saffron and cook for 15 minutes in a medium flame.  Garnish with coriander leaves.
• Serve hot with rice or chapatti.

For Low fat Use:  Use less  cashews and 2 % milk in this recipe and avoid cream.

Chenna Masala (Spicy Chloe)

Chole is very popular dish in North Indian cuisine. The main ingredient is chickpeas, it is popular mainly in the Punjab, Sindh, Rajasthan and Gujarat. In Gujarat and Rajasthan areas, it is commonly cooked dry, with tangy spices. It is often eaten with a type of fried bread and is known as Chole Bhatura.

Thanks to Geeta's special request I posted this recipe earlier than scheduled.

Ingredients:

Kabuli Chenna  (Chick Peas)                    1 ½ cup

Water –                                               1 ½ cup

Organic Tomato Sauce                          – 1/2 tin

Good red color red chili powder              – 1 tsp

Ginger paste                                       – 1tsp

Turmeric Powder                                  – ¼ tsp

Tomatoes finely chopped                        - 1 no

 MTR or Everest Chenna Masala Powder    1 tbsp

Bay leaf                                               - 1 no

Jeera powder                                       – ¼ tsp

Fresh garam masala powder                   – ½ tsp

Butter                                                 – 2 tbsp

Oil -                                                    1 tbsp

Salt                                                   to taste.

Milk or Cream                                       4 tbsp

Method:

•  Soak Chenna in the water for 8 hours.  Add turmeric powder and little salt in it and pressure cook  Chenna for 2 whistles.
• Mash 2 tbsp of cooked chenna and keep aside. 
• Heat the oil in a frying pan and add bay leaf to it. When they crackle add ginger paste and chopped tomato pieces and fry for 1 minute.
• Simmer on a low flame then add 1tbsp of butter and add all masalas, chilly powders and tomato sauce. Add fry for few more minutes. Then add milk or cream.
• Add cooked Chenna,mashed chenna paste, and salt in it and cook for some more time. Simmer the stove and cook for at least 10 minutes. Garnish with coriander leaves and little cream.
• Serve hot with Bhatura. 

 For Low fat:  Use oil and milk only. Avoid butter and cream.

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.