Category: main-course

Posted in main-course, Uncategorized

Achari Paneer Recipe

Posted on by GunjanGShandilya

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Achari Paneer – Spicy lip-smacking Paneer/ Cottage Cheese recipe flavored with a melange of powdered spices (which are frequently used for making pickles) .

If you are fond of pickles, you will certainly love this delectable paneer recipe. I have dry-roasted fennel seeds, cumin seeds, mustard seeds, onion seeds, fenugreek seeds, coriander seeds and dry red chillies and powdered them. You can prepare this powder/masala in advance and store it. Whenever you run short of time for preparing a delicious meal, use this home-made powder/masala and create a delicious meal in no time.

Achari Paneer pairs well with any Indian flat-bread or steamed rice .

Serves : 4

INGREDIENTS

  • 250 Gms. Paneer/Cottage Cheese Cubes
  • 2 Big Onion ( Finely Chopped )
  • 3 Medium Tomatoes ( In Purée Form )
  • 1 1/2 Tsp Garlic Paste
  • 1 1/2 Tsp Ginger Paste
  • 1/2 Tsp Asafoetida
  • 1 Tsp Fennel Seeds
  • 1 Tsp Cumin Seeds
  • 1/2 Tsp Mustard Seeds
  • 1/2 Tsp Onion Seeds plus 3/4 Tsp Onion Seeds
  • 1/4 Tsp Fenugreek Seeds
  • 1 Tsp Coriander Seeds
  • 2 Kashmiri Dry Red Chillies
  • 1/2 Tsp Turmeric Powder
  • 1 Tsp Dry Mango Powder
  • 1/2 Tbsp Sugar
  • Salt
  • 2 Tbsp Oil
  • Chopped Coriander Leaves ( For Garnishing )

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METHOD

  1. Dry roast fennel seeds, cumin seeds, mustard seeds, 1/2 tsp onion seeds, fenugreek seeds, coriander seeds and dry red chillies on a hot tava and grind coarsely.
  2. Heat oil in a kadai and add asafoetida and remaining onion seeds.
  3. When seeds begin to crackle, add chopped onion along with ginger and garlic paste. Cook for 3-4 minutes.
  4. Add tomato purée and cook for 2-3 minutes.
  5. Add turmeric powder, dry mango powder and powdered spices to kadai and cook for 12-15 minutes. Also add salt plus 1/3- 1/2 cup of water at this stage.
  6. Add sugar and cottage cheese cubes. Cook for 2-3 minutes.
  7. Turn off the heat and transfer to a serving bowl.
  8. Garnish with chopped coriander leaves and serve with any Indian flat-bread / steamed rice.

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Posted in main-course

Corn Koftas in Hariyali Gravy Recipe

Posted on by GunjanGShandilya

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Bored of eating Palak Paneer or Vegetable Koftas in tomato based gravy???

Try this delectable combination of cottage cheese and corn koftas dipped in rich hariyali gravy.

Hariyali gravy has been cooked with fresh spinach leaves. Corn koftas have been prepared with frozen sweet corns and cottage cheese / Paneer with cheese inside them. All these ingredients blend quite well with hariyali gravy.

In addition to being scrumptious, Corn Koftas in Hariyali Gravy is packed with nutrition.

Serve it with any Indian flatbread and impress your family and friends.

For Koftas

  • 1/2 Cup Sweet Corn Kernels (Frozen)
  • 1/2 Cup Cottage Cheese/ Paneer (Grated)
  • 4 Garlic Cloves (Minced)
  • 1/4 Tsp Black Pepper Powder
  • 1/2 Tsp Red Chilli Flakes
  • 3 Tsp Corn-flour Powder +2 Tsp Corn-flour Powder
  • 2 Tsp Refined Flour
  • 70 Gms. Grated Cheese (Mozzarella/Processed) (Optional)
  • 1/4 Cup Bread-crumbs + 1/2 Cup Bread-crumbs
  • Salt as per Taste
  • Oil for Deep-frying

For Hariyali Gravy

  • 1 Bundle of Spinach (Blanched)
  • 2 Medium Onion (Roughly Chopped)
  • 1 Green Chilli 
  • 8 Garlic Cloves
  • 1 1/2″ Ginger Piece
  • 1/4 Tsp Asafoetida
  • 1/2 Tsp Cumin Seeds
  • 1/2 Tsp Lemon Juice
  • 1/2 Tsp Black Pepper Powder
  • 1/2 Tsp Kasoori Methi (Dry roasted n crushed)
  • 1/4 Cup Milk
  • Salt
  • 1 1/2 Tbsp Oil

METHOD

For Koftas

  1. In a pressure cooker, add corn kernels and 2-3 tablespoons of water. Cook at medium flame for a single whistle. Turn off the flame and transfer corn kernels to a bowl for cooling.
  2. In a big bowl, add corn kernels, cottage cheese, garlic, black pepper powder, red chilli flakes, 3 tsp cornflour powder, 1/4 cup bread-crumbs and salt.
  3. Mix all the ingredients. Chop corn kernels roughly before mixing them with other ingredients. Divide the mixture into 8- 10 portions. Skip to step 6 if you are not using cheese.
  4. Slightly flatten a portion of mixture and place 1-1.5 tsp of grated cheese in the centre.
  5. Seal the edges and shape into a ball. Repeat the process till mixture is finished.
  6. Now, make a slurry by mixing 2 teaspoons of corn-flour powder, 2 teaspoons of refined flour and a few teaspoons of water.
  7. Dip kofta balls in this slurry and roll them with remaining bread-crumbs. Repeat the process with other kofta balls.
  8. Refrigerate them for 15-20 minutes.
  9. Deep-fry in hot oil and transfer to a kitchen towel.

For Hariyali Gravy

  1. Make a paste with onion, green chillies, garlic and ginger using a grinder.
  2. Heat oil in a pan and add asafoetida, cumin seeds and onion paste.
  3. Sprinkle salt over them and cook for 8-10 minutes.
  4. Blitz blanched spinach leaves and make a purée.
  5. Add purée to pan and sprinkle black pepper powder plus salt. Mix well.
  6. Add 1/2 cup of water along with 1/4 cup of milk and cover pan with a lid.
  7. Simmer for 8-10 minutes.
  8. Finally, add lemon juice and kasoori methi powder.
  9. Stir well and turn off the heat.

For Assembling

  1. Transfer hariyali gravy to a serving bowl.
  2. Add koftas to gravy and garnish with grated cottage cheese.

NOTES

  1. Add one tsp of kasoori methi leaves along with spinach leaves while they are boiling. It helps in reducing the bitterness of spinach leaves.
  2. Don’t discard water in which spinach is boiled as it has a lot of nutrients. Replace regular water with this water while making gravy.

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Posted in international, main-course, Uncategorized

Cottage Cheese and Vegetable Manchurian Recipe

Posted on by GunjanGShandilya

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Cottage Cheese and Vegetable Manchurian – Deep-fried dumplings ( made of cottage cheese, cabbage, carrot and capsicum)  in  a spicy soya sauce based gravy.

Cottage cheese and vegetables have been mixed together with corn flour and refined flour for binding and flavored with minced garlic cloves, black pepper powder and salt. Cottage cheese helps in making soft manchurian balls.

Gravy has been prepared with spring onion bulbs, carrot and capsicum and flavored with ginger, garlic, sauces and a few spices. I like to add a lot of vegetable while making indian-chinese cuisine at home. You can skip carrot and capsicum and make simple yet very flavorful gravy with remaining ingredients.

It pairs very well with rice dishes like rice and vegetable melange and hakka noodles.

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INGREDIENTS

For Manchurian Balls

  • 100 Gms. Cottage Cheese (Paneer)
  • 1 Small Capsicum (Finely Chopped)
  • 1 Small Carrot (Grated)
  • 1/2 Medium Cabbage (Grated)
  • 8-10 Garlic Cloves (Minced)
  • 1 1/2 Tbsp Refined Flour
  • 1 1/2 Tbsp Cornflour + 2 Tbsp Cornflour ( For Rolling )
  • 1 Tsp Black Pepper Powder
  • Oil for Deep-Frying
  • Salt

For Manchurian Gravy

  • 5 Spring Onion Bulbs (Chopped)
  • 1 Small Capsicum ( Chopped)
  • 1 Small Carrot (Chopped)
  • 1 1/2 Tbsp Garlic ( Finely Chopped)
  • 1/2 Tbsp Ginger (Finely Chopped)
  • 1/2 Tbsp Ginger (Grated)
  • 1 1/4 Tbsp Soya Sauce
  • 1 Tbsp Red Chilli Sauce
  • 1 1/2 Tsp Chilli Vinegar / White Vinegar
  • 1/2 Tsp Black Pepper Powder
  • 1 Tsp Red Chilli Flakes
  • 1 Tsp Sugar
  • 1 1/2 Tbsp Refined Flour
  • 1 1/2 Tbsp Cornflour
  • Salt
  • 2 1/2- 3 Cups of Water
  • 1 1/2 Tbsp Sesame Oil
  • 1 1/2 Tbsp Spring Onion Stalk (Chopped/ For Garnishing)

 

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METHOD

For Manchurian Balls

  1. Mix all the ingredients and shape into balls. Add more cornflour if you have difficulty in binding . Make sure that vegetables are dry before chopping, else it will become very difficult to bind them. Adding too much cornflour alters the taste.
  2. Heat oil in a pan for deep-frying manchurian balls.
  3. Keep a plate ready with remaining cornflour spread over it.
  4. Roll manchurian balls lightly over corn flour and deep-fry at medium flame. Deep-fry 4-5 manchurian balls at a time.
  5. Transfer to a paper towel for absorbing excess oil.

For Manchurian Gravy

  1. Heat sesame oil in a pan and cook garlic for a minute. Make sure that garlic does not become brown in color.
  2. Add chopped spring onion bulbs and ginger. Saute till onion turns soft.
  3. Add chopped carrot and capsicum. Cook for 2-3 minutes.
  4. In the meantime, make a slurry with cornflour powder, refined flour, soya sauce, red chilli sauce and half cup of water. Whisk it so that no lumps remain in slurry.
  5. Once vegetables are cooked, pour slurry over them.
  6. Also, add vinegar, black pepper powder, chilli flakes, sugar, salt and 2 cups of water.
  7. Let gravy cook for 6-8 minutes. It will start to thicken and change into beautiful brown color. Add more water if gravy becomes too thick.
  8. Add manchurian balls. If you are serving immediately cook them in gravy for a couple of minutes else just turn off the heat.
  9. Garnish with chopped spring onion stalk at the time of serving.

 

 

 

 

 

 

 

 

 

 

Posted in main-course

Makhni Methi Paneer/Cottage Cheese in Rich Fenugreek Gravy Recipe

Posted on by GunjanGShandilya

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Makhni Methi Paneer- Cottage Cheese slices dipped in makhni gravy with a hint of fresh fenugreek leaves in every bite. This recipe is a variation of Methi Malai Matar recipe. Since, fresh peas are not available in this season, I chose to cook a different version of Methi Malai Matar with paneer / cottage cheese and it tasted delicious.

So, just grab a bunch of fresh fenugreek leaves, cottage cheese and basic makhni gravy ingredients and get ready to cook scrumptious restaurant style Makhni Methi Paneer at home.

INGREDIENTS

  • 200 Grams Paneer (Cottage Cheese)
  • 2 Medium Onion (Chopped)
  • 4 Medium Tomatoes (Chopped)
  • 1/2 Cup (Chopped) Fenugreek Leaves
  • 2 Tsp ( Grated ) Ginger
  • 2 Tsp ( Grated ) Garlic
  • 2 1/2 Tbsp Melon Seeds (Soaked in water for 30-40 mins)
  • 6 pieces of Green Cardamom (Elaichi)
  • 1 1/2 ” Piece Of Cinnamon Stick (Dalchini)
  • 1/2 Tsp Turmeric Powder (Haldi)
  • 1 Tsp Cumin Seeds Powder ( Bhuna Jeera )
  • 1 Tsp Coriander Powder ( Pisi Dhaniya)
  • 1 Tsp Degi Red Chilli Powder (Lal Mirch Powder)
  • 1/2 Tsp Garam Masala
  • 1/2 Cup Milk
  • 1 Tsp Sugar
  • 1 1/2 Tbsp Oil + 3/4 Tbsp
  • Salt as per Taste

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METHOD

  1. Heat 1 1/2 tablespoons of oil in a kadai and add onion, garlic and ginger.
  2. Cook the ingredients with a pinch of salt till onion softens a bit. It will take around 5-7 minutes.
  3. Add chopped tomatoes and cook till tomatoes turn tender.
  4. Grind melon seeds and transfer paste to kadai.
  5. Also add turmeric powder, cumin seeds powder and coriander powder.
  6. Cook for two minutes and turn off the heat.
  7. Allow mixture to cool down. Transfer the contents to a jar and blitz the mixture to obtain a paste.
  8. Heat remaining oil in a kadai and add fenugreek leaves.
  9. Sprinkle some salt and cook them for 2 minutes.
  10. Add onion-tomato paste, degi red chilli powder, garam masala and salt. Stir all the ingredients and cook for 3-4 minutes.
  11. Add milk and sugar along with 1/4 cup of water and stir the contents of kadai.
  12. Cover kadai with a lid and let gravy simmer for 5-7 minutes till gravy starts to thicken.
  13. Add cottage cheese slices. Cook for a minute and turn off the heat.
  14. Transfer contents to a serving bowl and serve makhni methi paneer with tandoori roti /any Indian flat-bread of your choice. 

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Posted in main-course

Paneer Chettinad Recipe

Posted on by GunjanGShandilya

imageChettinad cuisine hails from the deep southern region of Tamil Nadu. It is popular for using a melange of hot and aromatic spices.

This paricular recipe for Paneer Chettinad dish uses a number of spices like cinnamon, cardamom, cloves and a few others. A paste of curry leaves, fresh coconut, ginger and roasted spices has been used to prepare gravy along with onion, garlic and tomatoes. Lot of curry leaves and coconut has been used in this recipe. Paneer Chettinad dish has a peppery taste with the correct amount of sweetness to make it palatable.

Relish it with appams/ phulkas/parathas.

Serves: 4-5 Persons

INGREDIENTS

  • 350 Gms. Paneer (Cottage Cheese)
  • 1 Big Onion (Chopped)
  • 4 Medium Tomatoes
  • 6-8 Garlic Cloves (Chopped)image
  • 1″ Ginger Piece
  • 40 Curry Leaves
  • 1 Bay Leaf (Tej Patta)
  • 2-3 Dry Red Chillies (Sookhi Lal Mirch)
  • 1 1/2 Tsp Coriander Seeds (Dhaniya)
  • 1 Tsp Cumin Seeds (Jeera)
  • 1 Tsp Fennel Seeds (Saunf)
  • 1″ Cinnamon Piece (Dalchini)
  • 5 Green Cardamoms (Choti Elaichi)
  • 2 Cloves (Laung)
  • 1 Tsp Poppy Seeds (Khas Khas/ Posto, soaked for 10-15 minutes in lukewarm water )
  • 1/2 Tsp Black Pepper Powder (Kali Mirch)
  • 1/2 Cup Grated Coconut
  • 1/2 Tsp Sugar (Optional)
  • 1/2 Cup Toned Milk
  • Salt
  • 1 1/2 Tbsp Oil

METHOD

  1. Heat a pan and transfer dry red chillies, coriander seeds. cumin seeds, fennel seeds, cinnamon, green cardamoms and cloves to pan. image
  2. Dry roast these spices and transfer them to a grinder jar.
  3. Add soaked poppy seeds, ginger, grated coconut and 25 curry leaves to jar. Grind all the ingredients with 2-3 tablespoons of water till you get a paste.
  4. Heat oil in a pan and add bay leaf, remaining curry leaves and chopped garlic.
  5. Cook for a minute and add chopped onion.
  6. In the meantime, chop two tomatoes and make a paste of remaining tomatoes.
  7. Cook till onion turns translucent and add chopped tomatoes.
  8. Cook till tomatoes turn tender and add tomato paste.
  9. Cook for 3-4 minutes and add paste of poppy seeds, ginger, curry leaves, coconut and dry spices. Also add salt and black pepper powder.
  10. Cook for additional 2-3 minutes and add 1/2 cup of toned milk plus sugar.
  11. Cover kadai with a lid and cook for 12-15 minutes till oil starts separating.
  12. Add paneer / cottage cheese slices and cook for 2 minutes.
  13. Turn off the flame and transfer to a serving bowl.

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Posted in main-course

Lauki Kofta Curry / Bottle Gourd Dumplings Curry Recipe

Posted on by GunjanGShandilya

imageSoft lauki koftas/bottle gourd dumplings have been made with grated bottle gourd (also known as lauki/ghia/doodhi ), mashed potatoes and gram flour along with a few spices. They have been deep-fried and dipped in rich and spicy onion-tomato gravy. Koftas must be added just a few minutes before serving, otherwise they soak a lot of water and break easily.

Important thing to keep in mind while making these koftas/dumplings is to extract excess bottle gourd water/ juice before making them, otherwise they will not hold shape and break while frying. I reserved excess juice/ water and added the same to gravy as bottle gourd juice is very healthy and full of nutrients.

I have used soaked melon seeds for thickening gravy. They made the gravy more palatable as well. Gravy has been spiced up with aromatic black cardamom, green cardamoms and garam masala .

It is a must try dish even if you do not like bottle gourd/lauki. Serve lauki kofta curry/bottle gourd dumplings curry with phulkas/ steamed rice.

INGREDIENTS

For Kofta

  • 1 Medium Grated Bottlegourd / Lauki ( Approx. 1 1/2 Cup, when grated )
  • 1/2 Cup (Mashed) Potato
  • 5 Tbsp Gram Flour
  • 1/2 Tsp Red Chilli Powderimage
  • 1/4 Tsp Cardamom Powder
  • 1/2 Tsp Garam Masala
  • Salt

For Gravy

  • 1 Big Onion (Chopped)
  • 4 Medium Tomatoes (Chopped)
  • 2 Tsp Ginger-Garlic Paste
  • 1 Green Chilli (Chopped)
  • 1/2 Tsp Asafoetida
  • 1 Black Cardamom
  • 4 Green Cardamoms
  • 1 1/2 Tsp Cumin Seeds
  • 1/4 Tsp Turmeric Powder
  • 1/2 Tsp Red Chilli Powder
  • 2 Tsp Coriander Powder
  • 1 Tsp Garam Masala
  • 2 Tbsp Watermelon Seeds (Soaked in lukewarm water for 30 minutes)
  • 3/4 Tsp Sugar
  • 1/2 Cup Milk
  • Salt
  • 1 1/2 Tbsp Oil

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METHOD

For Koftas

  1. Squeeze water from lauki/bottle gourd by pressing it . You can use a sieve and a big spoon for the same. Reserve this water / juice for adding to gravy later.
  2. Take a big plate/bowl and transfer grated lauki/bottlegourd to it.
  3. Add remaining ingredients and mix . Add more gram flour if you feel that mixture is too wet and is unable to bind.
  4. Divide into 14 portions and shape into round balls.
  5. Deep- fry these balls at medium to high flame till they turn golden brown.
  6. Transfer them to a paper towel for absorbing excess oil.

For Gravy

  1. Heat oil in a kadai and asafoetida, black cardamom, green cardamoms, cumin seeds and chopped green chillies.
  2. Once cumin seeds begin to crackle, add chopped onion and ginger-garlic paste. Cook for 3-4 minutes.
  3. Add chopped tomatoes and cook for 3-4 minutes till tomatoes become tender.
  4. Add turmeric powder, red chilli powder and coriander powder. Cook for 2 minutes.
  5. Make a paste of melon seeds using a grinder and add it to kadai. Cook further for 2-3 minutes and turn off the heat.
  6. Once mixture is cooled down, transfer it to a grinder jar and grind till you get a smooth paste.
  7. Again heat kadai and add paste to it.
  8. Add sugar, salt, garam masala, milk and 1 1/4 cup of water.
  9. Cover the pan and let it cook for 12-15 minutes till oil starts separating.
  10. Add koftas/dumplings to gravy and serve immediately with phulkas/steamed rice.
Posted in main-course

Dal Palak/ Lentils cooked with Spinach Recipe

Posted on by GunjanGShandilya

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Dal Palak / Lentils cooked with Spinach is a protein and iron rich recipe. Toor dal, dhuli moong dal and chana dal have been used in equal proportions along with blanched spinach. Dal has been tempered with a few basic spices. Use of dry mango powder gives it a slight tanginess and chana dal gives it a nice thick consistency. Usually, chopped spinach is used for making this dal. But I prefer to use spinach puree in larger proportion so that it is easier to make my kid eat dal palak. Spinach puree also gives it a nice green color. We often relish this dal with missi roti at home.

Dals/lentils are rich in protein. When eaten with rice or wheat, dals/lentils provide a complete protein.

Toor Dal possesses a good amount of iron, folic acid, calcium, magnesium, potassium and B vitamins. It is low in fat and high in dietary fiber.

Dhuli Moong Dal is also a good source of protein and dietary fiber. It is also low in fat and rich in B complex vitamins, calcium and potassium. Dhuli moong dal is easy to digest as well.

Chana dal is a good source of zinc, folate, calcium and protein. Like other lentils, it is low in fat and high in fiber. Chana Dal has a very low glycemic index.

Spinach is a low-calorie food. It is an excellent source of fiber. It is also rich in iron, vitamin K, vitamin A, vitamin C, magnesium and folic acid. Spinach is good for maintaining bone health and a healthy immune system.

Serves : 4 persons

INGREDIENTSimage

  • 1/4 Cup Toor Dal
  • 1/4 Cup Dhuli Moong Dal
  • 1/4 Cup Chana dal
  • 1 Big Onion (Chopped)
  • 1 1/2 Tsp Ginger-Garlic paste
  • 2 Tbsp (Chopped) Blanched Spinach
  • 1/4 Cup Spinach Puree
  • 1/2 Tsp Asafoetida
  • 1 Tsp Cumin seeds
  • 1/2 Tsp Turmeric Powder
  • 1 Tsp Coriander Powder
  • 1/2 Tsp Red Chilli Powder
  • 1 Tsp Dry Mango Powder
  • 3/4 Tsp Garam Masala
  • Salt
  • 1 Tbsp Oil

METHOD

  1. Wash and soak toor dal, dhuli moong dal and chana dal for an hoimage
  2. Transfer dal, 2 cups of water and salt to a pressure cooker and boil . Lower the flame after one whistle and boil for 7-8 minutes.
  3. Heat oil in a kadai and add asafoetida and cumin seeds.
  4. When cumin seeds crackle, add chopped onion and garlic paste. Cook for 4-5 minutes.
  5. Add chopped spinach and spinach puree to kadai.
  6. Add turmeric powder, coriander powder and red chilli powder. Mix all the ingredients and cook for 2-3 minutes.
  7. Now, add cooked dal , dry mango powder and garam masala to kadai. Stir to mix all the ingredients. Add 1/2 cup of water to adjust consistency.
  8. Cook for 5 minutes and turn off the heat.
Posted in main-course

Besan Ke Gatte ( Without Onion and Garlic ) Recipe

Posted on by GunjanGShandilya

imageBesan ke Gatte dish is an integral part of traditional Rajasthani thali. Gram flour, yogurt and oil along with a few spices are combined to knead a dough, which is then moulded into cylindrical shape and boiled in simmering water. Once boiled, they are cut and added to yogurt gravy.

I have slightly altered the recipe by making gravy with tomatoes plus a few tablespoons of yogurt. I have also added a bit of gram flour for thicker gravy. I have not added onion/garlic to this gravy. 

This besan ke gatte recipe yields soft gram flour dumplings dipped in thick, tangy and medium spicy gravy. Fennel seeds and asafoetida give an aromatic flavor to this gravy. Relish it with missi roti/ roti made with makai, bajra, jowar or whole wheat flour.

Serves: 2-3 Persons

INGREDIENTS

For Gatte:

  • 1 Cup Gram Flour (Besan)
  • 1/2 Tsp Chilli Powder (Pisi Lal Mirch)image
  • 1 Tsp Fennel Seeds (Saunf)
  • 1/2 Tsp Carom Seeds (Ajwain)
  • 1 1/2 Tbsp Yogurt (Dahi)
  • Salt as per Taste
  • 2 1/2 Tbsp Oil

For Gravy :

  • 3 Medium Tomatoes
  • 1 1/2″ Ginger Piece
  • 1 Tsp Asafoetida (Heeng )
  • 1/2 Tsp Cumin Seeds (Jeera)
  • 1/4 Tsp Turmeric Powder (Haldi)
  • 1/2 Tsp Red Chilli Powder ( Pisi Lal Mirch)
  • 2 Tsp Coriander Powder (Dhaniya Powder)
  • 1 Tsp Cumin Seeds Powder (Bhuna Jeera)
  • 1 Tsp Fennel Seeds Powder (Saunf Powder)
  • 3/4 Tsp Garam Masala
  • 5 1/2 Tbsp Yogurt (Dahi)
  • 2 Tbsp Gram Flour (Besan)
  • Salt
  • 1 Tbsp Oil
  • Chopped Coriander Leaves (For Garnishing )

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METHOD

For Gatte :

  1. Using all the ingredients, knead firm dough using a few teaspoons of water.
  2. Divide the mixture into 6 equal portions and shape each portion into 10 cms. long cylindrical roll with a width of 1-1.5cms.
  3. Boil 3 1/2 cups of water in a pan and cook gattas in boiling water for 7 to 8 minutes. You will see that they will start floating on top. Drain water.
  4. Cut cylindrical rolls into small pieces and keep them aside.

For Gravy:

  1. Blend tomato and ginger using mixer-grinder and transfer to a bowl.
  2. Heat oil in a kadai and add asafoetida and cumin seeds.
  3. When cumin seeds begin to crackle, add tomato-ginger paste.
  4. In the meantime, add yogurt, turmeric powder, red chilli powder, coriander powder, cumin seeds powder, fennel seeds powder and gram flour to a bowl and mix properly.
  5. Cook tomato-ginger paste for 3-4 minutes and subsequently, add yogurt mix to kadai.
  6. Cook again for 3-4 minutes. Add salt and 1 1/4 cup of water.
  7. Add gattas to kadai and cook for 10-12 minutes till gravy starts to thicken.
  8. Add garam masala and cook for 2-3 minutes.
  9. Turn off the heat. Transfer to a serving bowl and garnish with chopped coriander leaves.

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Posted in Cottage Cheese/ Paneer, main-course

Kadai Paneer Recipe

Posted on by GunjanGShandilya

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Kadai paneer is one of the most popular recipe of North Indian cuisine.

It is a paneer/ cottage cheese preparation, cooked in a semi-dry gravy of  onion, tomato and capsicum along with aromatic and flavorsome indian spices like coriander seeds, cardamom, kashmiri red chillies, fenugreek leaves etc.

It is served with Indian flatbreads like tandoori roti, naan, missi roti etc.

   Serves: 3-4 persons

INGREDIENTS

  • 250 Gms. Paneer (Cut into 2″ long strips )
  • 3 Medium Onion (Chopped vertically into thick strips )
  • 2 Medium Tomatoes ( Chopped into 1 “cubes )
  • 3 Medium Tomatoes ( Paste using a grinder )
  • 2 Medium Capsicum ( Choppped into 1 “cubes )
  • 2 Tbsp Ginger-Garlic Paste
  • 1/2 Tsp Asafoetida (Heeng)image
  • 2 Kashmiri Red Chilles
  • 1 1/2 Tsp Cumin seeds (Jeera)
  • 1 1/2 Tsp Coriander Seeds (Dry roasted)
  • 2 Tsp Coriander Seeds Powder
  • 3/4 Tsp Turmeric Powder (Haldi)
  • 1 Tsp Red Chilli Powder
  • 1/2 Tsp Cardamom Powder (Elaichi)
  • 3/4 Tsp Garam Masala
  • 2 1/2 Tsp Dry Fenugreek Leaves (Kasoori Methi)
  • 8 Tbsp Toned Milk
  • 1 Tsp Sugar
  • Salt As Per taste
  • 2 Tbsp Oil
  • 1/4 cup Coriander leaves (Chopped, for Garnishing )

 METHOD

  1. Dry roast coriander seeds on a hot tava and crush it roughly, using a mortar and pestle.
  2. Also, dry roast kasoori methi and gently crush it using your fingers.
  3. Heat oil in a kadai and add asafoetida, kashmiri red chillies and cumin seeds.
  4. Add onion strips and ginger-garlic paste when cumin seeds begin to crackle.  Saute till onion turns translucent.
  5. Add chopped tomatoes and cook till they become tender.
  6. Add capsicum and tomato paste. Cook for 5 minutes.
  7. Now, add crushed coriander seeds, coriander seeds powder, turmeric powder, red chilli powder, salt and mix.
  8. Add milk. Stir for 2 minutes, then cover kadai with a lid.
  9. Let it cook for 10-15 minutes till oil starts separating.
  10. Add paneer cubes,sugar,garam masala, cardamom powder and fenugreek leaves. Stir the mixture  for 2 minutes and turn off the heat.
  11. Garnish with chopped coriander leaves and serve with any Indian flat-bread of your choice.

NOTES

  1. I have added milk to the gravy for thicker consistency but you can add cream as well.

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