Punjabi Rajma Masala - Red Kidney Bean Stew

Rajma Masala is basically a Kidney bean stew and is a staple in Punjabi Households. It is one of those recipes that has to be enjoyed in an authentic kitchen. I have had a few punjabi friends who have made the best Rajma for me and I totally love it (if made right). Yes, you read it. I am not a fan of it if the recipe is messed up.

Bhindi Do Pyaza

I am sorry to have disappeared from the blog for 3 weeks. Holidays and other commitments came in the way. Now that I am back to blogging, let me present to you a very simple, healthy, flavourful side dish.

Gobi Musallam - Cauliflower Roast - A Vegan Thanksgiving Roast

Thanksgiving is celebrated in the US on the 4th Thursday of the month of November. The origins can be traced to celebration of harvest or even some religious aspects brought by the English to New England. In the present day, it marks an occasion of family reunion. It is a major holiday in America. Usually most establishments offer day off on Friday as well making it a 4 day weekend end! It together with Christmas and New Year marks the holiday season.



When it comes to celebration and family reunion, food plays a major role. That is irrespective of which country you are from. Don't you agree? In US, Thanksgiving dinner has a huge significance. I have felt people take it even more seriously than Christmas dinner. Christmas Dinner is mostly low key with immediate family.

Now coming to the Thanksgiving dinner, I just love all the food served in the meal. The most important part is the Turkey Roast. Then whole bunch of sides like Mashed Potatoes, Roasted Beans, Roasted Vegetables, Casseroles, Cranberry Sauce are served. Not to forget the stuffing, gravy and the dinner rolls. The perfect dessert for a Thanksgiving meal would be a pie made with the things that are in season - a Pumpkin Pie, Apple Pie or Pecan Pie. My fav is Pecan Pie!



I always believe in adopting different aspects of the country you live in to my own life. So Thanksgiving holds a place in our hearts! But being Vegetarians we can't of course make a Turkey Roast. I wanted to do something that would make a great Thanksgiving centrepiece and I really liked it when my friend Anu made this version of the Cauliflower Roast. I adapted it from there and made it and we totally loved it.

Does this not look like a roast? Oh common, a Vegan/Vegetarian also needs the honour of Carving the Roast. Don't you agree? You can change the sauce to suit your family's preference and send it to the Thanksgiving table.



Ingredients

Cauliflower 1
Turmeric 1/2 tsp

Onions 2
Tomato 3
Cashews 2 tbsp (Omit to make it Nut free)
Milk 1 cup (Use soy milk or almond milk to make it Vegan or just use water or stock)
Chilli Powder 1 tsp
Garam Masala 1 tsp
Cumin 1 tsp
Ginger 1 inch piece
Garlic 4 pods

Oil and salt to taste

Method of Preparation



1. Clean the Cauliflower of the thick stems and leaves.

2. Bring a pot of water to boil. Add turmeric powder and salt to it. Place the cauliflower in it so that it is immersed.

3. Blanch for about 8 min turning once in between. Take it out and keep aside.

4. In a pan, heat a little oil. Add the cumin, chopped onions, ginger and garlic. Saute till it starts to brown.

5. Add the chopped tomatoes and cashews. Saute till the tomatoes are cooked.

6. Add the chilli powder, garam masala and salt. Mix well.

7. Let it cool and puree into a paste without adding any water.

8. Preheat the oven to 200C.

9. Place the Cauliflower on a bakng sheet. Pour the gravy (about 1/2 of it) on the cauliflower. Brush it around so that the whole cauliflower is coated. Try and avoid anything on the base of the roasting pan as it will burn and stick while roasting. You can line with foil if you choose.

10. Roast in the oven for 30-45 min turning in between. Keep checking after 30 min cause the time taken depends on the size of your cauliflower.

To Serve - Pour the rest of the gravy on a serving dish. Gently place the Roasted Cauliflower on the gravy

Sukhi Aloo Mutter - Dry Potatoes and Green Peas in a Spicy Tangy Sauce - Low Fat, Healthy and Easy Version

Aloo Mutter is a staple in most North Indian households. What could be more tasty than Potatoes in a Spicy Tangy Sauce. It can be prepared as a Dry Subzi or a Gravy Curry. I usually make the Gravy Version. Today I decided to make the Dry Version and we all loved it.



Aloo Dishes are prepared by frying potatoes which adds to the fat content. You might think, what is Aloo Mutter without the potatoes being fried. You can in for a surprise.

Also if you are wondering what's with the Easy Version - well, I have not even pealed the baby potatoes. It added to awesomeness of this dish!



Ingredients

Baby Potatoes about 750gm
Frozen Green Peas 3 cups
Onions 2
Tomatoes 5
Cumin 1 tsp
Ginger 1 inch piece
Garlic 6-7 pods
Red Chilli Powder 2 tsp
Coriander Powder 1 tbsp
Cumin Powder 1 tsp
Turmeric 1 tsp

Oil and salt to taste

Method of Preparation

1. Pressure cook the potatoes for 1 whistle. Drain them and keep aside. You can just use them with the peal on. No need to peal them!! You can alternately boil the potatoes  in a pot of water till it is cooked.

2. Microwave peas for 5-6 min.

3. Heat oil in a pan. Add the Cumin.

4. When it sizzles, add the finely chopped onions. Saute till they are almost browned.

5. Add paste of ginger and garlic. Saute for a couple more minutes.

6. Make a paste of the tomatoes. Add to the pan. It will be very watery at this stage. Cook till all the water is absorbed and oil starts to ooze out. Very Important that all water is drained.

7. Add the chilli powder, coriander powder, cumin powder, turmeric and salt. Mix well and cook for another minute.

8. Add the boiled potatoes and peas. Mix everything together. Make sure you do not break/mash the potatoes.

9. Cook in low flame for a couple more minutes.

Serve with some warm Roti or Naan. Makes an excellent Sandwich stuffer too. 

Baingan Bharta with green peas - Mashed Eggplant with Green Peas in an Onion Tomato Gravy

I have made Baingan Bharta before and I got an idea to add green peas from my friend Sangee. So I made it with peas today. I also changed a couple of things like adding chilli powder instead of green chillies and making a puree of tomato before adding to the pan. 

This is a big hit in our house. Even if you use a lot of eggplants, you will end up with just a little paste. So add lots of onions to make up for quantity. The addition of green peas will also help you greatly. It brings some colour, texture and flavour to the dish.



Do check out my other version of Baingan Bharta here.

Ingredients (Serves 6)

Eggplant/Baingan/Kathirikka 4 big
Green Peas 2 cups
Jeera/Cumin 2 tsp
Onion 3 big finely chopped
Garlic 10 pods
Ginger 2 inch piece
Tomato 5

Garam Masala 3 tsp
Chilli powder 2 tsp
Turmeric 1 tsp

Oil and salt to taste



Method of Preparation

1. Preheat the oven to 230C. Line a baking pan with aluminium foil. Place the eggplant. Make a couple of slits on it. Brush the whole eggplant with a little oil. Bake in the oven for 25-30 minutes till the outer surface is roasted and wrinkled. I turned the eggplant once at 20 minutes.



2. Take out the eggplant and cool a little. Peal the skin and collect the inside part. Run a knife thru it and mash it. Keep ready.

3. While the eggplant is getting roasted, you can work on the gravy. Heat oil in a pan. Add cumin.

4. When it sizzles, add the onions. Saute till it starts to brown.

5. Make a paste of ginger and garlic. Add to pan. Saute.

6. Make a paste of tomato and add to the pan. Cook till it comes together. 

7. Now add the garam masala, chilli powder, turmeric and salt. Mix well and cook for 2 more minutes.

8. Add the roasted eggplant. Mix well. Mash it so that there are no lumps.

9. Steam the frozen peas in microwave for a few minutes to get it cooked. Add it to the eggplant. Mix well. Do not add earlier as you will not be able to mash the tomato-onion paste and eggplant. Add only at the end. 

Serve with rotis.

Hingwale Aam Ka Achar - Instant Mango Pickle flavoured with Hing

Mango Pickle is made commonly in my home state of Kerala. While watching Master Chef India, I saw this recipe. It was a Punjabi recipe. Interestingly it tasted quite similar to the cut mango pickle prepared in Kerala.

The big advantage of this kind of pickle is that it is Instant. You can prepare and consume it immediately. It will keep good in the fridge for a few days.



Ingredients

Raw Mango 2.5 cups
Mustard 1/2 tsp
Kashmiri Red Chilli Powder 3 tsp
Turmeric 1/2 tsp
Hing/ Asafoetida1 tsp
Salt 1 tsp
Oil 3-4 tbsp (I used Gingelly oil)

Method of Preparation

1. Chop the mango into small bits. 

2. Heat oil in a pan. Add mustard. 

3. When it sputters, add Kashmiri chilli powder, turmeric and hing.

4. When it sizzles, add chopped mango and salt.

5. Mix and saute for a couple of minutes. 

Laccha Aloo Parata

I was watching Master Chef India a few weeks ago and saw this recipe. Its a Lacha Parata, but the awesome thing is it is stuffed with Potatoes. The layers are created by making tiny balls, then layering them at angles to each other, rerolling them, stuffing them and then rolling to a parata.

It is a few steps, but tasted awesome. So it was worth all the time spent on it.



Ingredients

Wheat Flour 3.5 cups
Ghee 2 tsp
Water and salt as required

Stuffing
Potato 3 big
Coriander seeds 2 tsp crushed
Cumin 1 tsp crushed
Kashmiri Chilli Powder 2 tsp
Turmeric 1/2 tsp
Hing 1/4 tsp
Green chilli finely chopped 1
Ginger finely chopped 1inch
Coriander leaves finely chopped
Salt

Method of Preparation

Stuffing

1. Boil potatoes and peal. Mash them without any lumps. Add to a bowl.

2. Crush the coriander seed and cumin seeds. Add to bowl.

3. Add Kashmiri Chilli Powder (or use less of regular), turmeric, hing and salt to the bowl.

4. Finely chop ginger, green chilli and coriander leaves. Add to the bowl.

5. Mix everything together. Split into 9-10 balls.

Dough

1. Add flour to a bowl.

2. Add some ghee to it and rub the flour and ghee together.

3. Now add some salt and then make a dough with enough water like you would make Chapatti dough.

4. Let it rest for 15-20 minutes.

Making Parathas

1. Pinch small balls from the dough. I pinched 2 balls, each a little smaller than the size of my chapatti balls. Then split each into 3. So you have 6 small balls in total.

2. Roll each into an oval shape. Just a little roll.

3. Take 3 of them. Apply ghee on one. Place the second one at 90 degrees.

4. Apply ghee to that and place the third one in the same angle as the first.

5. Repeat steps 3 and 4 for the other three balls.

6. Roll the trio into a cirlce/square.

7. Place a ball of potato stuffing on one. Cover with the other. Now we are in a stage like a regular parata.

8. Roll into a nice big circle.

9. Cook on a pan applying ghee on both sides while cooking.



10. Make rest of the paratas starting from step 1. 

Gajar Ka Halwa - Carrot Halwa - 400th Post - Step by Step recipe

Gajar Ka Halwa / Carrot Halwa is a very popular Indian Dessert. The sweeter the carrots, the better the taste. Basically it is Grated Carrots cooked in milk and sweetened with a little sugar. You can optionally add some Khoya (crumbled paneer) to this to give it some richness.



My blog which I started as a small little venture has grown so much under my eyes. Well, I might sound quite formal here. But I have to say it. It could not be achieved without your support. My family (my Husband, little one and my dad) have been very good Guinea Pigs. Eating up all that I make. The friends (and some very special ones) that I made in the blogging world. You have become like a family to me. And then my friends who encourage me when I meet them or thru online feedback. Some of you who try the recipes posted, some who tell me they got inspired to cook cause of me and many whose recipes I try out! And all the internet users who come my way.. Wow, it really feels great. Thank you for encouraging me and teaching me.. Love you all.



Ingredients

Carrots Grated 2 cups
Milk 2 cups
Sugar 1/4 cup + 2 tbsp
Cashews few
Ghee 3 tbsp



Method of Preparation

1. Wash and Peal the carrots. Grate the carrots. I used a fairly big size grater. That was a thing I wondered before I started making. The size of the grater. I was not sure if I should go for smaller size. Looking around I realized that bigger size is better. Otherwise the result will be very mushy and will not have a texture.



2. Heat ghee in a pan. I added 2 tbsp and reserved 1 tbsp for the end. Add cashews. Fry till they brown a little. Take out of the ghee and keep aside.



3. Add the grated carrots to the ghee and saute till the carrots are slightly cooked.



4. Add milk and simmer till the milk is all drained out. Keep stirring in between. Using a non stick pan will help cause other wise, at this step it will start sticking to the bottom of the pan.



5. Add sugar and mix. The mix will start to be liquid again.


6. Add 1 tbsp of ghee to this while cooking. Cook till all the water is absorbed again.


7. Garnish with roasted cashews. Serve warm with some Vanilla Icecream.

Malai Kofta

Malai Kofta is my dad's favourite dish. Every time we go out to eat he orders it. Last year when I was in India, I had made him Malai Kofta with Soy Nuggets for his birthday. This year it is Malai Kofta with Paneer.

I have deep fried this Kofta this time. But you can also use a Paniyaram Pan to cook with very little oil (or no oil). Sometimes when I fry the kofta, it dissolves in oil. When I was watching Vah re Vah video, I realized that it was cause of excess water. So I tried his tips for making Kofta balls.



Ingredients

For Kofta
Potato 2 boiled and grated
Paneer 200gm grated
Mixed veg 1 cup steamed and drained well
Cashews few chopped
Raisins  few chopped
Chilli powder 1 tsp
Turmeric 1/2 tsp
Salt

Maida for dusting
Oil for deep frying

For Gravy
Onions 2
Tomato 3
Cashews few
Shahi Jeera (kala jeera) 1 tsp
Chilli powder 1 tsp
Turmeric 1/2 tsp
Ginger 1 inch piece
Garlic 5 pods
Milk 2 cups (or heavy cream)



Method of Preparation

For Koftas

1. Boil potatoes. Peal and grate using big size grater.

2. Grate paneer using the same big grater.

3. Steam mixed vegetables and squeeze out all the water. Mash it with your hands or a potato masher.

4. Mix everything together along with chopped cashews and raisins, chilli powder, turmeric and salt.

5. Roll it into balls. I made about 20 with the above quantity.

6. Take maida in a plate. Roll the balls in the maida to dust the surface. This will help in absorbing any excess water.

7. Deep fry in a medium heat. Drain and keep aside.

For gravy

1. Heat oil in a pan. Add shahi jeera.

2. When it sizzles, add chopped onions and cashews.

3. When it starts to brown, add chopped garlic and ginger.

4. Add tomatoes and cook well.

5. Finally add the chilli powder, turmeric and salt. Saute for a couple more minutes. Switch off and let it cool.

6. Grind into a smooth paste. Transfer back to the pot.

7. Add milk (or cream) and mix well. Add some more water if need be. Bring it to a boil and simmer for a few minutes.

8. Add the Kofta balls and switch off.

9. Garnish with some coriander leaves and grated paneer. 

Kadhi Pakoda - Onion Pakoda Kadhi

Kadhi is basically a yogurt sauce thickened by Besan/Gram flour and seasoned with spices. Many varieties of Kadhi exist based on what else goes in the Kadhi. Today I prepared my favourite Kadhi - Kadhi Pakoda. Kadhi with Onion Pakaoda Dumplings. It was a perfect pair for the Missi Roti that I made. (recipe tomorrow).



Ingredients (Serves 6)

For Pakoda
Besan 2 cups
Onions 2 big sliced and cut into 2
Red Chilli  Powder 1 tsp
Turmeric 1/2 tsp
Hing a little
Baking soda a little
Salt 2 tsp
Oil for frying

For Kadhi

Yogurt 2 cups
Water 3 cups
Besan/Gram flour 4 tbsp
Chilli Powder 1 tsp
Turmeric 1 tso
Jeera/Cumin 2 tsp
Curry leaves 2-3 sprigs
Hing 1/8 tsp

Oil and salt to taste

Method of Preparation

For Pakodas



1. In a bowl mix together Besan, Red Chilli Powder, Turmeric, Hing, Baking soda and Salt.

2. Add water to make a very thick paste.

3. Add the sliced onions as well and mix



4. Heat oil in a pan. When it is hot, add small portions of the batter into it. Fry a few at a time.

5. When one side is cooked, turn and cook the other side as well.

6. Drain and keep in a kitchen paper to absorb excess oil.

For Kadhi



1. Mix the yogurt and besan in a bowl. Keep aside.

2. Heat a little oil in a pan. Add the jeera, hing and curry leaves.

3. When it sizzles, add the yogurt mix along with the water.

4. Add add the chilli powder, turmeric and salt. Mix (or whisk) everything together.

5. Cook in a medium-low flame till it comes to a boil and simmer for a little bit. It will start to thicken. (It will thicken a lot if kept for a few hours. So add more water and reheat if using after a few hours).

6. Add the pakodas just before serving.. If you like them really soaked, you can add it before as well.

Vegetable Biryani - Mughal Biryani

Biryani is a special sunday lunch in most Indian households. My mom used to make it every sunday and my husband fondly remembers his mom's sunday biryani. The recipe below is neither my mom's nor my mil's (I have to make those sometime soon) :-).

We enjoyed an awesome Sunday lunch with this yummy Mughal Biryani along with some onion/tomato raita.

Though I have been blogging for an year now, I was surprised when my brother's friend asked why I do not have a biryani recipe in my blog. I could not believe I have not made Biryani in over a year. So here you go... Will be making many other regional biryanis in the months to come. Stay tuned!!



Ingredients

Basmati Rice 3 cups
Tomatoes 3
Pepper 2 (I used 1 red and 1 yellow. Use whatever colour you have at hand)
Potato 1
Carrot 3
Cauliflower 1 small piece
Peas 1/4 cup
Saffron 2 pinches
Milk a little

Coriander leaves a little

To make a paste
Garlic 10 pods
Ginger 1 inch piece
Green Chilli 3
Onions 3
Cardamom 3
Clove 3
Cinnamon 2 inch piece
Poppy seeds 1 tbsp

To garnish
Onions 1
Cashews 2 tbsp
Raisins 2 tbsp

Oil and salt to taste

Method of Preparation

1. Make a paste of all the ingredients under 'To make a paste'. Do not add water. Keep aside.

2. Cook the rice in 4.5 cups of water. (adjust according to your rice). Transfer into another vessel. Loosen with a fork and keep aside.

3. Mix the saffron in some warm milk and add to the rice. Also add some salt to it.

4. In a pan, heat some oil or butter. Add the cashews and fry. Keep aside. Add raisins to the same oil and fry and keep aside. Finally add the sliced onions and fry till they are slightly browned. keep aside for garnish.

5. In the same oil, add the ground paste. Saute for a few minutes.

6. Then add the tomatoes and peppers. Saute and cover and cook.

7. In the meanwhile, boil the potatoes, cauliflower, carrot and peas. Alternately, you can also steam them separately in the microwave. I used the microwave.

8. Once the tomatoes and peppers are cooked, add the cooked veggies and mix well. Add some salt as well to it. Remember that you are salting the rice as well.

9. Add the coriander leaves as well.



Final preparation

1. Preheat the oven to 200C.

2. Take a baking tray or a deep oven safe bowl.

3. Add a layer of rice. Then add a layer of veggies. Then another layer of rice and then veggies. Start and finish with rice layer. I used a rectangular baking tray. I did one layer of veggies between 2 layers of rice.

4. Sprinkle some milk on top. Cover and bake for 15 min.

5. When you are ready to serve, invert into a flat plate. Garnish with the onions, cashews and raisins.

Serve with some raita!

Tofu Mutter Pasanda

Tofu has a great place in my kitchen. I use it a lot in many 'chinese' dishes. And many times as a substitute for paneer. Well, paneer is paneer. Nothing can beat its taste. But it is not easily available for me (unless i decide to make it). Tofu can be easily procured and we both love it.

And paneer mutter is such a popular dish. This is my tofu spin on it. Ofcourse, you can use the same recipe and make with paneer.



I decided to make this dish when Anusha of Tomato Blues gave me fresh or frozen peas as my secret ingredient for this week. Thank you Anu. It was a simple ingredient, yet got an awesome dish out of it

Pasanda is a white creamy sauce and paneer is usually stuffed with cashews and raisins. I have tried to incorporate the same flavours to the gravy.

Needless to say, it was a rich and creamy gravy. Fingerlicking at that. Please please do yourself a favour. Don't think about calories when you are making this. Just enjoy this heavenly side dish.

Ingredients

Tofu 2 cups
Peas 2 cups
Milk 2 cups
Water 1/2 cup
Chilli Powder 1 tsp
Coriander leaves a little to garnish

Oil and salt to taste

To make a paste
Onions 2
Garlic 6 pods
Ginger 1 inch piece
Cashews 3 tbsp
Raisins 1 tbsp
Cinnamon 1 inch piece
Clove 2
Star Anise 1
Poppy seeds 1 tsp
Water 2 cups

Method of Preparation

1. Cube the tofu and shallow fry it till it is slightly fried on all sides. You can ofcourse substitute with Paneer. If you get tofu in water like I do, wrap it is a couple of tissues. Place it between 2 plates or cutting boards. Place something heavy on top and leave it for a couple of hours (atleast 30 min). You will get nice firm tofu.

2. Steam the peas in the microwave for about 5 minutes. I used frozen peas. Adjust time as required.

3. In a pot, add all the ingredients under 'to make paste' including the water. Boil till the onions are cooked. The water will almost drain by the end. I used red onions and so did not get quite a white colour. Use Yellow onions if you can.

4. Grind into a fine paste.

5. Heat oil in the pan. Add the paste and saute till it comes together, about 5 minutes. Keep stirring to prevent sticking to the bottom.

6. Set the gas to low. Add the milk and stir to mix. Add the chilli powder and salt as well. Add the 1/2 cup of water if the gravy is too thick.

7. When it heats up, add the fried tofu and cooked peas. Mix well and simmer till it thickens.

8. Switch off and garnish with finely chopped coriander leaves.

AGC are making going Hush Hush (secret ingredient) this week. Check out the other AGC thoughout this week 
Anusha, Jayanthi, Kavitha, Priya M, Radhika, Veena, Priya S

Aloo Palak

My husband when he was a bachelor used to cook his food regularly. As he lived on his own, every night he would come and cook his curry (do read his description of how curries are all the same in this link). He will eat it with store bought tortilla (instead of roti) and mix the left over with some rice (oh just enough cooked in a pan, apparently he did not believe in using pressure cooker. don't ask me why). On days he was late from work, there is always Cafe Angelino where he would take out Eggplant Sub.

His pantry used to be so minimal. I still cannot believe the house I walked into. He still makes fun of me saying you really do not need all these ingredients to make dishes. I keep warning him that I will start cooking his style :-)

Anyways, this is one of the important dishes a bachelor can make. But to be honest, it is not the basic version. I have used masalas and stuff. I just don't know to make a dish with just chilli powder and salt :-)



Ingredients

Palak/Spinach 500gm bag
Potato 3 big
Onions 2
Tomato 3
Garam Masala 1 tsp
Cumin Powder 1/2 tsp
Coriander Powder 1 tsp
Turmeric 1/2 tsp
Chilli Powder 1 tsp (i skipped it and made a mild one and my son was sooo happy. it tasted great without the added spice)
Cumin 1 tsp
Saunf 1 tsp
Bay leaf 2
Clove 3
Cinnamon 1 inch piece
(ginger and garlic paste can also be used. i skipped that as well as i did not have at home)

Oil and Salt to taste

Method of Preparation

1. Heat a little water in a pot. Add the spinach and wilt it. Do not be taken aback by the quantity of spinach. Once it wilts down, there will be hardly any. Once done, drain the spinach and add to a mixie. Once cooled, grind into a smooth paste. Keep the spinach cooked water.

2. Boil the potatoes. You can do it pressure cooker or shortcut in microwave as I do. Peal, roughly chop and keep ready.

3. Heat oil in a pan. Add Cumin, Saunf, Bay leaf, Clove, Cinnamon and let it sizzle.

4. Add chopped onions and saute till it is nice and brown.

5. Add tomatoes (finely chopped) and cook till it is well done. Add a few tbsp of water if needed to prevent from sticking.

6. Add Garam Masala, Cumin Powder, Coriander Powder, Turmeric and Chilli Powder. Mix well and cook for a few more minutes.

7. Add the cooked potatoes and salt. Mix well.

8. Add the spinach puree and a little water to adjust the thickess. You can also add some cream or milk to it if you want.

9. Simmer for  a few minutes.

Serve with some warm rotis.

Palak Paneer

Do you guys have a favourite dish that you order every time that you go to a restaurant? For my dad it is Malai Kofta. For my husband it is Saag Paneer. Though I could not make Saag Paneer (due to lack of availability of Saag - Mustard greens), I made Palak Paneer for him as it is a close second for him. And ofcourse my son's favourite Paneer. What more can you ask for from a dish.. My boys are happy and I am happy.

Even if you are not a big fan of Spinach you are bound to like this gravy. Even before adding paneer, I was just tasting it and could not stop myself from eating a couple of spoonfuls. Have to take inspiration from this and make a soup (note to self)!!



Ingredients

Spinach 500gm (I used a big bag)
Paneer 1.5 cups
Onion 1
Tomato 1
Garam Masala 1 tsp
Turmeric 1/2 tsp
Cumin 1 tsp

Oil and salt to taste

Method of Preparation

1. In a pot, add the spinach (no need to chop) and a cup of water. In a few minutes it will wilt. Stir it a couple of times in between.

2. Cool and drain the water. Reserve the water. Grind into a smooth paste. Make sure you have a lot of spinach. When you wilt, and grind there won't be a lot of quantity.

3. In a pan, heat oil. Add cumin and turmeric. When it sizzles, add finely chopped onions. Saute till it browns a little.

4. Add finely chopped tomatoes. Saute well till it is all mushed up.

5. Add salt, garam masala and mix well.

6. Add spinach puree and the paneer cubes. Simmer for a few more minutes

Serve with rotis.




Check out other Paneer recipes in my blog
Paneer Gulshan
Paneer Parata
Paneer Kurma
Kadai Vegetable
Stuffed Bun
Spinach Kofta in Minty Sauce
Tawa Paneer

And learn how to make Paneer @ home here

Linking this to Show me your hits - event by Sangee, hosted by Kaveri

Navarathna Kurma

Navarathna Kurma is a sweetish kind of side. I am not usually a person who likes sweet taste in my curry. But then, I had a variety of vegetables and was just thinking what is the dish that I could try different. So I made this. We did not quite mind the sweetness in the dish.



Ingredients
Onions 2
Tomato 2
Green Pepper 1
Red Pepper 1
Carrots 2
Beans 1/2 cup chopped
Peas 1/2 cup
Cauliflower 1/2 c to 1 c
Potato 1

Ginger 1 inch
Garlic 4

Milk 2 cups

Cashews around 15
Raisins 2 tbsp
Pineapple pieces (canned) 10 pieces

Garam Masala 2 tsp
Chilli Powder 1 tsp
Coriander Powder 1 tsp
Turmeric 1/2 tsp

Oil and Salt to taste

Method of Preparation

1. Cook the vegetables - pepper, potato, cauliflower, carrot, beans and peas by boiling in a vessel or pressure cooking. I cooked for 2 whistles and it got a little mushed. Next time, I think I will cook for only 1 whistle.

2. Heat oil in a pan. Add sliced onions. Saute till it is browned.

3. Make a paste of ginger and garlic and add. Saute for a couple of minutes.

4. Puree tomato and add. Cook till the raw smell of tomato is gone.

5. Add chilli powder, garam masala, coriander powder and turmeric. Mix well and cook for 2 more minutes.

6. Drain water (keep the water) and add the vegetables.

7. Add milk and if required some water saved. Add cashews, raisins and salt. Bring to boil and simmer.

8. Add the pineapples chopped at the end and mix well. Garnish with coriander leaves.