Matar Paneer

I am having some tuft time everyday to decide what to cook these days.. I don’t know for some reasons I am unable to figure out which vegetable to prepare.. So recently I end up making a lot of paneer.. Matar paneer is an all time favorite i any household..

Matar Paneer

Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 4-5 people

INGREDIENTS:

  • 200 gms Fresh Paneer diced in small cubes
  • 1 cup frozen or boiled peas (matar)
  • 2 table spoon Oil/Ghee
  • 2 tea spoon Cumin Seeds (Jeera)
  • 2 -3 Medium Onions finely chopped or grated
  • 2-3 Medium Tomatoes grated
  • 1 table spoon Ginger Garlic paste
  • 3 tea spoons Coriander powder (Dhania Powder)
  • 1 tea spoon of Turmeric powder (Haldi Powder)
  • 1 tea spoon of Chilly powder (Lal mirch Powder)
  • 1 tea spoon Garam Masala
  • Salt to taste

PREPARATION:

Heat the oil/ghee in a pan and add cumin seeds to it. Allow them to crackle.

Add the onions to the oil and allow them to fry till they turn light brown in color.  Now add the Coriander powder and fry for one minute.

Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste and  salt. Keep frying the tomatoes till the oil separates out.

Add the peas and paneer diced as cubes to this masala. Fold the pieces gently in the same. Add some water to make some gravy. Bring to boil and voila its done.

Cover the dish for around 5-10 mins so that the paneer pieces can soak all the flavors.

SERVING:

  • Garnish with some finely chopped fresh coriander leaves.
  • Goes well with Lachha Parantha.
  • If serving for a party, garnish with some fried Cashew (Kaju)

Served

Tasty Cooking..!!

Sending this recipe to:

Veggie Fruit a Month (VFAM)–Onions & Priya’s VFAM page

Paneer Butter Masala

I had taken Paneer Butter Masala to office for lunch.. It was really box full, very unlike from my quantity of vegetable, which is really meager.. One of my collegues was like.. “Bas itna sa hi laai” 🙂 They had it all.. all my lunch mates at office loved it.. Guys thanks to all of you.. You made my day.. 🙂

Paneer Butter Masala

Reference:- Recipe by Sanjeev Kapoor

Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 3-4 people

INGREDIENTS:

  • 400 gms Cottage Cheese diced as cubes (Paneer)
  • 4 table spoon Butter
  • 1 tea spoon Oil
  • 2 Bay Leaves (Tej Patta)
  • 2 Cloves (Laung)
  • 1 inch Cinnamon Stick (Dal Chini)
  • 1 Dried Red Chilli (Sukhi lal mirch)
  • 2 table spoons Coriander seeds crushed (Dhaniya dana)
  • 2 Medium Onions sliced
  • 5 Medium Tomatoes chopped
  • 1 table spoon Ginger Garlic paste
  • 1 tea spoons Coriander powder (Dhania Powder)
  • 1 tea spoon of Chilly powder (Lal mirch Powder)
  • 1 tea spoon Dried Fenugreek Leaves (Kastoori Methi)
  • Salt to taste
  • 2 table spoon Fresh Cream

PREPARATION:

Heat three tablespoons butter with one teaspoon oil in a pan.

Add bay leaves, cloves, cinnamon, broken red chillies and half of the crushed coriander seeds. Sauté for a minute.

Add the onion and stir-fry for thirty seconds and add ginger and garlic paste. Fry till the onions become transparent.

Add coriander powder, red chilli powder and tomatoes. Cook till oil separates.

Let this masala cool down a bit, then puree the same.

Now in a pan, heat the remaining butter and add the pureed masala to it. Cook the masala for about 2 mins.

Now stir in the paneer pieces and salt. Add 1/2 cup of water. Cook with the lid on, for about 5 minutes.

Sprinkle the kasturi methi and mix.

Remove from heat and add the cream to paneer. Mix lightly.

SERVING:

  • Garnish with some finely chopped fresh coriander leaves.
  • Goes well with Kulcha or parantha.

Served

Tasty Cooking..!!

Sending this recipe to:

Quick and Easy Recipes

Bon Vivant #10 – Continuing Festive Feasts & Announcement

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Grand Festive Feast:

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Rajma Masala

Rajma.. this is one dish I have never liked.. When I was young, used to fight with my mom so as to why did she make Rajma.. Because of my hatred, I have kept my husband also deprived of Rajma .. 🙂 Last Saturday I was wondering when was the last I prepared it, and seriously I could not remember.. maybe an year back.. That is when my craving to eat Rajma started.. I just had to eat it.. So this Saturday I finally prepared it.. and my husband just loved it.. 🙂

Rajma Masala

Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 2-3 people

INGREDIENTS:

  • 1 cup Rajma
  • 2 table spoon Oil/Ghee
  • 2 tea spoon Cumin Seeds (Jeera)
  • 2 -3 Medium Onions finely chopped or grated
  • 2-3 Medium Tomatoes grated
  • 1 table spoon Ginger Garlic paste
  • 3 tea spoons Coriander powder (Dhania Powder)
  • 1 tea spoon of Turmeric powder (Haldi Powder)
  • 1 tea spoon of Chilly powder (Lal mirch Powder)
  • 1 tea spoon Garam Masala
  • Salt to taste
  • 1 table spoon Rajma Masala

PREPARATION:

Soak the rajma overnight if preparing for lunch (They should be soaked for around 6-8 hrs).

Boil the rajma with salt in a cooker. To check if boiled properly try to mash a gram using a spoon if it gets mashed easily then it means that they are boiled properly. Do not drain the water used for boiling.

For the masala, heat the oil/ghee in a pan and add cumin seeds to it. Allow them to crackle.

Add the onions to the oil and allow them to fry till they turn light brown in color.  Now add the Coriander powder and fry for one minute.

Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste and  a pinch of salt. Keep frying the tomatoes till the oil separates out.

Now add the rajma masala and mix (Rajma masala is added in the end to retain the flavor and aroma).

Add this masala to the boiled chole and mix properly. Bring to boil and voila its done.

Cover the dish for around 5-10 mins so that the rajma can soak all the flavors.

SERVING:

  • Garnish with some finely chopped fresh coriander leaves.
  • Goes well with boiled rice.

Served

Tasty Cooking..!!

Sending this recipe to:

Original Recipes from Home & Serve It Series Main Page

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Bon Vivant #10 – Continuing Festive Feasts & Announcement

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Dum Aaloo

Dum Aaloo, is among the first few dishes which I started cooking… I love the rich gravy and the flavors that go into it… I had prepared the same for a potluck party we had at our office and it was a hit there.. 🙂

Dum Aaloo

Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 4-5 people

INGREDIENTS:

  • 8 – 10 baby Potatoes washed and peeled (You can use the normal potatoes as well, just chop them into quarters)
  • 2 table spoon Oil/Ghee
  • 2 tea spoon Cumin Seeds (Jeera)
  • 2 -3 Medium Onions finely chopped or grated
  • 2 Cloves (Laung)
  • 1 Cinnamon (Dalchini)
  • 1 Large Cardamom (Badi Elaichi)
  • 1 Indian bay leaf dried (Tej Patta)
  • 2-3 Medium Tomatoes grated
  • 1 table spoon Ginger Garlic paste
  • 3 tea spoons Coriander powder (Dhania Powder)
  • 1 tea spoon of Turmeric powder (Haldi Powder)
  • 1 tea spoon of Chilly powder (Lal mirch Powder)
  • 1 tea spoon Garam Masala
  • Salt to taste
  • 1 table spoon Dried Fenugreek leaves (Kasturi Methi)
  • 1 cup milk or 1 cup cream (Malai)
  • Oil to deep fry

PREPARATION:

Heat the oil to deep fry. Take the baby potatoes or chopped potatoes and prick them using a fork at all the edges.

Fry these pricked potatoes, till they turn golden brown from all sides. Remove them on a tissue and keep them aside.

Heat the oil/ghee in a pan and add cumin seeds, Cloves,  Cinnamon,  Large Cardamom and Indian bay leaf dried to it. Allow them to crackle.

Add the onions to the oil and allow them to fry till they turn light brown in color.  Now add the Coriander powder and fry for one minute.

Add the tomatoes, turmeric powder, chilly powder, garam masala, ginger garlic paste and  salt. Keep frying the tomatoes till the oil separates out.

Now add the dried  Fenugreek leaves and feel the aroma as it fills the kitchen.

Add the milk or cream while stirring continuously. Keep frying till the oil separates out.

Add the fried potatoes to this masala. Fold them gently in the same. Add some water to make some gravy. Bring to boil and voila its done.

Cover the dish for around 5-10 mins so that the potatoes can soak all the flavors.

SERVING:

  • Garnish with some finely chopped fresh coriander leaves.
  • Goes well with Lachha Parantha or Kulcha.
  • If serving for a party, garnish with some fried Cashew (Kaju)

Tasty Cooking..!!

Sending this recipe to:

Bon Vivant #10 – Festive Feast

Kale Chane – Kanya Jeeman

It was Ashthami yesterday.. A very auspicious occasion.. I had kept all the navratris and was supposed to be opening my fasts yesterday…

So we had Kanjak/Kanya Jeeman @ our house… Five small girsl came to eat food… My husband washed their hands and feet and made them sit, served them food while I was making puris in the kitchen… Many chilhood memories came rushing to me at that time… When I was young we (me, my sister and some neighbourhood girls) used  to be sitting and my mom making puris in the kitchen while my dad attending to us…:)

How times have changed and today I was in my mom’s shoes..:) Love you maaa..

So this is what was prepared for the Kanyas (Devi’s @ our home), Chane, Puris, Sooji Ka Halwa.. We gave them 11 rupees with a small gift of pencil colors and cute eraser and yup an Apple too..:)

So here comes the recipe for Chane…

Preparation Time:- 15 mins | Cooking Time:- 1/2 hour | Serves:- 5-6 people

INGREDIENTS:

  • 250 gms Kala chana
  • 2 table spoon Oil/Ghee
  • 2 tea spoon Cumin Seeds (Jeera)
  • 5-6 Medium Tomatoes grated
  • 3 tea spoons Coriander powder (Dhania Powder)
  • 1 tea spoon of Turmeric powder (Haldi Powder)
  • 1 tea spoon of Chilly powder (Lal mirch Powder)
  • 2 tea spoon Garam Masala
  • Salt to taste
  • 1 table spoon Chole Masala
  • 1 pinch Asafoetida (Hing)

PREPARATION:

Soak the chane overnight if preparing for lunch (They should be soaked for around 6-8 hrs).

Boil the chane with salt in a cooker. To check if boiled properly try to mash a gram using a spoon if it gets mashed easily then it means that they are boiled properly. Do not drain the water used for boiling. But keep the water to minimum while boiling so that they are more of dry and not gravy ones.

For the masala, heat the oil/ghee in a pan and add cumin seeds and Asafoetida to it. Allow them to crackle.

Now add the Coriander powder and fry for one minute. Add the tomatoes, turmeric powder, chilly powder, garam masala, and a pinch of salt. Keep frying the tomatoes till the oil separates out.

Now add the chole masala and mix (Chole masala is added in the end to retain the flavor and aroma).

Add this masala to the boiled chane and mix properly. Mash some chane to thicken the gravy. Bring to boil and you can keep cooking till the gravy thickens or till the chane dries out.

Cover the dish for around 5-10 mins so that the chane can soak all the flavors.

SERVING:

  • Garnish with some finely chopped fresh coriander leaves.
  • Goes well with boiled rice and Puris.
  • If not cooking for a puja.. add onions and garlic to enhance the taste.

Tasty Cooking..!!