Kaju Makhane Paneer (Dryfruits and Cottage cheese curry)

Here is an exquisite curry made of dry fruits and paneer.  I made this with several hit and trials and the final result had such irresistible flavor and aroma that couldn’t even wait to take a pic..Will post the pic when I cook it again J..

Ingredients:

2 cups makhane(Fox nuts)

1 and half cup Cashews

100 gm Paneer(cottage cheese)(Cut in 1 inch cubes)

1 cup malai (heavy cream)

2 cups milk

1 teaspoon khus khus (poppy seeds)

2 tablespoon oil

1 medium size onion

1 small piece ginger, 4 cloves garlic and green chillies

2 tomatoes(paste)

1 pinch haldi(turmeric powder)

1 teaspoon coriander powder, chilli powder

1 teaspoon Garam masala

Salt to taste

Method:

1.    Soak khus khus and half cup cashews in little water or milk for 1 hour and make a smooth paste in a blender.

2.    Roast makhane and 1 cup cashews in ghee for few minutes till they turn crispy.

3.    Make a paste of onion, ginger, garlic, green chillies in a blender.

4.    Heat oil in a pan and add this paste.

5.    Fry well till it leaves oil, add turmeric powder, coriander powder, chilli powder and then tomato paste.

6.    Fry for few minutes till this mixture leaves oil.

7.    Now add khus khus, cashew paste followed by cream, stir for few seconds.

8.    Add milk, salt, garam masla and let it simmer on low flame till it comes to a boil.

9.    Now add paneer cubes, roasted makhane and kaju and cook on low flame for around 4-5 minutes.
 

10.  Garnish with cilantro.

Your sumptuous curry is ready to eat! Tastes equally good with hot fulkas, naans, paranthas or puri..(Pic coming soon)

Veg Makhanwala(Butter veggie Curry)

Time for another mouthwatering curry! It is so rich and yummy and yet packed with goodness of lot of vegetables to make it very nutritious.

Ingredients: 

½  cup each of Cauliflower, Capsicum, French beans, Carrot- all cut in equal sizes (about an inch)

¼ cup peas

¼ cup paneer(cottage cheese) pieces cut in 1 inch size

½ cup heavy cream

3 tablespoon butter, 2 teaspoon oil

2 medium sized tomatoes(chopped)

1 large onion(chopped)

1 small piece ginger, 4 cloves garlic, Green chillies(finely chopped or crushed)

Turmeric powder, chilli powder, garam masala, salt to taste

Kasuri methi(optional)

Method: 

1.        Heat oil in pan and put chopped onions, ginger, garlic and green chillies.

2.        Fry till onion is tender and then add turmeric and chilli pwder.

3.        Now add chopped tomatoes and fry till the mixture leaves oil.

4.        Cool completely.

5.        Blend this mixture in a chutney jar to make a smooth paste and keep aside.

6.        Put 2 tablespoons of butter in another  pan and add Cauliflower, Capsicum, French beans, Carrot and peas.

7.        Add salt to these veggies and cook till they become tender by covering the lid.

8.        In another pan add 1 tablespoon butter, onion tomato paste(prepared in step 5) and cream, stir for a minute.

9.        Now add cooked vegetables, paneer, garam masala, salt, kasuri methi and mix well.

10.     Garnish with cilantro.

 Your rich and creamy veg makhanwala is ready! (Pic coming soon..)

Shahi Lauki (Royal squash curry)

Not a big fan of lauki? Well join the club..here is a twisted version of lauki to make it a bit more interesting for all lauki haters..;-)

Ingredients:

1 teaspoon oil

1 dalchini (cinnamon)

2 elaichi (cardamom)

1 bayleaf (tez patta)

1 inch ginger (grated)

2 tomatoes(paste)

1 pinch haldi(turmeric powder)

1 teaspoon coriander powder

1 cup malai (heavy cream)

250 gm Bottle gourd or yellow squash(peeled and cut in 1 inch pieces)

1 teaspoon Garam masala

Salt to taste

Method:

1.          Heat oil in pan and put dalchini, whole elaichi, and bayleaf.

2.           Put tomato paste and fry till it leaves oil.

3.           Add a pinch of haldi and 1 teaspoon coriander powder.

4.          Now add Bottle gourd pieces, grated ginger, some salt and cover the pan for few minutes so that its semi cooked.

5.           Add malai and cook with the lid open till bottle gourd gets tender.

6.          You can add a little milk to make the desired consistency.

7.          Add garam masla and garnish with cilantro.

Your rich Shahi Lauki is ready!

Dum Aloo (Spicy Marble Potato curry)

Here is one of my all time favorite recipes. Although its not jhatpat and takes some time to prepare but in the end its worth it..!

Ingredients:

Oil for deep frying

 

10 baby potatoes (marble potatoes)

 

1 inch cinnamon and bay leaf, 2 elaichi (cardamom)

2 tomotoes(paste)

½ cup malai (heavy cream)

½ cup curd

1 teaspoon Garam masala

1piece javitri (optional-Indian spice)

Salt to taste

Method:

1.        Semi boil the potatoes in pressure cooker with 2 whistles.

2.        Peel the potatoes and prick them with a fork.

3.        Deep fry in oil on high flame till they are golden in color.

4.        Heat oil in pan and put dalchini, elaichi and tez patta.

5.        Put tomato paste and fry till it leaves oil.

6.        Add a pinch of haldi and 1 teaspoon coriander powder.

7.        Now add malai and let it stir for a minute or so till it blends completely with the tomatoes.

8.        Add whisked curd and  stir for a minute.

9.        Add fried potatoes in the pan.

10.     Add salt,  garam masla and milk if you want to make gravy thinner

11.     Add javitri for extra color and taste.

12.     Add few kasuri methi leaves for aroma and flavor(Optional).

Enjoy the Dum aloo with paranthe, puri or rice.

Chilli Paneer (Indo chinese style cottage cheese)

Ingredients:

1 tablespoon oil

100 gm paneer (cottage cheese)

1 medium sized capsicum (cut in thin long slices)

1 medium onion (sliced)

1 teaspoon soya sauce

1 tablespoon Chilli sauce

Ginger -crushed

Black Pepper, Salt to taste

Method:

1.        Heat oil in a pan and put ginger, onions and capsicum.

2.        Stir fry on high flame for some time till vegetables are semi cooked.

3.        Add soya sauce and stir for few seconds.

4.        Now add paneer and chilli sauce.

5.        Add pepper and salt.

Your jhatpat chilli paneer is ready!(Pic coming soon..)

Arbi ke Kebab (Spicy Taro kebabs)

These crispy kebabs are my Mom in law's original recipe, its so simple and easy to make and yet so mouthwatering..you will just fall in love with it..!

Ingredients:

Arbi(Colocassia)

Coriander powder, turmeric, amchoor, ajwain, red chilli powder

2 tablespoon oil

Method:

1.        Boil Arbi in a pressure cooker

2.        Peel and press each arbi piece by keeping it between both the palms.

3.        Every arbi piece will look like a kebab

4.        Heat oil in pan, add ajwain and arbi pieces, keep the flame high.

5.        Let the pieces get red from bottom, turn over all the pieces and heat till both the sides have become red.

6.        Add haldi, coriander powder, amchoor, chilli powder, salt and mix it well.

7.        Be careful that the pieces do not break while mixing masala.

8.        Turn off the flame once the masala has mixed well and roasted.

Crispy arbi kebabs are ready. Garnish with coriander leaves.

Methi Matar Malai (Fenugreek Peas Creamy Curry)

This is the first recipe I am adding to blog; it’s my hubby’s favorite.

This nutritious subzi is best eaten with hot fulkas.

Ingredients:

1 teaspoon oil

1 dalchini

2 elaichi

2 tomatoes(paste)

1 pinch haldi(turmeric powder)

1 teaspoon coriander poder

1 cup malai(cream)

1cup  matar

1 cup methi

1 teaspoon Garam masala

Salt to taste

2 teaspoon Sugar

Method:

1.        Clean methi  leaves and boil them with ½ cup water in pressure cooker with 2 whistles.

2.        Blend the boiled methi to have a semi smooth texture.

3.        Heat oil in pan and put dalchini and elaichi.

4.        Put tomato paste and fry till it leaves oil.

5.        Add a pinch of haldi and 1 teaspoon coriander powder.

6.        Now add malai and let it stir for a minute or so till it blends completely with the tomatoes.

7.        Add matar and methi in the pan.

8.        Add salt to taste,  garam masla and sugar.

9.        Let it simmer for around 2-3 minutes.

Optional: If fresh methi leaves are not available, you can use kasuri methi instead. Just put 2 teaspoons of leaves in place of blended methi in step 7.

Your creamy methi matar malai is ready!