Paneer Butter Masala

Here comes the most wanted recipe..... Many of my friend's too ask this recipe when i meet them.... I had made this for my son's birthday night for dinner... Had made quite a few other dishes as well... Will post the others shortly...

 

 

 

Ingredients:

Paneer (Cut into cubes) - 1 Cup
Onion (boiled and pureed) - 1 Cup
Tomato Puree - 1 Cup

Cashew nut (soaked for 2 hrs and ground to paste) - 2 tbsp
Ginger Garlic paste - 1 tsp
Salt - 3/4 tsp
Chilli powder - 1 tsp
Corriander powder - 1/2 tsp

Bay leaves - 2 nos.

Cloves - 5-6 nos.

Cardamom - 2-3 nos.

Jeera - 1/2 tsp
Garam masala - 1/4 tsp
Cream - 2 tbsp
Corriander leaves and little cream - for garnish
Oil - 1 tbsp
Butter - 1 tbsp

How to make:

1. In a thick bottom pan, add oil and butter, and whole garam masala (bay leaves, cloves, cardamom).

 

2. Now add the jeera and when it splutters, add the onion puree and ginger garlic paste and saute for 2 mins.

3. Add the tomato puree and saute for a minute. Now add the chilli powder, corriander powder, garam masala and salt. Cook for 6-8 min in simmer until the raw flavour of masala disappears. Add the cashewnut paste and cook for another 5 mins.

4. Separately, fry the paneer in little oil, so that the outer crust turns slight brown and put in water. This will help the paneer to remain soft.

5. Once the masala gravy is well cooked, add the cream and blend well. Add paneer and simmer for 2 mins. Garnish with cream and corrainder leaves and serve it hot with roti or rice....

Malai Veg Delight

Relishing side dish for roti/phulka and rice varieties too.. Easy to make as well. When I went to Chennai this time, I had made this, everyone loved it. And gave some some to my neighbour aunty as well.  Her son liked it so much and asked me to give the recipe to her. I did share my recipe with her... They were very happy. Hope you all will try and like it too...

 

 

Ingredients:

Mixed veg (carrot,beans,green peas, potato - cut into cubes) - 1 Cup
Paneer (Cut into cubes) - 1/2 Cup
Onion Puree (boiled and pureed) - 1 Cup
Tomato Puree - 1 Cup
Ginger Garlic paste - 1 tsp
Salt - 3/4 tsp
Chilli powder - 1 tsp
Corriander podwer - 1/2 tsp
Garam masala - 1/2 tsp
Cream - 1/2 cup
Corriander leaves - for garnish
Oil - 1 tbsp
Ghee - 1 tbsp

How to make:

1. In a thick bottem pan, add the oil. Now add the onion puree and ginger garlic paste and saute for a min.

2. Add the tomato puree and saute for another minute. Now add the chilli powder, corriander powder, Garam masala and salt. Add all the vegetables and stir well. Let the vegetables cook.

3. Separately, fry the paneer in little oil, so that the outer crust turns slight brown and put in water. This will help the paneer to remain soft.

3. Once the vegetables are cooked, add the paneer, ghee and cream. Blend well and cook for a minute. Garnish with corriander leaves.

 

Malai Methi Chicken

Its been quite a long since i tried something with Chicken. When I made Malai Kofta, was thinking I should do something with malai and chicken. But wanted to give little variation. So I added methi and also used sauteed onion & tomato puree.

Ingredients:

Chicken - 500 gms
Onion (Chopped) - 1/2 Cup
Tomato (Chopped)- 1/2 Cup
Ginger Garlic paste - 1 tsp
Cashewnut - 8-10 nos.
Khus Khus - 1 tsp
Water - 1/2 Cup
Chilli Powder - 1 1/2 tsp
Garam Masala - 3/4 tsp
Salt - 1 tsp
Cream - 1/2 cup
Kasturi Methi - 1 tbsp
Ginger (julienne) - for garnish
Oil - 2 tbsp

How to make:

1. Soak the cashewnut and khus khus in warm water for 1 hr and grind it to paste.

2. In a pan heat 1 tsp of oil and saute the onion till onion it turns golden brown. Add the tomato and saute till the raw flavour disappears. Grind this to puree.

3. In a thick pan, heat 1 tbsp oil and saute the  chicken for 1 min. Add  the onion tomato puree, cashew paste. Stir for 2-3 mins.  Add Chilli powder, salt, garam masala.

 

4. Add 1/2 cup water and leave it in simmer until the chicken is cooked. Stir it occasionally so that the gravy doesn't stick to the pan.

 

5. Once the chicken is cooked, add the cream and crushed kasturi methi. Mix well and remove it from stove.

 

6. Garnish with little cream and ginger. Serve it hot with Roti / Phulka.

Malai Kofta

Ever since I started this blog, my friend has been asking me to do Malai Kofta..... Guess now its time to fulfil her wish... I'm making this after a very long time.. Generally Malai Kofta will be little sweetish, so not many like it. But i just love this... In some place atleast the kofta will be spicy.. But the actual malai kofta will not be spicy infact even that will be slightly sweet as Paneer, cashew, raisins are used. I will share my version of Malai Kofta now with you...

Ingredients:

For Kofta

Potato (Boiled & mashed) - 1/2 Cup
Paneer (Grated) - 1/2 Cup
Onion (Finely Chopped) - 2 tbsp
Cashewnut (Soaked for 1 hr) - 5-6 nos.
Raisins - 8-10 nos.
Salt - 1/4 tsp
Sugar - 1/2 tsp
Corn flour - 1 tsp
Water - 2 tbsp
Bread Crumbs - 3 tbsp
Oil - for frying


For Gravy

Onion Puree (Boiled and pureed) - 3/4 Cup
Onion (finely chopped) - 2 tbsp
Tomato Puree - 1 Cup
Ginger garlic paste - 1 tsp
Cashewnut (Soaked for 1 hr) - 10 nos.
Almond (Soaked for 1 hr) - 6-8 nos.
Paneer (Grated) - 2 tbsp
Chilli Powder - 1 tsp
Salt - 1 tsp
Garam Masala - 3/4 tsp
Cumin powder - 1/2 tsp
Cream - 1/2 cup
Corriander leaves - for Garnish
Oil - 1 tbsp
Ghee - 1tbsp

How to make:

First lets make the koftas......

1. Blend the mashed potato, grated paneer, salt, cashewnut (chopped finely - since its soaked it will be easy to chop), raisins, onion and sugar together. Don't add any water.
(Incase you dont want your kofta to be sweetish and want it little spicy, then remove sugar & raisins and add little chilli powder and garam masala to it. Adjust salt accordingly. You can add carrot, beans also)

2. Make kofta of your desired shape (round balls or oval shaped dumplings, etc)

3. Add the corn flour and water in a bowl. Dip the kofta's in this and roll it over bread crumbs. Freeze this for 15-20 mins.

4. Heat oil for frying, while the oil is in medium heat, fry the kofta's and take it in tissue paper to remove excess oil.

Now its gravy time.......

1. In a thick pan, heat the oil and ghee. Add the onion and ginger garlic paste. Saute for 2-3 mins. Add tomato puree and onion puree. Let it cook for 3 mins.

2. Make a paste of soaked cashewnuts and almonds. Add this paste to the pan.

3. Add the chilli powder, salt, garam masala and cumin powder at this stage. Let this cook till the raw smell disapears.

4. The gravy is almost ready now... Add the cream & grated paneer and blend well. In the serving bowl, place the kofta's and pour the gravy on top of it.

5. Garnish it with cream, paneer and corriander leaves.

Bhindi Masala

Bhindi masala... I made this after a very long time.. almost after 3-4 years... Nevertheless it was worth making again... So delicious with hot phulka....

 

Ingredients:

Bhindi - 250 gms (Cut into 1 inch size)
Onion sliced - 1/2 cup
Tomato finely chopped - 1 medium size
Ginger garlic paste - 1/2 tsp
Garam masala - 1 tsp
Corriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Chilli Powder - 1 tsp
Salt - 3/4 tsp
Cream - 1/2 cup
Oil - 2 tbsp

How to make it :

 

1.  In a pan heat oil, add onion and ginger garlic paste. Saute for 5 mins till onion turns translucent.

 

2. Add the tomato and saute for 5 mins... now add the garam masala, corriander powder, cumin powder, chilli powder, salt and stir well.

 

3. Add the Bhindi. Let the bhindi cook completely.

 

4. Add the cream in the last and blend well and remove it from the pan...

 

5. Serve it with hot phulka / chappathi...