Quick & Easy Mutter Paneer [Green peas and cottage cheese in cream gravy]
Quick & Easy Mutter Paneer [Green peas and cottage cheese in cream gravy]
When it comes to Indian vegetarian cuisine, Paneer dish is a must. Paneer also represents Punjabi cuisine. Mutter paneer is one of the most frequently ordered dishes in the restaurants. This is a quick recipe for mouthwatering mutter paneer [Under 15 minutes and without onions].
Ingredients:
For Mutter Paneer (4 servings)
Paneer [Indian cottage cheese]–1 lbs cubes
Mutter [Green peas] – 2 cups fresh or frozen
Tomato puree- ½ cup
Ginger paste – 1 tbsp
Garlic paste- 1 tbsp
Cashew paste – 1 tbsp
Yogurt – 1 cup
Cumin seeds [Jeera] –1 tsp
Turmeric powder- 1 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Kitchen king masala – 1 tsp
Dry kasoori methi – 1 tbsp
Light cream or whole milk – 1 cup
Cooking oil – 1 tbsp
Honey- ½ tbsp
Salt as per taste
Method:
- Heat cooking oil in a pan. Add paneer pieces to the pan any shallow fry them until light golden brown. Drain on a kitchen towel and keep aside.
- In the same pan, add cumin seeds and ginger, garlic paste. Fry till it turns golden in color.
- Now add cumin seeds. Sauté for a minute. Now add tomato puree and also add red chili powder, turmeric powder, coriander powder, kitchen king masala to it. Let it simmer for 3-4 minute.
- Take the pan off the heat and gradually add yogurt to the gravy. Keep stirring. Now add cashews paste and mix well.
- Add frozen or fresh peas and fried paneer cubes to the gravy. Add a cup of light cream or whole milk and salt to taste. Also add honey to balance the flavor. Bring it to a boil.
- Let it simmer on medium low heat for 8 minutes.
- Add finally add dry kasoori methi to mutter paneer and mix well.
- The whole process will take less than 15 minutes, so it’s a quick and easy delight.
Serving Suggestions:
Enjoy Mutter Paneer with fresh roti/naan or fragrant basmati rice.
Thai Yellow Curry
Thai Yellow Curry
Thai food is my favorite. It is very fresh, flavorful and easy to make. I have tried different Thai curries and yellow curry came out really good. I’m sharing my version of the yellow Thai curry with you. You can add any vegetables you like to the curry.
Ingredients:
For Thai Yellow Curry (4 servings)
White fresh Mushrooms [sliced]– 3
Baby corns [cut in halves] – ½ can
Green bell pepper – 1/2 thinly sliced
Red bell pepper – 1/2 thinly sliced
Water chestnuts [sliced] – 1 can
Firm Tofu or Paneer [cubes]–1cup
Sweet onion [sliced]– ½
Fresh ginger-garlic paste- 1 tbsp
Cashews [halved] – ½ cup
Coconut milk – 1 can
Sugar – ½ tbsp
Vegetarian tom yum paste – 1 tbsp [contains galangal + kaffir lime leaves, essential for the Thai flavor] Note: [can be bought at any Asian supermarket]
Lemon grass stalk – 1 inch piece minced
Red or green fresh Thai chilies – 2 thinly sliced
Fresh turmeric- 1 /2 tbsp grated or Turmeric powder-1 tsp
Cooking oil – 1 tbsp
Salt as per taste
Method:
- Thoroughly clean the mushrooms by wiping them with a damp kitchen towel. [Please do not wash mushrooms as water makes them soggy.] Slice them.
- Prepare bell peppers, onions, water chestnuts, and baby corns as suggested.
- In a pan, heat 1 tbsp cooking oil. Add tofu or paneer and sauté for 2-3 minutes. Drain them out on a kitchen towel. Keep aside.
- In the same pan add sliced onions and sauté them for a minute on high heat. Add ginger-garlic to it. Also add all the vegetables [red and green bell peppers, water chestnuts, baby corns, mushrooms and Thai chilies. Sauté for 3-4 minutes.
- Add cashew halves, tofu or paneer, lemon grass, tom yum paste and turmeric. Sauté gently all together.
- Now add coconut milk to the pan. Add salt and sugar as per taste.
- Simmer the curry for 2-3 more minutes. Always taste the curry before serving and alter the taste as desired.
Serving Suggestions:
Serve Thai yellow curry hot with steamed jasmine or basmati rice.
Stuffed Mushroom Curry
Stuffed Mushroom Curry
Mushrooms can be cooked in a number of ways. Stuffed mushroom is the most appealing. I have modified it to make a curry with stuffed mushrooms. Hope you like the new version of it.
Ingredients:
For Stuffed mushroom curry (4 servings)
White fresh Mushrooms [large] – 12
Paneer –1cup grated
Tomato puree- ½ cup
Ginger-garlic paste- 1 tbsp
Cashew paste – ½ cup
Mustard seeds [Rai] – 1 tsp
Cumin seeds [Jeera] –1 tsp
Turmeric powder- 1 tsp
Red chili powder – 1 tsp
Kitchen king masala – 1 tsp
Dry kasoori methi – 1 tsp
Whole milk – 1 cup
Cooking oil – 1 tbsp
Salt as per taste
Method:
- Thoroughly clean the mushrooms by wiping them with a damp kitchen towel. [Please do not wash mushrooms as water makes them soggy.]
- Gently take the stems out of mushrooms, which makes a hollow space in the mushrooms.
To make stuffing:
- Take all the cut stems of mushrooms and mince them finely.
- In a pan, heat 1 tbsp cooking oil and add half mustard seeds and half cumin seeds. When it starts splattering, add minced mushroom stems, grated paneer, half tsp turmeric powder, half tsp kitchen king masala, and salt as per taste. Sauté for 3-4 minutes.
To make gravy:
- In a pan, heat 1 tbsp cooking oil and add half mustard seeds and half cumin seeds. When it starts splattering, add ginger-garlic paste, sauté for couple of minutes and add tomato puree to it. Also add half tsp kitchen king masala, half tsp red chili powder, half tsp turmeric powder. Mix well and sauté for another 4-5 minutes.
- Add cashew paste and whole milk to the gravy. Let it simmer for further 4-5 minutes. Add salt and finally add dry kasoori methi to the gravy.
For mushroom curry:
- Fill the cleaned mushrooms with the above stuffing. Keep aside.
- In a pan heat, 1 tbsp oil and arrange the stuffed mushrooms in a single layer. Let it cook on each side for 4 minutes.
- When mushrooms are completely done, arrange them stuffing side up in the serving platter. Drizzle the gravy around the mushrooms and serve hot.
Serving Suggestions:
Enjoy Stuffed mushroom curry with fresh roti/naan or fragrant basmati rice.
Vegetarian Nargisi Kofte [Stuffed dumplings in creamy gravy]
Vegetarian Nargisi Kofta [ Stuffed dumplings in creamy gravy]
The word kofta is derived from Persian kūfta: In Persian, kuftan means “to beat” or “to grind” and hence Kufta means “beaten” or “ground”.
[From: http://en.wikipedia.org/wiki/Kofta]
Malai Kofta, vegetable kofta or nargisi kofta are different varieties of kofta made in Indian cuisine/Mughlai cuisine. I’m sharing with you my mom’s very special Vegetarian Nargisi Kofta.
For the Kofta: [Approx 8 Koftas]
Potatoes –3 medium
Paneer – 1 cup grated
Bread – 1 slice [cut the brown sides and use the white part only]
Cashews – 2 tbsp crushed
Almonds – 2 tbsp crushed
Golden raisins – 2 tbsp
Green chilies –2 finely chopped
Cumin powder – 1 tsp
Black pepper –1/2 tsp
Cardamom powder – ½ tsp
Sugar-1 tsp
Salt as per taste
Oil for frying the koftas
For the gravy:
Whole garam masala – 1 tbsp
Onion -1 (pureed)
Tomato puree – 2 cups
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Green chilies –2 finely chopped
Paneer – 2 tbsp grated
Cashew powder – 1tbsp
Red chili powder – 1 tbsp
Green chili -1 tsp (finely chopped)
Heavy whipping cream – 1/2 cup
Olive oil – 2 tbsp
Garam masala powder – ½ tsp
Sugar/Honey – 2 tsp.
Salt as per taste
Method: To make Kofta filing
- In a small bowl add 2 tbsp grated paneer, crushed cashews, almonds and raisins. Add chopped green chilies, cardamom powder, cumin powder, black pepper, sugar and salt. Mix well and make 8 equal portions if it. Keep aside.
To make Koftas:
- Boil, peel and mash potatoes in a bowl. Add grated paneer, bread and salt. Mix very well and form a smooth dough if it.
- Make 8 equal portions of the dough. Take each portion in your palm and place the kofta filing in the center. Cover the filing completely and form an oval shaped koftas. [Apply little oil on your palms to avoid koftas sticking on your hand].
- In a pan heat cooing oil and deep fry these koftas carefully till they are brown in color. Drain and keep aside.
To make gravy:
- Heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add pureed onions and sauté it, till turns light golden. Add ginger paste, garlic paste and chopped green chilies. Cook for 2 minutes.
- Add tomato puree, red chili powder, garam masala powder and salt. Add grated paneer (2 tbspn) and cashew powder. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey and stir in heavy cream. Simmer for 2-3 minutes and gravy is ready.
- Serve koftas cut into halves or whole on top of the rich gravy. Do not boil koftas in the gravy as they are liable to break.
Garnish & Serving suggestions:
- Garnish with chopped Almonds and cashews.
- Enjoy with fresh naan, paratha or steamed basmati rice.
Gobi Manchurian [Cauliflower Manchurian]
Gobi Manchurian
Gobi Manchurian is one of the common Indo Chinese dish. It is flavorful yet simple. This recipe is a very special request of one of my dear friend. Hope you like it.
Ingredients:
For Gobi Manchurian: [4 servings approx.]
Gobi [Cauliflower] -1 whole
Maida [All purpose flour] – ¾ cup
Corn flour -1/4 cup
Onion – 1 chopped
Ginger- 1.5 tbsp finely chopped
Garlic- 1.5 tbsp finely chopped
Green spring onions- 1 bunch
Ajinomoto [Chinese salt] – ¼ tsp
Soy sauce- 2 tbsp
Tomato ketchup -2 tbsp
Cooking oil for frying
Salt as per taste
Method:
- Cut cauliflower into bite size florets and wash thoroughly. Keep aside.
- In a bowl, add corn flour, Maida, salt, half ginger, half garlic and little water to make a runny batter. Now dip the cauliflower florets in the batter and deep fry till they turn golden. Drain on a kitchen towel and keep aside.
- In a pan heat 2 tbsp cooking oil. Add chopped onions, remaining ginger and garlic. Sauté for 2-3 minutes. Add fried Gobi florets to it. Mix well and also add ajinomoto, soy sauce and tomato ketchup. Add some salt if needed. [Soy sauce already has some salt.] Mix well and its ready.
Garnish:
Garnish Gobi Manchurian with freshly chopped green spring onions. Serve hot with plain steamed rice.
Lemon Rice [Southern Indian Style]
Lemon Rice [Southern Indian style]
Last few days, Aunt V is visiting us. She is a great cook. I learned this and few other recipes from her. Lemon rice is very flavorful and very easy to make. Lemon rice is great for picnics or as a journey meal. I would like to share this simple yet authentic recipe with you all.
Ingredients:
For Lemon rice [4 servings]
Rice (Basmati) – 4 cups [Cooked] left over is even better
Cashews – ½ cup (halved) [Optional]
Raw peanuts – ½ cup (halved) [Optional]
Turmeric powder -1/2 tsp
Lemon/ Lime juice – 3 tbsp
Salt to taste
For Tempering:
Cooking oil for tempering -1.5 tbsp
Dry red chilies [torn into halves] – 4
Mustard seeds [Rai] – 1 tsp
Chana dal – 1 tbsp
Urad dal [white]-1 tbsp
Hing [asafoetida] – ½ tsp
Curry leaves – 6
Cilantro fresh – 1 tbsp [finely chopped] for garnishing (optional)
Method:
1. Wash and cook basmati rice as usual. i.e. Cook 1.5 cup raw rice with 3 cups of water. Let the rice cool completely or let it sit in the refrigerator for couple of hours after cooking. This recipe is good for using leftover white rice too.
2. Heat oil in a pan and add peanuts or cashews. Fry for couple of minutes. Drain the nuts and keep aside.
3. In the same pan add all the tempering ingredients, Mustard seeds, red chilies, chana dal, urad dal, hing, and curry leaves. Fry till it all crackles. Add turmeric powder and the fried nuts, mix well.
4. Add the above tempering to the cooked rice. Add Lemon or lime juice to the rice and mix again.
Garnish:
Garnish the prepared rice with freshly chopped cilantro. Enjoy with any meal, anytime of the day.
Zaykedar Bharwan Mirch [Stuffed Indian chillies]
Zaykedar Bharwan Mirch (Stuffed Indian chilies)
I was thrilled to see these gorgeous long green chilies at our local Indian store. I immediately thought about my next recipe for the blog. After a long time, I have tasted these bharwan mirch. And it was truly awesome. So how can I not share the recipe with you? Hope you enjoy it as I did.
Ingredients:
For Zaykedar Bharwan Mirch [6 servings]
Green long Mirch [chilies] – 4 big ones
Potatoes – 2 medium size
Besan (Bengal gram flour) – ½ cup
Cumin seeds – 1 tsp
Mustard Seeds -1 tsp
Asafoetida (Hing) powder -1/4 tsp
Olive oil – 4 tbsp
Dry Spices:
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Amchur powder(dried mango powder) – ½ tbsp
Kitchen King masala – 1 tsp
Salt as per taste
Method:
1. Wash and dry green mirch. Make a slit lengthwise in the mirch and remove all the seeds.
2. Boil and peel potatoes and keep aside.
3. In a pan heat 2 tbsp oil. Add cumin seeds, mustard seeds and asafoetida powder. When it crackles, add boiled potatoes and mash it. Sauté for another 2-3 minutes mix well and cover the pan with the lid. Turn the heat to medium-low for 2 minutes.
4. Add one spoon at a time besan to the potatoes and mix well. After adding all the besan to the pan, cover it for 4-5 minutes to cook the besan thoroughly. Add all dry spices (turmeric powder, red chili powder, coriander powder, garam masala powder, amchur powder and salt). Mix well and cook for a minute. Stuffing is ready.
5. Take the stuffing off the flame and cool it down.
6. Preheat oven at 375 degrees for bake.
7. with the help of dry spoon fill up the mirch with stuffing. Arrange stuffed mirch in an oven proof shallow pan, drizzle 1 tbsp vegetable oil and bake it in the oven for 15 minutes. Keep checking few times.
Once done, enjoy with fresh roti or paratha.
Aloo-Palak Paratha [Stuffed Indian Bread]
Aloo-Palak Paratha (Stuffed Indian bread)
Aloo – palak paratha is great for brunch, breakfast or anytime meal. Instead of aloo-palak, only palak can be stuffed for different taste. Leftover aloo palak subzi can be used for stuffing. This paratha is a hit for lunch box meal too.
Ingredients:
For Aloo-palak Paratha [8 parathas]
Whole wheat flour – 2 cups
Spinach – 1 bunch fresh or 1 packet frozen
Potatoes – 2 medium sizes
Vegetable oil – 2 tbsp
Cumin seeds – 1 tbsp
Red chili powder – 1 tsp
Turmeric powder - ½ tsp
Coriander powder – 1/ 2 tbsp
Garlic -1/2 tbsp finely chopped
Green chilies- ½ tbsp finely chopped [OPTIONAL]
Asafoetida powder – ¼ tsp
Ajwain – 1 tsp
Water (enough to make dough)
Salt as per taste
Method:
- Combine whole wheat flour, half cumin seeds, ajwain seeds and 1 tbsp vegetable oil.
- Mix together well and add water slowly to make soft dough. Knead well to make it even.
- Keep the dough aside for 10-15 minutes.
- Peel and cut potatoes in small cubes and keep aside. Clean and cut fresh spinach finely or thaw frozen spinach.
- To prepare stuffing, in a pan, heat 1 tbsp of cooking oil and add remaining cumin seeds to it. Let it crackle. Add asafetida powder, garlic, green chilies to it. Cook for a minute. Add cut potatoes and spinach. Mix, cover and cook for 5-7 minutes on medium heat.
- Add red chili powder, coriander powder, turmeric powder to it. When potatoes are fully done, cook it uncovered for 7 more minutes. Take off the flame and let the stuffing cool down. Mash the stuffing and divide it into 8 equal parts.
- Divide the dough into 8 parts.
- Take one part and make a ball of it. And then with the help of rolling pin, roll it and stuff the golf ball size stuffing into the dough. Roll the parathas lightly into 6-7” diameter.
- On the hot griddle, fry parathas one at a time till it becomes golden brown on both the sides. . Repeat the process with the remaining 7 parts of dough.
Serving Suggestions:
Enjoy with fresh yogurt and your favorite pickle anytime of the day.
Shahi Hara Chana [Green chickpeas]
Shahi Hara Chana (Green chickpeas)
I have tasted this recipe in Indian wedding menus, especially in central province [Madhya Pradesh]. This recipe calls for fresh green chana but frozen is fine too. Green chana is rich in protein and high in flavor. It can be cooked dry or with gravy, here I’m suggesting the gravy version to go with flavorful basmati rice or Paratha/Roti. Hara Chana has a great combination with potatoes, which makes it kids friendly too.
Ingredients:
For Hara Chana: [for 6 servings]
Hara Chana (fresh or frozen) – 2 cups
Potatoes- 2 medium
Dry Ingredients for gravy:
Whole garam masala – 1 tbsp
Red chili powder – 1 tsp
Turmeric powder -1/2 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Kasoori methi(dried fenugreek leaves) – 1 tbsp
Chana Masala -3/4 tbsp
Cashews – 2 tbsp (powdered)
Wet Ingredients for gravy:
Onion -3/4 (pureed)
Tomato puree -1 cups
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Green chili -1 tsp (finely chopped) [Optional]
olive oil – 2 tbspn
Salt as per taste
Method:
1. Wash dry fresh or frozen hara chana a couple of times and keep them aside.
2. For gravy, heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add pureed onions and sauté it, till turns light golden. Add ginger paste, garlic paste and chopped green chilies (optional). Cook for 2 minutes.
4. Add tomato puree, turmeric powder, red chili powder, garam masala powder, coriander powder in the gravy. Add cashew powder to the gravy and let it simmer for 5-6 minutes on medium-low heat.
5. Peel and cut potatoes in medium size chunks and keep aside.
2. In the pressure cooker add washed hara chana, potatoes, prepared gravy, salt and 1.5 cups of water. Cook it for 15-20 minutes on medium heat.
6. Finally, add chana masala and kasoori methi and let it simmer for 2 more minutes.
Garnish:
Garnish Hara chana with freshly chopped cilantro and serve with halved lemons.
Enjoy with fresh naan, paratha or steamed basmati rice.
Pindi Chole [Garbanzo beans desi style]
Pindi Chole [Garbanzo beans desi style]
Chole or Kabuli chana is the signature Punjabi dish. But everyone has a different way of cooking it. It is full of protein and packed with flavors. Great for parties and potlucks. This is my mom’s chole recipe, which comes out perfect every single time.
Ingredients:
For Pindi Chole: [ 6 servings]
Kabuli Chana or Chole [Garbanzo beans]dry – 1.5 cup
Tea bags- 2
Dry Ingredients for gravy:
Whole garam masala – 1 tbsp
Red chili powder – 1 tsp
Turmeric powder -1/2 tsp
Coriander powder – 1 tbsp
Garam masala powder – ½ tsp
Chana Masala -1.5 tbsp
Wet Ingredients for gravy:
Onion -3/4 (pureed or finely chopped)
Tomato puree -1 cups
Ginger paste – 1 tbsp
Garlic paste – 1 tbsp
Green chili -1 tsp (finely chopped) [Optional]
olive oil – 2 tbspn
Salt as per taste
Method:
1. Wash dry Kabuli Chana or Chole a couple of times and soak them overnight in water.
2. Add soaked chole, turmeric powder, salt and 4 cups of water and tea bags in the pressure cooker. Pressure cook it for 30 minutes on medium heat.
3. For gravy, heat olive oil in a pan. Add whole garam masala. Let it crackle. Then add pureed onions and sauté it, till turns light golden. Add ginger paste, garlic paste and chopped green chilies (optional). Cook for 2 minutes.
4. Add tomato puree, red chili powder, garam masala powder, coriander powder in the gravy and let it simmer for 5-6 minutes on medium-low heat.
5. Discard the tea bags from the boiled chole. Add the gravy to the boiled chole and add a cup of water and simmer it on low heat for 10 minutes.
6. Finally, add chana masala and let it simmer for 2 more minutes.
Garnish:
Garnish the Pindi chole with freshly chopped cilantro and serve with halved lemons.
Enjoy with fresh naan, paratha or steamed basmati rice.
