This is one of the rare Sindhi dishes that does not demand too much oil, and is nutritious in every sense of the word. It is a very subtle dish, and can be cooked on any given day because it is low on spices.
Ingredients
1 bunch Spinach (palak) chopped fine
1/2 bunch of dill leaves (sua, sabsige) chopped fine
1 cup channa dal soaked for at least 3 hours
1 big carrot, peeled and cubed
2 onions, cut into small sized pieces
1 tablespoon ginger paste (or 1 inch ginger, finely chopped)
2 tomatoes, pureed, and cut into small pieces
1 big potato, peeled and cubed
3 green chillies or to taste
Salt to taste
1 tsp turmeric
1 tsp amchur powder (optional)
1 tsp coriander (dhania) powder
41/2 cups water
For the seasoning
2-3 tablespoon oil
1 tsp jeera
4-5 cloves garlic chopped fine
Mix all the ingredients (except those for seasoning) in a pressure cooker and cook till done. The mixture should become a smooth paste.
Heat oil in a kadai. Add the jeera seeds. After they stop spluttering, add the garlic and fry till it turns brown.
Add the seasoning to the cooked mixture and mix well. Add red chilli powder if necessary.
Add a dash of ghee (clarified butter)
Serve with rice.
Tuesday, January 29, 2008
The basic Khichdi
1 cup rice washed and soaked for 15 minutes in water.
1/4 cup moong dal or tur dal washed and soaked for 1 hour.
1 tsp jeera
1 tsp mustard seeds
A pinch of asafoetida
1 tsp turmeric powder
5-6 peanuts
4-5 curry leaves
red chilli powder to taste
Salt to taste
4 cups water
1 tbsp oil
1 tbsp ghee
Heat oil in a pressure cooker. Add the mustard seeds. After they stop spluttering, add the jeera, asafoetida, peanuts, and curry leaves in that order. Stir fry for 10 seconds. Drain the water from the dal and rice and add them to the mixture. Stir fry for thirty seconds to a minute taking care not to burn the ingredients. Add water, salt, red chilli powder, and turmeric powder. Mix well. Taste the water. It should be slightly salty.
Cook till done and top it with a tablespoon of ghee.
Serve with kadi or pickle.
1/4 cup moong dal or tur dal washed and soaked for 1 hour.
1 tsp jeera
1 tsp mustard seeds
A pinch of asafoetida
1 tsp turmeric powder
5-6 peanuts
4-5 curry leaves
red chilli powder to taste
Salt to taste
4 cups water
1 tbsp oil
1 tbsp ghee
Heat oil in a pressure cooker. Add the mustard seeds. After they stop spluttering, add the jeera, asafoetida, peanuts, and curry leaves in that order. Stir fry for 10 seconds. Drain the water from the dal and rice and add them to the mixture. Stir fry for thirty seconds to a minute taking care not to burn the ingredients. Add water, salt, red chilli powder, and turmeric powder. Mix well. Taste the water. It should be slightly salty.
Cook till done and top it with a tablespoon of ghee.
Serve with kadi or pickle.
Muddi (mudde) palya
1/2 cup tur dal
Any leaf (spinach, methi, gongura): 1 bunch chopped fine
Tamarind paste to taste (For gongura, do not use this)
Salt to taste
1 tsp Sambar powder (optional)
Red Chilli powder (to taste)
1 tsp turmeric
For the seasoning (tadka)
1 tbsp vegetable oil
1/2 tsp mustard seeds
A pinch of asafoetida
4-5 curry leaves
Soak the dal in water for 2-3 hours. In a pressure cooker, heat a little oil and add the leaves. Stir fry till the leaves are done. Add the dal and cook till the dal is done. Drain the excess water and mash well. Add the tamarind paste, salt, sambar powder, red chilli powder and turmeric and mix well. The dal should be thick in consitency. Boil for five more minutes.
For the seasoning, heat oil in a frying pan, and add the mustard seeds. After they stop spluttering, ad the asafoetida and curry leaves. You could optionally add green chillies. It gives the dish a distinct flavor.
Add the seasoning to the dal-leaf mixture and mix well.
Serve with rice or rotis topped with Ghee.
Notes:
Dilute this recipe with water, and you get what the Bangalore guys call soppina huli.
You can dilute it with buttermilk instead and that is equally good too.
Any leaf (spinach, methi, gongura): 1 bunch chopped fine
Tamarind paste to taste (For gongura, do not use this)
Salt to taste
1 tsp Sambar powder (optional)
Red Chilli powder (to taste)
1 tsp turmeric
For the seasoning (tadka)
1 tbsp vegetable oil
1/2 tsp mustard seeds
A pinch of asafoetida
4-5 curry leaves
Soak the dal in water for 2-3 hours. In a pressure cooker, heat a little oil and add the leaves. Stir fry till the leaves are done. Add the dal and cook till the dal is done. Drain the excess water and mash well. Add the tamarind paste, salt, sambar powder, red chilli powder and turmeric and mix well. The dal should be thick in consitency. Boil for five more minutes.
For the seasoning, heat oil in a frying pan, and add the mustard seeds. After they stop spluttering, ad the asafoetida and curry leaves. You could optionally add green chillies. It gives the dish a distinct flavor.
Add the seasoning to the dal-leaf mixture and mix well.
Serve with rice or rotis topped with Ghee.
Notes:
Dilute this recipe with water, and you get what the Bangalore guys call soppina huli.
You can dilute it with buttermilk instead and that is equally good too.
Monday, January 28, 2008
Palak ke parathe
Wheat flour: 4-5 cups
1 bunch palak leaves chopped fine
1 tsp ginger garlic paste
2 onions chopped fine
Salt
1 tsp jeera
1 tsp ajwain
a pinch of hing
1 tsp haldi powder
Red chilli powder to taste
1 tbsp oil
Water to make the dough
Mix all the above ingredients to form a plaint, kneadable dough. Rest the dough for fifteen minutes. Divide the dough into lemon sized balls. Roll the dough into round shapes with an even surface. Apply oil on one side and rest this side on the hot tava. Add a little oil across the periphery of the roti using a spoon. Turn over and roast the other side using the same procedure. Remove the roti when you feel it is done.
You can cook the methi leaves and onions in a little oil before adding it to the dough if you want to make sure that the leaves are cooked well. Alternatively, you can grind the palak, onions, and ginger garlic paste in a mixer to a paste and add it to the dough.
You can eat the rotis with dal, curd, sabji, or just home made achaar (pickle)
1 bunch palak leaves chopped fine
1 tsp ginger garlic paste
2 onions chopped fine
Salt
1 tsp jeera
1 tsp ajwain
a pinch of hing
1 tsp haldi powder
Red chilli powder to taste
1 tbsp oil
Water to make the dough
Mix all the above ingredients to form a plaint, kneadable dough. Rest the dough for fifteen minutes. Divide the dough into lemon sized balls. Roll the dough into round shapes with an even surface. Apply oil on one side and rest this side on the hot tava. Add a little oil across the periphery of the roti using a spoon. Turn over and roast the other side using the same procedure. Remove the roti when you feel it is done.
You can cook the methi leaves and onions in a little oil before adding it to the dough if you want to make sure that the leaves are cooked well. Alternatively, you can grind the palak, onions, and ginger garlic paste in a mixer to a paste and add it to the dough.
You can eat the rotis with dal, curd, sabji, or just home made achaar (pickle)
Methi ke parathe (thepla)
Wheat flour: 4-5 cups
1 bunch methi leaves chopped fine
Salt
1 tsp jeera
1 tsp ajwain
a pinch of hing
1 tsp haldi powder
Red chilli powder to taste
1 tbsp oil
Water to make the dough
Mix all the above ingredients to form a plaint, kneadable dough. Rest the dough for fifteen minutes. Divide the dough into lemon sized balls. Roll the dough into round shapes with an even surface. Apply oil on one side and rest this side on the hot tava. Add a little oil across the periphery of the roti using a spoon. Turn over and roast the other side using the same procedure. Remove the roti when you feel it is done.
You can fry the methi leaves in a little oil before adding it to the dough if you want to make sure that the leaves are cooked well.
You can eat the rotis with dal, curd, sabji, or just home made achaar (pickle)
1 bunch methi leaves chopped fine
Salt
1 tsp jeera
1 tsp ajwain
a pinch of hing
1 tsp haldi powder
Red chilli powder to taste
1 tbsp oil
Water to make the dough
Mix all the above ingredients to form a plaint, kneadable dough. Rest the dough for fifteen minutes. Divide the dough into lemon sized balls. Roll the dough into round shapes with an even surface. Apply oil on one side and rest this side on the hot tava. Add a little oil across the periphery of the roti using a spoon. Turn over and roast the other side using the same procedure. Remove the roti when you feel it is done.
You can fry the methi leaves in a little oil before adding it to the dough if you want to make sure that the leaves are cooked well.
You can eat the rotis with dal, curd, sabji, or just home made achaar (pickle)
Methi Dal recipe
There are many variations for this recipe but I like this one the best because it brings out the methi flavor very well.
Ingredients:
Tur Dal: half cup
Methi (fenugreek) leaves: half bunch
Masala:
1/2 tsp mustard seeds
1/2 tsp jeera
1/2 tsp turmeric
1/2 tsp ajwain
1 tsp amchur powder
Red chilli powder to taste
Salt to taste
1/2 tsp sugar
A pinch of Asafoetida
3 tbsp oil
Dal: Soak the dal in water for half an hour. Cook in a pressure cooker till done and mash well.
Wash the methi leaves well and chop fine.
Heat the oil in a kadai and when hot, add the mustard seeds. After they stop spluttering, add the jeera, ajwain, and asafoetida. Stir for some time till you get the aroma. Add the methi leaves and stir fry for a couple of minutes taking care not to burn the leaves. Add the dal, mix well. If the consistency is too thick, add water to set it right. Add the salt, sugar, amchur powder, coriander powder, and red chilli powder. Cook for five minutes on low flame.
Optionally, add a tablespoon of ghee.
Serve hot with rotis or rice.
Ingredients:
Tur Dal: half cup
Methi (fenugreek) leaves: half bunch
Masala:
1/2 tsp mustard seeds
1/2 tsp jeera
1/2 tsp turmeric
1/2 tsp ajwain
1 tsp amchur powder
Red chilli powder to taste
Salt to taste
1/2 tsp sugar
A pinch of Asafoetida
3 tbsp oil
Dal: Soak the dal in water for half an hour. Cook in a pressure cooker till done and mash well.
Wash the methi leaves well and chop fine.
Heat the oil in a kadai and when hot, add the mustard seeds. After they stop spluttering, add the jeera, ajwain, and asafoetida. Stir for some time till you get the aroma. Add the methi leaves and stir fry for a couple of minutes taking care not to burn the leaves. Add the dal, mix well. If the consistency is too thick, add water to set it right. Add the salt, sugar, amchur powder, coriander powder, and red chilli powder. Cook for five minutes on low flame.
Optionally, add a tablespoon of ghee.
Serve hot with rotis or rice.
Tuesday, January 22, 2008
The ultimate Dal recipe
The ultimate dal recipe...well almost :)
1 Cup Tur Dal
2 big sized onions
1 small capsicum (bell pepper) finely chopped.
3 big tomatoes
1 green chilli (capsicum)
5 cloves garlic
1 inch ginger
A few stalks of coriander (cilantro,dhania)
Dry powders
Amchur (dry mango powder) - 1 tsp
Dhania (coriander) powder - 1 tsp
Jeera (cumin) powder - 1 tsp
Haldi (turmeric) - 1 tsp
Red Chilli powder - to taste
Salt - to taste
Sugar - 1 tsp
3 tbsp oil
Preparing the dal:
Soak the dal for an hour in water. Boil in a pressure cooker till soft. Mash it well.
Preparing the masala:
Puree the tomatoes: Boil the tomatoes till their skins come off. Grind the tomatoes with chopped garlic and ginger in a blender to a soup consistency.
Cut the onions into cubes. Add the green chilli and blend the onions and chilli in a blender to a coarse paste.
Add 3 tbsp of oil in a wok (kadai). Add jeera seeds to the hot oil. When they stop spluttering, add the onion-chilli paste. Heat till the paste turns brown in color. Add the finely chopped capsicum, a little salt and heat on high flame with continuous stirring for around 3 minutes. Add the tomato paste and cook for about five minutes. Add the dry powders (except for zeera), salt, and sugar.
Add the prepared masala to the mashed dal, add water to get the consistency you want. Heat the mixture on the stove. Add salt. Remove the container from the fire as soon as it starts boiling.
Roast the cumin (zeera) powder in a frying pan till it turns brown and add it to the dal.
Add a tablespoon of ghee or melted butter (optional)
Garnish with coriander leaves
Serve with rice or rotis.
1 Cup Tur Dal
2 big sized onions
1 small capsicum (bell pepper) finely chopped.
3 big tomatoes
1 green chilli (capsicum)
5 cloves garlic
1 inch ginger
A few stalks of coriander (cilantro,dhania)
Dry powders
Amchur (dry mango powder) - 1 tsp
Dhania (coriander) powder - 1 tsp
Jeera (cumin) powder - 1 tsp
Haldi (turmeric) - 1 tsp
Red Chilli powder - to taste
Salt - to taste
Sugar - 1 tsp
3 tbsp oil
Preparing the dal:
Soak the dal for an hour in water. Boil in a pressure cooker till soft. Mash it well.
Preparing the masala:
Puree the tomatoes: Boil the tomatoes till their skins come off. Grind the tomatoes with chopped garlic and ginger in a blender to a soup consistency.
Cut the onions into cubes. Add the green chilli and blend the onions and chilli in a blender to a coarse paste.
Add 3 tbsp of oil in a wok (kadai). Add jeera seeds to the hot oil. When they stop spluttering, add the onion-chilli paste. Heat till the paste turns brown in color. Add the finely chopped capsicum, a little salt and heat on high flame with continuous stirring for around 3 minutes. Add the tomato paste and cook for about five minutes. Add the dry powders (except for zeera), salt, and sugar.
Add the prepared masala to the mashed dal, add water to get the consistency you want. Heat the mixture on the stove. Add salt. Remove the container from the fire as soon as it starts boiling.
Roast the cumin (zeera) powder in a frying pan till it turns brown and add it to the dal.
Add a tablespoon of ghee or melted butter (optional)
Garnish with coriander leaves
Serve with rice or rotis.
Sindhi Kadi (Kari) with a twist
1 cup besan (chickpea flour)
4-5 tbsp oil
1 tsp mustard (rai) seeds
1/2 tsp mehi (fenugreek) seeds
1 tsp zeera (cumin seeds)
A pinch or two of asafoetida (hing)
1 tsp turmeric (haldi)
1 stem of curry leaves (kadi patta)
2-3 green chillies (hari mirch)
Red chilli powder to taste (lal mirch)
Tamarind pulp to taste (you can use tamarind powder instead)
Salt to taste
Curd
4-5 cups water
Vegetables
2-3 tomatoes finely chopped
2 carrots cubed
1/4 kilo beans cut into medium sized pieces
1/4 kilo pumpkin cut and diced
1/4 kilo peas
Heat the oil in a pressure cooker. Add mustard seeds. After they stop spluttering, add the zeera and the fenugreek seeds. Stir for 5-10 seconds using a dry spoon. Add the asafoetida, green chillies and the curry leaves. After 5 seconds, add the chickpea flour and stir till the powder turns a shade of brown.Add 4-5 cups water and mix well. Add the vegetables, salt, and red chilli powder and pressure cook for 4 whistles. After the pressure cooker cools down, remove the lid, and add the tomatoes and the tamarind paste. Cook for 5 minutes. Remove from the flame and stir in the curd. Garnish with coriander leaves.
If you want to add bhindi (Okra, ladies finger), stir fry it separately and add it to the final preparation.
This dish is best served with rice but goes equally well with rotis.
4-5 tbsp oil
1 tsp mustard (rai) seeds
1/2 tsp mehi (fenugreek) seeds
1 tsp zeera (cumin seeds)
A pinch or two of asafoetida (hing)
1 tsp turmeric (haldi)
1 stem of curry leaves (kadi patta)
2-3 green chillies (hari mirch)
Red chilli powder to taste (lal mirch)
Tamarind pulp to taste (you can use tamarind powder instead)
Salt to taste
Curd
4-5 cups water
Vegetables
2-3 tomatoes finely chopped
2 carrots cubed
1/4 kilo beans cut into medium sized pieces
1/4 kilo pumpkin cut and diced
1/4 kilo peas
Heat the oil in a pressure cooker. Add mustard seeds. After they stop spluttering, add the zeera and the fenugreek seeds. Stir for 5-10 seconds using a dry spoon. Add the asafoetida, green chillies and the curry leaves. After 5 seconds, add the chickpea flour and stir till the powder turns a shade of brown.Add 4-5 cups water and mix well. Add the vegetables, salt, and red chilli powder and pressure cook for 4 whistles. After the pressure cooker cools down, remove the lid, and add the tomatoes and the tamarind paste. Cook for 5 minutes. Remove from the flame and stir in the curd. Garnish with coriander leaves.
If you want to add bhindi (Okra, ladies finger), stir fry it separately and add it to the final preparation.
This dish is best served with rice but goes equally well with rotis.
Aloo-Capsicum (Shimla mirch, Bell Pepper) recipe
Potatoes and capsicum are like Shah Rukh and Kajol. You have to be a miserable cook to go wrong with them.
Here is my favorite take on the two veggies.
4 potatoes medium sized, peeled and cubed into medium sizes
2-3 medium sized capsicums
1-2 tsp red chilli powder
1/2 tsp rai (mustard) seeds
1 tsp jeera (cumin seeds)
1 tsp ajwain (thyme) seeds - Optional
A pinch of asafoetida (Optional). Use three to four crushed garlic cloves instead.
1 tsp Amchur (dry mango) powder
1 tsp jeera (cumin) powder
1 tsp dhania (coriander) powder
Salt to taste
1/4 cup curd (yoghurt)
3 tbsp oil
Procedure.
Heat the oil. Add the mustard seeds. When they stop spluttering, add the zeera seeds and asafoetida. After 5-10 seconds, add the potatoes and heat on high flame till they are half done. Add the capsicum, lower the flame, cover the container, and cook till the potatoes and capsicum are done. Do not overcook. Add the coriander powder, zeera powder, amchur powder, red chilli powder, and salt. Mix well and cook for another minute. Remove from flame, and mix the curd into the curry.
Serve with hot rotis.
Here is my favorite take on the two veggies.
4 potatoes medium sized, peeled and cubed into medium sizes
2-3 medium sized capsicums
1-2 tsp red chilli powder
1/2 tsp rai (mustard) seeds
1 tsp jeera (cumin seeds)
1 tsp ajwain (thyme) seeds - Optional
A pinch of asafoetida (Optional). Use three to four crushed garlic cloves instead.
1 tsp Amchur (dry mango) powder
1 tsp jeera (cumin) powder
1 tsp dhania (coriander) powder
Salt to taste
1/4 cup curd (yoghurt)
3 tbsp oil
Procedure.
Heat the oil. Add the mustard seeds. When they stop spluttering, add the zeera seeds and asafoetida. After 5-10 seconds, add the potatoes and heat on high flame till they are half done. Add the capsicum, lower the flame, cover the container, and cook till the potatoes and capsicum are done. Do not overcook. Add the coriander powder, zeera powder, amchur powder, red chilli powder, and salt. Mix well and cook for another minute. Remove from flame, and mix the curd into the curry.
Serve with hot rotis.
Monday, January 21, 2008
Palak Paneer (Spinach with cottage Cheese)
Palak Paneer Recipe
Indredients:
1 big bunch palak (Spinach leaves)
A few sprigs of Coriander leaves (small bunch of around 8 sprigs)
4 tomatoes (medium sized)
5 cloves garlic finely chopped
1 inch ginger finely chopped
4 onions (medium sized) roughly cut into small pieces
3 green chillies (hari mirch, capsicum)
200 gm Paneer (Cottage Cheese)
2-3 Laung (Cloves)
1 small piece cinnamon stick (Dalchini)
2-3 cardamoms deseeded. Keep the seeds and throw the cover
3 tbsp Fresh Cream
1 tsp turmeric (haldi)
1 tsp coriander (dhania) powder
1 tsp jeera (cumin) powder
1 tsp cumin seeds
1 tsp garam masala
1 tsp Kasuri methi
Salt to taste
6-8 tbsp oil
A little sugar
Palak Paste
Boil the spinach leaves (palak) in water till they become soft. Strain the water. Add the coriander sprigs. Pour the leaves into a colander and wash with cold water. Grind the leaves in a mixer.
Tomato paste
Boil the tomatoes in water till they wrinkle. Take them out and peel off the cover. Grind the tomatoes, chopped garlic, and chopped ginger in a mixer to a fine paste.
Onion paste
Grind the onions, cardamom seeds, cloves, and cinnamon in a mixer to a coarse paste.
Procedure
Fry the paneer in 6 tbsp oil. Take the fried pieces on to a container lined with absorbent paper to absorb the excess oil.
Heat the remaining oil. Add the zeera seeds. After they stop spluttering, add the onion paste and cook till it turns a light-medium shade of brown. Add the tomato paste and cook for five minutes. Add the palak paste and cook for another five minutes. Add the dry powders (kasuri methi, haldi, coriander powder, cumin powder, garam masala powder), and salt and mix well. Cook for two minutes. Add the sugar, mix well, and then add the paneer cubes. Garnish with fresh cream.
Palak paneer can be eaten along with rice or rotis.
Indredients:
1 big bunch palak (Spinach leaves)
A few sprigs of Coriander leaves (small bunch of around 8 sprigs)
4 tomatoes (medium sized)
5 cloves garlic finely chopped
1 inch ginger finely chopped
4 onions (medium sized) roughly cut into small pieces
3 green chillies (hari mirch, capsicum)
200 gm Paneer (Cottage Cheese)
2-3 Laung (Cloves)
1 small piece cinnamon stick (Dalchini)
2-3 cardamoms deseeded. Keep the seeds and throw the cover
3 tbsp Fresh Cream
1 tsp turmeric (haldi)
1 tsp coriander (dhania) powder
1 tsp jeera (cumin) powder
1 tsp cumin seeds
1 tsp garam masala
1 tsp Kasuri methi
Salt to taste
6-8 tbsp oil
A little sugar
Palak Paste
Boil the spinach leaves (palak) in water till they become soft. Strain the water. Add the coriander sprigs. Pour the leaves into a colander and wash with cold water. Grind the leaves in a mixer.
Tomato paste
Boil the tomatoes in water till they wrinkle. Take them out and peel off the cover. Grind the tomatoes, chopped garlic, and chopped ginger in a mixer to a fine paste.
Onion paste
Grind the onions, cardamom seeds, cloves, and cinnamon in a mixer to a coarse paste.
Procedure
Fry the paneer in 6 tbsp oil. Take the fried pieces on to a container lined with absorbent paper to absorb the excess oil.
Heat the remaining oil. Add the zeera seeds. After they stop spluttering, add the onion paste and cook till it turns a light-medium shade of brown. Add the tomato paste and cook for five minutes. Add the palak paste and cook for another five minutes. Add the dry powders (kasuri methi, haldi, coriander powder, cumin powder, garam masala powder), and salt and mix well. Cook for two minutes. Add the sugar, mix well, and then add the paneer cubes. Garnish with fresh cream.
Palak paneer can be eaten along with rice or rotis.
The ultimate Paneer Butter Masala Recipe
Paneer Butter Masala Recipe
Keep the following pastes ready before you start off.
Cashew-KhusKhus paste
7-8 cashewnuts dry roasted on tava
1 teaspoon of khuskhus roasted on tava
2-tablespoon curd
Soak the roasted cashew and khuskhus in curd for around 15 min. Add a little water if necessary. Grind them to a coarse paste.
Tomato Paste
4-5 small tomatoes (2 big ones)
5 cloves garlic minced
1 inch ginger minced
Puree the tomatoes: Boil the tomatoes in water till the skin wrinkles. Take them off the water and peel the skin off.
Blend the tomatoes, ginger, and garlic in a mixer to a smooth paste.
Onion paste:
4-5 onions (small)
2-3 cloves (laung)
1 small piece cinammon
2 cardamoms (elaichi)
coriander leaves (half a bunch)
Remove the outer covering of the onions and cut them into half. Except for one onion, cut the rest into half. Put the onions in a mixie with the rest of the ingredients and make a coarse paste. Cut the remaining onion into small pieces.
Paneer: Cut the paneer (200g) into cubes and fry them in around 6tbsp vegetable oil. Place a tissue paper in a container and place the fried paneer pieces on it to drain the excess oil.
Now, we are ready to go with the preparation:
Things you will need now:
1. Butter (I used one small pack of Amul salted butter)
2. Sugar (2 tbsp)
3. Kasuri Methi - 1 tsp
4. Turmeric (Haldi) - 1 tsp
5. Garam Masala - 1 tsp
6. Fresh cream
7. Red chilli powder - to taste
8. Jeera seeds
9. Salt
Melt the butter in a kadai (wok). Add the zeera seeds. When they stop spluttering, add the sugar and heat till it turns brown. Add the onions and heat till they turn brown in color. Don't worry if the sugar is sticking to the spoon. It will dissolve when you add the onion paste. Add the onion paste and heat for 2-3 minutes or till it turns golden brown. Add the tomato paste and heat for 5 minutes. Add the cashew paste and keep stirring for two minutes so that the paste does not stick to the bottom. Add kasuri methi, haldi, Garam masala, salt, and red chilli powder. Cook for another 5 minutes. Add the paneer and cook for 5 minutes. Add a little water or milk if you feel the paste becoming too thick. Finally, garnish the preparation with two tablespoons of fresh cream.
It is not as difficult as it sounds. You should have the dish ready in half an hour to forty minutes if you have all the ingredients ready.
Keep the following pastes ready before you start off.
Cashew-KhusKhus paste
7-8 cashewnuts dry roasted on tava
1 teaspoon of khuskhus roasted on tava
2-tablespoon curd
Soak the roasted cashew and khuskhus in curd for around 15 min. Add a little water if necessary. Grind them to a coarse paste.
Tomato Paste
4-5 small tomatoes (2 big ones)
5 cloves garlic minced
1 inch ginger minced
Puree the tomatoes: Boil the tomatoes in water till the skin wrinkles. Take them off the water and peel the skin off.
Blend the tomatoes, ginger, and garlic in a mixer to a smooth paste.
Onion paste:
4-5 onions (small)
2-3 cloves (laung)
1 small piece cinammon
2 cardamoms (elaichi)
coriander leaves (half a bunch)
Remove the outer covering of the onions and cut them into half. Except for one onion, cut the rest into half. Put the onions in a mixie with the rest of the ingredients and make a coarse paste. Cut the remaining onion into small pieces.
Paneer: Cut the paneer (200g) into cubes and fry them in around 6tbsp vegetable oil. Place a tissue paper in a container and place the fried paneer pieces on it to drain the excess oil.
Now, we are ready to go with the preparation:
Things you will need now:
1. Butter (I used one small pack of Amul salted butter)
2. Sugar (2 tbsp)
3. Kasuri Methi - 1 tsp
4. Turmeric (Haldi) - 1 tsp
5. Garam Masala - 1 tsp
6. Fresh cream
7. Red chilli powder - to taste
8. Jeera seeds
9. Salt
Melt the butter in a kadai (wok). Add the zeera seeds. When they stop spluttering, add the sugar and heat till it turns brown. Add the onions and heat till they turn brown in color. Don't worry if the sugar is sticking to the spoon. It will dissolve when you add the onion paste. Add the onion paste and heat for 2-3 minutes or till it turns golden brown. Add the tomato paste and heat for 5 minutes. Add the cashew paste and keep stirring for two minutes so that the paste does not stick to the bottom. Add kasuri methi, haldi, Garam masala, salt, and red chilli powder. Cook for another 5 minutes. Add the paneer and cook for 5 minutes. Add a little water or milk if you feel the paste becoming too thick. Finally, garnish the preparation with two tablespoons of fresh cream.
It is not as difficult as it sounds. You should have the dish ready in half an hour to forty minutes if you have all the ingredients ready.
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