Matter Paneer Masala / Green Peas Paneer Curry

This North Indian curry made with mutter ( Green peas) and Paneer is probably the most frequently ordered dish in Indian restaurants.    Every home cook will have their own version for this gravy with few minor changes.  My recipe is very simple and you can make this very easily.

Ingredients:

Frozen Peas (or) Fresh Green Peas -   1 cup

Paneer (diced) -                              1 cup

Grated carrot   -                              2 tbsp.

Organic tomato sauce –                   ½ cup

Diced tomatoes -                            1no

Green chilies (diced) -                      2 no

Ginger paste   -                               1 tbsp.

 Gram Masalas

 Broken Cinnamon stick   -                 1 no

Bay leaves   -                                  1no.

Big cardamom –                               1no

Kashmiri chili powder –                      1 1/2 tsp.

Coriander powder –                           1tsp.

Pav bhaji masala powder -                  1tsp.

Other ingredients

Cooking Oil   -                                  2tbsp.

Water              -                              1 1/2 cups

Salt to taste

Heavy cream    -                             3 tbsp.

Chopped Coriander leaves –               for garnishing.

Method:

• Heat oil in a pan and gently stir-fry the cubes of Paneer till golden. Remove onto a paper towel and keep aside.
• In the same oil crackle the bay leaf and cinnamon &, cardamom pieces.
• Now add ginger paste, green chilies and tomato pieces and fry for few second. Then add all masala powders and tomato sauce.
• Let it fry, stirring continuously till the oil begins to separate from the masala.
• Pour in a glass of water; add the peas, grated carrot. Cover and let it simmer for about 5 minutes.
• Then add the Paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
• When the gravy is as thick, turn off the flame and stir in the cream.
• Garnish with coriander leaves, cream and serve hot.
• Mutter Paneer tastes great with naans, parathas, and fried rice.

Dhal Makhani

Dal makhani is delicacy from Punjab, and filled with rich proteins and fiber. Makhani is the Punjabi word for “buttery”, and these sure lives up to its name of Buttery Lentils!  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.

Incredirents:

Whole urad dal (black lentils)                    1 cup

Red kidney beans   (Rajma)                        3tbsp.

Chenna dhal                                                 1 tbsp.

Chopped tomato                                         ¼ cup

Chopped green chilies                               2 no

Chopped coriander                                   1 tbsp.

Ginger paste                                               1 tbsp.

Ghee/ Butter                                               2tbsp.

Amchur powder                                       2 pinches

For tadka:

 Organic Tomato Puree                             ¾ tin

Kashmiri chili powder                             1 tsp.

Fresh gram masala powder                     ½ tsp.

Brinji leave                                                1no

Cumin seed                                               1 tsp.

Freshly crushed coriander seeds             1tsp.

Kasturi methi -                                         1/4 tsp

Butter                                                           2tbsp. 

To finish:

Cream   -                                                 ¼ cup 

Method:

•   Wash the dhals, soak together for 6 hours or overnight.
•  Boil all dhals with the ginger, green chilies and salt, and simmer until lentils are well cooked. Drain off excess water and mash the lentils lightly with the back of a ladle.   Keep aside.
• Now, for the tadka, take a separate large frying pan, add ghee to it and put it over medium heat.
• After a minute add cumin seeds and Brinji leaves, stir it for 15-30 secs. Add crushed coriander seeds, tomato puree, gram masala powder and Red Chili Powder to the pan and cook further on medium flame, until ghee separates.
• Add Mashed Dal mixture and salt to the large frying pan and turn the heat to high, stir it well. When it starts boiling, turn the heat to low, cover the pan and boil further for 8-10 mins.
• In case you need to add more water, do add it; but cook the whole dish on low flame.  Now add Kasturi methi to the mixture.
• Let boil the dal for next 30 – 35 minutes on a low flame. Keep on stirring otherwise the Dhal will stick at the bottom. At this stage you may add Amchur powder . Mix it well.
• Add butter and cream to the dal and garnish it with chopped coriander leaves.

Paneer Tikka & Paneer Tikka Masala

Paneer Tikka is an Indian dish made from chunks of Paneer marinated in spices and grilled in a tandoori. It is a popular dish that is widely available in Indian Restaurants. Chunks of Paneer, are marinated in spices and are then arranged on a stick with capsicums, and tomatoes. These sticks are grilled in a tandoor and the dish is thereafter served hot, seasoned with lemon juice and chaat masala. When Paneer Tikka is served with gravy, it is called Paneer Tikka masala.  I made it at home and it came out very well.   It can be made in the oven, on the stove top or in a Tandoor. Here I cooked it in the Electric Skillet.

Ingredients

 Paneer cubes      -                                  2 cups

Green Bell Pepper/Capsicum                      1 no

Tomato                                                 1 no

(Cut Paneer and Veggies into 1” square pieces)

Butter                                                  1tsp

Ajwain                                                   1/4tsp.

Satay bamboo sticks                               few

For the Marinade

Ginger pastes                                        1 tbsp.

Mustard paste                                       ½ tsp.   

Thick Yogurt                                         1/4 cup

Kashmiri Red chili powder                      1 tsp.

Gram masala                                       1 tsp.

Turmeric Powder                                  1/4tsp.

Lemon juice                                       2tsp.

Besan                                                1 tsp.

Corn flour                                          1tbsp.

Oil                                                     1tbsp

 Sugar                                                ½ tsp.

Salt                                                    to taste.         

For Garnish

Coriander leaves

Lemon Juice

Chat masala                                     3 pinches

For Garnish

Method For the Tikkas

• Heat the butter in a pan, put Ajwain, besan flour. Roast it till you get nutty flavor. Mix it with corn flour. Add little water and Blend it well.  Keep aside.
• Take a bowl, add besan mixture, curd, red chili powder, gram masala, sugar, mustard paste  and salt.
• Heat one teaspoon of oil, add turmeric powder in it.  Add it to above mixture. Blend whole thing very well.
• Mix Paneer cubes, capsicum cubes and tomato cubes into the marinade mixture.  Mix it very well. And leave it  in the refrigerator for 30 minutes.
• Soak the satay sticks in the cold water for ½ an hour.
• Arrange the marinated vegetables and Paneer on a skewer. Grill it in a tawa/skillet, until slightly golden brown.
• Sprinkle with chaat masala, coriander leaves and lemon juice over the Paneer Tikka and serve as appetizer  .

Method for the Paneer Tikka Masala:

Ingredients For Tikka Masala

Marinade Paneer and vegetables

Tomato puree                                       1 1/2 cup

Butter                                                  1 Tsp.

Ginger Paste                                         1 Tsp.

Tandoori masala                                    1 Tsp.

Bay leaves                                            2 nos

Salt                                                      To taste

Sugar                                                   1 Tsp.

Cream (optional)                                   2 Tbsp.

Freshly crushed cardamoms & cloves      1 tbsp.

Coriander leaves for garnishing

Method for Masala

• Heat the oil in skillet on a medium heat. Put marinated Paneer in it, and gently stir-fry for about five minutes until Paneer becomes light brown.   Take out the Paneer and keep aside.
• Heat the butter in a same skillet. Add bay leaves and ginger paste and sauté for a minute.
• Add the marinated capsicum and tomatoes pieces and sauté for few minutes.
• Now add the tomato puree, tandoori masala, cream (optional), crushed cardamoms, salt ,and sugar ,and cook until oil separated (medium slow flame).
• Add the stir-fry Paneer in the tomato gravy and let it cook for 5 minutes on low medium heat.
• Garnish with cilantro and serve hot with Pulao, Naan, Pulkas

Pav Bhaji

Pav Bhaji is a very popular fast food recipe in India, liked by almost everyone.  In Mumbai , you can find ‘Pav Bhaji ki Gaadi’ (Hand cart) anywhere on the streets.This cheap and filling Pav Bhaji can be eaten for Breakfast, lunch dinner- anything.

 Addition of vegetables takes care of the nutrition aspect of this dish. So when you make it at home add vegetables of your choice (mostly the so called ‘English vegetables’ like carrots, cauliflower, peas etc.) to boost its nutritive value.

 The Pav is heated on the griddle and buttered generously. This gravy is served hot in a flat dish with a tablespoon of butter on top. 

In restaurants some more varieties are available including;

Cheese Pav Bhaji,  - in which the bhaji had an additional garnishing of cheese

Paneer Pav Bhaji, Paneer as one of the ingredients in the bhaji along with the vegetables.

Mushroom Pav Bhaji,  - mushrooms as one of the ingredients in the bhaji along with the vegetables.

Khada Pav Bhaji, ('खडा'). Vegetables are not mashed, but small pieces cooked with masala gravy.

Jain Pav Bhaji, replacing the potatoes with unripe bananas, Onion and Garlic is not added either.

Kathyawadi Pav Bhaji   - with buttermilk, eaten particularly in the Kathyawadi.

Dry fruit Pav Bhaji   - with added dry fruits.

http://en.wikipedia.org/wiki/Pav_Bhaji

I am sure everyone knows how to make Pav Bhaji. My method is going to be the simplest of all.

 

Ingredients: 

 Vegetables:

 Big Potatoes                                            3 no

Green Peas                                             a handful

Grated carrot                                           1 no

Finely chopped/grated capsicum               1 no

Finely chopped Jalapenos (optional)          2 nos

Other ingredients

 Organic Tomato sauce                             3/4-1 tin

Pav Bhaji Masala powder                          2 tbsp.

Kashmiri red chili powder                         1 tbsp.

Butter                                                       2 tbsp.

Jeera                                                        1 tsp

Salt                                                         to taste

Coriander leaves                                     to garnish

Lemon juice                                            1 tbsp

Pav buns                                                (sweet dinner rolls or Potato buns)

Butter                                                     to toast the buns

Method:

• Peel the potatoes. Pressure cook carrot, peas, cauliflower and potatoes together for 3-4 whistles.   Take out from the cooker and strain the water and mash the vegetables  well. ( Keep the vegetable water for pavbhaji).
• Heat two tablespoons of butter in a tava, temper the jeera, once it starts crackling, add  ginger paste, Jalapenos  and finely chopped capsicums,  and sauté for few more minutes.Add, chili powder and pavbhaji masala Sauté for three minutes.
• Now add tomato puree and little butter, and cook over medium-high heat until the oil begins to separate.
• Now add the mashed vegetables, vegetable water and the salt in it and mix it well. Very carefully, using a potato masher or the back of a ladle, mash the  very well.
• Bring the mixture to a boil, turn down the heat, and simmer another 20 minutes or until the vegetables are really tender.
• Be aware that the mixture can spurt up as it boils, so keep a lid on it while you are not actively stirring it. Simmer for 15-20 minutes to really get the flavors to meld together.
• Switch off the gas. Garnish with coriander leaves. Squeeze lime and add tiny bits of butter.
• Toast pav buns lightly with some butter and serve with Bhaji.
  
  
  

  

  
  

  

  
  

  
  

Tomato Ginger Gravy

This is a quick side dish for Pongal / Dosa /Rice Uppuma. It`s pretty much easy and simple to make.

Ingredients

Big Ripe Tomatoes                     - 4 no

Ginger Grated                           – 1 tsp

Green chillies                            – 2 no

Red Chili Powder                       – 1 /2 tsp

Turmeric Powder                        –a pinch

Salt                                         to taste

Seasonings:

Oil                                          - 1tsp

Mustard Seeds                         -1/2 tsp

Hing                                       - 1/8tsp

Curry leaves                               - few

Method:

• Chop all the tomatoes very nicely and set aside.
• In a kadai, add a spoon of oil and when hot, pop in all seasonings.
• When the mustard splutters, add grated ginger, slit green chilies and a pinch of Hing .Saute for few seconds.
•  Now add the chopped tomatoes, turmeric, salt and red chili powder and  mix and stir in well.
• Simmer for about ten minutes and switch off heat.
• Serve with dosa,Idli,Venn Pongal

Paneer Makhani – Butter Paneer Masala

 Paneer Butter Masala / Paneer Makhani is well known dish in Indian cuisine. Paneer cooked in rich gravy with tomatoes, butter and cream. Paneer Butter Masala is similar to other Paneer gravies, except that as the name implies, it is richer due to butter and the gravy is thickened by using tomatoes and cashew paste rather than just cream. .It’s really yummy.

 Making this recipe is might differ from region to region and even from one household to another. Some like to fry and brown the Paneer, while some use it raw. Here I marinated the Paneer and baked it in the oven for few minutes and also I used already precooked Mahani sauce. (When machani sauce in hand, you can make this gravy any time). In this recipe , I used very less butter, because of health reasons. If you want  and buttery sauce , you can add more butter.

Ingredients:

For Paneer Preparation: 

Paneer cubes                               – 2 cups

Thick yogurt (curd)                         – 2 tbsp.

Kashmir red chili powder                  – 1 tsp. (Its gives you color)

Salt                                             – a pinch

Kasuthuri Methi Powder                   – ¼ tsp.

Red color                                       – 1 drop (optional)

Oil                                                  - 1 tsp.

Method: 

• Whisk the yogurt, salt, chili powder, kasuri Methi powder. Add oil in it. Mix well.
• Add Paneer cubes to the bowl and toss for the marinade to coat the Paneer, keep aside for 15 to 20 minutes.
• Preheat the oven at 350 degree. On an oven prove tray, place aluminum foil and place the Paneer and bake for 6 minutes and turn them over and again bake it for 4 minutes. Set aside. 
• Now Paneer is ready. 

For the sauce:

Ingredients:

Makhani Sauce                - 1 ½ cup (without  cream)

Makhani Sauce

Chopped capsicums          – 1cup

Ginger paste                   – 1tsp.

Oil/Butter                          – 1tsp.

Cloves, Cardamom                – 2 each

Water –                              1 cup

Cream                                   – ½ cup

Sugar                                 – 1 tbsp.

Kasuthuri methi Powder            – 1tsp

Salt                                     to taste

To be grind:

Cashews                             – 1 tbsp.

Khuskhus                             – 1 tbsp.

Almonds                                – 1 tbsp.

Method for Paneer Makhani 

• Soak the cashews, almonds and khuskhus in a hot water for ½ hour. Then drain the water and grind it very smoothly.  Keep aside.
• Dry fry the cloves and cardamoms and grind coarsely.
• Heat butter in a pan, add ginger paste and fry for few seconds, then add chopped capsicums n it and saute for few minutes. Keep aside.
• Take a deep pan, add Makhani Sauce, add little water and bring it to a boil. Reduce the heat.
• Add the powdered dry masalas, capsicums, sugar in it, and cook it in low heat.
• Now add Paneer cubes, cashew paste, and kasuri powder and salt in it. Mix it gently.
• Add little water and cook it for 10 to 15 minutes in a low heat. Now add cream gently in the mixture and cook it for 3 minutes.
• Remove from the heat. Garnish with chopped coriander leaves. Now Yummy Paneer Makhani is ready.
• Serve with Nan, Pulao, Pulka.

Brinjal Gothsu

All Madurai hotels used to serve steaming hot blobs of ghee laden Venn Pongal with spicy Brinjal Gothsu. This combination always works as the sweet spicy tanginess in the Gothsu compensates for the peppery niceness of the Pongal. Gothsu is an easy, tasty side for Pongal/Dosa and Idli.

INGREDIENTS:

Long Japanese Eggplant                - 1 no OR small Brinjal – 6 no

Moong dhal                                  – 5 tbsp.

Turmeric powder                          – a pinch

Tamarind                                   – a small lemon size

Tomato                                     – 1no (Chopped finely)

Sambar Powder                               - 2 tsp.

Hing                                              - ½ tsp.

Salt                                               to taste

 Seasonings:

Mustard seeds                                     – 1 tsp.

Cumin seeds                                   – 1/8 tsp.

Curry leaves                                   - 2 tbsp.

Cilantro                                          to Garnish.

Method:

•  Wash and dice the Brinjal into 1’’ cubes. Chop tomatoes finely. Keep aside.
• Soak tamarind in water, extract the juice and make 1 cup of tamarind water.
• Cook green gram dhal along with a pinch of turmeric powder and keep aside.
• In a kadai put the oil. When it is hot add mustard and cumin seed. When it pops up add asafetida powder, curry leaves and fry for seconds.
• Now add tomato pieces and cook till the tomato is mushy. 
• Now add Tamarind juice,diced eggplants, Sāmbhar powder, and salt and mix well.
• Cook on medium flame till the vegetable is soft. Then add the cooked dhal. Stir well and allow boiling for few minutes.
• Garnish with chopped cilantro leaves and serve hot with Venn Pongal.

Note:

• Some people make this Gothsu without adding dhal. In such case, if you find the Gothsu is watery, then you can mix one or two teaspoons of rice flour in little water and add to the Gothsu while boiling.
• Normally it would be a little thicker than “Sambar” but thinner than a chutney or dip.
• You can also use mixed vegetables (carrots, peas , potatoes) and make this Gothsu.

Vegetable Stew

This is a very simple dish .This delicately flavored vegetable stew that goes well with Appam or thick slices of bread, Idiappam and Puttu. 

Ingredients

Carrot                      – 1 no (Cubed)

Potato                           – 2 no (Cubed)

Green Peas                – ½ cup

Ginger Paste                – 1 tsp

Green Chilies            – 4 no (Sliced)

Curry leaves              – few

Coconut milk tin – 1 ½ tin

Coconut oil – 1tsp

Salt to taste

 Crushed  Spices:

Whole black pepper – 1/2 tsp
Cinnamon – 2 piece
Cloves – 3 no
Cardamom – 3 no

Method: 

• Take a ½ tin coconut milk and add ½ cup water and make a thin coconut milk. Keep aside.
• Heat a oil in a deep bottom pan & splutter the crushed spices. Add, ginger paste, and curry leaves & green chili and sauté for a few minutes.  
•  Add the cubed vegetables & combine well and add a thin coconut milk & salt bring to boil, reduce heat; simmer and cook till vegetables are tender.
• Add thick coconut milk and cook for 5 more minutes & remove from fire. Garnish with coriander leaves.
• Serve hot with Appam, Puttu .

Tip:

•  If you want to make the gravy very thick and tastier, you can add cashew paste (soak the cashews and grind and make a cashew paste) to the coconut milk .

Vegetable Stew

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.