Butter Paneer Masala

Butter Paneer Masala

Butter Paneer Masala

 Ingredients:

• 2 cups Paneer chunks (home made or store bought)
• 1/2 cup peas (optional )
• 1 tsp sugar
• 1 tsp salt to taste
• 6 cashews powdered (or 1 tbs corn starch mixed in with 1/4 cup of water)
• 1 tsp cumin seed
• 2 bay leaf
• 3 tbs oil + 1 tbs butter (or 4 tbs of butter)
• 1/2 cup cream(or whipped yogurt)
• 1/4 cup cilantro chopped
• 1/4 tsp garam masala
• 1 tbs kasoori methi or fresh chopped methi leaves (optional)

Masala Mixture

• 2 medium tomatoes
• 1 green chili
• 1 /4 " ginger grated
• 1/2 tsp turmeric powder
• 1 tbs coriander powder
• 1/2 tsp chili powder

Puree/blend the tomato, chili and ginger together with 1/2 cup of water. Mix in the turmeric, coriander and chili powder and set aside

Method:

In a large non stick sauce pan heat the butter and oil on medium heat.  Add the paneer chunks and shallow fry, use a slotted spatula to flip the paneer every now and then. When the paneer looks slightly browned on most of the sides, remove them from the pan and place them in another dish.
Heat the remaining oil/ butter mixture in the pan. Splatter cumin seeds and add the bay leaves and twirl it around for a  minute. Then carefully add in the masala mixture to the pan. Cook till the raw tomato flavor dissipates and the oil kind a separates. Add the cream and simmer for 2 minutes. To thicken the gravy stir in the cashew powder or the cornstarch mixture. Simmer for another couple minutes. Then add the fried paneer, cooked peas peas and salt. ( PS. Either pre cook the peas and add it in or cook peas in the sauce till they are tender). Add little water if the gravy becomes very thick. Simmer all  for 5 minutes. Stir in sugar if the gravy is on the sour side. Add garam masala cilantro, methi and mix thoroughly. Turn off the heat.

Cooking Tips:

The gravy for this dish can be used as a base to make several other vegetables. One small chopped onion can be sauteed along with the bay leaves to make the dish more flavorful.

Serving Tips:

Serve with rotis or chappatis or naan.

Cauliflower Potato Sabji

Cauliflower Potato Sabji

Ingredients:

• 2 cups of Cauliflower cut into large chunks
• 2 cups potato cut into large chunks
• 2 green chillies slit lengthwise
• 1 bay leaf
• 1/4 cup cilantro chopped fine
• 1 tsp salt to taste
• 1/2 tsp cumin seeds
• 3 tbs oil

Masala Mixture

• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp chili powder
• t tbs grated ginger

Mix all the masala mixture ingredients in 1/2 cup of water and set aside

Method:

In a large sauce pan heat oil on medium heat. Splatter cumin seeds, add the bay leaf and the green chilies and twirl it around for a couple minutes. Then carefully add in the liquid mixture and stir for a couple minutes.till good flavor emanates and the oil kind a separates. Now, add the potatoes, cauliflower, salt and another 1/2 cup of water to the sauce pan. Cover and cook on medium for 15 minutes or so till the potatoes are cooked, stirring every now and then. Turn off the heat, add cilantro and mix thoroughly.

Cooking Tips:

Add pureed or diced tomatoes with the cauliflower for a variation. Can also add peas in the dish. Saute a couple whole cardamon along with the cumin seeds to make the dish more flavorful. Or mix in 1/4 tsp garam masala at the end along with the cilantro for more kick. To make the dish with gravy, saute 4 pureed tomatoes with the spice mixture and add 1/2 cup of cream or whipped yogurt. If the dish is a little on the sour side, add a tbs of sugar.

Serving Tips:

Serve with rotis or chappatis or naan.

Parwal Sabji

Cut Parwal and Potatoes and masala

Parwal Sabji

Ingredients:

• 2 cups of parwal cut into large chunks
• 2 cups potato cut into large chunks (cleaned and peeled)
• 1/4 cup roasted peanuts ( ground into a coarse mixture)
• 2 tbs besan flour
• 1/4 cup cilantro chopped fine
• 1 tsp salt to taste
• 1/2 tsp cumin seeds
• 

  

  Ground peanuts, besan and cilantro

  2 tbs oil                                

 

Masala Mixture

• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp chili pwder
• 1/2 tsp garam masala

Mix all the masala mixture ingredients in 1/2 cup of water and set aside

Method:

Sabji

In a large sauce pan heat oil on medium heat. Splatter cumin seeds and add the liquid masala mixture and give it all a twirl for a couple minutes. Add the potatoes, parwal, salt and another 1/2 cup of water to the sauce pan. Cover and cook on medium for 15 minutes or so till the potatoes are cooked (slightly soft). Mix in the ground peanuts and besan. Turn off the heat, add cilantro and mix thoroughly.



Cooking Tips:

If the parwals are not tender scrape of the skin with a blunt knife or just peel the skin. if the inside seed core is orange in color or if the seeds are substantially formed these need to be removed before cooking.

Serving Tips:

Serve  with rotis or chappatis or naan.

Mattar Paneer

Cooked

Raw

Mattar Paneer

Ingredients:

• 1 cup peas
• 1 small onion diced
• 1 cup fried paneer
• 4 small tomatoes diced(1 can of diced tomatoes)
• 1/2" ginger grated
• 1/2 tsp of garam masala
• 1/2 tsp of chili powder
• 1/4 cup of oil (or 3 tbs butter)
• 1/2 tsp of salt
• 1/2 " cinnamon stick
• 2 bay leaves
• 1/2 tsp turmeric
• 1/2 tsp sugar (optional)

Method:
Cook peas till tender and set aside. In a pan heat the oil on medium heat. Add bay leaves, cinnamon stick, ginger and swish it around for a couple of minutes and then add onions. Using a large spoon, saute the onions till they look wilted. Next add the tomatoes and continue to saute/cook on medium heat for 10 to 15 minutes. Keep stirring till the cooking contents becomes mushy like a thick sauce and all the raw smell disappears. Add garam masala, chili powder, sugar and simmer for a couple minutes. Finally combine cooked peas, salt and simmer for another couple minutes and turn off the heat.
Cooking tips:
Add fresh chopped cilantro, onions just before serving. Use the less or more of the liquid from the cooked peas to make the gravy the consistency you prefer. When everything cools down, the gravy will tend to thicken. Saute 1 pod of finely chopped garlic along with the onions to kick up the flavour. Combine 1/4 cup of heavy cream to enhance flavour.
Serving tips:
Serve chappatis, puris, rotis or flavored rice.

Rajma

Un-cooked rajma

Rajma


Raw

Ingredients:

• 1 can of rajma(pre-cooked)
• 1 small onion diced
• 2 small potatoes diced
• 4 small tomatoes diced(1 can of diced tomatotes)
• 1/2" ginger grated
• 1/2 tsp of garam masala
• 1/2 tsp of chili powder
• 1/4 cup of oil
• 1/2 tsp of salt

Cooked rajma

Method:
Drain the liquid from the can. Rinse the rajama and set aside. In a pan heat the oil on medium heat. Add the onions and using a large spoon saute the onions till they look wilted. Add the ginger and potatoes and saute further for another 10 minutes. The potatoes should all be cooked and be pretty mushy. Then add the tomatoes and continue to cook on medium heat for 10 to 15 minutes. Keep stirring till the cooking contents looks like a thick gravy and all the raw smell disappears. Add the garam masala, chili powder, pre-cooked rajma, salt and cook for 2 minutes and turn off the heat.
Cooking tips:
For more flavoring add 1/2 " of a cinnamon stick and 2 bay leaves with the ginger. Add fresh chopped cilantro, onions just before serving. Soak dry rajma over night and cook or use slow cooker to cook rajma before using it in this recipe.
Serving tips:
Serve rajma with naan, rotis, pocket pita or flavored rice.

Northie Side Dish: Garbanzo/Channa no tomatoes

Garbanzo/Channa no tomatoes

Ingredients:

• 2 onions diced
• 1 clove garlic crushed
• 1 large potato, peeled and diced
• 1 can garbanzo/channa rinsed and drained
• 1 tsp ginger grated
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/4 tsp chili powder
• 1/8 cup canola oil (any oil of your choice)
• 1/2 tsp salt
• 1/8 cup cilantro finely chopped
• 1/2 tsp lemon juice

Method:

Heat oil in a thick bottomed pan on medium and saute onion and garlic. Lower the heat and add ginger, cumin powder, coriander powder, chili powder and stir the contents around the pan for a couple of minutes. Add potatoes and continue to twirl it around the pan for another couple of minutes. Then add about 1/2 cup of water and the garbanzo/channa to the pan. Cover and simmer for 10 minuets or so. Once the potatoes are softened, turn off the heat. Mix in lemon juice and sprinkle cilantro on top.

Cooking tips:

Vary amount of salt and spices per your taste.

Serving tip:

Serve hot with rice or roti.

Side Dish Northie: Alu Methi Mytri Style

Alu Methi

Ingredients:

• 2 large yucon gold or russett potatoes, diced into 1/2" cubes
• 1 tps turmeric
• 2 tbs kasori methi
• 1/4 cup oil (vegetable, corn or canola)
• 1 pinch of garam masala (optional)
• 1/2 tps of cumin poweder
• 1 green chilli, chopped
• 1/2 tps of salt to taste

Method:

Heat oil on a thick bottomed pan on medium heat. Add the diced potatoes, turmeric and kasori methi. Mix and ontinue to cook for a couple minues. Add about 1/4 cup of water, cover and cook for 10 to 15 minues, turning every now and then, till the potatoes are cooked through. Add garam masal (optional) and the cumin powder. Then add chillies and salt and continue to cook for a couple minutes. Turn off the heat, alu methi is ready to eat.

Cooking tip:

Alu methi is generally cooked in pleanty of oil, this is a slightly healthier version.

Serveing tip:

Serve hot with rotis or naan.

Paav Bhaji

Raw

Paav Bhaji

Ingredients:

• 1/2 medium cauliflower
• 4 medium potatoes
• 1 cup of any other vegetables like beans, peas, carrots
• 1 tsp saunf (optional)
• 1/2" ginger grated
• 2 medium onions
• 4 medium tomatoes diced
• 2 sticks of butter
• 2 tbs paav bhaji masala
• 1/2 tsp chili powder (optional)

Method:


Paav and Bhaji

Pressure cook all the vegetables or cook them till tender on stove top on medium high heat in plenty of water. Melt 1 stick off butter in an iron pan or any other heavy pan. Add the onions and ginger and saute till the onions are clear for 5 to 10 minutes. Add saunf to it. Then add tomatoes and fry till the raw smell disappears for about 10 to 15 minutes. Then add a generous amount of paav bhaji masala, chili powder and salt. Continue to cook for 10 minutes on medium heat, mixing and turning often. Decant most of the water from the cooked vegetables. Add the cooked vegetables slowly to the pan and continue to cook and mix for a few minutes. Add the remaining butter and cook on medium heat for another 10 minutes.
Cooking Tips:

Use more or less of butter as you wish. The more butter is used, the more authentic and tastier it is, especially if you use an iron pan. Use the decanted water from the cooked vegetables in your soups, rasams or to mix dough with.

Serving Tips:

Serve with hot toasted buns and a generous dollop of butter on the bhaji. Sprinkle finely chopped cilantro and onions. Hot sauce or ketchup adds a twist to the taste.

Butter Paneer Masala

Butter Paneer Masala:
Ingredients:

• 1 cup paneer 1/2" cubed (large pieces)
• 1 cup half and half or heavy cream
• 1 cup tomato puree
• 3 tbs of butter
• 2 tbs kasuri methi (dried methi leaves, optional)
• 1/2 tsp chili powder
• 1/2 tsp garam masala
• 2 green chillies slit (optional)
• 1/2 tsp salt

Method: Melt butter in a pan on medium heat. Add the tomato puree, kasuri methi. Simmer for 10 to 12 minutes till the raw smell disappears and the butter bubbles through. Then add the green chillies, salt, chili powder, garam masala and continue to simmer for a couple more minutes. Add the cream and cook for 4 to 5 minutes. Finally, add the paneer pieces and cook for couple minutes.
Cooking Tips: Make your own tomato puree. Dice 4 or 5 ripe tomatoes and saute in 3 tbs of butter till the raw smell disappears for 10 to 12 minutes. Add 1/2 cup water, cool and run it through the blender. Then follow the steps as above. Home made paneer should be large and chunky or else it will disintegrate. Can use more or less paneer as you prefer. There is no need to fry paneer for this dish but tastes better if paneer is fried slightly. Can substitute thick, beaten yogurt for heavy cream. Stir in yogurt slowly, and simmer on low to avoid curdling.
Serving Tips: Serve hot and garnish with 2 tbs of finely chopped cilantro.

Malai Kofta

Malai Kofta
Ingredients:

Kofta

• 1 1/2 cups crumbled paneer
• 3 tbs of all purpose flour
• 1/2 tsp of baking powder
• 3 or 4 green chillies crushed
• 1 tbs of ground coriander powder
• 1/2 tsp of salt
• 1/4 tsp of chilly powder
• 3 cups of oil

To make koftas, pulse above ingredients through the blender for a minute. Mix/knead the contents and shape into balls of about 1" in diameter. Deep fry on medium heat, in batches, till the koftas are golden brown. Remove koftas from the oil and store container.
Masala sauce

• 4 ripe tomatoes pureed (1 cup of pureed tomatoes from a can)
• 4 tbs ghee or oil
• 1 1/2 tsp of chilly powder
• 1 tsp of Shah jeera or cumin seeds
• 2tbs of grated coconut
• 2 tsp of powdered poppy seeds ( or 2 tsp of powdered cashew nuts)
• 1/2 tsp of crushed garlic (optional)
• 1 tsp of crushed ginger
• 1 medium diced onion
• 1/3 cup of yogurt/mosaru
• 1/3 cup of half and half

Method: Saute ginger, garlic and onion till the onions in ghee in a large pot. Add the remaining masala ingredients except the yogurt and the half and half. Cover and cook for 10 to 12 minute, stirring often, till the ghee separates. Beat the yogurt into a smooth mixture and add to the pot. Before serving add the half and half and koftas.
Tips: Serve with naan, chappatis, rotis or rice.

Channa Malika

Channa
Ingredients:

• 1 can of channa(pre-cooked)
• 1 small onion diced
• 2 small potatoes diced
• 2 small tomatoes diced
• 1/2" ginger grated
• 1/2 tsp of channa masala
• 1/2 tsp of chili powder
• 1/4 cup of oil

Method:
Drain the liquid from the can. Rinse the channa and set aside. In a pan heat the oil on medium heat. Add the onions and using a large spoon saute the onions till they look wilted. Add the ginger and potatoes and saute further for another 10 minutes. The potatoes should all be cooked and be pretty mushy. Then add the tomatoes and continue to cook on medium heat for 10 to 15 minutes. Keep stirring till the cooking contents looks like a thick gravy and all the raw smell disappears. Add about a 1/4 cup of water if the contents look too dry. Add the pre-cooked channa, 1/2 tsp of salt and cook for 2 minutes and turn off the heat.
Cooking tips:For more flavoring add 1/2 " of a cinnamon stick and 2 bay leaves with the ginger. Add fresh chopped cilantro, onions just before serving.
Serving tips:
Serve channa with batura, naan, rotis, pocket pita or flavored rice.