Shahi Malai Kofta In A White Creamy Gravy

Shahi Malai Kofta In A White Creamy Gravy

Ingredients

For Kofta

Paneer - ½ cup (100 grams) grated
Mawa - ½ cup (100 grams) grated
Corn flour - 1/3 cup (40 grams)
Cashew nuts - 8
Raisins - 1 tbsp
Green cardamom- 2
Salt - ½ tsp
Black pepper - ¼ tsp
Oil - to fry kofta

For White Gravy for Malai Kofta

Oil- 2 tbsp
Cashew nuts - 1/3 cup (50 grams)
Muskmelon seeds - 1/ 3 cup (50 grams)
Cream - 1 cup (200 grams)
Curd - ½ cup (100 grams)
Green coriander - 2-3 tbsp (finely chopped)
Cumin seeds - ½ tsp
Garam masala - 2 brown cardamom, 6 black pepper, 2 cloves, ½ inch cinnamon stick)
Ginger - 1 inch piece (grated or 1 tsp ginger paste)
Green chilly - 1-2 (finely chopped)
Coriander powder - ½ tsp
Salt - 1 tsp
Red chilly powder - ¼ tsp
Butter - 1 tbsp

Method

Take a plate, add paneer, mawa, half amount of corn flour and black pepper and mix all ingredients until you get soft dough. Mixture for making kofta balls is ready.

Stuffing for the kofta balls

Make 7-8 pieces of one cashew nut, remove the stalk of raisins and clean with a cloth. Peel cardamons and make powder. Mix all these ingredients. Stuffing for kofta balls is ready.

Kofta balls

Take little amount of mixture (lemon size) and make round shape. Flatten it, make a dent in center and place 3-4 pieces of cashew nuts and 2 raisins. Seal it from all sides nicely so that they do not splatter while frying. Give it a round shape. Coat the ball with corn flour nicely and place on the plate. Like wise prepare all balls.

How to fry kofta balls:
Heat oil in a pan. Make sure the oil doesn’t get heated up or is too cool. In medium hot oil place 2-3 balls. Cook until they get light brown color. Fry all balls like wise. Now let’s make gravy.

White Gravy for Malai Kofta Curry

Firstly make paste of cashew nuts and muskmelon seeds. Before making paste soak cashew nuts and muskmelon seeds in warm water for ½ hour or in normal water for 2 hours then finely grind the soaked cashew nuts and muskmelon seeds.
Grind all spices. Take brown cardamom peel it and use its seeds, black pepper, clove and cinnamon stick and grind them coarsely.
Preheat a pan and heat oil. Add cumin seeds, grind spices, ginger and red chilly. Also add cashew nuts and muskmelon paste in the pan. Cook until oil starts separating from the masala. Now add cream and cook until oil separates from the masala again.

Add coriander powder, red chilly powder and curd. Mix all ingredients well and cook until it starts boiling. Masala is ready. Now as per your desire add water or add 1-1.5 cup of water. Stir continuously until the gravy starts boiling. Add salt, sugar, butter and green coriander and cook for 2 minutes more. Gravy is ready. Before serving add kofta balls in gravy 2 minutes before and cover it. Serve malai kofta curry with chapatti, naan, parantha or puri.
It can also be served in different way. Keep gravy and kofta balls separately. Take two kofta balls in a bowl and pour two tbsp of gravy on top, garnish with coriander leaves or mint leaf and now serve.
Suggestion:
If don’t like the bitterness in the gravy then use milk instead of curd. Add milk with normal temperature in the gravy and stir continuously.
If you like eating onion in gravy, boil 2 diced onions. Place in boiling water and boil for 3-4 minutes. Make paste of onions. After adding cumin seeds and garam masala, add onion paste and cook until it gets pinkish color. Add all spices in the similar manner and make your gravy.

Soya Chunks Aur Hare Matar Ki Sabji

Soya Chunks Aur Hare Matar Ki Sabji

Ingredients

1/2 cup soya chunks (nuggets)
1/2 cup boiled green peas
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 tsp ginger-green chilli paste
1/2 tsp garlic (lehsun) paste
2 medium onions , chopped
2 tomatoes , finely chopped
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/4 cup curds (dahi)
2 tsp besan (Bengal gram flour)
2 tbsp milk
1/2 tsp sugar
2 tbsp oil
salt to taste


Method

Cook the soya nuggets in hot salted water for about 20 minutes. Drain and keep aside.
Heat the oil and add the cumin seeds. When they crackle, add the asafoetida, ginger-green chilli paste, garlic paste and onions and sauté till the onions are translucent. Add a tablespoon water if you find the masala burning.
Add the tomatoes, turmeric powder, chilli powder and coriander powder and cook on a slow flame for about 5 to 10 minutes.
Mix the curds, gram flour, milk and ¾ cup of water and add to the onion-tomato gravy.
Add the soya nuggets, green peas, sugar and salt and simmer for 2 more minutes.
Serve hot.
Tips
You can use mushrooms or paneer instead of the soya nuggets as a variation

Paneer Tikka Masala

Paneer  Tikka  Masala
( Restaurant Style / How to cook tikka in Charcoal at home.)

Ingredients

For Tikka : Paneer - 250g (Chopped in 2"x2" and 2cm thickness),
Diced Onions and Bell Peppers - 1 Cup
Roasted Gram Flour / Besan - 2 Tb
Yogurt - ¼ Cup
Salt - To Taste
Chat Masala - ½ Tsp
Lemon Juice - 1 Tsp
Garam masala - 1½ Tsp
Chopped Ginger - 1½ Tsp
Chopped Garlic - 1½ Tsp
Cumin Powder - 1½ Tsp
Kashmiri Red Chili Powder - 2 Tsp {Or more}
Pepper - ½ Tsp
Oil - 4 Tbsp
Other :Charcoal - 2 Cups or use OTG
Wooden Skewers - 5 {Soaked in water for 30 mins)
For Masala / Gravy - Boiled Tomato Puree - From 5 Medium sized
Brown Onion Paste - From 3 Large Onions
Oil - 5 Tbsp
Coriander - ¼ Cup
Chilies - 3 {Slit}
Salt - To Taste
Lemon Juice - 1 Tsp
Corn Flour - 1 Tsp (Dissolved in 1 tbsp water)
Black Cardamom - 4 {Crush, opened}
Coriander Powder - 1 Tsp
Black pepper - ¼ Tsp
Kashmiri Red Chili Powder - 1½ Tsp
Ginger and Garlic - ½ Tsp Each (Minced)
Fresh Cream - 1 Tsp
Leftover Marinate - As much is left.
Artificial Food Color - ⅛ Tsp {Optional}
Sugar - ¼ Tsp {Optional}


Method

For Tikka :
Into a mixing bowl, add all the dry spices and besan roasted. Mix well.
Add yogurt, little at a time till you get a thick paste.Add in the ginger, garlic,
 lemon juice. In a small pan add 2 Tb oil. Once it starts smoking,
switch off the flame and pour in the smoky oil to the marinate.
 Stir well.Throw in the onions, peppers and paneer.
 Get your hands in there and make sure it coats well.
Cover with cling wrap and refrigerate for 30 mins(more is better).
Heat up a gas tandoor/baati maker and place in the charcoal.
Put the grill rack and cover lighly. Heat up for 15 mins in high flame.
Skewer the marinated paneer and veggies in any order to the wooden
skewer and keep in a plate for a moment. Once done, take the skewers
and place this inside the tandoor on the grill rack.Cover and cook for 2-3 mins.
To the leftover marinate, add 2 tbsp oil and brush this to the paneer tikka after
2-3 minutes of cooking. Cover and cook for another 3-4 minutes.
Try to turn them over, being extremely careful as it can catch fire.
Now cook for another 2-3 minutes uncovered.Take them out and keep aside.
 These are so delicious that you cannot stop yourself from eating them..
 But, save some for the sabzi    :-)


For Masala / Gravy -

In a wok, add the oil, Once hot add the black cardamoms, once it sizzles, add the
ginger garlic and cook till the raw flavor is gone.Spoon out the
brown onion paste and stir well. Cook for 2-3 minutes.
Add salt to taste and pour in the boiled tomato paste.
Cook till it starts leaving sides and oil, then add the kashmiri red
 chili powder, pepper powder, coriander powder. Cook for a
 minute or two.Add the red food color(optional), leftover marinate, sugar..
 Stir well, and also add half of the corn flour mix, and stir well..
 This will make the masala silky, if it does not, add the rest of it.
 Stir well and cook for a minute or two.Add a tsp of fresh cream,
coriander, green chili, lemon juice, and stir well. Add the paneer
tikka and stir gently, Pour in ¼ cup water if its very thick.
Cover and cook for 2 minutes and serve HOT!



Notes

Be extremely careful with the charcoal tandoor.
 It can catch little bit of fire at any time, so be careful.
The effort is all worth, the result would be one of the bestest dish!
 Alternatively, you can grill the veggies in a tawa/grill tawa/grill
 modes on microwave/OTG oven at the max temp.
For the smokey flavor, you can add a drop of liquid smoke if you wish to.
 On the other way, you can place some active charcoal on a baking sheet
on the lower rack and grill the tikka in middle rack. :)
 For the boiled tomato puree, I took 5 tomatoes, chopped then boiled in
¼ cup water for 5 minutes, and pureed.

 For Brown Onion Paste, Slice, Fry and blend the onions with some curd to  grind .

Drumstick Curry

Drumstick Curry

Ingredients

Drumsticks (Shenga)4-5 sticks
3/4 cup coconut scraped
1/2 tsp methi dana(fenugreek seeds)
1/2 tsp mustard seeds(rai)
hing (to taste)
Tamrind paste 2 tbsp
1/2 tsp turmeric
2 tsp red chilly powder
1/2 tbsp rice flour
1/2 tbsp oil
jaggery about size of a small lemon
salt

Method

1.Peel the drumsticks and cut into 2 inch peices. Wash well and keep soaked in a bowl of water.
2.Grind together the coconut, 1/4 mustard seeds(rai) and 1/4 methi dana(fenugreek seeds)alongwith half tbsp rice flour to a fine paste and keep aside.
3.For the tadka, heat oil in a thick bottomed vessle eg:kadai add the remaining 1/4 tsp mustard seeds, 1/4 tsp methi dana and hing.
4.Put the drumstick peices and add a cup of water. Cover and cook till the drumsticks are cooked.
5.Add the turmeric, red chilly powder, tamrind paste, jaggery,salt and bring it to a boil. Let it boil    for  5 minutes approximately.
6.Add the ground coconut mixture and let the curry come to a boil. Switch of the gas immediately.
Serve with hot steamed rice

Baigan Ka Salan

Baigan Ka Salan

Ingredients

Peanuts 1 tb
Sesame seeds 1 tb
Coconut powder 1 tb
Oil 1 tb
Salt
Mustard seeds ¼ ts
Cumin seeds ¼ ts
Methi seeds 1/8 ts
Kalonji (optional) ¼ ts
Red chilly 3 n
Ginger garlic paste 1 ts
Curry leaves 2 sp
Cumin powder ½ ts
Coriander powder 1 ts
Chilly powder 1 tb
Onions 1 n
Turmeric pinch
Green chilly 2 n
Coriander chopped ½ b
Mint chopped ½ b
 Baingan 150 g
Yogurt 2 tbsp.

Method

 Heat a pan add peanuts dry roast this in a slow flame, add sesame seeds, dry roast along with peanuts, then add coconut powder, sauté it and put this into the blender, add some water and make a paste.
Heat oil in a pan add mustar seeds, when mustard seeds splutter add cumin seeds, red chilly, methi seeds, Kalonji (optional), add sliced onions, salt, curry leaves, cook this till onions are golden in colour, add ginger garlic paste cook this till raw falvour  is gone, add turmeric, red chilly powder, cumin powder, coriander powder, green chilly, add peanut and sesame seed paste, water, mix it like a thin paste, cook this in a slow flame for 30 minutes, then add chopped coriander, chopped mint, add beaten yogurt, once it comes to boil add eggplant (egg plant cut them into quarters and fry them in the oil) put the lid on and let it cook for 5 minutes, then serve it.

Shahi Zafrani Paneer Palak ( Spinach And Saffron Cottage Cheese )

Shahi   Zafrani    Paneer  Palak   ( Spinach And  Saffron Cottage Cheese )

 

 

 

 

Ingredients

For onion paste:

• Onions – 1 cup (1 medium), sliced
• Cashew nuts – ¼ cup
• Green chilies – 5, If you like spicier add more
• Water - 1 cup

For spinach paste

• Spinach – 6 cups (1 medium Bunch)
• Water - about 5 cups

For curry

• Paneer – 200grams , ½ inch cubed
• Oil – 3 teaspoons
• Ginger paste – 1 teaspoon
• Garlic paste – 1 teaspoon
• Tomatoes – ¼ cup, finely chopped
• Black salt – ¼ teaspoon
• Dried fenugreek leaves (Kasoori Methi)– 1 teaspoon
• Garam masala – 1 teaspoon
• Salt – to taste
• Heavy whipping cream (Malai) – 2 tablespoons
• Few Saffron Threads

Method

1. Take onion paste ingredients in a pan and bring to a simmer. Let it cook for 15 minutes or until onions get soft. Let cool a bit.
2. Meanwhile blanch the spinach. Boil 5 cups of water on medium heat, add spinach leaves. Let it cook for exactly for 4 minutes and take spinach leaves out and put them into cold water or rinse under running cold tap water. (Follow exact time and method, spinach will not lose its green color)
3. Make smooth puree (onion and spinach separately) in grinder. Keep both the paste aside till needed.
4. Heat the oil in a pan on medium heat. Once hot, add ginger paste, garlic paste and sauté for 30 seconds.
5. Add tomatoes and mix. Cook it for 2 minutes. Using back of spatula mash the tomatoes little bit.
6. Add onion paste, cook for 2 minutes.
7. Then add spinach puree. Mix well and let come to a boil
8. Add black salt, dried fenugreek leaves, garam masala and salt. Mix well.
9. Add saffron in water ,boil paneer cubesin saffron water  and then mix gently in palak gravy.
10.  (If the gravy is thick you can add water as per your liking consistency.) Cook it for 2 minutes.
11. Add cream and mix.

Elephant's Foot Curry ( Yam / Suran Curry )

Elephant's Foot Curry ( Yam / Suran Curry )

Ingredients

2 Cups Peeled , chopped , boiled  yam / suran
3 Tablespoons grated fresh coconut
1 Teaspoon garam masala
1 Teaspoon coriander- cumin powder
1 + 1 Large onions – chopped fine
2 Tablespoons Hirva Vatan ( Green Masala)
A pinch asafoetida
1/2 Teaspoon turmeric powder
1 Tablespoon CKP Masala
1.1/2 tablespoon Oil
1 Teaspoon cumin seeds
1 teaspoon jaggery
3 Kokum
1 Tablespoon coriander leaves  - chopped finely
For the tadka
1 Teaspoon pure ghee
3 cloves.

Method

In a bowl add the boiled suran hirva vatan, CKP masala, garam masala, turmeric,
coriander - cumin powder, salt and a 1/2 tablespoon of oil and mix well .
 Keep this aside.
In a  pan heat oil fry one onion till light brown in colour, add the fresh
coconut and fry again till the coconut turns pink in colour.  When cooled
grind this to a fine paste.
Heat oil in a kadai, add rai or cumin seeds and  asafoetida, when the cumin turn
brown add the onion and fry till light brown in colour.  Add the marinated suran
mix and fry lightly for 2 - 3 minutes then add water about an inch above
to suran and take a boil on high flame.  When it comes to a  boil reduce
the flame and let it cook till done.  Then add the  coconut-onion paste,
kokum and a little of the coriander leaves, let it cook again for 3 minutes.
  After 3 minutes add the jaggery and let it boil for a minute, then
  switch off then flame. 
 In a another small pan heat ghee , add the cloves and immediately
 pour this on the suran amti.  Cover for 5 minutes. All done , the aroma,
is filling my house and  senses, its so inviting that I can't just resist tasting it.
  Garnish with coriander leaves and serve hot with Chapati or Steam Rice

Makai Paneer Zafrani

Makai  Paneer  Zafrani

Ingredients

Spring onions 2 Springs...
Milk 1Cup
Corn 1/2Cup
Paneer 250Grams
Nutmeg powder 1/4Teaspoons
Green chilly 3
Ginger 1/2Teaspoons
Garlic 1/2Teaspoons
Cardamom seeds 1/2Teaspoons
Cumin seeds 1/2Teaspoons
All purpose flour 1/2Teaspoons
Coriander chopped 1Bunch
Saffron 1/2Pinch
Onions chopped 2Numbers
Oil 2Tablespoons

Method

Heat oil in a pan add cumin seeds, cardamom seeds, garlic, ginger, onions, saute this and add all purpose flour, mix it and add milk, salt, green chilly, nutmeg powder let this come to a boil then add corn (boiled), add paneer, chopped spring onions, chopped coriander, grated paneer, add saffron. Serve this with Naan

Methi Chaman

Methi Chaman


Ingredients

Fenugreek leaves (methi) roughly chopped
1 medium bunch
Paneer (cottage cheese) 150 grams
Ghee 1 1/2 tablespoons
Caraway seeds (shahi jeera) 1/2 teaspoon
Garlic finely chopped1 tablespoon
Salt to taste
Buttermilk 1/2 cup
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Green cardamom powder 1/4 teaspoon
White pepper powder 1/4 teaspoon
Spinach puree 1/2 cup


Method


Heat ghee in a non-stick pan, add caraway seeds, garlic and fenugreek leaves.
Mix well and sauté for 2 minutes.


Add salt and mix again. Sauté for 2-3 minutes and add buttermilk.
Mix and cook for 4-5 minutes.Cut paneer into ½ inch triangles.


Add turmeric powder, red chilli powder, green cardamom powder and white pepper
powder to the fenugreek leaves in the pan.
 Mix well and cook for 3-4 minutes.


Add spinach puree and mix. Add paneer and mix well. Cook for
 2-3 minutes more. Serve hot.

Paneer Pasanda

Paneer  Pasanda

Ingredients

Paneer (Cottage cheese) 200 grams
Cashewnuts 1 tablespoon
Raisins 1 tablespoon
Oil to deep fry
Green chutney 2 tablespoons
Salt to taste
Cornflour/ corn starch 4-5 tablespoons

For gravy

Oil 2-3 tablespoons
Bay leaves 2
Cinnamon 2 inch sticks
Green cardamoms 5-6
Cloves 4
Onions boiled and ground2-3 medium
Ginger-garlic paste 2 teaspoons
Tomato puree 1/2 cup
Red chilli powder 1 teaspoon
Coriander powder 1 1/2
Turmeric powder 1/2 teaspoon
Green chillies 1 teaspoon
Salt to taste
Cream 1/2 cup
Green cardamom powder a pinch


Method



Heat sufficient oil in a kadai. Cut the paneer into 4 thin slices and mash the remaining.

Finely chop cashewnuts and add to mashed paneer along with raisins.
Add green chutney and Tata Salt Lite and mix well.

Spread this mixture on 2 paneer slices and cover them with remaining two slices.
Cut into small triangles. Mix cornflour in ½ cup water to make a thick batter.

Dip the paneer triangles in the batter and deep fry till lightly golden. Drain on absorbent paper.

To make the gravy, heat oil in a nonstick handi. Add bay leaves, cinnamon, green cardamoms and cloves
and sauté. Add the onion paste and sauté. Add ginger-garlic paste and sauté for 2-3 minutes.

Add tomato purée and mix well. Sauté for 1-2 minutes. Add red chilli powder, coriander powder,
turmeric powder, green chillies and Tata Salt Lite and mix well. Sauté for 2-3 minutes.

Reshmi Paneer

Reshmi  Paneer



Ingredients

Cottage cheese (paneer) 500 grams
Tomato deseeded and cut into thin strips1 medium
Oil 1 tablespoon
Onion 1 medium
Cumin seeds 1 teaspoon
Green capsicum 1 medium
Garlic paste 1 teaspoon
Ginger paste 1 teaspoon
Coriander powder 2 teaspoons
Turmeric powder 1/2 teaspoon
Tomato puree 1 cup
Salt to taste
Red chilli powder 2 teaspoons
Fresh coriander sprigs 8-10
Fresh cream 1/2 cup
Garam masala powder 1 tablespoon
Ginger juliennes for garnish


Method

Heat oil in a non-stick pan.

Cut onion into half and slice.

Add cumin seeds and onion to the pan and saute  well.

Cut capsicum into thin strips and add along with tomato. Toss.

Add garlic paste, ginger paste, coriander powder and turmeric powder and mix well.
Saute well.

Add tomato puree, toss to mix and cook further.

Cut cottage cheese into thick fingers.

Add salt and red chilli powder to the pan and mix well. Add little water, mix well and cook.
 Add cottage cheese.

Finely chop coriander sprigs.

Add cream to the pan and mix well. Add garam masala powder and mix well.

Add chopped coriander and mix well. Let it get heated through.

Serve hot garnished with ginger juliennes.

Shahi Paneer With Garlic Naan , Sirke Wala Pyaaz

Shahi  Paneer

Ingredients

Paneer (Cottage cheese) 400 grams
Onion quartered2 large
Oil 2 tablespoons
Cloves 3
Black peppercorns 4-5
Cinnamon 1 inch stick
Bay leaf 1
Green chillies slit 2
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Cashewnut paste 1/4 cup
Yogurt 1/2 cup
Cream 1/2 cup
Saffron (kesar) a pinch
Garam masala powder 1/2 teaspoon
Salt to taste
Green cardamom powder 1/4 teaspoon


Method

Cut the paneer into half inch wide and one inch long pieces.
Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste.

Heat the oil in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant.

Add the green chillies and boiled onion paste and sauté for three to four minutes on low heat
so it does not get coloured. Add the ginger paste and garlic paste and continue to sauté for half a minute.

Add the cashewnut paste and sauté for another two minutes. Add the yogurt and sauté till
the water from the yogurt gets absorbed.

Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and
stir gently to mix. Sprinkle green cardamom powder and serve hot .


Garlic Naan

Ingredients

2Cups Refined Flour
1 tbsp. Oil
1/2 tsp Baking soda
1tspSugar
1/2 tsp salt
1/4 cup curd

Method

Mix all ingredients and rest for 4 hours and roll oblonged and wet with water and grated garlic and coriander leaves and roast on non stick tawa and when done apply butter and serve hot.


Sirke Wale Pyaaz

Ingredients

•15-20 small red onions or shallots
•1 tsp white vinegar or apple cider or balsamic vinegar
•¼ cup water
•¾ tsp salt or as required

Method

1.peel and rinse the onions.
2.place all the onions in a glass jar or ceramic jar or any non reactive jar.
3.add the vinegar, water and salt to the onions.
4.shake the bottle.
5.let the onion sit in the vinegar-salt solution for 2-3 days.
6.shake the bottle 2-3 times in a day.
7.serve the sirke wala pyaaz with any indian main course.
8.refrigerate after the onions are pickled.

Bharwa Bhindi

Bharwa Bhindi

Ingredients

•Ladyfinger - 300 gms. (medium sized, smooth ladyfingers)...
•Gram flour - 1 table spoon.
•Oil - 3 table spoon.
•Anise powder - 2 tea spoon.
•Coriander powder - 2 tea spoon.
•Red Chilli powder - 1/2 tea spoon.
•Turmeric powder - 1/2 tea spoon.
•Amchoor powder - 1/2 tea spoon.
•Garam Masala - less than 1/4 tea spoon.
•Ginger - 1 inch long piece (grated)
•Hing - 1 pinch.
•Cumin seeds - 1/4 tea spoon.
•Salt - 3/4 tea spoon (according to the taste)

Method

Wash the ladyfinger and strain the water. Cut the stem of the ladyfinger and part it in a way that it joins from the one corner.
Take out all the spices in a plate leaving hing and gram flour. Mix all the spices well. Heat 1 table spoon oil in a small pan and tamper the hing and cumin seeds.
Add gram flour and roast it well into the pan. Put all the spices kept in a plate in this masala and mix them well. Fry the masala for 1 minute and turn off the flame.
Masala to stuff the lady finger is ready.
Stuff this masala into the ladyfingers. Make sure that the masala is stuffed equally in all the lady fingers.
Heat 2 table spoon oil in the pan and put the stuffed lady fingers into the it. Stir the recipe with light hands 2-3 times and cook it covered for 5 minutes on a medium flame. Open the lid and flip the sides of the ladyfingers. Cook it for an another 2-3 minutes with covered lid on a low flame. Open the lid, flip the recipe and cook it for 2-3 minutes on high flame
Serve it with hot paranthas, chapatis .

Lahori Aloo

Lahori Aloo



Ingredients

For The Potatoes
1 1/2 cups boiled and peeled baby potatoes , cut into halves
2 tbsp oil


To Be Ground Into A Paste

8 whole dry kashmiri red chillies , broken into pieces
2 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
4 cloves (laung / lavang)
1 tbsp poppy seeds (khus-khus)
1 tbsp fennel seeds (saunf)
1 mace (javantri)
1 inch stick cinnamon (dalchini)
6 to 7 black peppercorns (kalimirch)
2 tbsp grated dry coconut (kopra)

Other Ingredients

1 1/4 cups fresh tomato pulp
2 tbsp oil
1/2 cup grated onions
3 bayleaves (tejpatta)
2 tsp ginger-garlic (adrak-lehsun) paste
 salt to taste
3/4 cup milk

For The Garnish

2 tbsp finely chopped coriander (dhania)

Method

For the potatoes

# .Heat the oil in a broad non-stick pan, add the potatoes and salt, mix well and sauté on a medium flame for 3 to 4 minutes. Keep aside.


1.Heat the oil in a kadhai, add the onions, bayleaves and sauté on a medium flame for a few seconds.
2.Add the ginger-garlic paste, mix well and cook on a medium flame for 1 minute.
3.Add the prepared paste, mix well and sauté on a medium flame for 1 minute.
4.Add the salt, tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes,
   while stirring occasionally.
5.Add the cooked potatoes and milk, mix well and cook on a medium flame for 2 to 3 minutes,
  while stirring occasionally.
6.Serve hot garnished with coriander.

Bhindi Do Pyaza

Bhindi Do Pyaaza

Ingredients

5 cups sliced okra

3 large onions sliced

1 small tomato

1/2-3/4 cup yogurt

3 green chilies chopped

2 tbsp poppy seed paste

3 tbsp ginger-garlic paste

a mix of ghee and oil for cooking

salt to taste

Spices

1 tsp kashmiri mirch

1/2 tsp lal mirch

1/2  tsp turmeric pwd

2 tbsp coriander pwd

1 tsp cumin pwd

1 tsp tandoori masala

1/2 tsp garam masala

1/2tsp amchoor pwd

1/2 tsp anardana pwd

Method

Heat oil and add ginger- garlic paste, saute it till the raw smell disappears.
Add the sliced onions and green chilies and saute till the onions get a light brownish color.
Add the sliced okra and salt to taste, cook till half done.
In the curds mix all spices.
Mix the spiced curds in the half done Okra. Keep the flame low.
Mix the poppy paste and cook the okra completely.
Add sliced tomatoes and mix thoroughly.
Serve hot with Ajwain paratha or Naan.

Palak Paneer ( Spinach And Cottage Cheese )

Palak   Paneer  ( Spinach And Cottage Cheese )

Ingredients

For onion paste:

• Onions – 1 cup (1 medium), sliced
• Cashew nuts – ¼ cup
• Green chilies – 5, If you like spicier add more
• Water - 1 cup

For spinach paste

• Spinach – 6 cups (1 medium Bunch)
• Water - about 5 cups

For curry

• Paneer – 200grams , ½ inch cubed
• Oil – 3 teaspoons
• Ginger paste – 1 teaspoon
• Garlic paste – 1 teaspoon
• Tomatoes – ¼ cup, finely chopped
• Black salt – ¼ teaspoon
• Dried fenugreek leaves (Kasoori Methi)– 1 teaspoon
• Garam masala – 1 teaspoon
• Salt – to taste
• Heavy whipping cream (Malai) – 2 tablespoons

Method

1. Take onion paste ingredients in a pan and bring to a simmer. Let it cook for 15 minutes or until onions get soft. Let cool a bit.
2. Meanwhile blanch the spinach. Boil 5 cups of water on medium heat, add spinach leaves. Let it cook for exactly for 4 minutes and take spinach leaves out and put them into cold water or rinse under running cold tap water. (Follow exact time and method, spinach will not lose its green color)
3. Make smooth puree (onion and spinach separately) in grinder. Keep both the paste aside till needed.
4. Heat the oil in a pan on medium heat. Once hot, add ginger paste, garlic paste and sauté for 30 seconds.
5. Add tomatoes and mix. Cook it for 2 minutes. Using back of spatula mash the tomatoes little bit.
6. Add onion paste, cook for 2 minutes.
7. Then add spinach puree. Mix well and let come to a boil
8. Add black salt, dried fenugreek leaves, garam masala and salt. Mix well.
9. Add paneer cubes and mix gently. (If the gravy is thick you can add water as per your liking consistency.) Cook it for 2 minutes.
10. Add cream and mix.

Soya Chunks Vegetables Korma

Soya  Chunks  Vegetables  Korma

Ingredients

   Soya Chunks -1 cup heaped
   Onion - 1 big
   Green chilli -1 slit
   Ginger garlic paste -1 tsp
  Tomato -1 (optional)
   Mixed Vegetables (Cauliflower, beans, carrot, babycorn, potato )   -1 1/4 cup
   Salt as per taste
   Chilli powder
   Turmeric powder -1/4 tsp
   Coriander powder - 2 tsp
   Garam masala -3/4 tsp
   For grinding
   Coconut - 1/4 cup
   Cashew nuts- 4
   Green chillies -2
   Fennel seeds / saunf - 1 tsp
  
   For the seasoning
   Oil- 2 tbsp
   Cinnamon - 1 inch piece
   Cloves - 2
   Bay leaf -1
   Curry leaves- few
   For Garnishing
   Coriander leaves-2 tbsp finely chopped

Method

Boil water with a little salt. Put the soya chunks in the boiling water and switch off the heat. Let it remain in the water for half an hour.
After half an hour, drain the water completely, rinse the soya chunks 2-3 times in running water and squeeze out all the excess water gently.  Keep it aside.
Chop onion and tomatoes and keep it ready.
Cut all the vegetables and par boil it or steam it. Keep it aside.
Soak cashew nuts in hot water for 10 minutes. Grind coconut, green chilli,  fennel seeds along with cashew nuts to a fine paste.

Method

Heat oil in a kadai/pan, add cinnamon, cloves and bay leaf.
Saute for a few seconds, then add chopped onions, green chilli and curry leaves.
When onion turns transparent, add ginger garlic paste and saute for a few more minutes.
Sauteing onions add chopped  tomatoes, turmeric powder, coriander powder, chilli powder and salt as per taste.
Cook until tomatoes become mushy.
Then add the soya chunks and mix until it is well coated with the masala.
Add the steamed or par boiled vegetables and mix well again.
Add the ground paste, garam masala, 2 1/2 cups of water and cook simmered until everything gets blended well.
Garnish with coriander leaves and serve hot with chapati or ghee rice or jeera pulao.

Potato Cheese Balls In Spinach Gravy

Potato Cheese Balls In Spinach Gravy

 Ingredients

Potatoes boiled, peeled and mashed 2 medium...
Paneer (cottage cheese) mashed 200 grams
Ginger chopped 1 inch piece
Garlic cloves chopped2-3
Salt to taste
White pepper powder 1/2 teaspoon
Cornflour/ corn starch 2 tablespoons
Raisins as required
Oil a little
Fresh spinach leaves (palak) blanched and pureed2 bunches
Oil 3 tablespoons
Caraway seeds (shahi jeera) 1/2 teaspoon
Ginger-garlic paste 1 1/2 tablespoons
Garlic cloves chopped5-6
Green chillies chopped2
Cashewnuts 7-8
Turmeric powder a pinch
Coriander powder 1 teaspoon
Tomato puree 2 tablespoons
Salt to taste
Red chilli powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Cream 1/4 cup

Method 

Put potatoes in a bowl, add paneer, ginger, garlic, salt, white pepper powder and cornstarch and mix well. Grease your palms, take small portions of potato mixture and shape them into balls. Stuff them with raisins and shape into round balls again. Roll them lightly in cornstarch. Brush the air fryer basket with a little oil. Brush a little oil on the potato balls too and place them on the basket. Air fry at 180°C till golden. To make the spinach gravy, heat 2 tbsps oil in a non stick pan, add caraway seeds, ginger-garlic paste, chopped garlic and saute. Break green chillies and put in a mixer jar, add cashewnuts, spinach puree and salt and grind till smooth. Add a pinch of turmeric powder and coriander powder to the pan and mix. Add pureed spinach mixture and mix. Saute on medium heat for 2-3 minutes. Heat 1 tbsp oil in a small non stick pan, add tomato puree, salt and red chilli powder and mix. Add ¼ tsp garam masala powder to each spinach gravy and tomato sauce and mix. Cook for ½ minute and switch off heat from under both spinach gravy and tomato sauce. Add 2 tbsps cream to spinach gravy and mix well. Add 2 tbsps cream to tomato sauce and mix well. Pour spinach gravy in a oval bowl kept on side of a big plate, remove the potato balls from the fryer and place them over the spinach gravy. Spread a little tomato sauce on the plate and serve hot .

Paneer Matar Malai

Paneer  Matar  Malai

Ingredients

For the onion paste

» Oil = 1 tablespoon
» Cinnamon stick - ¼ inch
» Cloves - 2
Cardamom - 2
Black peppercorns - 2
Green chilies - 1, chopped
Ginger - ½ inch piece, chopped
Garlic cloves - 2, chopped
 Onion - 1 cup, roughly chopped
 Cashew nuts - 2 tablespoons

Other ingredients

 Green peas - 1 ½ cups, boiled or microwaved
 Paneer 2 cups grated
 Oil - 1 tablespoon
 Cumin seeds - ½ teaspoon
 Garam masala - 1 teaspoon
 Salt - to taste
 Water - 1 cup
 Heavy whipping cream (malai) - ¼ cup

Method

1. Heat the oil in a pan on medium heat to make the onion paste. Once hot add whole spices and saute for a minute.
2. Then add ginger, garlic and green chilies, cook for a minute.
3. After that mix in the onions and cook till they are translucent. Let it cool down a bit.
4. Meanwhile grated paneer and keep aside.
5. Also boil the peas or cook them in microwave.
6. By this time onion mixture is cooled. Grind it into a smooth paste with cashews.
7. Heat the oil in the same pan on medium heat. Once hot add cumin seeds and let them sizzle.
8. Then add prepared onion paste and cook till it starts to leave the sides of the pan.
9. Then add salt and garam masala. Mix and cook for a minute.
10. Mix in grated paneer  and green peas.
11. Add water and let it come to a boil.
12. Mix in the cream and let it simmer for 3-4 minutes and switch off the stove.
13. Garnish with fried kaju n kishmish n few grated paneer.
14. Serve hot with naan or puri.

Lotus Seeds in Creamy Cashew Gravy

 Lotus Seeds in Creamy Cashew Gravy

Ingredients

½ cup Makhana
50 gm Cashewnuts paste
2 tsps. Ginger paste
1 tsp. Ginger, julienned
½ tsp. black pepper powder
50 gm beaten curd
2 tsps. Garam Masala powder
100ml Cream
Salt according to taste

For the Garnish
3-4 Cashewnuts, fried
2 tsps Coriander leaves, chopped

 Method

Heat oil, add ginger paste and 2tbsp water.
Cook for few minutes, add cashewnuts paste and cook fot a few minutes. Add the beaten curds and a cup of water. Cook further for 5 minutes.
Deep fry the lotus seeds and soak in 1 cup water.
Add in the gravy.
Finish with fresh cream, ginger juliennes and a sprinkling of the garam masala.
Serve hot garnished with fried cashewnuts and chopped coriander leaves.