Showing posts with label Vegetarian Curry. Show all posts
Showing posts with label Vegetarian Curry. Show all posts

Saturday, 2 August 2014

KADAHI PANEER


This is a quick recipe of Indian cottage cheese, full of flavours and is a healthy alternative to the traditional paneer recipes.

 

Preparation Time 20 mins

Serves 2 to 3


INGREDIENTS

Paneer (cottage cheese) 200gms
Onion 1 medium
Green Chilly 1slit
Dry Red Chilly 1
Tomatoes 2 medium sized
Tomato Puree 2 tbsp
Ginger 2 inch Piece
Garlic Clove 2
Salt to taste
Red Chilly Powder 1/2 teaspoon
Coriander Powder 1/2 teaspoon
Coriander Seeds 1/2 teaspoon
Karahi Paneer Masala 1 tsp
Garam Masala 1/4 teaspoon.
Cream or Milk 3 tablespoons
Kastoori Methi (Optional)
Chopped fresh coriander for garnish.


METHOD

Cut The Onion in 4 parts and take out each layer. In a pan Heat Oil, Add Coriander Seeds, Cumin Seeds, 1 Dry Red Chilly & Saute. Now Add Chopped Ginger, Garlic, Green Chill, Onion & Sauté for a minute.

Add Bell Pepper & Chopped Tomato Cook for 2 mins. Now Add the Cottage Cheese, Salt, Red Chilly Powder, Corriander Powder, Karahi Paneer Masala & Tomato Puree & Mix Well.

After 5 minutes add 2 tablespoons of Cream or Milk and simmer and cook for another 5 minutes. Your curry is ready now.

Add Kastoori Methi & Garam Masala. Mix Well. Serve hot with Roti, Naan or Lachha Paratha.

TIP - If using frozen Paneer, after defrosting, put paneer in boiling water for about 10 mins.This will make it soft.

Thursday, 27 March 2014

DAL MAKHNI

Preparation Time: 1 hour
Serves 4

INGREDIENTS


Whole Black Gram (Sabut Urad)1 cup
Red kidney beans 2 tbsp
Tomato 2 medium
Tomato purée 5 tbsp
Ginger 1.5 inch
Garlic 2 cloves
Green chilly 1
This is a rich Vegetarian Indian Curry known as Dal Makhni.
DAL MAKHNI
Black Cardamom 1
Bay leaf 2
Cinnamon 1 stick of about 1.5 inch
Clove 1
Cumin seeds 1 tbsp
Asafoetida (hing) a pinch
Red chilly powder 1 tsp
Garam Masala 1tsp
Clarified butter (Ghee) 1 tsp
Milk 1 cup
Cream 1 tbsp (optional)
Butter 1tbsp
Whole red chilly 1
Chopped Coriander for garnish

METHOD

In a bowl mix the lentils and red kidney beans, wash thoroughly and then soak this mixture with enough water overnight. 
Wash the lentils once agin and drain the excess water. In a pressure cooker  add the lentils mixture and 4 cups of water. (It should roughly be double the level of lentils).

Add 1 tsp salt, bay leaf and black cardamom. Bring it to boil and pressure cook for 10 mins on full flame and  about 15 mins on slow flame.

In a pan put the clarified butter, cumin seeds let it crackle add the cinnamon, clove, garlic, chilly, ginger and asafoetida. Put this Mixture in a liquidiser along with the tomatoes and blend to a smooth paste.

Put this mixture back in a pan and add red chilly powder let it cook on a slow flame till the oil separates. Open the cooker and check if the lentil is properly cooked. Take out the bay leaf and black cardamom and throw it.

Add the tomato mix to the lentils and then add the tomato purée. Let it cook for 10 minutes on slow flame then add milk cook for another 10 mins. Put the cream and add the garam masala and stir.

Just before serving heat the butter add the whole red chilly, heat for about 30 secs and put it on the dal. Garnish with green coriander and serve hot.

Tuesday, 19 November 2013

MALAI KOFTA

INGREDIENTS

MALAI KOFTA

Preparation Time 30 mins

Serves 2 to 3


FOR THE KOFTA

Cottage Cheese (Paneer) 1 cup grated
Boiled Potatoes 2
Green Chilly 1 chopped
Cornflour 1 teaspoon
Green Cardamom Powder a pinch
Almonds 4 
Salt to taste

FOR THE CURRY


Onion 1 Medium sized
Tomatoes 3 medium sized
Green Chilly 1slit
Ginger 2 inch Piece
Garlic Clove 2
Water half cup
Green Cardamom 2
Butter 1 teaspoon
Salt to taste
Sugar a pinch
Red Chilly Powder 1/2 teaspoon
Coriander Powder 1/2 teaspoon
Fennel (Saunf) Powder 1 teaspoon
Garam Masala 1/4 teaspoon.
Cream or Milk 3 tablespoons
Kastoori Methi (Optional)
Chopped fresh coriander for garnish.


METHOD


In a bowl Mash the potatoes and mix it with cottage cheese, green chilly, almonds, salt and cornflour. Make it into small oval shape as seen in the picture.

Heat the oil in a pan, once the oil is hot deep fry these koftas on medium heat till golden brown and take them out on an absorbent paper.

Roughly chop the onions and tomatoes. In a cooker add the chopped onion, tomatoes, green Chilly, ginger, garlic and cardamom and half cup of water.

Pressure cook for 10 minutes, then open the cooker and blend all the ingredients to a puree. Then strain this gravy through a sieve.

In another pan add butter and this gravy bring to a boil, simmer and add red chilly powder, coriander powder, saunf powder, garam masala, sugar and salt. After 5 minutes add 2 tablespoons of Cream or Milk and simmer and cook for another 5 minutes. Your curry is ready now.

Add the koftas just before serving and heat for 2 -3 minutes. Serve hot with Roti, Naan or Lachha Paratha.

TIP : You can make the same gravy and just add cottage cheese for a quick recipe of Shahi Paneer.








Monday, 18 November 2013

MATAR ALOO CURRY

INGREDIENTS

Preparation Time 25 mins 

Serves 2

Indian Curry with potatoes and peas
MATAR ALOO CURRY
Potatoes 2(medium size)
Peas 100 gms
Tomato 1 (Grind it to a paste)
Onion 1 (Grind it to a paste)
Green Chilly 1 Chopped
Cumin Seeds 1 tsp
Ginger Grated 1 tsp
Garlic Chopped 1 tsp
Coriander Powder 1/2 tsp
Turmeric Powder 1/2 tsp
Red Chilly Powder 1/2 tsp
Garam Masala 1/2 tsp
Oil / Ghee 1 tsp
Water 1 Cup
Salt to taste
Fresh Corriander For Garnish

METHOD

Peel the skin of the potatoes and dice them. In a pan add the oil, when it is heated add Cumin, let it crackle. Then add the paste of 1 onion, ginger, garlic and green chilly, saute it for 3 mins.

Now add the tomato paste and saute for another 3 to 4 mins.Turn the heat to the minimum and add red chilly turmeric and coriander powder saute it and add the potatoes and peas.
After a minute add the water, salt and garam masala, increase the heat to full flame and  close the pressure cooker.

Allow 1 whistle and then simmer for 5 minutes. Close the heat and allow the steam to release.  Garnish and Serve it hot with Chapati, Poori or  Boiled Rice.

Follow by Email